Mocha Magic Torte

Made  times

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 15 m servings 692 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 692 kcal
  • 35%
  • Fat:
  • 40.6 g
  • 62%
  • Carbs:
  • 82.3g
  • 27%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.



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! Th...

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.

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.

From around the web