Best 10 Mocha Angel Food Torte Recipes

MOCHA CHIP ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees. In a small bowl, stir together espresso powder, vanilla, and 1 tablespoon water until powder dissolves.
• In a large, wide bowl, using an electric mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar and beat until soft peaks form, 4 minutes. Continue to beat, gradually adding sugar, until stiff glossy peaks form, about 2 minutes. (If using a stand mixer, gently transfer egg-white mixture to a large, wide bowl for easier folding.)
• Place cake flour and salt in a fine-mesh sieve and sift over egg-white mixture in 3 additions, gently folding with a rubber spatula after each addition. Gently fold in espresso mixture and chocolate chips. Gently spoon batter into an ungreased angel-food cake pan with a removable bottom. With a knife, cut through batter to release air bubbles, then smooth top. Bake until cake is golden brown and springs back when lightly pressed, 30 to 35 minutes.
• Invert pan on a baking sheet; let cake cool in pan, 1 hour. Run a thin knife around pan and tube, then unmold cake. Serve drizzled with ganache.

LOW-FAT MOCHA ANGEL CAKE

Steps:

• Move oven rack to middle position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.
• Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.
• Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.
• Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.

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.

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.

MOCHA-ALMOND TORTE

Steps:

• Mocha Frosting:.
• Dissolve instant coffee in the 1 Tbsp. milk. In a mixer bowl beat the butter with an electric mixer for 30 sec. Beat in 1 1/2c. of the powdered sugar and the melted unsweetened chocolate. Add egg yolks and the dissolved coffee crystals, beating till the mixture is well blended. Add the remaining powdered sugar and additional milk to make a fluffy frosting consistency.
• Slice the loaf cake horizontally into 3 layers. Beat together almond paste and the 3 tbsp water. Spread the bottom cake layer with 1/3c of the almond paste mixture. Top with the next cake layer and repeat layering with remaining almond paste mixture and 1/2c. of the frosting. Top with the remaining cake layer. Frost top and sides with the remaining frosting. Sprinkle sliced almonds atop. Store cake, covered, in the fridge.

MOCHA ANGEL FOOD TORTE

Steps:

• In a mixing bowl, combine milk, pudding mix and coffee; beat on low speed for 2 minutes or until thickened. Fold in half of the whipped topping.
• Cut cake in half horizontally; place the bottom layer on a serving plate. Spread with half of the pudding mixture. Top with remaining cake.
• Fold remaining whipped cream into remaining pudding mixture; spread over top and sides of cake. Sprinkle with crushed candy bars. Chill for 2 hours before serving.

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 ANGEL FOOD TORTE

Steps:

• In a mixing bowl, combine milk, pudding mix and coffee; beat on low speed for 2 minutes or until thickened. Fold in half of the whipped topping.
• Cut cake in half horizontally; place the bottom layer on a serving plate. Spread with half of the pudding mixture. Top with remaining cake.
• Fold remaining whipped cream into remaining pudding mixture; spread over top and sides of cake. Sprinkle with crushed candy bars. Chill for 2 hours before serving.

ALMOND TORTE WITH MOCHA WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350 F (180C).
• Prepare 2 8 inch (20cm) round cake pans by greasing them and lining them with waxed paper cut to fit.
• In a blender combine the eggs and sugar at high speed until smooth. Add almonds and blend until they are very finely ground. Add flour and baking powder and blend until combined.
• Pour the batter into the prepared cake pans and bake at 350F (180C0 for about 15 minutes or until lightly browned.
• Let cakes cool (about 5 min) before removing from the pans. Let cool completely before icing.
• Optional to pour 1-2 T amaretto liqueur on bottom layer for decadence.

MOCHA ANGEL FOOD TORTE

Steps:

• In a mixing bowl, combine milk, pudding mix and coffee; beat on low speed for 2 minutes or until thickened. Fold in half of the whipped topping.
• Cut cake in half horizontally; place the bottom layer on a serving plate. Spread with half of the pudding mixture. Top with remaining cake.
• Fold remaining whipped cream into remaining pudding mixture; spread over top and sides of cake. Sprinkle with crushed candy bars. Chill for 2 hours before serving.