Chocolate Mocha Torte Recipe

5 2 4
Chocolate Mocha Torte Recipe
Chocolate Mocha Torte Recipe photo by Taste of Home
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Chocolate Mocha Torte Recipe

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5 2 4
Publisher Photo
A mocha filling is spread between the layers of this decadent chocolate cake that's piled high with flavor.
MAKES:
16 servings
TOTAL TIME:
Prep: 50 min. Bake: 35 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 50 min. Bake: 35 min. + cooling

Ingredients

  • CAKE:
  • 1/2 cup unsweetened cocoa
  • 1/2 cup boiling water
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-3/4 cups sugar
  • 2/3 cup butter or margarine
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • FILLING:
  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup sugar
  • 1 cup butter or margarine
  • 1/2 teaspoon instant coffee granules
  • 2 teaspoons water
  • 1 teaspoon vanilla extract
  • 2 teaspoons unsweetened cocoa
  • 1 cup chopped pecans
  • FROSTING:
  • 1/2 cup shortening
  • 1/4 cup butter or margarine
  • 2-1/2 tablespoons evaporated milk
  • 1 tablespoon boiling water
  • 1-1/2 teaspoons vanilla extract
  • Dash salt
  • 1 pound sifted confectioners' sugar, divided
  • Pecan halves, optional

Directions

For cake, make a paste of cocoa and water. Cool and set aside. Sift together flour, soda and salt; set aside. In a large mixing bowl, cream the sugar and butter. Add eggs and vanilla. Blend in cocoa mixture. Add flour mixture alternately with the buttermilk. Blend until smooth. Pour into two greased and floured 9-in. cake pans. Bake at 350° for 35 minutes or until cake tests done. Remove from pans and cool on a wire rack. For filling, cook flour and milk in a saucepan over low heat, stirring constantly, until thick. Cool. Meanwhile, cream sugar and butter until light. Dissolve coffee in water; add with vanilla, cocoa and milk mixture to creamed mixture. Beat until fluffy, about 5 minutes. Fold in nuts. Split each cake layer in half. Divide filling into thirds and spread between layers. For frosting, cream shortening and butter. Add milk, water, vanilla, salt and half the sugar. Beat well. Add remaining sugar and beat until smooth and fluffy. Spread over top and sides of cake. Garnish with pecan halves, if desired. Yield: about 16 servings.
Originally published as Chocolate Mocha Torte in Country Woman November/December 1991, p29

Nutritional Facts

1 each: 660 calories, 35g fat (16g saturated fat), 89mg cholesterol, 457mg sodium, 84g carbohydrate (62g sugars, 2g fiber), 6g protein.

  • CAKE:
  • 1/2 cup unsweetened cocoa
  • 1/2 cup boiling water
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-3/4 cups sugar
  • 2/3 cup butter or margarine
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • FILLING:
  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup sugar
  • 1 cup butter or margarine
  • 1/2 teaspoon instant coffee granules
  • 2 teaspoons water
  • 1 teaspoon vanilla extract
  • 2 teaspoons unsweetened cocoa
  • 1 cup chopped pecans
  • FROSTING:
  • 1/2 cup shortening
  • 1/4 cup butter or margarine
  • 2-1/2 tablespoons evaporated milk
  • 1 tablespoon boiling water
  • 1-1/2 teaspoons vanilla extract
  • Dash salt
  • 1 pound sifted confectioners' sugar, divided
  • Pecan halves, optional
  1. For cake, make a paste of cocoa and water. Cool and set aside. Sift together flour, soda and salt; set aside. In a large mixing bowl, cream the sugar and butter. Add eggs and vanilla. Blend in cocoa mixture. Add flour mixture alternately with the buttermilk. Blend until smooth. Pour into two greased and floured 9-in. cake pans. Bake at 350° for 35 minutes or until cake tests done. Remove from pans and cool on a wire rack. For filling, cook flour and milk in a saucepan over low heat, stirring constantly, until thick. Cool. Meanwhile, cream sugar and butter until light. Dissolve coffee in water; add with vanilla, cocoa and milk mixture to creamed mixture. Beat until fluffy, about 5 minutes. Fold in nuts. Split each cake layer in half. Divide filling into thirds and spread between layers. For frosting, cream shortening and butter. Add milk, water, vanilla, salt and half the sugar. Beat well. Add remaining sugar and beat until smooth and fluffy. Spread over top and sides of cake. Garnish with pecan halves, if desired. Yield: about 16 servings.
Originally published as Chocolate Mocha Torte in Country Woman November/December 1991, p29

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MY REVIEW
squeakymouse User ID: 134400 249571
Reviewed Jun. 19, 2016

"My husband loved the cake, made for his birthday last year. The sides of the cake need to be piped but there's not enough frosting to do so. Next time I'll increase the frosting."

MY REVIEW
TessaMB User ID: 6083350 9166
Reviewed Dec. 2, 2013

"Impressive looking and delicious. Mine was not quite as pretty, my frosting skills leave a little to be desired, but it tasted great. It used up quite a few dishes in its preparation, but the result was worth it. My favorite part is the filling. I did have to alter the recipe a little. When I added the additional confectioners sugar as asked for in the recipe, the frosting became very chunky and mortar like. I added more evaporated milk until the frosting was the consistency that I wanted. Other than that, great recipe!"

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