Mocha Torte Recipe

ingredients

1 quantity Chocolate Layer Cake batter (see below)
1/4 cup strong black coffee
1 cup chopped toasted almonds
Coffee cream filling
250 g (8 oz) packaged cream cheese
1/2 cup cream
1/2 cup sifted icing sugar
1 teaspoon coffee-flavoured liqueur

for the Coffee glace icing

2 cups icing sugar
3 teaspoons instant coffee powder
1 tablespoon butter
3 tablespoons hot water

Directions

1. Make cake batter and pour into 2 greased and floured 23 cm (9 inch) layer cake tins.

2. Bake in a moderate oven for 30 to 35 minutes until cooked. Cool on a wire rack.

3. Split each cake in two and place one layer on a plate.

4. Sprinkle with a little of the coffee and spread with a quarter of the filling. Repeat with two more layers.

5. Place top layer in position and leave plain. Keep remaining filling for decoration.

6. Pour glace’ icing over top and sides of cake, smoothing it with a knife dipped in hot water.

7. Press chopped almonds around sides and pipe remaining filling on top.

for the Coffee cream filling

Beat softened cream cheese until smooth, add cream, icing sugar and coffee liqueur and beat until light.

for the Coffee glace icing

1. Sift icing sugar and instant coffee into a heatproof bowl, add butter and pour hot water onto butter.

2. Stir until icing has a soft dropping consistency and place over hot water for 1 minute, stirring constantly, until melted.

for the Chocolate Layer Cake Batter

2 tablespoons cocoa
2 tablespoons hot water
185 g (6 oz) butter
1 cup brown sugar
1 teaspoon vanilla essence
3 eggs
2 cups self-raising flour

Directions

1. Blend cocoa with hot water and leave to cool.

2. Cream butter, sugar and vanilla essence until fluffy.

3. Add eggs one at a time, beating well after each addition.

4. Fold in sifted flour alternately with cocoa mixture.

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Mocha Chocolate Torte Recipe

1/2 cup Unsweetened cocoa
1/2 cup Boiling water
2 1/2 cup All-purpose flour
1 1/2 tsp. Baking soda
1/2 tsp. Salt
1 3/4 cup Sugar
2/3 cup butter Or margarine
2 Eggs
1 tsp. vanilla extract
1 cup buttermilk

FILLING

5 tbsp. flour
1 cup Milk
1 cup Sugar
1 cup butter Or margarine
1/2 tsp. Instant coffee granules
2 tsp. water
1 tsp. vanilla extract
2 tsp. Unsweetened cocoa
1 cup Chopped pecans

Frosting

1/2 cup -Shortening
1/4 cup butter Or margarine
2 1/2 tbsp. Evaporated milk
1 tbsp. Boiling water
1 1/2 tsp. vanilla extract
1 d Salt
1 lb Sifted confectioners’ sugar,

Directions

1. For cake, make a paste of cocoa and water.

2. cool and set aside.

3. Sift together flour, soda and salt; set aside.

4. In a large mixing bowl, cream the sugar and butter.

5. Add eggs and vanilla.

6. Blend in cocoa mixture.

7. Add flour mixture alternately with the buttermilk.

8. Blend until smooth.

9. Pour into two greased and floured 9 inch cake pans.

10. Bake at 350 for 35 minutes or until cake tests done.

11. Remove from pans and cool on a wire rack.

12. For filling, cook flour and milk in a saucepan over low heat,stirring constantly, until thick.

13. Cool. Meanwhile, cream sugar and butter until light.

14. Dissolve coffee in water; add with vanilla, cocoa and milk mixture to creamed mixture.

15. BEat until fluffy, about 5 minutes.

16. Fold in nuts.

17. Split each cake layer in half.

18. Divide filling into thirds and spread between layers.

19. For frosting, cream shortening and butter.

20. Add milk, water, vanilla, salt and half the sugar.

21. Beat well.

22. Add remaining sugar and beat until smooth and fluffy.

23. Spread over top and sides of cake.

24. Garnish with pecan halves, if desired.

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