Luxurious mocha almond torte topped with espresso buttercream, adorned with toasted almond slices and chocolate shavings, on a polished marble countertop, accented by warm golden hour lighting and a cozy bakery atmosphere.

Mocha Almond Torte: The Coffee Lover’s Dream Cake

Mocha Almond Torte: The Coffee Lover’s Dream Cake

Mocha Almond Torte hits differently when you need something that’s both elegant and comforting.

This isn’t your average coffee cake. It’s a sophisticated layered dessert with deep chocolate notes, robust espresso flavor, and the subtle nuttiness of almonds that makes every bite interesting.

KEY INFO

Prep time: 45 minutes
Cook time: 25 minutes
Total time: 2 hours 30 minutes (includes cooling)
Servings: 12 slices
Difficulty level: Intermediate
Dietary tags: Vegetarian, contains nuts, dairy, eggs, gluten

Ultra-detailed close-up of a kitchen countertop showcasing pristine white ceramic bowls filled with cocoa powder, espresso powder, and almond meal, accompanied by gleaming copper measuring cups, illuminated by soft natural light on a polished marble surface.

EQUIPMENT NEEDED

I’m keeping this simple because you probably have most of this already:

  • Two 9-inch round cake pans
  • Stand mixer or hand mixer with whisk attachment
  • Large mixing bowls (at least 2)
  • Medium mixing bowl
  • Parchment paper
  • Wire cooling rack
  • Rubber spatula
  • Offset spatula for frosting
  • Cake tester or toothpick

Don’t have a stand mixer?
A hand mixer works fine, just give your arm a workout.

No offset spatula?
Use a butter knife and patience.

INGREDIENTS

For the Cake
  • 1 cup (226g) unsalted butter, room temperature
  • 2 cups (400g) granulated sugar
  • 3 large eggs, room temperature
  • 2½ cups (312g) all-purpose flour
  • ⅔ cup (60g) unsweetened cocoa powder
  • 2 tablespoons instant espresso powder
  • 1½ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • ½ cup (120ml) sour cream
  • 1 cup (240ml) brewed coffee, cooled to room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ¾ cup (90g) almond meal
For the Espresso Buttercream
  • 1 cup (226g) unsalted butter, room temperature
  • 4 cups (480g) powdered sugar
  • 2 tablespoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream
  • Pinch of salt
For Garnish
  • ½ cup sliced almonds, toasted
  • Chocolate shavings (optional)

(Substitutions: Use Greek yogurt instead of sour cream. Swap regular brewed coffee for the espresso if that’s what you have. Almond extract is optional but recommended.)

METHOD

Making the Cake
  1. Preheat your oven to 350°F (175°C).
  2. Grease two 9-inch round pans and line the bottoms with parchment paper.
  3. In your stand mixer bowl, cream the butter and sugar together on medium-high speed for 3-4 minutes until it looks pale and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in vanilla extract, almond extract, and sour cream until combined.
  6. In a separate bowl, whisk together flour, cocoa powder, espresso powder, baking soda, baking powder, and salt.
  7. Stir in the almond meal with the dry ingredients.
  8. With your mixer on low, add the dry ingredients in three additions, alternating with the cooled coffee. Start and end with the dry ingredients.
  9. Use your rubber spatula to fold the batter a few times by hand, scraping the bottom of the bowl.
  10. Divide evenly between your prepared pans.
  11. Bake for 22-25 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
  12. Cool in pans for 15 minutes, then turn out onto wire racks.
  13. Let cool completely—at least 1 hour—before frosting.
Making the Espresso Buttercream
  1. Dissolve the instant espresso powder in the vanilla extract plus 1 tablespoon of hot water. Let it cool.
  2. Beat the room-temperature butter in your stand mixer for 5 minutes until it’s pale and fluffy.
  3. With mixer on low, gradually add powdered sugar one cup at a time.
  4. Once incorporated, increase speed to high and beat for 2-3 minutes.
  5. Add the espresso mixture, salt, and 2 tablespoons of heavy cream.
  6. Beat on high until light and fluffy, adding more cream if needed to reach spreading consistency.
Assembly
  1. Place your first cake layer on a serving plate or cake stand.
  2. Spread about 1 cup of buttercream evenly over the top with your offset spatula.
  3. Place the second layer on top, pressing gently to secure.
  4. Use remaining buttercream to frost the top and sides.
  5. Press toasted almond slices around the sides while the frosting is still soft.
  6. Sprinkle more almonds on top, add chocolate shavings if you’re feeling fancy.
  7. Refrigerate for 1 hour before slicing for the cleanest cuts.

A professional baker's hands skillfully layer a mocha almond torte, spreading espresso buttercream between dark chocolate cake layers with an offset spatula, illuminated by warm kitchen lighting that accentuates the frosting's texture and almond slices.

CRUCIAL TIPS

Room temperature ingredients are non-negotiable.
Cold butter won’t cream properly, and cold eggs can cause your batter to split.

Don’t overbake.
A few moist crumbs on your toothpick = perfect cake. Completely clean toothpick = dry cake.

Coffee enhances chocolate flavor.
You won’t taste “coffee cake”—you’ll taste deeper, richer chocolate with subtle mocha notes.

Toast those almonds.
Five minutes in a 350°F oven transforms them from bland to nutty and fragrant.

Chill before slicing.
Room temperature buttercream is soft. Cold buttercream slices clean.

STORAGE & VARIATIONS

Storage

Room temperature: Cover loosely and eat within 2 days
Refrigerator: Store in an airtight container for up to 5 days
Freezer: Wrap individual slices in plastic wrap, then foil, for up to 3 months

Remove from the fridge 30-45 minutes before serving—cold cake is dense cake.

Scaling

For a smaller crowd:
Halve the recipe and use two 6-inch pans or one

Pin This Now to Remember It Later
Pin This

Similar Posts