Mocha Chocolate Torte
Yield
servingsPrep
40 minCook
35 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cocoa powder
unsweetened |
|
| ½ | cup |
water
boiling |
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 ¾ | cups |
sugar
|
|
| ⅔ | cup |
butter
or margarine |
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
buttermilk
|
|
| Filling | |||
| 5 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
butter
or margarine |
|
| ½ | teaspoon |
instant coffee
granules |
|
| 2 | teaspoons |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | teaspoons |
cocoa powder
unsweetened |
|
| 1 | cup |
pecans
chopped |
|
| Frosting | |||
| ½ | cup |
vegetable shortening
|
*
|
| ¼ | cup |
butter
or margarine |
|
| 2 ½ | tablespoons |
evaporated milk
|
|
| 1 | tablespoon |
water
boiling |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 | dash |
salt
|
*
|
| 1 | pound |
powdered sugar
sifted, divided |
|
| 1 | x |
pecan halves
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cocoa powder
unsweetened |
|
| 118 | ml |
water
boiling |
|
| 591 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 414 | ml |
sugar
|
|
| 158 | ml |
butter
or margarine |
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
buttermilk
|
|
| Filling | |||
| 75 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
butter
or margarine |
|
| 2.5 | ml |
instant coffee
granules |
|
| 1E+1 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
| 1E+1 | ml |
cocoa powder
unsweetened |
|
| 237 | ml |
pecans
chopped |
|
| Frosting | |||
| 118 | ml |
vegetable shortening
|
*
|
| 59 | ml |
butter
or margarine |
|
| 38 | ml |
evaporated milk
|
|
| 15 | ml |
water
boiling |
|
| 7.5 | ml |
vanilla extract
|
|
| 1 | dash |
salt
|
*
|
| 453.6 | g |
powdered sugar
sifted, divided |
|
| 1 | x |
pecan halves
optional |
*
|
Directions
For cake, make a paste of cocoa and water.
Cool and set aside.
Sift together flour, soda and salt; set aside.
In a large mixing bowl, cream the sugar and butter.
Add eggs and vanilla. Blend in cocoa mixture.
Add flour mixture alternately with the buttermilk.
Blend until smooth.
Pour into two greased and floured 9 inch cake pans.
Bake at 350℉ (180℃) F for 35 minutes or until cake tests done.
Remove from pans and cool on a wire rack.
For filling, cook flour and milk in a saucepan over low heat, stirring constantly, until thick.
Cool.
Meanwhile, cream sugar and butter until light.
Dissolve coffee in water; add with vanilla, cocoa and milk mixture to creamed mixture.
Beat until fluffy, about 5 minutes.
Fold in nuts.
Split each cake layer in half.
Divide filling into thirds and spread between layers.
For frosting, cream shortening and butter.
Add milk, water, vanilla, salt and half the sugar.
Beat well.
Add remaining sugar and beat until smooth and fluffy.
Spread over top and sides of cake.
Garnish with pecan halves, if desired.
