Torta Moretta

Servings: 8 Total Time: 1 hr 29 mins Difficulty: Intermediate
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A super soft and moist chocolate cake filled with Nutella and whipped cream

Print Recipe

Torta Moretta

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Kids Mixing
Difficulty: Intermediate Prep Time 30 mins Cook Time 59 mins Total Time 1 hr 29 mins
Cooking Temp: 179  C Servings: 8
Best Season: Suitable throughout the year

Ingredients

Cake:

Filling:

Method

  1. Combine the milk with the vinegar and leave for 5 minutes.

  2. Add in the oil, eggs, both sugars and stir well with a whisk to combine.

  3. Using a sieve over the mixture, add the flour, cocoa powder, baking powder and salt.

  4. Combine well using the hand whisk.

  5. Add in the boiling coffee and stir.

  6. Pour into a lined 23cm/9inch springform cake tin and bake in oven 180C/350F for about 1 hour or until a skewer is inserted and comes out clean.

  7. Leave to cool completely over a wire rack before cutting the cake in half.

  8. Spread the cake with nutella and whipped cream (I piped the outer edges).

  9. Cover with the second half of the cake and sprinkle with icing sugar.

  10. The moretta cake is ready to be tasted.

  11. Enjoy!