Mocha Torte with Hazlenut Ganache

Scrumptious mocha torte with chocolate, espresso flavoring, and a dash of pure delight.

  • Servings: 12
  • Cook Time: 25 mins
  • Main Ingredient: Chocolate Chip


  • 1/2 cup unsalted butter
  • 1 1/2 cups semi-sweet chocolate chips (divided)
  • 2 Tbsp. instant espresso powder
  • 1 cup sugar
  • 2 large eggs (beaten)
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup heavy cream
  • 1 Tbsp. Frangelica
  • Baker's Joy® Original Non-Stick Baking Spray with Flour


Preheat oven to 350°F. Spray a 9-inch round cake pan with Baker's Joy® cooking spray. Melt 1/2 cup butter, 1 cup chocolate chips and cocoa in 3-quart saucepan over low heat, stirring occasionally. Remove from heat and stir in sugar, eggs, vanilla and salt. Stir in flour just until blended. Spread batter into prepared pan. Bake 25 minutes or until toothpick inserted in center comes out almost clean. Cool 15 minutes on wire rack. Remove from pan and cool completely. Meanwhile, bring cream to a boil. Remove from heat and stir in remaining 1/2 cup chocolate chips until melted; stir in Frangelico. Let cool to thicken, stirring occasionally. Place rack with cake on waxed paper, then spread chocolate mixture on cake. Refrigerate until firm, about 1 hour. Garnish with raspberries or chopped hazelnuts if desired.