Mocha Crunch Cream Torte

"This coffee-flavored dessert is a special treat after dinner, especially with a cup of coffee. I added almond brickle chips to provide a little crunch between the cake layers and on top of the cake. During the holidays, I serve this cake because the combination of chocolate and mocha flavors is a nice change from traditional desserts." —Katie Wolosick, Atlanta


16 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 315
Caloriesfromfat 28 %
Fat 9.6 g
Satfat 4.7 g
Monofat 2.5 g
Polyfat 0.7 g
Protein 4.4 g
Carbohydrate 54.8 g
Fiber 1.3 g
Cholesterol 17 mg
Iron 2 mg
Sodium 294 mg
Calcium 48 mg


Cooking spray
1/2 cup unsweetened cocoa
1/2 cup boiling water
1 ounce bittersweet chocolate, chopped
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1/4 cup butter, softened
1/2 cup egg substitute
8 ounces cake flour (about 2 cups)
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup nonfat buttermilk
1/3 cup fat-free sour cream
2 teaspoons vanilla extract
2 cups powdered sugar
6 tablespoons (3 ounces) 1/3-less-fat cream cheese, softened
1 tablespoon instant coffee granules
1 tablespoon butter, softened
2/3 cup almond brickle chips, divided (such as Heath)


1. Preheat oven to 350°.

2. To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.

3. Combine cocoa, 1/2 cup boiling water, and chocolate in a small bowl, stirring until smooth. Cool.

4. Place granulated sugar, brown sugar, and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add egg substitute; beat well.

5. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Combine buttermilk, sour cream, and vanilla. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Add cocoa mixture; beat well.

6. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

7. To prepare frosting, combine powdered sugar, cream cheese, coffee, and 1 tablespoon butter in a large bowl. Beat with a mixer at medium speed until smooth (do not overbeat).

8. Place one cake layer on a plate. Spread half of frosting on top; sprinkle with 1/3 cup brickle chips. Top with remaining cake layer. Spread remaining frosting over top layer; sprinkle with remaining brickle chips.

Katie Wolosick, Atlanta, GA,

Cooking Light

December 2008
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