Almond Mocha Cake Recipes

MOCHA ALMOND FUDGE CAKE

Steps:

• Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
• In a large mixing bowl, combine the sugar, vegetable oil, eggs, vanilla and almond extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
• Next mix in the sour cream and beat until well combined.
• In a separate bowl, combine the dry ingredients: flour, espresso powder, baking powder and salt. Add half the dry ingredients and beat on low speed while pouring in half of the coffee and mix just until the flour starts to incorporate.
• Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.
• Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well mixed.
• Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.
• Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
• Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color.
• Next add the powdered sugar, espresso powder and liquid ingredients. Beat at a low speed until the ingredients start to incorporate.
• Once incorporated, whip at a high speed for 2-3 minutes until the frosting is light and airy. Place the frosting in a large piping bag and snip the end of the bag off about ½-inch up.
• Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the cocoa powder into the butter until well mixed.
• Alternate adding 1 cup of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure all the powdered sugar is well combined, and once completed, whip for 3-4 minutes until the frosting is light and airy.
• level off your cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake on top.
• Pipe half of the filling on the first layer by making 3 concentric circles from the outside edge to the middle, leaving a gap in between the circles.
• Heat the hot fudge sauce for 30-45 seconds until it's warm (but not hot) and can be evenly stirred. Place the fudge in piping bag and cut off the tip. Fill in the gaps between the circles of frosting with hot fudge.
• Spread evenly with an offset spatula to smooth out the top. Add the second layer of cake and repeat the above steps. Place the third layer of cake on top.
• Take your offset spatula and spread any excess frosting from the edges around the outside of the cake.
• Next, add a thin crumb coat with your chocolate frosting, making sure to fill in any gaps between the layers. Refrigerate this cake for 20 minutes.
• Take ¾ of the remaining frosting and place in a large piping bag fitted with tip 789 (cake icing tip) or other large open round piping tip.
• Pipe the chocolate frosting around the edges of the cake. Then use an offset spatula or icing smoother to create a smooth edge.
• Use your hands to press the sliced almonds along the bottom edge of the cake.
• In a microwave-safe bowl, combine the chocolate and 2 tablespoons of heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments.
• Once the chocolate is fully melted add the corn syrup and stir the mixture until it's well mixed. Add additional heavy whipping cream if needed to thin the chocolate. Use a spoon or piping bag to drizzle the ganache along the edges of the cake.
• Use remaining chocolate frosting to pipe large rosettes on top of your cake and garnish with sliced almonds.

MOCHA ALMOND CAKE

Steps:

• Beat the butter and sugar together until light and fluffy.
• Beat in the egg yolks until light, and add the melted chocolate, stirring to combine.
• Add the sifted flour mixture alternating with the coffee, beating just enough to incorporate them.
• Beat the egg whites to stiff peaks in a separate bowl and fold into the batter along with the almonds.
• Pour into a greased tube or Bundt pan and bake in a preheated 350F (180V) oven until a toothpick inserted in the center comes out clean, about 1 hour.
• Cool a little before removing from the pan.
• Cool completely before dusting with powdered sugar.

CHOCOLATE ALMOND MOCHA DUMP CAKE

Steps:

• Heat oven to 350ºF. Spray 9x13 pan with baking spray.
• Pour pudding mix, milk and coffee into prepared pan. Stir together for a couple minutes until pudding is thick.
• Add cake mix and stir until moistened. Spread out batter evenly and sprinkle with chocolate chips and almonds.
• Cover with thin slices of butter as evenly as possible.
• Bake for 35-40 minutes, until edges of cake start to pull away from pan. Serve warm with ice cream or whipped topping.

MOCHA-ALMOND TORTE

Steps:

• Mocha Frosting:.
• Dissolve instant coffee in the 1 Tbsp. milk. In a mixer bowl beat the butter with an electric mixer for 30 sec. Beat in 1 1/2c. of the powdered sugar and the melted unsweetened chocolate. Add egg yolks and the dissolved coffee crystals, beating till the mixture is well blended. Add the remaining powdered sugar and additional milk to make a fluffy frosting consistency.
• Slice the loaf cake horizontally into 3 layers. Beat together almond paste and the 3 tbsp water. Spread the bottom cake layer with 1/3c of the almond paste mixture. Top with the next cake layer and repeat layering with remaining almond paste mixture and 1/2c. of the frosting. Top with the remaining cake layer. Frost top and sides with the remaining frosting. Sprinkle sliced almonds atop. Store cake, covered, in the fridge.

MOCHA ALMOND CAKE...

Steps:

• 1. Heat oven to 350F. In a large bowl sift the first 6 ingredients.
• 2. Then add in the next 4 ingredients & mix well until smooth.
• 3. In a separate bowl beat the eggs until thick & foamy. Then gradually add in the sugar & continue to beat well.
• 4. Then fold into the batter & make sure not to over fold.
• 5. Then pour batter into 2 waxed paper lined 8-inch sqaure pans or one 13 x 9 inch oblong pan.
• 6. Bake for about 35 to 40 mins.