Ingredients for Mocha Pecan Torte
- 4 large eggs
- Powdered Sugar
- 2 teaspoons baking powder
- Unsweetened Cocoa Powder
- Soft Breadcrumbs
- Vanilla Extract
- Ground Pecans
- Instant Coffee Powder
- Water
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup unsweetened cocoa powder
- Half And Half
- Semi Sweet Chocolate Baking Squares
- Maraschino Cherries
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How to Make Mocha Pecan Torte
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coffee, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the pecans.
- Divide the batter evenly among the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- While the cakes are cooling, prepare the mocha buttercream frosting:
- In a large bowl, beat the butter until light and fluffy. Gradually add the powdered sugar, beating until smooth.
- Stir in the instant coffee, cocoa powder, and vanilla extract until well combined.
- Once the cakes are completely cool, frost the layers together and the top of the torte.
- Garnish with extra pecans and a dusting of cocoa powder, if desired. Refrigerate for at least 2 hours before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
329g
Fat
65g
Carbs
29g
