Mocha Torte with Mocha Butter Cream Frosting

Products Used

Ingredients

    *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

    Directions

    1. Preheat oven to 350°F.
    2. Grease and flour three 8-inch cake pans. Set aside.
    3. Sift together flour, baking soda, and salt.
    4. In a separate bowl, combine cocoa, 1/2 cup powdered sugar, and coffee.
    5. Cream butter with 1 1/4 cups powdered sugar. Add cocoa mixture, sour cream and vanilla. Mix until well blended. 
    6. Gradually add flour mixture until just incorporated. 
    7. In a separate bowl, whip egg whites until almost stiff. Gradually add remaining 1/2 cup powdered sugar and beat until stiff.
    8. Gently fold egg whites into batter. 
    9. Divide batter equally in prepared cake pans and bake for 20 - 25 minutes or until toothpick inserted in middle comes out clean. Cool 5 minutes on rack, then turn out onto plastic lined surface to cool completely. 
    10. While cakes are baking, prepare Chocolate Leaves. Melt chocolate and shortening over barely simmering water, stirring until smooth. With a clean brush, paint chocolate onto underside of leaves. Chill leaves 30 minutes to firm chocolate. Peel leaves from chocolate and chill until ready to serve. 
    11. While cakes cool, prepare Mocha Butter Cream Frosting. Cream butter then gradually mix in remaining ingredients. Thin with additional coffee if necessary.
    12. Prepare Sweet Cream. Whip cream, powdered sugar, and vanilla together until stiff. 
    13. To assemble Mocha Torte, place first layer on a cake stand or serving platter. Spread Mocha Butter Cream Frosting on top of layer, then repeat with second and third layers. Frost sides of cake. Cover top layer of cake with Sweet Cream and pipe top and bottom edges with Mocha Butter Cream Frosting. Garnish with chocolate leaves. 
    Imperial Sugar Insight

    This recipe first appeared in the Dixie Crystals Sweet Treasures Collection Cookbook published in 1990. 

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