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coffee nut torte

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

I believe this cake falls under the catagory of "decadent." Just the fact that it has three layers makes it special in my book. I'm not fond of two-layer cakes--they look so skimpy. This cake has some interesting ingredients you're sure to love! Recipe & photo: Midwestliving.com

(1 rating)
yield 12 -14
prep time 30 Min

Ingredients For coffee nut torte

  • 6
    eggs
  • 2 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 1 1/2 c
    sugar
  • 1/2 c
    strong brewed coffee or espresso, room temperature
  • 1 c
    ground walnuts or pecans
  • 1
    recipe creamy butter frosting
  • coarsely chopped nuts (optional)
  • CREAMY BUTTER FROSTING:
  • 1/2 c
    milk
  • 2 tsp
    cornstarch
  • 1 Tbsp
    rum or 1/2 tsp. rum extract
  • 1/4 c
    (1/2 stick) softened butter
  • 2 c
    powdered sugar
  • 2 Tbsp
    unsweetened cocoa powder
  • 1 tsp
    pure vanilla extract

How To Make coffee nut torte

  • 1
    Separate eggs. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. In a medium bowl stir together flour and baking powder; set aside.
  • 2
    In a large mixing bowl beat egg yolks, sugar, and coffee with an electric mixer on low until combined. Beat on high about 5 minutes or until satin smooth. Add flour mixture and beat until combined; stir in nuts. Set aside.
  • 3
    Thoroughly wash beaters. In a very large mixing bowl beat egg whites on medium until stiff peaks form. Gradually fold batter into beaten egg whites until combined. Pour into three 9x1-1/2-inch baking pans which have been greased and lined with waxed paper (also greased).
  • 4
    Bake in a preheated 350-degree oven for 20 to 25 minutes or until cake tops spring back when lightly touched. Cool cake layers on wire racks for 10 minutes. Remove cake layers from pans; remove waxed paper. Cool thoroughly on wire racks.
  • 5
    Spread 1/2 cup Creamy Butter Frosting on each layer; stack layers. Frost sides and top of cake with remaining frosting. If desired, garnish with chopped nuts. Loosely cover and chill cake for up to 3 days.
  • 6
    CREAMY BUTTER FROSTING: In a small saucepan whisk milk into cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Stir in rum or rum extract. Cover surface with plastic wrap. Cool to room temperature (do not stir).
  • 7
    In a large mixing bowl beat softened butter for 30 seconds. Add 2 cups powdered sugar; unsweetened cocoa powder and vanilla. Beat with electric mixer on medium until light and fluffy. Add cooled milk mixture to butter mixture, half at a time, beating on low after each addition until smooth. Beat in 5 to 6 cups additional powdered sugar until spreading consistency. Garnish with chopped walnuts or pecans if desired. Makes about 3-1/4 cups.
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