Mocha Pecan Torte
Indulge in the decadence of a Mocha Pecan Torte, a rich dessert combining the bold flavors of espresso-infused cocoa with the nutty crunch of toasted pecans. This elegant torte features a tender, buttery cake base elevated with hints of chocolate and espresso, layered with a luscious dark chocolate mocha ganache for an irresistible finish. Perfectly balanced in sweetness and topped with a sleek ganache, this dessert is not only visually stunning but also irresistibly delicious. Whether garnished with a dusting of powdered sugar or served as-is, it’s ideal for holidays, dinner parties, or any special occasion. Easy to slice and serve, this 10-serving treat is a showstopping centerpiece that will impress your guests every time.
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Recipe Information
Ingredients
- 170 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 4 large Eggs, room temperature
- 120 grams All-purpose flour
- 30 grams Cocoa powder (unsweetened)
- 2 teaspoons Instant espresso powder
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 120 milliliters Buttermilk, room temperature
- 2 teaspoons Vanilla extract
- 120 grams Pecans, finely chopped and toasted
- 200 grams Dark chocolate, chopped
- 180 milliliters Heavy cream
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) springform pan. Line the bottom with parchment paper and set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, instant espresso powder, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
Stir in the vanilla extract and the toasted pecans, being careful not to overmix.
Pour the batter into the prepared springform pan and spread it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the torte from the oven and let it cool in the pan for 10 minutes. Then, release the springform and allow the torte to cool completely on a wire rack.
While the torte cools, prepare the mocha ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the chopped dark chocolate in a heatproof bowl.
Let the mixture sit for 2-3 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly until it reaches a spreadable consistency.
Once the torte has cooled, spread the mocha ganache evenly over the top and sides of the torte using an offset spatula.
Optional: Lightly dust the top of the torte with powdered sugar for garnish.
Chill the torte in the refrigerator for 1 hour to allow the ganache to set before serving. Bring to room temperature before slicing for the best texture and flavor.
Nutrition Facts
Calories |
5440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 373.0 g | 478% | |
| Saturated Fat | 178.7 g | 893% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1300 mg | 433% | |
| Sodium | 1782 mg | 77% | |
| Total Carbohydrate | 477.7 g | 174% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 278.2 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 546 mg | 42% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 2791 mg | 59% | |
*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.
