Mocha Buttercream Torte

JWU College of Culinary Arts

1, 9-in. torte (1, 23-cm torte)

Recipe ID

US standard
Vanilla chiffon genoise
3, 9-in. layers, 1/3-in. thick
3, 23-cm layers, .8-cm thick
Simple syrup, brandy- flavored
3 oz.
85 g
Preserves, apricot
2.5 oz.
71 g
Buttercream, mocha
2 lbs.
907 g
Mocha beans
16 ea,
16 ea.
Chocolate, dark, semisweet, piping
As Needed
As Needed
Almonds, sliced, toasted
As Needed
As Needed
  1. Gather all the ingredients and equipment.
  2. Scale the ingredients.
  3. Moisten each layer of vanilla chiffon genoise with flavored simple syrup during assembly.
  4. Spread apricot preserves on the first layer of genoise and top with mocha buttercream.
  5. Place the second layer of genoise on top of the buttercream.
  6. Spread mocha buttercream on top of the genoise.
  7. Place the third layer of genoise on top of the buttercream.
  8. Cover the torte with a mocha buttercream, leaving no more than 1/8 in. (.3 cm) of buttercream on top.
  9. Mark into 16 even portions.
  10. Using pastry bag and a round tip, pipe mocha buttercream in lines on each portion. Finish with mocha beans.
  11. Using dark chocolate, pipe lines on top of the buttercream lines.
  12. Place sliced almonds around the bottom edge and in the center of the torte.