MOCHA-HAZELNUT GLAZED ANGEL FOOD CAKE
I love this recipe because it combines three of my favorite flavors: coffee, hazelnuts and cherries. -Joan Pecsek, Chesapeake, Virginia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. In a small bowl, mix flour and coffee granules until blended., Add cream of tartar, extract and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 30-40 minutes or until top springs back when lightly touched. Immediately invert pan; cool cake in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. In a small bowl, whisk Nutella, confectioners' sugar and coffee until smooth. Drizzle over cake; sprinkle with hazelnuts. Serve with cherries.
Nutrition Facts : Calories 234 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 123mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.
MOCHA HAZELNUT TORTE
I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. -Christina Pope, Speedway, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. In another bowl, whisk flour, espresso powder, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter and Nutella until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/4 cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts.
Nutrition Facts : Calories 639 calories, Fat 32g fat (16g saturated fat), Cholesterol 94mg cholesterol, Sodium 311mg sodium, Carbohydrate 88g carbohydrate (69g sugars, Fiber 2g fiber), Protein 6g protein.
MOCHA-HAZELNUT CREAM-FILLED CAKE
Enjoy this delicious chocolate dessert - creamy cake topped with hazelnuts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease bottoms only of two 9-inch round pans. Prepare cake mix as directed on box using butter, water and eggs and adding coffee granules; pour batter into pans. Bake as directed on box. Cool 10 minutes; remove from pans and place on wire racks.
- In 3-quart saucepan, cook chocolate chips and coffee creamer over medium-low heat about 8 minutes, stirring constantly, until melted. Remove from heat; beat in cream cheese with wire whisk until smooth. Cover; refrigerate about 30 minutes.
- In small microwavable bowl, reserve 1/2 cup of the chocolate mixture; set aside for topping. Beat remaining mixture on medium-high speed 8 minutes or until it forms a light and fluffy frosting.
- Place 1 cake layer on serving plate, rounded side down. Spread 1-inch-thick layer of frosting over cake. Top with second cake layer, rounded side up. Spread frosting on side and top of cake.
- Microwave reserved 1/2 cup chocolate mixture on High 30 seconds or until soft; spread over top of cake. Sprinkle hazelnuts around top edge. Cover loosely; refrigerate at least 1 hour before serving. Store in refrigerator.
Nutrition Facts : Calories 550, Carbohydrate 63 g, Cholesterol 70 mg, Fat 6, Fiber 4 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 45 g
MOCHA & HAZELNUT CAKE
Combine the holy trinity of chocolate, coffee and hazelnut for a blissfully indulgent cake. It makes the perfect centrepiece dessert at a family dinner
Provided by Diana Henry
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter two 20cm cake tins and line the bases, then dust well with flour and tap out the excess. Put the chocolate in a small bowl set over a pan of gently simmering water. Stir until melted, then set aside to cool.
- Mix the espresso with 250ml boiling water, then leave to cool. Blitz the hazelnuts in a food processor until finely ground.
- Combine the ground hazelnuts, sugar, flour, a good pinch of salt and the bicarb in a mixer. Mix the eggs, soured cream, vanilla, butter, hazelnut oil and the cooled espresso in a jug. With the mixer on a low speed, gradually add the egg mixture to the sugar mixture and combine until smooth. Add the melted chocolate and beat for 15 seconds.
- Divide the batter between the tins (it'll be quite thin at this stage) and bake for 35-40 mins, or until a skewer inserted into the middle of each cake comes out clean. Leave to cool in the tin for 10 mins, then run a knife around the edge and turn the cakes out onto a wire cooling rack. Leave to cool completely.
- For the buttercream filling, dissolve the espresso powder in 1 tbsp boiling water and leave to cool. Beat the butter and icing sugar in a mixer or by hand in a bowl, gradually adding the cooled coffee. Use a palette knife to spread the buttercream over the top of one sponge.
- To make the topping, gently heat the cream, espresso powder and sugar in a pan, stirring to help the sugar and coffee dissolve. Take off the heat and add the chocolate. Stir to melt until smooth and glossy, then leave to cool until thickened. Toast the whole hazelnuts in a dry frying pan, leave to cool, then chop very roughly (you'll want some halves in the mixture).
- Place the top layer of cake onto the bottom layer and cover with the glaze. Scatter the hazelnuts on top.
Nutrition Facts : Calories 693 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 66 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
MOCHA HAZELNUT CAKE
A proper teatime cake - dark and dense and topped with crunchy toasted hazelnuts. It'll keep in a tin for up to 5 days, or you can freeze it
Provided by Mary Cadogan
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h25m
Yield Cuts into 12 slices
Number Of Ingredients 14
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin. To make the cake, break up the chocolate and put in a small bowl with the coffee over a pan of water. Heat gently, stirring a little, until the chocolate has melted and you have a smooth sauce. Set aside.
- Beat together the butter and sugar in a large mixing bowl, using an electric hand whisk or wooden spoon, until the mixture is light and fluffy. Beat in the eggs, a little at a time. Don't worry if the mixture curdles, it won't affect the finished cake. Fold in the chocolate, then the hazelnuts, then sift in the flour and baking powder.
- Pour the mixture into the cake tin and bake for 45-55 mins, until firm to the touch. Cool in the tin for 5 mins, then turn out and cool on a wire rack.
- To make the filling, put the chocolate, butter, coffee and cream in a small pan and heat gently, stirring until dissolved and smooth. Remove from the heat and stir in the icing sugar. Leave to cool, then put in the fridge, stirring occasionally until it is spreadable. This will take 1-2 hrs.
- Slice the cake in two horizontally and put the base on a serving plate. Spread over half of the filling and scatter over half the hazelnuts. Cover with the top of the cake and spread the remaining filling over the top. Scatter the remaining hazelnuts around the top edge of the cake.
Nutrition Facts : Calories 492 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.59 milligram of sodium
BLACK BEAN AVOCADO HAZELNUT MOCHA CAKE
A decadent flourless, gluten-free chocolate cake with a hint of coffee and hazelnuts. They'll never guess it's loaded with nutritious ingredients!
Provided by aopiuofc
Categories Chocolate Desserts
Time 2h55m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
- Puree black beans, eggs, 1/2 cup agave nectar, 6 tablespoons cocoa powder, butter, 1 tablespoon coffee, vanilla extract, and salt in a food processor until smooth. Add hazelnuts and baking powder; pulse about 8 times. Pour cake batter into the baking pan.
- Bake in the preheated oven until cake appears dry, with cracks forming in the middle, about 35 minutes.
- Blend avocado, 1/4 cup agave nectar, 2 tablespoons cocoa powder, 2 1/2 teaspoons coffee, and hazelnut liqueur in the food processor until smooth. Spread icing over cake; cover cake with plastic wrap and refrigerate until completely cooled, at least 2 hours.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 38.9 g, Cholesterol 76.6 mg, Fat 13.4 g, Fiber 7.8 g, Protein 7.7 g, SaturatedFat 5 g, Sodium 427.8 mg, Sugar 24.1 g
More about "black bean avocado hazelnut mocha cake recipes"
MOCHA & BLACK BEAN MOUSSE CAKE - GREEN KITCHEN …
From greenkitchenstories.com
Estimated Reading Time 4 mins
HAZELNUT CAKE WITH MOCHA FROSTING - BAKE OR BREAK
From bakeorbreak.com
HAZELNUT ALMOND MOCHA DACQUOISE MERINGUE CAKE
From craftybaking.com
BLACK BEAN AND AVOCADO MASH RECIPE - BON APPéTIT
From bonappetit.com
BLACK BEAN CAKES WITH AVOCADO-CORN SALSA RECIPE
From myrecipes.com
MOCHA HAZELNUT PRALINE BUNDT CAKE WITH ESPRESSO
From simplybeautifuleating.com
MOCHA-HAZELNUT CREAM-FILLED CAKE RECIPE
From pillsbury.com
CRISPY BLACK BEAN CAKES WITH SOUR CREAM AND AVOCADO …
From foodandwine.com
5/5 Total Time 30 minsServings 4
- In a medium skillet, heat the 2 tablespoons of vegetable oil. Add the onion and garlic and cook over moderate heat just until softened, about 3 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Scrape the onion mixture into the bowl of a food processor. Add 1 1/2 cups of the beans and pulse until the mixture is finely chopped but not smooth. Scrape the mixture into a medium bowl. Mix in the remaining whole beans and 1/2 cup of the bread crumbs and season with salt and pepper. Form the mixture into twelve 1/4-cup patties, about 1/2 inch thick.
- Put the flour, beaten eggs and the remaining 3/4 cup of bread crumbs into 3 shallow bowls. Dust each black bean cake with the flour, tapping off the excess. Dip the cakes in the egg and then in the bread crumbs, pressing so that the bread crumbs adhere.
- In a very large skillet, heat 1/8 inch of oil until shimmering. Add the cakes and fry over moderate heat until golden brown, about 2 minutes per side. Drain on paper towels. Serve the black bean cakes with sour cream, avocado, scallions and lime wedges.
QUICK RECIPE: VEGAN HAZELNUT MOCHA - VEGGIEJEVA
From veggiejeva.co
HAZELNUT MOCHA CAKE RECIPE | RECIPE | MOCHA CAKE, CAKE RECIPES, …
From pinterest.com
MOCHA HAZELNUT CAKE - THE ORDINARY COOK
From theordinarycook.co.uk
MOCHA & BLACK BEAN MOUSSE CAKE | VEGAN DESSERT RECIPES, …
From pinterest.com.au
VEGAN BLACK BEAN AND AVOCADO ENCHILADAS - BUDGET BYTES
From budgetbytes.com
BLACK BEAN RECIPES | ALLRECIPES
From allrecipes.com
BLACK BEAN CUP CAKES WITH MOCHA BLACK BEAN AQUAFABA FROSTING
From youtube.com
BLACK BEAN MOCHA BROWNIES RECIPE - WALDEN FARMS
From waldenfarms.com
HAZELNUT MOCHA CAKE RECIPE – HOMEMADE EATERY
From homemadeeatery.com
BEST HAZELNUT MOCHA-LATTE CAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
MOCHA AND HAZELNUT CAKE RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BLACK BEAN MOCHA TORTE - ELISSA GOODMAN
From elissagoodman.com
CIAPROCHEF.COM BLACK BEAN BABY CAKES WITH MOCHA BLACK BEAN …
From ciaprochef.com
DELICIOUSLY MOIST HEALTHY BLACK BEAN CHOCOLATE CAKE - MY SUGAR …
From mysugarfreekitchen.com
BLACK BEAN CAKES WITH AVOCADO CREAM - THE DINNER-MOM
From dinner-mom.com
TRIPLE LAYER HAZELNUT MOCHA CHOCOLATE MOUSSE CAKE
From novicehousewife.com
LATEST MENU BLEND BLACK BEAN AVOCADO HAZELNUT MOCHA CAKE :: …
From wenling--fiona.blogspot.com
BRIONY'S HAZELNUT MOCHA CAKE - THE GREAT BRITISH BAKE OFF
From thegreatbritishbakeoff.co.uk
MOCHA AVOCADO CUPCAKES - SWEETS YOU CAN EAT
From sweetsyoucaneat.com
HAZELNUT PIE - MINDYCAKE - MINDY JOHNSON
From mindycake.com
MOCHA CAKE WITH HAZELNUT BUTTERCREAM FROSTING - DIZZY BUSY AND …
From dizzybusyandhungry.com
BLACK BEAN MOCHA MOUSSE CAKE RECIPE FROM GREEN KITCHEN AT …
From cooked.com
BLACK BEAN CHOCOLATE CAKE WITH AVOCADO FROSTING
From beyondthesyringe.com
BLACK BEAN AND AVOCADO RECIPES - COOKEATSHARE
From cookeatshare.com
DAVID FRENKIEL'S BLACK BEAN MOCHA MOUSSE CAKE - THE WORDROBE
From thewordrobe.com
HEALTHY RECIPE FOR BLACK BEAN AVOCADO COCONUT CUPCAKE BROWNIES
From christiestoll.com
HAZELNUT MOCHA CHOCOLATE MOUSSE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
BLACK BEAN MOCHA MOUSSE CAKE RECIPE FROM GREEN KITCHEN AT …
From cooked.com.au
POLENTA CAKES WITH BLACK BEAN AND AVOCADO MASH
From spachethespatula.com
HEALTHY BLACK BEAN AVOCADO BROWNIES - AMBITIOUS KITCHEN
From ambitiouskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love