Mocha Torte
Makes one 8-inch torte A torte is a European-style pastry typically made with layers of sponge cake, a jam or cream filling, and a frosting. These rich and complex desserts are often enjoyed in the middle of the afternoon, served with coffee or tea, rather than as a dessert following dinner.

Ingredients

3/4 cup…

CIA FOODIES

Mocha Torte

Makes one 8-inch torte A torte is a European-style pastry typically made with layers of sponge cake, a jam or cream filling, and a frosting. These rich and complex desserts are often enjoyed in the middle of the afternoon, served with coffee or tea, rather than as a dessert following dinner.

Ingredients

  • 3/4 cup strong brewed coffee or espresso
  • 1/4 cup Kahlúa or other coffee-flavored liqueur
  • 1/4 cup sugar
  • Two 8-inch layers Vanilla Sponge Cake
  • 4 1/2 cups Chocolate Italian Buttercream
  • 1 cup chopped bittersweet chocolate, melted and cooled (optional)
  • 10 chocolate-covered coffee beans (optional)

Directions

  1. To make the coffee syrup, combine the coffee, Kahlúa, and sugar in a small saucepan and bring to a simmer over medium heat. Simmer until the sugar is completely dissolved and the syrup has reduced slightly, about 3 minutes. Remove the syrup from the heat and let cool to room temperature.
  2. Slice each of the sponge cake layers into 2 even layers.
  3. Place one layer of the sponge cake on a cake plate and brush it evenly with enough coffee syrup to moisten the layer, about 1/4 cup.
  4. Spread 3/4 cup of the buttercream in an even layer over the cake.
  5. Repeat this sequence with the next 2 layers of cake, pressing the layers gently into position. Add the last layer of cake, press down gently, and brush it with 1/4 cup syrup.
  6. Spread 1 1/2 cups of the buttercream evenly over the top and sides of the cake. If using, drizzle the melted and cooled chocolate over the top, creating a random pattern. Fill a pastry bag fitted with a small star tip with the remaining 3/4 cup buttercream and pipe 10 rosettes of buttercream at even intervals around the cake’s edge. Place a coffee bean in the center of each rosette, if desired.
    Note: If the cake is not going to be served right away, wrap it carefully or place it in a covered container to preserve the decoration, and store in the refrigerator. Let the cake return to room temperature before serving it, however, so that the buttercream is not too hard to cut easily.

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