Hazelnut Chocolate Mocha Torte
Indulge in the decadence of this Hazelnut Chocolate Mocha Torte, a show-stopping dessert that perfectly blends rich chocolate, earthy hazelnut, and bold coffee flavors. Crafted with layers of moist, nutty cake and silky bittersweet chocolate ganache, this torte is elevated with the sophisticated touch of strong brewed coffee for a mocha-inspired twist. Featuring toasted hazelnuts, high-quality cocoa, and a luscious cream-based ganache, this dessert is perfect for special occasions or when you simply crave an elegant treat. With its beautifully layered presentation and optional powdered sugar finish, this torte is as visually stunning as it is delicious. Perfectly balanced between sweetness and sophistication, it’s a must-try for chocolate and coffee enthusiasts alike!
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Recipe Information
Ingredients
- 1.5 cups Hazelnuts (toasted and finely ground)
- 0.5 cups All-purpose flour
- 0.25 cups Unsweetened cocoa powder
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (at room temperature)
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar (lightly packed)
- 3 Large eggs
- 1 teaspoons Pure vanilla extract
- 0.25 cups Strong brewed coffee (cooled)
- 9 ounces Bittersweet chocolate (chopped)
- 1.25 cups Heavy cream
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the ground hazelnuts, all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat the butter, granulated sugar, and brown sugar together until fluffy (about 2-3 minutes).
Add the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and alternatively add the dry ingredient mixture and cooled coffee, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.
To prepare the ganache, place the chopped bittersweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes, then whisk until smooth and glossy.
Once the cakes have cooled, place one layer on a serving plate. Spread a thin layer of ganache over the top, then place the second layer on top. Repeat with the third layer and spread ganache on the top and sides of the torte.
Reserve some ganache for decorative piping, if desired. Chill the torte for at least 1 hour to allow the ganache to set.
Dust the torte with powdered sugar before serving, if desired. Slice and enjoy!
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 25.3 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 39.7 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 73 mg | 6% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 474 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
