Mocha Torte

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

  • Genoise, split into 3 or 4 layers
  • Buttercream flavored with coffee (p. 424)
  • Dessert syrup flavored with coffee or coffee liqueur

Method

Procedure

  1. Moisten the cake layers with syrup. Sandwich them together with buttercream.
  2. Ice top and sides smoothly with buttercream.
  3. Decorate as desired with a pastry bag filled with additional buttercream. Chocolate decorations are also appropriate. Sides may be masked with toasted, sliced almonds, if desired.