Six Layer Mocha Torte

Photo by Renee Wilson

From the kitchen of Catherine Burcin

Cake:

1 1/2 Tbsp instant coffee

1 c cold water

6 egg YOLKS

2 c granulated sugar

2 c flour

3 tsp baking powder

1/4 tsp salt

1 tsp vanilla

1 c finely ground walnuts

6 egg WHITES

Preheat oven to 325.

Dissolve the coffee in cold water.

Beat egg yolks until light, then add sugar in a thin stream.

Sift together the flour, baking powder & salt.

Gradually add the egg mixture, alternating with coffee mixture, to the flour mixture.

Add vanilla and ground nuts.

In a clean bowl, beat egg whites until stiff, then fold into batter.

Pour into 3 buttered & floured 9″ cake pans.*

*I like to put a greased & floured circle of wax paper in the bottom of each pan.

Bake for 30-40 minutes at 325.

Watch carefully. It should rise in the center & a toothpick poked in center should come out clean.

When the layers are completely cool, cut each layer in half horizontally with a serrated knife.

Separate each layer with wax paper & put into a tight cake carrier OR zip log bags.

It will keep several days until you are ready to frost it.

Filling:

1 c butter

2 c powdered sugar

2 tsp cocoa

1/2 tsp instant coffee

2 Tbsp Cointreau OR Triple Sec

2 Tbsp orange juice

Cream the butter & gradually add the sugar. Add remaining ingredients. Beat until very smooth. Spread a smooth even layer on 5 of the 6 layers. Do NOT put the filling on the top layer. Stack the layers.

Frosting:

4 c powdered sugar

4 tsp cocoa

1 tsp instant coffee

4 Tbsp Cointreau OR Triple Sec

2 c butter, softened

1 tsp vanilla

Combine sugar, cocoa & coffee. Add the liqueur, butter & vanilla.

Beat until smooth. Frost the top & sides of the torte.

Garnish.

IMPORTANT Cut the torte into extremely thin layers, maybe 2 cm.

Garnish:

Walnut halves OR ground walnuts

Chocolate covered coffee beans


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