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Mocha Magic Torte

  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    2 h 15 m
Carol

Carol

This is a rich cake and very delicious. You may be surprised by the thought of mayonnaise in the cake, but it is the ingredient that helps make it nice and moist.

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 692 kcal
  • 35%
  • Fat:
  • 40.6 g
  • 62%
  • Carbs:
  • 82.3g
  • 27%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans, and line them with wax paper or parchment.
  2. Sift flour with baking soda. Dissolve 1/3 cup instant coffee in the water.
  3. In a large bowl, beat white sugar, 3 eggs, and vanilla until light and fluffy. Blend in mayonnaise and the melted chocolate. Add flour mixture alternately with the coffee to the batter, one-third at a time; mix with electric mixer on low speed after each addition. Pour batter into prepared pans.
  4. Bake in preheated oven until cake tester inserted in center comes out clean, about 35 minutes. Cool cake in pans for 10 minutes. Remove, and cool completely on wire racks.
  5. Melt 4 squares chocolate with milk and 2 tablespoons instant coffee in a double boiler; blend until smooth. Pour hot chocolate mixture into the beaten egg, whisking constantly. Allow to cool.
  6. In a mixing bowl, cream butter and confectioners' sugar until light and fluffy. Add chocolate mixture to butter mixture, and blend frosting well.
  7. When layers have cooled, cut each horizontally to make 4 layers. Fill and frost the cake with the frosting.
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Reviews

CUTIPIE19
9

CUTIPIE19

9/3/2003

I went through so many of these chocolate cake recipes, and this one was soooo good! Everybody wanted to know what it was that made it so moist and delicious, and I told them it was the mayo! This definetly gets two thumbs up!

FRAMBUESA
5

FRAMBUESA

2/20/2013

My cake fell apart so I made a trifle out of it. The coffee flavor was indiscernible so I layered it with cherries and chocolate pudding to make a black forest sort of dessert.

Claudia
0

Claudia

3/26/2013

I like a lighter, spongier cake. This one turned out very heavy and dense, coffee flavour a bit overwhelming, the brand of unsweetened chocolate I used did not blend well into the batter.

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