Chocolate Mocha Liqueur Cake I Recipes

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MOCHA CAKE



Mocha Cake image

This Chocolate Mocha Cake is the ultimate indulgence. A rich dark chocolate cake with a silky mocha swiss meringue buttercream.

Provided by Olivia

Categories     Dessert

Time 2h35m

Number Of Ingredients 19

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup Dutch-processed cocoa powder (sifted)
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup vegetable oil
3/4 cup buttermilk
3/4 cup strong brewed coffee (hot)
2 large eggs
2 tsp vanilla
3 large egg whites
1 cup granulated sugar
1 1/2 cups unsalted butter (room temperature, cubed)
1 tsp vanilla
1 Tbsp instant espresso powder (dissolved in 1 tsp hot water, cooled)
3 oz dark chocolate (chopped, melted, and cooled)
3 oz dark chocolate
3 oz heavy whipping cream

Steps:

  • Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
  • Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  • In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
  • Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  • Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  • Bake until a cake tester comes out mostly clean. A total of 30-35mins.
  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  • Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (about 3mins).
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins))
  • Switch to paddle attachment (optional). Slowly add cubed butter and mix until smooth.
  • Add vanilla, melted chocolate, and espresso powder. Whip until smooth.**
  • Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir gently with a spatula until combined and smooth. Allow to cool and thicken slightly before using on cake.***
  • Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
  • Frost and smooth the sides. Chill for 20mins.
  • Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.

Nutrition Facts : Calories 613 kcal, Carbohydrate 64 g, Protein 6 g, Fat 38 g, SaturatedFat 24 g, Cholesterol 103 mg, Sodium 406 mg, Fiber 3 g, Sugar 46 g, ServingSize 1 serving

CHOCOLATE MOCHA CAKE I



Chocolate Mocha Cake I image

This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.

Provided by Carol

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
⅔ cup unsweetened cocoa powder
½ cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee powder
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
  • Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
  • Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
  • Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 53.1 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 381.9 mg, Sugar 34.5 g

CHOCOLATE CAKE WITH MOCHA FROSTING



Chocolate Cake with Mocha Frosting image

Provided by Ina Garten

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 18

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
1 tablespoon pure vanilla extract
3 extra-large eggs, at room temperature
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2/3 cup hottest tap water
2/3 cup unsweetened cocoa powder, such as Droste Cocoa Powder
1 teaspoon instant espresso powder
2/3 cup half-and-half
Mocha Frosting, recipe follows
12 ounces bittersweet chocolate, such as Lindt, 1/4-inch-chopped
3 tablespoons unsalted butter, diced, at room temperature
2 teaspoons instant espresso powder
1 1/4 cups heavy cream
1 tablespoon Kahlua
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
  • Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
  • Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
  • Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
  • Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
  • Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.

MOCHA CHOCOLATE ICEBOX CAKE



Mocha Chocolate Icebox Cake image

Provided by Ina Garten

Time 12h20m

Yield 8 servings

Number Of Ingredients 9

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
  • To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
  • Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

CHOCOLATE MOCHA REFRIGERATOR CAKE



Chocolate Mocha Refrigerator Cake image

Provided by Alton Brown

Categories     dessert

Time 8h20m

Yield 10 to 12 servings

Number Of Ingredients 8

70 chocolate wafer cookies
7 grams (1 packet) gelatin
2 tablespoons coffee liqueur
4 teaspoons instant espresso powder
1 teaspoon vanilla extract
3 cups heavy cream, cold
1/4 cup powdered sugar
1/4 teaspoon kosher salt

Steps:

  • Line an 8-by-4-by-3-inch loaf pan with plastic wrap, leaving enough overhang in each direction to completely cover the top. Line the bottom and sides of the pan with chocolate wafers and set aside.
  • Sprinkle the gelatin over 1/4 cup cold water in a small saucepan (or even a metal measuring cup) and "bloom" at room temperature for 5 minutes. Then gently warm over low heat until just melted. (Do not allow to boil.) Remove from the heat and stir in the coffee liqueur, espresso powder and vanilla.
  • Whip the heavy cream, powdered sugar and salt in the bowl of a stand mixer on high until soft peaks form, about 1 minute 30 seconds. Reduce the speed to low and drizzle in the cooled gelatin mixture. Increase the speed back to high and whip to stiff peaks, about 30 seconds more.
  • Fill the prepared pan 3/4 of the way with the whipped cream mixture. Insert the remaining chocolate wafers vertically (edge first) into the whipped cream to create 4 rows of about 12 cookies each, keeping each cookie slightly separated by cream.
  • Spread the remaining whipped cream evenly over the cookie rows. Fold the excess plastic wrap over the cake and refrigerate for at least 8 hours and up to 24.
  • To serve: Pull back the plastic wrap and invert the cake onto a serving dish. Remove the plastic wrap, slice and serve immediately.

MOCHA CAKE



Mocha Cake image

Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.

CHOCOLATE MOCHA LIQUEUR CAKE II



Chocolate Mocha Liqueur Cake II image

A German Chocolate Bundt cake, coated with ground pecans and well imbibed with coffee liqueur.

Provided by ARVILLALAR

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 1h30m

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package German chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
½ cup vegetable oil
½ cup coffee flavored liqueur
½ cup water
½ cup ground pecans
1 cup white sugar
¼ cup water
¼ cup coffee flavored liqueur
½ cup margarine

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch Bundt pan. Place the ground nuts in pan and roll the pan around to coat the inside with nuts.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, oil, coffee liqueur and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour sauce over the cake while still in the pan. Let stand 30 minutes before removing from pan.
  • To make the sauce: In a saucepan, combine sugar, 1/4 cup water, 1/4 cup coffee liqueur and margarine. Bring to a boil, then continue to boil for 2 minutes.

Nutrition Facts : Calories 519 calories, Carbohydrate 66 g, Cholesterol 62 mg, Fat 23.4 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 4.5 g, Sodium 559.4 mg, Sugar 49.9 g

LIGHT & FLUFFY CHOCOLATE MOCHA CAKE



Light & fluffy chocolate mocha cake image

Have your cake and eat it, with this beautifully decadent low-fat chocolate cake

Provided by Mary Cadogan

Categories     Afternoon tea, Treat

Time 50m

Number Of Ingredients 13

softened butter , for greasing
3 large eggs
85g caster sugar
70g plain flour
1 tbsp cornflour
2 tbsp cocoa
½ tsp baking powder
25g dark chocolate , chopped (don't use 75% chocolate, or the icing will be bitter)
1 tbsp strong black coffee
100g light soft cheese
100g 0% Greek yogurt
2 tbsp icing sugar
15g dark chocolate , chopped

Steps:

  • Heat oven to 180C/160C fan/gas 4. Lightly butter and line the bases of 2 x 18cm sandwich tins with baking paper. Whisk the eggs and sugar until light and fluffy, about 5 mins with a tabletop mixer or 10 mins using an electric hand whisk. The mixture will have increased greatly in volume and be thick enough to leave a trail on the surface when the whisk blades are lifted.
  • Sift the flour, cornflour, cocoa and baking powder over the surface and fold in gently using a large metal spoon. Divide between the tins, gently spreading the mixture to the edges, then bake for 15-20 mins until the cakes are well risen, have begun to shrink away from the sides of the tins and spring back when gently pressed. Leave to cool in the tins for 5 mins, then turn out onto a rack.
  • To decorate, microwave the chocolate and coffee together on Medium for 20-30 secs until the chocolate has melted. Gently stir until smooth, then cool slightly. Beat the soft cheese with the yogurt and icing sugar until smooth, then spoon half the mixture into a small bowl stir in the melted chocolate and set aside. Place one cake on a serving plate and spread with the yogurt mixture. Cover with the other cake, then spread the chocolate yogurt mixture over the top.
  • To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.

Nutrition Facts : Calories 180 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.33 milligram of sodium

ORANGE-MOCHA-CHOCOLATE CAKE



Orange-Mocha-Chocolate Cake image

A sprinkle of instant espresso and a dash of orange liqueur turns a plain chocolate cake mix into an elegantly flavored cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 12

Number Of Ingredients 12

1 (18.25-oz.) pkg. chocolate fudge cake mix with pudding
1 teaspoon instant espresso coffee or instant coffee granules or crystals
1 1/3 cups water
1/3 cup oil
3 eggs
2 cups whipping cream
1/4 cup sugar
2 tablespoons butter
1/2 teaspoon instant espresso coffee or instant coffee granules or crystals
1 (12-oz.) pkg. (2 cups) semisweet chocolate chips
2 tablespoons orange-flavored liqueur or orange juice
1/2 cup orange marmalade

Steps:

  • Heat oven to 350°F. Grease bottoms only of two 8-inch square pans. In large bowl, combine cake mix, 1 teaspoon espresso coffee, water, oil and eggs. Beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Pour into greased pans.
  • Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen. Remove cakes from pans; place on wire racks. Cool 1 hour or until completely cooled.
  • In medium saucepan, combine 1/2 cup of the whipping cream, sugar, butter and 1/2 teaspoon espresso coffee. Cook over medium heat until sugar is dissolved and mixture comes to a boil, stirring frequently. Remove from heat. Add chocolate chips; stir until melted. Stir in liqueur. Cool 30 minutes or until completely cooled.
  • In medium bowl, beat remaining 1 1/2 cups whipping cream just until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Cover; refrigerate 30 minutes.
  • Place 1 cake layer, top side down, on serving plate. Spread orange marmalade and 1 cup of the chocolate whipped cream over top. Top with second cake layer, top side up. Reserve about 1/2 cup chocolate whipped cream for garnish. Frost sides and top of cake with remaining chocolate whipped cream.
  • Pipe reserved chocolate whipped cream around top edge of cake. Refrigerate at least 1 hour before serving. Just before serving, garnish as desired.

Nutrition Facts : Calories 600, Carbohydrate 67 g, Cholesterol 100 mg, Fat 6 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 50 g

DARK CHOCOLATE MOCHA MOUSSE CAKE



Dark Chocolate Mocha Mousse Cake image

Don't be put off by the number of steps needed to make this impressive-looking dessert. None of the steps themselves are hard, and once it's assembled, there is nothing to do but wait and slice. While delicious after an overnight refrigeration, even 5 days later it's still decadent, moist and incredibly chocolatey.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 8 to 12 servings

Number Of Ingredients 18

6 tablespoons unsalted butter, plus more for the pan
1/2 cup unsweetened dutch-process cocoa powder
1 tablespoon instant espresso powder
3/4 cup whole milk
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup sugar
1/3 cup chocolate liqueur (optional)
2 cups heavy cream
8 ounces bittersweet chocolate, chopped
5 tablespoons unsalted butter
1/4 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon powdered gelatin
1/3 cup sugar
1 tablespoon instant espresso powder

Steps:

  • Make the cake: Preheat the oven to 350˚ F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature.
  • Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam.
  • Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains.
  • Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve.
  • Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool.
  • Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool.
  • Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.
  • Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended.
  • Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.)
  • Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely.
  • Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.

CHOCOLATE MOCHA CAKE II



Chocolate Mocha Cake II image

Chocolate and coffee, one of the greatest flavor combinations of all time come together in this delicious cake.

Provided by Roxanne39

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 24

Number Of Ingredients 9

¾ cup shortening
1 ½ cups white sugar
2 eggs
2 ¼ cups all-purpose flour
¾ teaspoon salt
¼ teaspoon baking powder
1 ½ teaspoons baking soda
1 ¼ cups strong, hot, brewed coffee
½ cup unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  • Cream the sugar and the shortening together until light. Add the eggs, one at a time, beating well after each one.
  • Sift the flour, salt, baking soda, and baking powder together. Set aside.
  • Mix coffee and cocoa together until smooth. Add alternately with the flour mixture to the creamed mixture. Beat for 2 minutes then pour batter into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Frost when cooled.

Nutrition Facts : Calories 157.9 calories, Carbohydrate 22.5 g, Cholesterol 15.5 mg, Fat 7.2 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 163.1 mg, Sugar 12.6 g

RUM MOCHA CHOCOLATE CAKE



Rum Mocha Chocolate Cake image

Two layers of chocolate cake, flavored with rum and coffee, with mocha rum frosting in the middle. Serve with whipped cream and cherries.

Provided by VIKIZW

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 55m

Yield 10

Number Of Ingredients 18

1 ¾ cups cake flour
3 teaspoons baking powder
1 pinch salt
4 teaspoons instant coffee granules
½ cup unsweetened cocoa powder
¾ cup boiling water
½ cup butter or margarine, softened
1 cup white sugar
3 eggs
1 ½ teaspoons rum
¼ cup milk
3 cups confectioners' sugar
5 tablespoons unsweetened cocoa powder
2 teaspoons instant coffee granules
⅓ cup boiling water
3 tablespoons butter or margarine, softened
½ teaspoon vanilla extract
½ teaspoon rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch pans. Sift together the flour, baking powder, and salt. Set aside. Mix together 4 teaspoons instant coffee, 1/2 cup cocoa powder, and 3/4 cup boiling water; set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons rum. Mix the milk into cooled cocoa mixture, then beat into the batter alternately with the flour mixture. Pour batter into prepared pans.
  • Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make Mocha Chocolate Frosting: Sift together confectioners' sugar and 5 tablespoons cocoa powder; set aside. Dissolve 2 teaspoons instant coffee with 1/3 cup boiling water; set aside. In a medium bowl, cream butter until smooth. Beat in sugar/cocoa mixture. Mix in the vanilla extract and rum. Beat until smooth and creamy. Spread between layers of cooled cake.

Nutrition Facts : Calories 467.5 calories, Carbohydrate 80.9 g, Cholesterol 89.8 mg, Fat 15.5 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 9.2 g, Sodium 223.8 mg, Sugar 57.5 g

CHOCOLATE CAKE; MOCHA CHOCOLATE CREAM; CHOCOLATE LIQUEUR ICING



Chocolate Cake; Mocha Chocolate Cream; Chocolate Liqueur Icing image

Oh so very gooey and good! Found in Southern Living, September 2005. Looks very complicated but it is not - everything is laid out and easy to follow. Cooling time is about 45 minutes - make in order listed - Icing first, Filling next and then Cake.

Provided by Manami

Categories     Dessert

Time 1h35m

Yield 12-14 serving(s)

Number Of Ingredients 26

pam original nonstick cooking spray
unsalted butter
4 ounces semi-sweet chocolate baking squares, chopped
4 ounces bittersweet chocolate squares, chopped
1/2 cup unsalted butter
2 cups firmly packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
2 1/4 cups cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup buttermilk
1 cup boiling water
chocolate curls
5 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa
2 tablespoons instant coffee, without water
1 cup half-and-half
1 cup unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
12 ounces bittersweet chocolate squares, finely chopped
1 1/4 cups whipping cream
1 tablespoon unsalted butter
2 tablespoons coffee liqueur, Kahlua coffee liqueur

Steps:

  • Cake:.
  • Preheat oven to 350°F.
  • Coat 3 (8 inch) round cakepans with cooking spray.
  • Line bottoms of pan with wax paper; butter wax paper with butter, and set aside.
  • Melt chocolate in small saucepan over low heat, stirring until smooth; set aside.
  • Beat butter at medium speed with an electric mixer until creamy.
  • Gradually add sugar, beating until light and fluffy.
  • Add eggs one at a time, beating until just yellow disappears after each addition.
  • Stir in melted chocolate and vanilla.
  • Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed until just blended, begining and ending with flour mixture.
  • Pour batter evenly into prepared pans.
  • Bake for 28-30 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  • Mocha Chocolate Cream Filling:.
  • Whisk together first 4 ingredients in a small saucepan.
  • Cook over medium heat, whisking constantly, 5 minutes or until thickened.
  • Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressin wrap onto surface, and let stand 30 minutes or until cool.
  • Beat butter and sugar at medium speed with electric mixer until light and fluffy.
  • Gradually add cooled cocoa mixture, 1 Tablespoon at a time, beating until blended after each addition.
  • Add vanilla, beating until mixture is consistency of whipped cream.
  • Makes 1-1/2 cups.
  • Coffee Liqueur Ganache Icing:.
  • Heat cream in a small saucepan over medium heat just until cream begins to boil.
  • Pour over chocolate in bowl, stirring until smooth.
  • Stir in butter and liqueur.
  • Let stand 45 minutes or until spreading consistency.
  • Makes 2 cups.
  • Prepare Icing, then Mocha-Chocolate Filling and then cake, in this order due to the different cooling times.
  • Assemble the cake:.
  • Place 1 cake layer on serving plate; spread top with 4 Tablespoons Coffee liqueur Ganache Icing.
  • Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer.
  • Top with second cake layer; spread top with 4 Tablespoons of Ganache Icing and remaining Cream Ganache Filling.
  • Top with remaining cake layer.
  • Spread remanining Coffee Liqueur Ganache Icing on top of cake and sides of cake.
  • Garnish with chocolate curls, if desired.

Nutrition Facts : Calories 689.2, Fat 40, SaturatedFat 24.6, Cholesterol 158.3, Sodium 373.1, Carbohydrate 78.2, Fiber 1.4, Sugar 52, Protein 6.4

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CHOCOLATE CAKE WITH MOCHA FROSTING RECIPE - AN …
chocolate-cake-with-mocha-frosting-recipe-an image
2018-02-07 Let sit 5 minutes. In a large bowl cream the butter, sugar and egg until fluffy approximately 5 minutes. Add the cocoa mixture to the butter mixture and beat to combine. Sift the flour, salt, baking powder …
From anitalianinmykitchen.com


CHOCOLATE MOCHA CAKE - THE ITSY-BITSY KITCHEN
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2020-03-12 Instructions. Cake layers. Preheat the oven to 350. Spray 3 8-inch round cake pans with cooking spray. Line the bottoms of the pans with parchment paper, spray the paper with cooking spray and set pans aside. Combine the …
From itsybitsykitchen.com


KAHLUA CAKE WITH MOCHA BUTTERCREAM - LIV FOR CAKE
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2019-07-25 Grease and flour three 6″ cake rounds and line with parchment. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside. Combine Kahlua and buttermilk. Set aside. Using a stand mixer fitted with a …
From livforcake.com


CHOCOLATE MOCHA REFRIGERATOR CAKE RECIPE | ALTON BROWN
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Line an 8-by-4-by-3-inch loaf pan with plastic wrap, leaving enough overhang in each direction to completely cover the top. Line the bottom and sides of the pan with chocolate wafers and set aside. Sprinkle the gelatin over 1/4 cup cold …
From altonbrown.com


CREAMY CHOCOLATE MOCHA FROSTING RECIPE - THE BEST …
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2020-07-31 Instructions. In a stand mixer bowl, whip the softened butter on medium speed until it is almost white in appearance. Add the powdered sugar and cocoa powder. Mix on low speed. Add in the hot coffee and whip the …
From thebestcakerecipes.com


ORANGE-MOCHA-CHOCOLATE CAKE RECIPE
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2010-10-19 In large bowl, combine cake mix, 1 teaspoon espresso coffee, water, oil and eggs. Beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Pour into greased pans. 2. Bake at 350ºF. for 30 to 35 …
From lifemadedelicious.ca


CHOCOLATE MOCHA CAKE WITH IRISH WHISKEY RECIPE
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2004-04-21 Preheat the oven to 350°F (175°C). Adjust the oven rack to the center position. Butter and flour an 8-inch cake pan, tapping out any excess flour. Melt the chocolate in the top of a double boiler along with the coffee and …
From leitesculinaria.com


MOLTEN CHOCOLATE MOCHA CAKES - BEST CHOCOLATE LAVA CAKE
2021-02-07 Heat oven to 400 degrees F. Grease six ramekin cups (6 ounce) by spraying with baking spray and dust with unsweetened cocoa powder. In a small saucepan, melt the butter and chocolate over low heat, stirring continually. Let cool slightly. In a large bowl, whisk together the egg yolks and whole eggs until well blended.
From aclassictwist.com


WORLD BEST COFFEE RECIPES: CHOCOLATE MOCHA LIQUEUR CAKE I
in a large bowl, combine the cake mix, pudding mix, oil, 3/4 cup water, eggs, 1/4 cup coffee liqueur and 1/4 cup . mix well, then pour into greased and floured bundt pan. bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. pour glaze over hot cake while still in pan. let cake sit for 30 minutes.
From worldbestcoffeerecipes.blogspot.com


CHOCOLATE MOCHA CAKE WITH MASCARPONE FROSTING
2022-02-19 Melt the chocolate in a microwave safe bowl in 30 second intervals. Stir the chocolate between intervals until it is completely smooth. Make sure not to over heat the chocolate or it will seize. Add the flour, cocoa powder, baking powder, baking soda and salt in medium bowl and stir to combine.
From enzasquailhollowkitchen.com


ONE LAYER CHOCOLATE MOCHA CAKE – THE FLOUR DIARIES™
Preheat oven to 350 degrees. Grease a 9-inch cake pan by spraying with nonstick spray with flour. In a mixing bowl, whisk flour, sugar, cocoa powder, baking powder, and salt. In a cup add the instant coffee to the boiling water and set aside. Make a well in the flour mixture and add the egg, vanilla, and milk.
From kathywicker.com


CHOCOLATE MOCHA LIQUEUR CAKE I - SIDE DISH RECIPES
Chocolate Mocha Liqueur Cake I might be just the dessert you are searching for. One portion of this dish contains roughly 4g of protein, 14g of fat, and a total of 446 calories. This recipe serves 10. If you have vegetable oil, cake mix, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes ...
From fooddiez.com


RECIPE DETAIL PAGE | LCBO
Preheat the oven to 350°F (180°C). Line the bottom of two 8-inch (20-cm) round layer cake pans with parchment paper and set aside. 2. Place the chopped chocolate in a small bowl. Pour in the ¼ cup (60 mL) boiling water and stir until the chocolate is melted and smooth. Set aside to cool.
From lcbo.com


CHOCOLATE MOCHA LIQUEUR CAKE I | RECIPE | CAKE RECIPES, CHOCOLATE …
Mar 1, 2020 - This cake is so easy but it tastes so good! My mom gave me the recipe for this mocha colored Bundt cake dripping with coffee liqueur and vodka. Frost with your favorite chocolate frosting.
From pinterest.ca


CHOCOLATE MOCHA LIQUEUR CAKE ON BAKESPACE.COM
In a large bowl, combine the cake mix, pudding mix, oil, 3/4 cup water, eggs, 1/4 cup coffee liqueur and 1/4 cup Vodka. Mix well, then pour into greased and floured Bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
From bakespace.com


CHOCOLATE MOCHA LIQUEUR CAKE I – DRSTARVE
In a large bowl, combine the cake mix, pudding mix, oil, 3/4 cup water, eggs, 1/4 cup coffee liqueur and 1/4 cup Vodka. Mix well, then pour into greased and floured Bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour glaze over hot cake while still in pan ...
From drstarve.com


CHOCOLATE MOCHA CAKE RECIPE - SIMPLY STACIE
Grease a 9×13 baking pan with cooking spray. In a large bowl, stir together brown sugar, vegetable oil, vanilla extract, coffee, eggs, baking soda, salt, flour and 3/4 cup chocolate chips. Pour into baking pan. Sprinkle remaining chocolate chips on top. Bake for 45 minutes or until a toothpick comes out of the centre clean.
From simplystacie.net


CHOCOLATE MOCHA BUNDT CAKE - HARVEST AND WILD FEASTS
2020-01-10 Preheat oven to 350F, and prepare your bundt pan by rubbing with the 2 tbsp soft butter. Place this in your fridge for 15min. In a mixer, cream remaining softened butter and sugar until nice and fluffy. Add the eggs (one at a time) and the vanilla. Mix until incorporated, and then add the remaining wet ingredients.
From totalfeasts.com


CHOCOLATE MOCHA LIQUEUR CAKE I | RECIPESTY
In a large bowl, combine the cake mix, pudding mix, oil, 3/4 cup water, eggs, 1/4 cup coffee liqueur and 1/4 cup Vodka. Mix well, then pour into greased and floured Bundt pan.
From recipesty.com


CHOCOLATE MOCHA LIQUEUR CAKE I - YUM TASTE
2015-02-18 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, combine the cake mix, pudding mix, oil, 3/4 cup water, eggs, 1/4 cup coffee liqueur and 1/4 cup Vodka. Mix well, then pour into greased and floured Bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into ...
From yumtaste.com


DARK CHOCOLATE MOCHA MOUSSE CAKE - A CLASSIC TWIST
Preheat oven to 350 degrees F. Grease an 8-inch square cake. Line with parchment and lightly grease the parchment. In a medium bowl, combine the cocoa powder and espresso powder. In a small saucepan set over medium-low heat, heat the milk and butter until the butter melts, and milk is steaming. Do not boil.
From aclassictwist.com


CHOCOLATE MOCHA CAKE RECIPE WITH GANACHE ICING - REAL FOOD …
Method for the chocolate mocha cake: Preheat the oven to 350 degrees. Prepare the two, 9-inch cake pans (spray bottom and sides with non-stick spray, and line with a circle of parchment paper cut to the exact size of the bottom of the pan. The trick for doing this is to place the pan on a sheet of parchment, trace around the edge with a pencil and cut it out.
From realfoodtraveler.com


MOIST AND EASY MOCHA CAKE - MARCELLINA IN CUCINA
2016-11-19 Preheat oven to 350ºF/180ºC. Grease a 6 cup bundt pan. Sift the flour, baking powder, baking soda and salt. I like to sift the dry ingredients onto a sheet of baking paper...it keeps the washing up to a minimum! In a small bowl, mix the cocoa and instant espresso powder with 1 ½ tablespoons of warm water.
From marcellinaincucina.com


CHOCOLATE MOCHA LIQUEUR CAKE I : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CHOCOLATE MOCHA CAKE RECIPE - INDULGE WITH WINNIE
2022-01-27 Preheat the oven to 170C, butter and flour the cake pan then set aside. In a medium-sized bowl, mix sifted flour, baking powder, sifted cocoa powder, and instant coffee powder. In a separate bowl, mix both the sugars with oil, milk and eggs. Then pour in hot coffee, stirring continuously.
From indulgewithwinnie.com


COFFEE LIQUEUR RECIPE: CHOCOLATE MOCHA LIQUEUR CAKE I BY
2000-03-28 This cake is so easy but it tastes so good! My mom gave me the recipe for this mocha colored ... - Get more ideas of coffee liqueur recipes on RedCipes. RedCipes. Appetizers and Snacks. 4,535 recipes. BBQ & Grilling . 16 recipes. Bread. 2,740 recipes. Breakfast and Brunch. 2,941 recipes ...
From redcipes.com


MOCHA CAKE I - YUM TASTE
2015-02-18 A great chocolate cake will be your reward for making this recipe with sour cream, dark chocolate cake mix, and coffee-flavored liqueur. Original recipe makes 10 inch Bundt cake. Ingredients. 1 (18.25 ounce) package dark chocolate cake mix 4 eggs 1 cup sour cream 1 cup coffee flavored liqueur 3/4 cup vegetable oil 1 cup semisweet chocolate chips
From yumtaste.com


CHOCOLATE MOCHA LIQUEUR CAKE I RECIPE REVIEW BY ANONYMOUS
Chocolate Mocha Liqueur Cake I recipe review by Curly Sue - Get more ideas of coffee liqueur recipes on RedCipes. RedCipes. Appetizers and Snacks. 4,945 recipes. BBQ & Grilling. 20 recipes. Bread. 3,006 recipes. Breakfast and Brunch. 3,262 recipes. Desserts. 11,170 recipes . Drinks . 835 recipes. Everyday Cooking ...
From redcipes.com


CHOCOLATE MOCHA LIQUEUR CAKE I | RECIPE | CHOCOLATE CAKE RECIPE, …
Feb 1, 2015 - This cake is so easy but it tastes so good! My mom gave me the recipe for this mocha colored Bundt cake dripping with coffee liqueur and vodka. Frost with your favorite chocolate frosting.
From pinterest.ca


ROBINHOOD | CHOCOLATE MOCHA MOUSSE CAKE
Mocha Mousse. In a small bowl, sprinkle the gelatin over the water and let sit for 5 minutes. Beat 2 cups (500mL) cream and coffee powder in large bowl of electric mixer until stiff peaks form. Set aside. Meanwhile, heat remaining ¼ cup (50mL) of cream and sugar in small saucepan over medium heat, stirring continuously until dissolved.
From robinhood.ca


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