Mokka Sahne Torte

This is a guest post from my sweet friend, Roxanna.  Make sure to check out all her recipes featured on JavaCupcake and visit her on Facebook at The Red Eye Baker

Some time ago I was chatting with my mother-in-law about sweet treats when she said, “Oh, next time I see you you’ll have to make a Mokka Sahne Torte!” I’d never made one in my life (nor tasted it actually), but I knew that I had to try it. Even with my limited German I knew it was a Mocha Cream Torte… you had me at mocha! 😉

Mokka Sahne Torte

I made it for the first time while we were visiting our family in Savannah. It was delicious and of course my MIL enjoyed it! My only snag was that we couldn’t find my sister-in-law’s springform pan. So I just used a regular cake pan. (And yes we did find the springform pan the next day. LOL)

I used a German recipe (thank you to my hubby for translating!) so this does require breaking out your kitchen scale and using the “ml” lines on your liquid measuring cup. In doing some baking research though, I’ve learned that measuring by weight is actually more accurate than volume measurements. I’m thinking I need to add a nice kitchen scale to my kitchen wish list.

Mokka Sahne Torte

Another unique point about this recipe is that it uses vanilla sugar (Vanillinzucker) and a few packets of whip cream stabilizer. I see these often in European recipes and being in the Chicagoland area it’s easy to go to one of the many international markets or a Polish deli down the street and find them there. Savannah is a different story, but I did find Dr Oetker’s brand of both the vanilla sugar and the “Whip It” at Cost Plus World Market.

Mokka Sahne Torte

This cake is light and not overly sweet. Topped with the fluffy coffee whipped cream and chocolate shavings. Pure heaven! Go ahead… Have some for breakfast with your morning coffee. I won’t tell. 😉

xox Roxana- The Red Eye Baker

Mokka Sahne Torte
Recipe type: Dessert
  • 2 eggs, separated
  • 2T water
  • 100 g sugar
  • 1 packet vanilla sugar (or 1 tsp vanilla)
  • 75 g flour
  • 50 g starch (corn or potato)
  • 1½ tsp baking powder
Coffee Whipped Cream
  • 2 tsp instant coffee
  • 750 ml heavy whipping cream
  • 75 g powdered sugar
  • 3 packets "Whip It" (whipping cream stabilizer)
  • 1 packet vanilla sugar (or 1 tsp vanilla)
  • dark chocolate shavings for garnish (optional)
  1. Preheat oven to 350 degrees and prep a 9" springform pan (using a baking spray or with butter and flour... I prefer the baking spray. I've found the cakes come out cleaner.)
  2. In the bowl of stand mixer, whip the egg yolks with the water for about a minute.
  3. Add ⅔ of the sugar and the vanilla sugar packet and beat on medium high speed until the mixture turns to pale yellow color.
  4. In a separate bowl beat the egg whites and remaining ⅓ of the sugar using a hand mixer on high speed until stiff peaks form.
  5. Add the egg white mixture to the egg yolk mixture and gently fold it in until just barely combined.
  6. Sift the flour, starch, and baking powder into the mixture and very gently fold that in until it's just combined. Do not overmix.
  7. Pour into prepared springform pan and bake for 18 - 22 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Coffee Whipped Cream
  1. In the bowl of a stand mixer with the whisk attachment, combine the heavy cream and instant coffee. Mix for about a minute to dissolve the coffee granules.
  2. Add the powdered sugar and vanilla sugar and mix on medium high speed until the cream begins to thicken. Scrape down the sides of the bowl as needed.
  3. Add the whip cream stabilizer and mix on high until cream is stiff.
  1. Cut the sponge cake in half and place it on your cake plate. Top the first half with about half of the coffee cream.
  2. Place the second cake layer on top of the cream and spread the rest of the coffee cream on it. You can cover the sides if you like, but I just ran my offset spatula around the outside to even it out left the sides "naked".
  3. Top with shavings of your favorite dark chocolate and enjoy!
*This cake is best served chilled. Keep it in a covered container in the fridge until ready to serve.


    About Roxana Boyden

    My name is Roxana. I'm a stay-at-home mom to three wonderful kids, two girls (ages 9 and 2) and a boy (age 6). I've been married to my best friend for 11 years and we live in the suburbs of Chicago. When I'm not chasing after my kids, changing diapers, cleaning up spills, doing laundry, etc... I love to bake up some yummy goodies for the family, perhaps crochet a bit, or dive into a good book. ;)

    3 thoughts on “Mokka Sahne Torte

      1. Thank you so much Julie! It is definitely lighter and less sweet than the traditional American style cake. It reminds me of goodies we used to get from the European bakeries growing up. 😉

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