Mocha Hazelnut Torte Recipe

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

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5 1 1
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I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. —Christina Pope, Speedway, Indiana
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1-1/4 cups packed brown sugar
  • 1 cup sugar
  • 3 large 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

Directions

Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
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.
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.
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.
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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet 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: 639 calories, 32g fat (16g saturated fat), 94mg cholesterol, 311mg sodium, 88g carbohydrate (69g sugars, 2g fiber), 6g protein.

  • 3/4 cup butter, softened
  • 1-1/4 cups packed brown sugar
  • 1 cup sugar
  • 3 large 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
  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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Mocha Hazelnut Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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Twanacourtney User ID: 8760639 243202
Reviewed Feb. 4, 2016

"Its pretty nice I would like to make that cake"

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