Mocha Hazelnut Torte Recipe
Mocha Hazelnut Torte Recipe photo by Taste of Home

Mocha Hazelnut Torte Recipe

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I make this cake on special occasions and birthdays because it's so amazing in appearance and taste. The mild hazelnut and coffee flavor combination is impossible to resist and definitely adds to the overall deliciousness of the cake.—Christina Pope, Speedway, Indiana
TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. Bake: 25 min. + cooling
MAKES: 16 servings

Ingredients

  • 3/4 cup butter, softened
  • 1-1/4 cups packed brown sugar
  • 1 cup sugar
  • 3 eggs
  • 3 ounces unsweetened chocolate, melted and cooled slightly
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 tablespoon instant espresso powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups 2% milk
  • FROSTING:
  • 1 cup butter, softened
  • 1 cup Nutella
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons 2% milk
  • 1/2 cup chopped hazelnuts, toasted

Nutritional Facts

1 slice equals 639 calories, 32 g fat (16 g saturated fat), 94 mg cholesterol, 311 mg sodium, 88 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
  2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. In another bowl, whisk flour, espresso powder, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  3. Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. For frosting, in a large bowl, beat butter and Nutella until blended. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency.
  5. Place one cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/4 cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts. Yield: 16 servings.
Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Originally published as Mocha Hazelnut Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

1 slice equals 639 calories, 32 g fat (16 g saturated fat), 94 mg cholesterol, 311 mg sodium, 88 g carbohydrate, 2 g fiber, 6 g protein.

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