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

Yield: 16 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 28%
  • Fat: 9.6g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.4g
  • Carbohydrate: 54.8g
  • Fiber: 1.3g
  • Cholesterol: 17mg
  • Iron: 2mg
  • Sodium: 294mg
  • Calcium: 48mg


  • Cake:
  • 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
  • Frosting:
  • 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. 1. Preheat oven to 350°.
  2. 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. 3. Combine cocoa, 1/2 cup boiling water, and chocolate in a small bowl, stirring until smooth. Cool.
  4. 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. 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. 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. 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. 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.
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