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Yummy Cappuccino Mocha Torte

Prep time 34 mins
Cook time 34 mins
Other time 9 hrs
Yield Makes 16 servings
With its "frothlike" chocolate mousse topping and a wonderful chocolate coffee fudge center, this dessert is just what the title says--yummy!


  • 4 graham cracker sheets
  • 1/2 cup chopped walnuts
  • 1/2 cup slivered almonds
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter, melted
  • 2 cups whipping cream
  • 4 (4-ounce) packages semisweet chocolate baking bars, finely chopped
  • 1/2 cup unsalted butter, cut into pieces
  • 2 tablespoons light corn syrup
  • 3 (4-ounce) packages semisweet chocolate baking bars, finely chopped
  • 6 tablespoons unsalted butter, cut into pieces
  • 6 teaspoons instant coffee granules, divided
  • 1/2 cup granulated sugar
  • 3 tablespoons water
  • 5 egg whites
  • 1 3/4 cups whipping cream, divided
  • 1/4 cup powdered sugar
  • 1/4 teaspoon ground cinnamon

How to Make It

  1. Process first 5 ingredients in a food processor until mixture becomes fine crumbs. Add 5 tablespoons melted butter; pulse 3 or 4 times or until combined. Firmly press crumb mixture into bottom and 1 inch up sides of a 10-inch springform pan.

  2. Bake at 350° for 15 minutes. Cool completely on a wire rack.

  3. Heat 2 cups whipping cream in a large saucepan over medium heat; bring to a simmer. Remove pan from heat, and add 16 ounces chocolate, stirring until chocolate melts. Add 1/2 cup butter and corn syrup, stirring until smooth. Pour fudge into prepared pan. Chill 1 hour or until firm.

  4. Heat 12 ounces chocolate, 6 tablespoons butter, and 1 teaspoon coffee granules in a saucepan over low heat, stirring constantly, until chocolate is melted and smooth. Pour chocolate mixture into a small bowl. Set aside.

  5. Bring 1/2 cup granulated sugar and 3 tablespoons water to a boil in a small heavy saucepan over medium heat, stirring constantly. Cook mixture 2 minutes or until a candy thermometer registers 240° (soft ball stage).

  6. Meanwhile, beat egg whites at high speed with an electric mixer until soft peaks form. Gradually beat hot syrup into egg whites. Continue beating until medium-stiff peaks form, about 3 minutes. Fold in 1 cup reserved chocolate mixture. Spread cappuccino mixture evenly over fudge layer.

  7. Combine 1/4 cup whipping cream and remaining 5 teaspoons coffee granules in a large bowl, whisking until coffee dissolves. Add remaining 1 1/2 cups whipping cream, powdered sugar, and cinnamon. Beat at high speed with an electric mixer until stiff peaks form. Fold in remaining 1/2 cup chocolate mixture. Reserve 2 cups mousse; spread remaining mousse evenly over cappuccino layer. Pipe reserved mousse around top of cake. Cover and chill 8 hours. Store in refrigerator.

  8. Tip: When preparing the mousse, the reserved chocolate will be a bit thick, causing a speckled look in the mousse mixture. For a fun touch, top this mousse layer with large chocolate curls.

Southern Living Cook-Off Cookbook