Best Mocha Torte Recipes

MOCHA HAZELNUT TORTE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 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 parchment. 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 1 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.

TOFFEE-MOCHA CREAM TORTE

Steps:

• Preheat oven to 350° . 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. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; stir into batter., Pour into three greased and floured 9-in. round baking pans. Bake 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For topping, dissolve coffee in water in a large bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator.

MOCHA KAHLUA ICE CREAM TORTE WITH HOT FUDGE SAUCE

Steps:

• Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.
• Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.
• Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.
• Combine chopped dark chocolate with butter, sugar, heavy cream, and hot water. Melt mixture stirring, at low heat for five minutes. Remove from heat, add vanilla and salt and serve warm.

LAYERED MOCHA CREAM TORTE

Steps:

• Make crust:
• Preheat oven to 350°F. Blend ground cookies and coffee powder in processor. Set aside 3/4 cup cookie crumb mixture. Add butter to remaining crumb mixture and process until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until just firm to touch, about 10 minutes. Cool completely.
• Make fillings:
• Stir chocolate, butter and 1 teaspoon coffee powder in heavy medium saucepan over medium-low heat until melted and smooth. Transfer to large bowl. Set chocolate mixture aside while preparing meringue.
• Stir 1/2 cup sugar and 3 tablespoons water in small saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 240°F, tilting pan to submerge bulb, about 4 minutes.
• Meanwhile, using electric mixer, beat whites in large bowl to soft peaks.
• Gradually beat hot syrup into whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold 1/3 of meringue into lukewarm chocolate mixture to lighten. Fold in remaining meringue. Set chocolate meringue aside.
• Combine 1/4 cup cream and 5 teaspoons coffee powder in large bowl; stir to dissolve. Add 2 1/2 cups cream, powdered sugar and cinnamon and beat until firm peaks form. Fold 1 1/2 cups coffee whipped cream into chocolate meringue, forming mocha mousse.
• Spoon half of mocha mousse over bottom of crust. Sprinkle 3 tablespoons reserved crumb mixture over mousse. Spoon half of coffee whipped cream over crumbs. Sprinkle with 3 tablespoons crumbs. Repeat layering with remaining mocha mousse, crumbs, coffee whipped cream and crumbs. Cover and refrigerate until set, about 4 hours. (Can be made 2 days ahead; keep refrigerated.) Run knife around pan sides to loosen torte. Remove pan sides and serve.

HAZELNUT MOCHA TORTE

Steps:

• In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Combine hazelnuts and flour; fold into batter, 1/4 cup at a time. Spoon into two greased 9-in. round baking pans lined with waxed paper. , Bake at 300° for 25-30 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks., In a small heavy saucepan, combine the ganache ingredients; cook and stir over low heat until chocolate and butter are melted. Remove from the heat. Set saucepan in ice; stir for 3-4 minutes or until thickened. Remove from ice and set aside. , For buttercream, combine sugar and water in a large heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to pan. Cook and stir 2 minutes longer. Remove from the heat; stir in vanilla. Cool to room temperature. , In a large bowl, cream butter until fluffy. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until smooth. If necessary, refrigerate until buttercream reaches spreading consistency., Place one cake layer on a serving plate. Spread with half of ganache to within 1/4 in. of edges. Top with second cake layer and remaining ganache. Freeze for 5 minutes. Spread hazelnuts into sides of cake. Garnish with whole hazelnuts and chocolate leaves. Refrigerate.

CHOCOLATE MOCHA MOUSSE TORTE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan.) Spray two 9-inch cake pans with baking spray with flour.
• In large bowl, beat cake mix, water, sour cream, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup ground almonds. Pour into pans.
• Bake 33 to 41 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes before slicing.
• Meanwhile, place chocolate in medium bowl. In 2-quart saucepan, heat whipping cream just to boiling. Pour hot cream over chocolate; let stand until mixture is melted and smooth when stirred. Using whisk, beat in espresso powder and sugar. Refrigerate chocolate mixture 1 hour, stirring occasionally, until cold. Beat cold chocolate mixture with electric mixer on high speed until soft peaks form, about 2 to 3 minutes.
• Cut each cake layer horizontally into 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) On serving plate, place 1 bottom cake layer, cut side up, frost top with about one-fourth of the mousse. Repeat with second and third layers. Top with remaining cake layer and mousse. Sprinkle sliced almonds around top edge of cake. Refrigerate at least 30 minutes or until firm enough to easily cut before serving. Store covered in refrigerator.

HAZELNUT CHOCOLATE MOCHA TORTE

Steps:

• MAKE THE BAVARIAN CREME: Lightly oil a round, shallow casserole or bowl approximately 10 inches in diameter.
• Line it with a layer of plastic wrap large enough to overhang the edges.
• In a small cup, sprinkle the gelatin over 1/4 cup of the milk; set aside.
• In another small cup, stir the coffee into the cognac; set aside.
• In a saucepan, scald the remaining 1 cup milk.
• Meanwhile, whisk together the egg yolks, sugar and salt until light and fluffy.
• Gradually beat in the scalded milk.
• Return the mixture to the saucepan and stir constantly over moderate heat until thick enough to coat the back of the clean spoon. DO NOT ALLOW TO BOIL.
• Transfer custard to a large bowl and whisk in the reserved gelatin and coffee mixtures, beating to thoroughly dissolve the gelatin.
• Cool to room temperature, whisking vigorously every couple of minutes to prevent lumping.
• When the custard is cool but not set, whip the cream until almost stiff.
• Whisk a large spoonful of the cream into the custard, then gently fold in the remaining cream.
• Carefully pour the bavarian cream into the prepared plastic lined bowl.
• Refrigerate, covered until firm. (This may be made one day ahead.).
• MAKE THE HAZELNUT JAPONAISE: Preheat the oven to 250.
• Butter and flour a baking sheet, preferably nonstick, and trace a 10 inch circle onto it, using a cake pan or pot lid as a guide.
• Blend together the hazelnuts, 1/2 cup of the superfine sugar and the cornstarch; set aside.
• Beat the egg whites until foamy, then add the cream of tartar and continue beating until the whites form soft peaks.
• Beating constantly, gradually add the remaining 2 T. superfine sugar and continue to beat until the meringue is stiff and glossy.
• Lightly fold the hazelnut mixture into the meringue.
• Spread the meringue onto the 10 inch circle on the baking sheet.
• Bake for 45 minutes, or until the meringue is set but still somewhat soft and just beginning to brown lightly.
• Using a thin metal spatula, loosen the baked meringue layer from the baking sheet. ( the meringue may tear slightly, but it will not show.).
• If it is too fragile to remove from the sheet, cool it on its baking sheet set on a wire rack, and then loosen from the sheet.
• MEANWHILE, PREPARE THE CHOCOLATE GENOISE: Preheat a second oven, of you have one to 350; otherwise, when the meringue is done, raise the heat to 350.
• Lightly butter a round, flat pan at least 12 inches in diameter.
• Line the bottom of the pan with a circle of waxed paper or parchment.
• Lightly butter and flour the paper and sides of the pan.
• In a small saucepan, melt the butter over low heat.
• Skim off the foam carefully.
• Cool slightly.
• Into a small bowl, sift the flour and cocoa together.
• In a large bowl, beat the eggs and the granulated sugar until very light, foamy and almost tripled in volume.
• Add vanilla, then lightly but rapidly fold the flour-cocoa mixture into the eggs.
• When the ingredients are almost but not quite homogeneous, fold in the melted butter.
• Pour the batter into the prepared pan and bake for 10 to 14 minutes, or until the cake springs back when toughed gently.
• Remove from the oven and cool briefly in the pan.
• Invert a pie plate with slanted sides onto a cooling rack, then cover the pie plate with a kitchen towel.
• Lightly sprinkle the towel with confectioners sugar and invert the genoise onto the towel.
• Gently peel off the paper and allow the cake to cool.
• ASSEMBLE THE TORTE: Carefully transfer the japonaise to a serving platter.
• Equally carefully, invert the bavarian creme over the japonaise.
• Peel the plastic wrap off the bavarian and trim any ragged meringue edges off the japonaise.
• Top the bavarian with the genoise, pressing it into a dome shape if necessary.
• MAKE THE FROSTING: Whip the cream until thick but not stiff, then add the confectioners sugar, cocoa and vanilla.
• Whip unti quite stiff.
• Spread over the torte, flattening the top slightly.
• TO DECORATE THE CAKE: Using a swivel-bladed peeler, scrape the chocolate into long shavings.
• Lightly sprinkle the shavings over the torte and chill for a t least 2 hours.
• At serving time, dust lightly with confetioners sugar sprinkled through a small sieve.

FROZEN MOCHA TORTE

Steps:

• In a small bowl, combine the wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat the cream cheese, milk and chocolate syrup until smooth. Dissolve coffee granules in hot water; add to cream cheese mixture. Fold in whipped cream. Pour over crust. Cover and freeze for 8 hours or overnight. , Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with coffee beans if desired.

CHOCOLATE RASPBERRY TORTE WITH MOCHA CREAM FILLING

Steps:

• Preheat oven to 350°F (180°C).
• Grease and flour torte pans; set aside.
• Prepare cake mix according to package directions; divide batter equally between pans.
• Bake 18-22 minutes or until wooden pick inserted in centers comes out clean.
• Remove from oven to cooling rack, cool 5 minutes.
• Remove cakes from pans; cool completely.
• Meanwhile in chilled bowl, beat cream until it begins to thicken.
• Gradually add sugar and coffee; continue beating until stiff.
• Once torte layers have cooled completely, use half of the Mocha Cream to frost the top of the first layer; place on decorative plate.
• Place the second layer over top of the first frosted layer and use the remaining Mocha Cream to frost the top of the torte.
• Arrange the raspberries on top of the torte in a decorative pattern (see photo for example).
• Keep refrigerated until serving and refrigerate leftovers, if any.

MOCHA BROWNIE TORTE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 2- 8 inch round cake pans.
• Line each with a wax paper circle and grease again.
• Combine brownie mix, eggs and water and mix well.
• Stir in pecans.
• Spread batter evenly in the prepared pans.
• Bake for 15 to 18 minutes.
• Cool for 5 minutes and remove from pans to cool completely on racks.
• Peel waxed paper from layers.
• Beat whipping cream until foamy.
• Gradually add sugar and coffee, beating until stiff peaks form.
• Spread whipped cream mixture on bottom brownie layer.
• Top with remaining layer and finish frosting sides and top with whipped cream mixture.
• Chill until serving time.

MAPLE-MOCHA BROWNIE TORTE

Steps:

• Preheat oven to 350°. Prepare batter for brownie mix according to package directions for cake-like brownies. Stir in walnuts. Pour into two greased 9-in. round baking pans. , Bake 20-22 minutes or until a toothpick inserted 2 in. from the edge comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream and coffee granules until stiff peaks form. Gradually beat in the brown sugar, maple flavoring and vanilla. , Spread 1-1/2 cups over one brownie layer; top with second layer. Spread remaining cream mixture over top and sides of torte. Garnish with chocolate curls or walnuts if desired. Store in the refrigerator.

DARK MOCHA TORTE

Steps:

• first make the pastry. sift the flour, baking powder, cocoa powder and icing sugar into a bowl. Rub in butter until crumbly. Quickly mix in the eggs until everything comes together with the blade of a knife. Wrap in cling film. Chill for 30 mins. Roll out pastry and line a 21cm fluted loose-bottom tart tin. Chill for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• line the pastry case with parchment paper, fill with baking beans and bake blind for 15 mins. Remove beans and cook for a further 5 mins. Remove from oven and reduce temperature to 150C/fan 130C/gas 2.
• To make the filling, melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave on High for 1-2 mins, then cool. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, yolk, nuts and flour. Fold in the chocolate and coffee, pour into the case and bake for 25-30 mins, until crumbs cling to an inserted skewer (the middle of the torte won't have set completely; it will continue to firm up out of the oven). Serve cut into thin slices, topped with crème fraîche or cream.

MOCHA CREAM TORTE

Steps:

• Grease and flour three 9-in. round baking pans. Line bottoms with waxed paper; grease and flour the paper. In a small bowl, combine the cracker crumbs, brown sugar, butter, walnuts and drink mix; press into prepared pans. , Prepare cake batter according to package directions; pour over prepared crusts. Bake according to package directions. Cool for 10 minutes; remove from pans to wire racks to cool completely. Remove waxed paper., For frosting, in a large bowl, beat the cream cheese, butter, sour cream and drink mix until fluffy. Add confectioners' sugar; beat until smooth. , Place one cake layer, crunchy side up, on a serving plate. Spread with 3/4 cup frosting. Repeat with remaining layers and frosting. Store in the refrigerator.

CHOCOLATE MOCHA TORTE

Steps:

• 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 in 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.

MOCHA NUT TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line three 9-in. round baking pans with waxed paper; set aside. , Meanwhile, preheat oven to 375°. In another bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Combine nuts, crumbs, baking powder and 1/2 teaspoon salt; stir into yolk mixture until combined. , Add remaining salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Divide among prepared pans. , Bake 20-25 minutes or until tops spring back when lightly touched. Invert pans; cool 20 minutes. Remove from pans to wire racks; cool completely. Remove waxed paper., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Cover and refrigerate until assembling., In a large saucepan, melt butter and chocolate over low heat. Remove from heat. Stir in coffee, vanilla and enough confectioners' sugar to achieve frosting consistency. Spread filling between layers. Frost top and sides of cake. Garnish with pecans if desired.

MOCHA CREAM CHOCOLATE TORTE

Steps:

• Heat oven 350*.
• Grease and flour 13x9 inch pan.
• In large bowl, combine cake mix, water, oil and eggs, beating at low speed until moistened.
• Beat 2 minutes at high speed,.
• Pour into prepared pan; bake at 350* for 30-40 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in heavy saucepan combine sugar, cornstarch and instant coffee; blend well.
• Gradually stir in milk.
• Cook over medium heat until mixture thickens and boils, stirring constantly.
• Remove from heat; cover with plastic wrap.
• Refrigerate 30 minutes or until cool. (Mixture will be very thick.).
• In large bowl beat margarine and powdered sugar until well blended.
• Gradually add cooled coffee mixture; beat until light and fluffy.
• To assemble torte, cut cooled cake in half lengthwise.
• Slice each half in half horizontally to make 4 layers.
• Place 1 layer on serving tray.
• Spread top with frosting mixture.
• Repeat with remaining layers and frosting.
• Frost sides and top of cake.
• Sprinkle top of torte with chocolate curls if desired.
• Store in refrigerator.

AMAZING HAZELNUT-MOCHA TORTE

Steps:

• Preheat oven to 350 F; line the bottoms of two eight-inch cake pans with parchment paper or wax paper and set aside.
• Prepare cake: first, place nuts in food processor and finely chop; remove from processor and set aside.
• Add eggs and white sugar to food processor and process until well mixed.
• Add flour, baking powder and chopped nuts to egg/sugar mixture in processor; pulse only until combined.
• Divide batter evenly between the two pans and take for 20 minutes, or until a tester comes out clean.
• Remove layers from pans and cool on a rack (remove paper).
• Prepare filling: place butter and sifted icing sugar in a mixing bowl and.
• cream together using an electric mixer.
• Add hot coffee, cocoa and vanilla; combine well.
• Place one cake layer on a serving plate, spread this mixture over the cake layer (use all of it) and then cover with the second cake layer.
• Cover well and refrigerate.
• Shortly before serving, prepare topping: in a chilled mixing bowl, with an electric mixer whose beaters have been chilled, beat whipping cream with the sugar and coffee liqueur.
• Spread over top and sides of torte, and serve.

MOCHA MAGIC TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans, and line them with wax paper or parchment.
• Sift flour with baking soda. Dissolve 1/3 cup instant coffee in the water.
• In a large bowl, beat white sugar, 3 eggs, and vanilla until light and fluffy. Blend in mayonnaise and the melted chocolate. Add flour mixture alternately with the coffee to the batter, one-third at a time; mix with electric mixer on low speed after each addition. Pour batter into prepared pans.
• Bake in preheated oven until cake tester inserted in center comes out clean, about 35 minutes. Cool cake in pans for 10 minutes. Remove, and cool completely on wire racks.
• Melt 4 squares chocolate with milk and 2 tablespoons instant coffee in a double boiler; blend until smooth. Pour hot chocolate mixture into the beaten egg, whisking constantly. Allow to cool.
• In a mixing bowl, cream butter and confectioners' sugar until light and fluffy. Add chocolate mixture to butter mixture, and blend frosting well.
• When layers have cooled, cut each horizontally to make 4 layers. Fill and frost the cake with the frosting.

MOCHA BROWNIE TORTE

Steps:

• Heat oven to 350.
• Grease and flour 2 round layer pans (9").
• Blend brownie mix (dry), water and eggs.
• Stir in nuts.
• Spread in pans.
• (This will look skimpy but persevere.) Bake 20 minutes. Be careful not to overbake. Check at 15 minutes.
• Cool 5 minutes in pans; remove from pans and place layers on wire racks to cool thoroughly.
• In chilled bowl, beat cream until it begins to thicken.
• Gradually add sugar and coffee; continue beating until stiff.
• Fill layers with 1 cup of the whipped cream mixture.
• Frost with remaining whipped cream mixture.
• Sprinkle with shaved chocolate or chocolate curls.
• Chill at least 1 hour before serving.

RASPBERRY MOCHA TORTE

Steps:

• In a large bowl, beat egg yolks and 1/2 cu sugar until thicken and lemon-colored. In a small bowl, beat the egg whites on medium speed until soft peak form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gently fold into egg yolk mixture along with the flour., Divide batter among three waxed paper-lined ungreased 9-in. round baking pans. Bake at 350° for 15-20 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks., In a small saucepan, whisk the sugar, eggs, yolks and coffee granules. Add chocolate. Cook over medium heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Cool. In a small bowl, cream butter. Gradually beat in cooled chocolate mixture until smooth., To assemble, place one cake layer on a serving plate; spread with half of the mocha filling. Top with another cake layer; spread with raspberry jam. Place remaining cake on top; spread with the remaining mocha filling. Refrigerate for 3 hours. Garnish with raspberries and mint if desired.