Mocha Torte

Makes an impressive looking celebration cake.

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Prep Time: 55 mins Servings: 8-10
  • 1 packet Edmonds Moist Chocolate Cake Mix

    60g soft butter or margarine spread

    2 eggs

    ¾ cup milk

    ICING:

    50g butter, softened

    1¼ cups icing sugar, sifted

    2 tsp instant coffee powder

    2 tsp hot water

    8 walnut halves

    ½ cup chopped walnuts, (approximately)

  • 1. Preheat oven to 160°C. Grease and line the bases of 2 x 20cm sponge sandwich tins with baking paper.

  • 2. Place the cake mix, soft butter or margarine spread, eggs and milk into a medium mixing bowl. 

  • 3. Using an electric mixer beat on low speed for 30 seconds to combine. Increase speed to medium and mix for 2 minutes, scraping down sides of bowl occasionally. 

  • 4. Divide and pour mixture evenly into the tins. 

  • 5. Bake for 20 to 25 minutes or until the cakes spring back when lightly touched. Leave in the tins for 10 minutes before turning out onto a wire rack to cool. 

  • 6. To make icing beat all ingredients together until smooth. Add more water if necessary to form a spreadable icing.

  • 7. When cold, sandwich together with one quarter of the icing, then spread remaining icing over the top and sides of the cake. 


  • 8. Press chopped walnuts onto the sides of the cake. Decorate with walnut halves

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