Chocolate Mocha Torte

one 9-inch torte


  • 3/4 cup sifted cake flour
  • 1 teaspoon instant coffee powder (optional)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 ounces bittersweet or semi-sweet chocolate
  • 4 jumbo or extra large eggs, at room temperature and separated
  • 1 cup confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • Mocha Cream
  • Shaved bittersweet or semi-sweet chocolate for garnish
  • Whole firm ripe fresh raspberries for garnish (optional)


Sift together the first 3 or 4 ingredients; set aside.  In the top of a double boiler, melt chocolate over very hot, not boiling or simmering, water.  In a large bowl, beat egg yolks until thick and lemon-colored; gradually beat in confectioners' sugar.  Add melted chocolate and vanilla, blending well.  Gently fold dry ingredients into egg yolk mixture.  In a medium bowl, beat egg whites until stiff, but not dry, peaks are formed; carefully and gently fold into batter, blending thoroughly.  Spoon batter into two greased 9-inch round layer pans lined with wax paper, dividing evenly.  Bake in a preheated slow oven (325 degrees F.) for 25 minutes or until top of cake layers spring back when lightly touched with a finger.  Remove from oven and cool in pans on wire rack for 10 minutes; remove from pans and cool completely.  Just before serving, spoon half of the Mocha Cream over bottom torte layer, spreading evenly; top with second torte layer and spread remaining Mocha Cream over top of torte.  Garnish torte with shaved bittersweet or semi-sweet chocolate.

Mocha Cream

  • ½  cup unsweetened cocoa, sifted
  • 1/4 cup confectioners' sugar, sifted
  • 2 teaspoons instant coffee powder (optional)
  • 2 cups heavy cream, chilled (see note)
  • 1 teaspoon vanilla extract

Sift together the first 2 or 3 ingredients.  In a chilled deep medium bowl, beat cream with chilled beaters at high speed of an electric mixer until soft peaks are formed.  Gradually beat in cocoa mixture and vanilla; continue beating until stiff peaks are formed.  Use immediately.

Note: May use 1 (16-ounce) container thawed frozen non-dairy whipped topping or reduced- fat or no-fat whipped topping, if desired.  Do not add confectioners' sugar, but do fold in cocoa and instant coffee powder, if desired, blending thoroughly.

Variations: Bake batter in two greased and wax paper-lined 9-inch heart-shaped pans. Cut each baked cake layer in half horizontally, resulting in 4 thin cake layers.  Double the ingredient  amounts for the Mocha Cream and proceed as previously directed in assembling torte with 4 thin cake layers. In a hurry?   Prepare 1 (18.25-ounce) package  chocolate or chocolate fudge cake mix according to package direction.; add 1 teaspoon instant coffee powder, if desired.  Prepare Mocha Cream and assemble as previously directed. 

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