Yummy Cappuccino Mocha Torte

With its "frothlike" chocolate mousse topping and a wonderful chocolate coffee fudge center, this dessert is just what the title says--yummy!


Makes 16 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 34 Minutes
Cook: 34 Minutes
Other: 9 Hours


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


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.

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

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.

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.

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).

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.

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.

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.