Coffee Fudge Torte Recipe

Surprise your friends and loved ones with your best holiday spread ever with simple and affordable ideas only from The Maya Kitchen. Here’s one easy way to prepare Coffee Fudge Torte for your loved ones.

Coffee Fudge Torte Recipa
Coffee Fudge Torte

Cake: 1 package MAYA Decadence Devil’s Food Cake Mix 550g

Chocolate Ganache:

250 grams chocolate bars, semi-sweet or dark, grated
1/2 pack all purpose cream
1 tablespoon butter

Coffee Cream:
1 cup whipping cream, chilled
1/2 cup sifted powdered sugar
2 tablespoons coffee liquer
2 tablespoons sweetened cocoa powder
1 tablespoon gelatin powder (dissolved in 2 tablespoons
cold water, then add 2 tablespoons hot water)

marbled chocolate cut-outs (optional)
fresh fruits (optional)

Pre-heat oven to 375°F or 191°C. Grease and line a 7-inch round pan. Set aside. Prepare cake as per package direction. Cool and slice cake into 3 layers. Set aside.

Prepare Ganache: In a heavy saucepan, heat chocolate until melted in low heat. Once melted add the cream. Cook until slightly thick. Remove from heat. Stir in butter. Cool.

Prepare Coffee Cream: In a mixer, whip cream until it doubles in volume then add sugar and continue beating until smooth and fluffy. Alternately add the coffee liquer and cocoa powder. Beat until soft peaks form. Mix in gelatin mixture until well blended.
To assemble: Get one layer of cake spread on top 1/2 cup of chocolate ganache. Stack the second layer of cake to the first and spread coffee cream on top about half an inch thick then stack the last layer of cake and spread on top the remaining ganache. Cover and design the sides of the layered cake with chocolate ganache. Decorate with marbled chocolates and fresh fruits on the sides.

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