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1
MAKE THE TORTE: Heat oven to 350 degrees F. Butter the bottoms of TWO 10-inch round cake pans and fit with two circles of parchment paper.
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2
Butter the paper and pan sides.
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3
Set aside.
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4
Combine the ground walnuts, flour, cornstarch, and baking powder and set aside.
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5
Place the egg whites and salt together in a large bowl, beat to stiff peaks and set aside.
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6
Place the egg yolks in a large bowl and beat on medium-high speed.
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7
Gradually add the granulated sugar and continue to beat until the mixture becomes thick and fluffy-about 5 minutes.
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8
Add 2 teaspoons vanilla, mix to combine.
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9
Sprinkle the walnut mixture over the yolk mixture and FOLD in the egg whites until combined.
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10
Divide the batter between the prepared pans and bake until the cake centers spring back when lightly touched-35 to 30 minutes.
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11
Run a knife around the pan sides and turn the cakes out onto wire racks.
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12
Cool completely.
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13
MAKE THE MOCHA FROSTING AND COFFEE FILLING: FOR THE MOCHA FROSTING: Beat the butter, chocolate, REMAINING 1 1/2 teaspoons vanilla and 1 1/2 cups confectioners sugar together until creamy.
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14
Alternately add the coffee, liqueur and 4 1/2 more cups of confectioner sugar and continue to beat until fluffy.
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15
Set aside.
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16
Beat the heavy cream, instant coffee, and remaining 1/4 cup confectioner sugar to soft peaks.
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17
Assemble the cake: Split the tortes.
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18
Place one split layer on a cake plate and spread 3/4 cup mocha frosting over top, follow with a third of the coffee cream.
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19
Place a second layer on top and repeat with frosting and cream.
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20
Repeat with third layer.
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21
Place the final layer on the cake and spread the remaining mocha frosting over the top and sides of cake.
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22
Decorate with the chopped walnuts.
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23
Refrigerate until ready to serve.
