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Chocolate Mocha Torte

 Chocolate Mocha Torte
A mocha filling is spread between the layers of this decadent chocolate cake that's piled high with flavor.
16 ServingsPrep: 50 min. Bake: 35 min. + cooling

Ingredients

  • CAKE:
  • 1/2 cup baking cocoa
  • 1/2 cup boiling water
  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • FILLING:
  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 teaspoon instant coffee granules
  • 2 teaspoons water
  • 2 teaspoons baking cocoa
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup chopped pecans
  • FROSTING:
  • 1/2 cup shortening
  • 1/4 cup butter, softened

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Chocolate Mocha Torte (continued)

Ingredients (continued)

  • 2 tablespoons plus 1-1/2 teaspoons evaporated milk
  • 1 tablespoon boiling water
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • Dash salt
  • 3-3/4 cups confectioners' sugar, divided
  • Pecan halves, optional

Directions

  • For cake, make a paste of cocoa and water; cool and set aside. In a
  • large bowl, cream butter and sugar until light and fluffy. Add eggs,
  • one at a time, beating well after each addition. Beat in vanilla.
  • Blend in cocoa mixture. Combine the flour, baking soda and salt; add
  • to the creamed mixture alternately with buttermilk, beating well
  • after each addition.
  • Pour into two greased and floured 9-in. round baking pans. Bake at
  • 350° for 35 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • For filling, in a saucepan, combine flour and milk until smooth.
  • Bring to a boil over low heat; cook and stir for 1-2 minutes or
  • until thickened. Remove from the heat; cool.
  • Meanwhile, cream butter and sugar until light and fluffy. Dissolve
  • coffee in water; add to creamed mixture along with cocoa, vanilla
  • and cooled milk mixture. Beat until fluffy, about 5 minutes. Fold in
  • nuts.
  • Cut each cake into two horizontal layers. Place bottom layer on a
  • serving plate; top with a third of the filling. Repeat layers twice.
  • Top with remaining cake layer.
  • For frosting, in a large bowl, cream shortening and butter until
  • light and fluffy. Add the milk, water, vanilla, salt and half of the
  • confectioners' sugar; mix well. Beat in the remaining confectioners'
  • sugar until smooth and fluffy. Spread frosting between layers and
  • over the top and sides of cake. Garnish with pecan halves if
  • desired. Yield: 16 servings.
Nutritional Facts: 1 slice (calculated without pecan halves) equals 660 calories, 35 g fat (16 g saturated fat), 89 mg cholesterol, 457 mg sodium, 84 g carbohydrate, 2 g fiber, 6 g protein.