Chocolate Mocha Torte Food

SPECIAL MOCHA CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended. , Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool., For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and enough coffee to reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.

CHOCOLATE MOCHA MOUSSE TORTE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan.) Spray two 9-inch cake pans with baking spray with flour.
• In large bowl, beat cake mix, water, sour cream, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup ground almonds. Pour into pans.
• Bake 33 to 41 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes before slicing.
• Meanwhile, place chocolate in medium bowl. In 2-quart saucepan, heat whipping cream just to boiling. Pour hot cream over chocolate; let stand until mixture is melted and smooth when stirred. Using whisk, beat in espresso powder and sugar. Refrigerate chocolate mixture 1 hour, stirring occasionally, until cold. Beat cold chocolate mixture with electric mixer on high speed until soft peaks form, about 2 to 3 minutes.
• Cut each cake layer horizontally into 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) On serving plate, place 1 bottom cake layer, cut side up, frost top with about one-fourth of the mousse. Repeat with second and third layers. Top with remaining cake layer and mousse. Sprinkle sliced almonds around top edge of cake. Refrigerate at least 30 minutes or until firm enough to easily cut before serving. Store covered in refrigerator.

CHOCOLATE MOCHA TORTE

Steps:

• For cake, make a paste of cocoa and water; cool and set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Blend in cocoa mixture. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, in a saucepan, combine flour and milk until smooth. Bring to a boil over low heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool., Meanwhile, cream butter and sugar until light and fluffy. Dissolve coffee in water; add to creamed mixture along with cocoa, vanilla and cooled milk mixture. Beat until fluffy, about 5 minutes. Fold in nuts. , Cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with remaining cake layer. , For frosting, in a large bowl, cream shortening and butter until light and fluffy. Add the milk, water, vanilla, salt and half of the confectioners' sugar; mix well. Beat in the remaining confectioners' sugar until smooth and fluffy. Spread frosting between layers and over the top and sides of cake. Garnish with pecan halves if desired.

CHOCOLATE MOCHA CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
• Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
• Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
• Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

MOCHA CAKE

Steps:

• Preheat oven to 350F.
• Butter and flour three 9-inch cake pans. I highly recommend using cake strips for a more even bake.
• Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
• Add the wet ingredients into a large bowl and whisk together.
• Add the wet ingredients to the dry ingredients.
• Whisk to combine then mix on level 2 for two minutes.
• Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.
• Allow time to cool for 5 minutes, then invert onto wire racks to cool fully.
• Sift the confectioners' sugar, salt, cocoa and espresso powder into a bowl.
• Whip the butter for about 5 minutes using a paddle attachment (in a standing mixer).
• Beat in the sugar mixture slowly.
• Add vanilla and drizzle in the cream while beating until desired consistency is reached. If the you want the buttercream to have a stronger espresso taste, add as much as you would like!
• Warm the cream and pour over the chocolate. Set aside for a few minutes and whisk together. If there's a few bits of unmelted chocolate just microwave it for 10 seconds on half power and whisk again.
• Pipe buttercream on the first layer, add a swirl of the ganache then a sprinkle of chopped espresso beans.
• Add the second layer on and repeat the process.
• Add third layer on and cover cake with buttercream. Smooth using an offset spatula.
• Drizzle ganache on top of cake, smooth the top and allow to set.
• Pipe dollops of buttercream on the edge using a large closed star tip.
• Top each dollop with a chocolate covered espresso bean.

FROZEN MOCHA TORTE

Steps:

• In a small bowl, combine the wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat the cream cheese, milk and chocolate syrup until smooth. Dissolve coffee granules in hot water; add to cream cheese mixture. Fold in whipped cream. Pour over crust. Cover and freeze for 8 hours or overnight. , Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with coffee beans if desired.

DARK MOCHA TORTE

Steps:

• first make the pastry. sift the flour, baking powder, cocoa powder and icing sugar into a bowl. Rub in butter until crumbly. Quickly mix in the eggs until everything comes together with the blade of a knife. Wrap in cling film. Chill for 30 mins. Roll out pastry and line a 21cm fluted loose-bottom tart tin. Chill for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• line the pastry case with parchment paper, fill with baking beans and bake blind for 15 mins. Remove beans and cook for a further 5 mins. Remove from oven and reduce temperature to 150C/fan 130C/gas 2.
• To make the filling, melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave on High for 1-2 mins, then cool. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, yolk, nuts and flour. Fold in the chocolate and coffee, pour into the case and bake for 25-30 mins, until crumbs cling to an inserted skewer (the middle of the torte won't have set completely; it will continue to firm up out of the oven). Serve cut into thin slices, topped with crème fraîche or cream.

FRUIT CROWNED CHOCOLATE MOCHA CREAM TORTE

Steps:

• Heat oven to 350°F. Line bottom and sides of 4 (8-inch) round cake pans with aluminum foil leaving 2-inch edge of aluminum foil; grease and flour bottoms only.
• Beat eggs at medium-high speed in bowl until light and foamy. Add 1 cup sugar and flour; continue beating, scraping bowl often, until well mixed. Add 1 cup butter and 8 squares melted chocolate; continue beating, scraping bowl often, until well mixed. Add ground pecans; continue beating until well mixed.
• Spoon one-fourth batter into each prepared pan; tap lightly on counter to remove any large air bubbles. Bake 15-20 minutes or until toothpick inserted in center comes out clean. (Cake top is crusty and cake may shrink while cooling.) Cool 5 minutes. Lift cakes from pans, using aluminum foil. Cool completely; remove aluminum foil. Brush edges of cake to remove crumbs.
• Combine 1/2 cup sugar and cornstarch in 2-quart saucepan; stir in half & half to dissolve cornstarch. Add all remaining filling ingredients. Cook over medium heat, stirring often, 6-8 minutes or until mixture comes to a full boil. Boil, stirring constantly, 1 minute. Remove from heat. Cover surface with plastic food wrap; refrigerate 2-3 hours or until completely cooled.
• Beat all topping ingredients in bowl at high speed, scraping bowl often, until stiff peaks form. Stir 1 cup topping into cooled mocha filling. (Mocha filling will be very stiff before mixing in topping.)
• Place 1 cake round on serving plate. Frost top only of cake with mocha filling. Top with second cake round and frost with 1/3 mocha filling. Top with second cake round and frost with 1/3 mocha filling. Place third cake round on top of filling. Frost top with remaining 1/3 mocha filling. Top with remaining cake layer. Frost and decoratively pipe top of cake with remaining topping. Refrigerate at least 3 hours before serving. Just before serving, decorate top with sliced strawberries. Store refrigerated.

HAZELNUT CHOCOLATE MOCHA TORTE

Steps:

• MAKE THE BAVARIAN CREME: Lightly oil a round, shallow casserole or bowl approximately 10 inches in diameter.
• Line it with a layer of plastic wrap large enough to overhang the edges.
• In a small cup, sprinkle the gelatin over 1/4 cup of the milk; set aside.
• In another small cup, stir the coffee into the cognac; set aside.
• In a saucepan, scald the remaining 1 cup milk.
• Meanwhile, whisk together the egg yolks, sugar and salt until light and fluffy.
• Gradually beat in the scalded milk.
• Return the mixture to the saucepan and stir constantly over moderate heat until thick enough to coat the back of the clean spoon. DO NOT ALLOW TO BOIL.
• Transfer custard to a large bowl and whisk in the reserved gelatin and coffee mixtures, beating to thoroughly dissolve the gelatin.
• Cool to room temperature, whisking vigorously every couple of minutes to prevent lumping.
• When the custard is cool but not set, whip the cream until almost stiff.
• Whisk a large spoonful of the cream into the custard, then gently fold in the remaining cream.
• Carefully pour the bavarian cream into the prepared plastic lined bowl.
• Refrigerate, covered until firm. (This may be made one day ahead.).
• MAKE THE HAZELNUT JAPONAISE: Preheat the oven to 250.
• Butter and flour a baking sheet, preferably nonstick, and trace a 10 inch circle onto it, using a cake pan or pot lid as a guide.
• Blend together the hazelnuts, 1/2 cup of the superfine sugar and the cornstarch; set aside.
• Beat the egg whites until foamy, then add the cream of tartar and continue beating until the whites form soft peaks.
• Beating constantly, gradually add the remaining 2 T. superfine sugar and continue to beat until the meringue is stiff and glossy.
• Lightly fold the hazelnut mixture into the meringue.
• Spread the meringue onto the 10 inch circle on the baking sheet.
• Bake for 45 minutes, or until the meringue is set but still somewhat soft and just beginning to brown lightly.
• Using a thin metal spatula, loosen the baked meringue layer from the baking sheet. ( the meringue may tear slightly, but it will not show.).
• If it is too fragile to remove from the sheet, cool it on its baking sheet set on a wire rack, and then loosen from the sheet.
• MEANWHILE, PREPARE THE CHOCOLATE GENOISE: Preheat a second oven, of you have one to 350; otherwise, when the meringue is done, raise the heat to 350.
• Lightly butter a round, flat pan at least 12 inches in diameter.
• Line the bottom of the pan with a circle of waxed paper or parchment.
• Lightly butter and flour the paper and sides of the pan.
• In a small saucepan, melt the butter over low heat.
• Skim off the foam carefully.
• Cool slightly.
• Into a small bowl, sift the flour and cocoa together.
• In a large bowl, beat the eggs and the granulated sugar until very light, foamy and almost tripled in volume.
• Add vanilla, then lightly but rapidly fold the flour-cocoa mixture into the eggs.
• When the ingredients are almost but not quite homogeneous, fold in the melted butter.
• Pour the batter into the prepared pan and bake for 10 to 14 minutes, or until the cake springs back when toughed gently.
• Remove from the oven and cool briefly in the pan.
• Invert a pie plate with slanted sides onto a cooling rack, then cover the pie plate with a kitchen towel.
• Lightly sprinkle the towel with confectioners sugar and invert the genoise onto the towel.
• Gently peel off the paper and allow the cake to cool.
• ASSEMBLE THE TORTE: Carefully transfer the japonaise to a serving platter.
• Equally carefully, invert the bavarian creme over the japonaise.
• Peel the plastic wrap off the bavarian and trim any ragged meringue edges off the japonaise.
• Top the bavarian with the genoise, pressing it into a dome shape if necessary.
• MAKE THE FROSTING: Whip the cream until thick but not stiff, then add the confectioners sugar, cocoa and vanilla.
• Whip unti quite stiff.
• Spread over the torte, flattening the top slightly.
• TO DECORATE THE CAKE: Using a swivel-bladed peeler, scrape the chocolate into long shavings.
• Lightly sprinkle the shavings over the torte and chill for a t least 2 hours.
• At serving time, dust lightly with confetioners sugar sprinkled through a small sieve.

WALNUT MOCHA TORTE

Steps:

• Preheat oven to 350 degrees F. Line the bottoms of two 8x1-1/2-inch round cake pans with parchment or waxed paper; grease and lightly flour pans. Set pans aside. In a medium bowl combine nuts, flour, and baking powder; set aside.
• In a blender or food processor combine eggs and sugar; cover and blend or process until smooth. Add nut mixture. Cover and blend or process until smooth. Spread batter evenly in the prepared pans.
• Bake for 20 to 25 minutes or until cakes spring back when lightly touched (centers may dip slightly). Cool cake layers on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.
• Spread Mocha Frosting on each layer; stack layers. Loosely cover and chill frosted cake for 2 to 24 hours. If desired, top with chocolate curls.
• Makes 8 servings Mocha Frosting
• Mocha Frosting: In a chilled small mixing bowl dissolve instant coffee crystals in whipping cream; add sugar, unsweetened cocoa powder, and vanilla. Beat with an electric mixer on medium speed just until stiff peaks form (tips stand straight).

CHOCOLATE CHESTNUT TORTE

Steps:

• Make the torte:
• Line the bottom of a greased 9-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a food processor purée the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl. In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks. Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan, smooth the top, and bake the torte in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the torte cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the torte onto another rack. Remove the bottom of the pan, reinvert the torte onto a rack, and let it cool completely. (The torte will fall as it cools.)
• Make the glaze and garnish:
• Put the chocolate in a small bowl, in a saucepan bring the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
• Invert the torte onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the torte stand for 2 hours, or until the glaze is set. Transfer the torte carefully to a serving plate and garnish it with the coated chestnuts.
• Make the whipped cream just before serving the torte:
• In a chilled bowl with chilled beaters beat the cream until it holds soft peaks, beat in the sugar and the rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts.
• Serve the torte with the whipped cream.

EASY HOMEMADE MOCHA

Steps:

• In a small pot or microwave-safe cup, stir together sugar, cocoa powder, and water. Heat on the stove (or in your microwave for about 15 seconds), and stir until sugar and cocoa powder dissolve and sauce is completely smooth.
• Stir in coffee and milk and continue to heat until steaming (about 30 seconds in the microwave). If making on the stove, you can whisk the mixture vigorously until foamy. Pour into a cup, top with whipped cream if desired, and enjoy!
• Combine all ingredients except the water and optional whipped cream in a mason jar. Screw the lid on securely and wrap top with a towel (in case your jar leaks). Give a few very good shakes, until everything is well-mixed and mixture is foamy.
• Pour into a mug and microwave for 30 seconds or until steaming. Top with whipped cream if desired. Enjoy!

DORIE GREENSPAN'S MOCHA WALNUT TORTE

Steps:

• Place a rack in the center of the oven and preheat it to 350°F (180°C).
• Coat a 9-inch (23 cm) springform pan with butter or baking spray. Line the bottom with parchment and butter or spray the parchment, then dust the pan with cocoa powder. Place the pan on a rimmed baking sheet lined with parchment or a silicone baking mat.
• In a food processor, combine the nuts, 2 tablespoons (25 g) of the sugar, the chocolate, coffee, and cinnamon and pulse, scraping the sides and bottom of the bowl often and taking care that you don't process for so long that the walnuts become a paste and the chocolate melts. You want to end up with a bread-crumb-like mixture-it's better to have some discernible morsels than to overdo it.
• Separate the eggs, putting the yolks in a large bowl and the whites in the bowl of a stand mixer or a large bowl that you can use with a hand mixer.
• Working with a whisk, beat the yolks until they're homogeneous. Gradually whisk in 3/4 cup (150 g) of the sugar and then beat until the mixture is pale and your whisk leaves tracks, about 2 minutes.
• Beat in the vanilla. Switch to a flexible spatula and stir in the walnut mixture.
• Add the salt to the whites. Attach the bowl to the mixer stand, if using, and fit it with the whisk attachment. Beat the whites until they are foamy, opaque and just a bit thick, 1 to 2 minutes.
• Beat in the remaining 1/4 cup (50 g) sugar, adding it a tablespoon at a time. Once all the sugar is in, the whites should be thick and glossy-lift the beater(s), and the meringue should hold a pretty peak. If it doesn't, continue to beat for 2 to 3 minutes more.
• Using a flexible spatula, scoop out about a quarter of the meringue and add it to the bowl with the egg yolk mixture. Stir everything together energetically so that the whites lighten the thick mixture.
• Scrape the rest of the meringue into the bowl and, being gentle, stir and fold it in. (Without overdoing it, you want to get as much of the meringue into the nut mixture as quickly as possible. If there are a few white streaks, it's fine (better to have streaks than to knock all the air out of the meringue.) Scrape the batter into the pan, swiveling the pan from side to side to settle the batter evenly.
• Bake until the cake feels firm to the touch and has risen and a tester inserted into the center of the cake comes out clean, 40 to 50 minutes. (The rise might be higher around the edges, but the middle should lift too.)
• Move the pan to a rack and let rest for 5 to 10 minutes, then run a table knife between the cake and the sides of the pan to release the cake. Remove the sides of the springform and allow the cake to cool to room temperature on the rack.
• Rinse a small saucepan with cold water, but don't dry it (this helps prevent the cream from scorching). Pour in the cream, set the pan over medium heat and bring just to a boil.
• Remove from the heat and add the chocolate. Wait 30 seconds and then, working with a small flexible spatula and beginning in the center of the pan, start stirring the chocolate and cream together. Stir in ever-widening concentric circles until you have a thick, shiny, smooth mixture. Piece by piece, blend in the butter until melted and smooth, about 3 minutes.
• When the cake is cool, invert it, remove the base of the pan and the parchment and turn the cake right side up onto the rack.
• If you want to glaze the cake, now's the time. Put a piece of foil or other drip catcher under the rack, pour the ganache over the cake and use an offset spatula or knife to smooth it over the top. (Alternatively, you can drizzle the ganache over the cake. And if you're using toasted walnuts, sprinkle them over the glaze while it's still warm.)
• Refrigerate the cake until chilled, wrapping it well once it's cold. The cake is good at room temperature, but I prefer it straight from the fridge. It also cuts better when it's cold.
• Serve with whipped cream or crème fraîche or, if you prefer, dust the top with confectioners' sugar. Or don't-it's fine just the way it is.

MOCHA MOUSSE TORTE (FLOURLESS)

Steps:

• Tools: 10" springform pan.
• Preheat oven to 325 degrees F.
• Cook first 5 ingredients in a saucepan over low heat, whisking constantly till smooth.
• Remove from heat and let cool (about 15 minutes).
• Whisk in beaten eggs slowly until fully incorporated.
• Pour into a greased and floured 10" springform pan and bake for 50 minutes, or until toothpick inserted comes out clean.
• Let cool completely in pan before removing sides.
• Cover and chill at least 6 hours.
• Garnish with fresh fruits, powder sugar, or chocolate ganache.

LAYERED MOCHA CREAM TORTE

Steps:

• Make crust:
• Preheat oven to 350°F. Blend ground cookies and coffee powder in processor. Set aside 3/4 cup cookie crumb mixture. Add butter to remaining crumb mixture and process until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until just firm to touch, about 10 minutes. Cool completely.
• Make fillings:
• Stir chocolate, butter and 1 teaspoon coffee powder in heavy medium saucepan over medium-low heat until melted and smooth. Transfer to large bowl. Set chocolate mixture aside while preparing meringue.
• Stir 1/2 cup sugar and 3 tablespoons water in small saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 240°F, tilting pan to submerge bulb, about 4 minutes.
• Meanwhile, using electric mixer, beat whites in large bowl to soft peaks.
• Gradually beat hot syrup into whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold 1/3 of meringue into lukewarm chocolate mixture to lighten. Fold in remaining meringue. Set chocolate meringue aside.
• Combine 1/4 cup cream and 5 teaspoons coffee powder in large bowl; stir to dissolve. Add 2 1/2 cups cream, powdered sugar and cinnamon and beat until firm peaks form. Fold 1 1/2 cups coffee whipped cream into chocolate meringue, forming mocha mousse.
• Spoon half of mocha mousse over bottom of crust. Sprinkle 3 tablespoons reserved crumb mixture over mousse. Spoon half of coffee whipped cream over crumbs. Sprinkle with 3 tablespoons crumbs. Repeat layering with remaining mocha mousse, crumbs, coffee whipped cream and crumbs. Cover and refrigerate until set, about 4 hours. (Can be made 2 days ahead; keep refrigerated.) Run knife around pan sides to loosen torte. Remove pan sides and serve.

MOCHA-WALNUT TORTE

Steps:

• Heat oven to 350°F.
• Place 5 chocolate squares, 1/2 cup each corn syrup and butter and 2 Tbsp. coffee granules in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and nuts.
• Spread into greased and floured 9-inch round cake pan.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean. (Do not overbake.) Cool in pan 10 min. Invert cake onto wire rack; carefully remove pan. Cool cake completely.
• Place remaining chocolate and 1 Tbsp. butter in small microwaveable bowl. Microwave on HIGH 1-1/2 min. Stir until chocolate is completely melted. Add 2 Tbsp. corn syrup and 1 tsp. coffee granules; stir until well blended. Place cake on serving plate. Spread glaze evenly over top and side of cake. Let stand 1 hour or until glaze is set.