Hazelnut Mocha Spelt Torte

Hazelnut Mocha Spelt Torte | Accidental Artisan

Today would have been my Mom’s 62nd birthday. And this Hazelnut Mocha Spelt Torte would have been her birthday cake.

Why? Because every year when my Mom and her sister were little my Oma would make two of these cakes (albeit smaller versions) to celebrate their birthdays which are a mere 20 days apart. Oma has been making them ever since, tucking them into her deep freeze so she had cake on the ready whenever we came to visit around someone’s birthday.

Last year when my Mom was too sick to even be thinking about making a birthday cake for Oma I took the reigns. When I asked Oma what kind of cake she would like she tried to convince me that she would make her own birthday cake! HA! I of course was having none of that so instead I surprised her with this Hazelnut Mocha Spelt Torte which we all thoroughly enjoyed. Of course I “speltified” it and did my own spin on the decoration (chocolate shavings instead of chocolate sprinkles mainly), but it was just as delectable as Oma’s version.

Although I may not have a slice of this beautiful cake to enjoy today, it will always remind me of my Mom’s birthday and the wonderful woman who was born today.

Happy baking!

If you liked this recipe you are going to love these ones!

Traditional Black Forest Cake
Fancy Shmancy Spelt Flour Carrot Cake
Vanilla and Chocolate Spelt Marble Cake

Hazelnut Mocha Spelt Torte

Servings 12 slices
Author Sophie


Cake Dough

  • 8 eggs separated
  • 250 grams organic sugar
  • 3/4 cup ground spelt breadcrumbs or other breadcrumbs
  • 1/4 cup organic, all purpose spelt flour also called white spelt flour
  • 3/4 tsp baking powder
  • 250 grams whole hazelnuts roasted, cooled and then finely ground

Cake Filling

  • 1 tbsp gelatine
  • 1/2 cup water 1/4 cup cool, 1/4 cup boiling
  • 1.5 tsp cocoa powder
  • 2 tsp instant coffee
  • 2 tbsp organic sugar
  • 600 mL whipping cream
  • marmalade or jam
  • dark rum optional


  • 12 whole hazelnuts or coffee beans for decorating
  • 3 squares semi-sweet baking chocolate shaved


Make the Cake

  1. Preheat the oven to 350 degrees F. Grease the bottom and side of an 8 - 9.5" springform pan with butter. Use the springform pan to trace and cut a circle of wax paper then place the wax paper circle on the bottom of the greased pan. Set aside.

  2. In a the bowl of a stand mixer with whisk attachment or in a large bowl with hand held beater, beat the eggs whites until stiff. Set aside. In a separate bowl, beat the egg yolks with the sugar until foamy. Add the breadcrumbs, spelt flour, baking powder, and ground hazelnuts. Beat on low until combined. Add the egg whites and fold gently until just combined.

  3. Pour mixture into the springform pan and spread mixture evenly. Bake for 45 minutes. Remove the cake from the oven, let cool and then cut cake into 3 layers. The top layer may have collapsed a little but that's ok as this will be hidden by the filling.

Make the Filling

  1. In a small bowl pour the gelatine over 1/4 cup of cool water. Add 1/4 cup boiling water and stir constantly until completely dissolved. Set aside. In another small bowl, mix the cocoa powder, instant coffee and sugar with 1-2 tbsp of water to help it combine. Set aside.

  2. In a the bowl of a stand mixer with whisk attachment or in a large bowl with hand held beater, beat the whipping cream with the gelatine until stiff. Add the instant coffee mixture and beat until combined. Transfer approximately 1/2 cup of the filling to a pastry bag with a flower tip.

Assemble the Cake

  1. Place the bottom layer of cake on a cake plate or stand. Spread a thin, even layer or marmalade or jam on top and 1/3 of the remaining filling. Place the second layer on top, sprinkle with rum (optional) and spread another 1/3 of the remaining filling evenly on top. Top with the last layer of cake.

  2. Fill the cracks on the sides of the cake with cream, then frost the sides and top of the cake with the rest of the cream.

  3. Shave the chocolate with a large knife or potato peeler. Sprinkle chocolate around the base of the cake then lift and gently press the shavings onto the sides of the cake with a spatula. Pipe 8 - 12 florets on the top of the cake around the edges and top each floret with a hazelnut or coffee bean (in this recipe I have used chocolate covered coffee beans).

  4. Chill and refrigerate for a minimum of 8 hours up to 24 hours before serving to let all the flavors mingle.

2 thoughts on “Hazelnut Mocha Spelt Torte

  1. The cake looks delicious. Your Oma is adorable, and reminds me of my Oma. She looks like she’s really enjoying your cake. Thanks for sharing the photo. It made me smile.

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