Chocolate Mocha Mud Cake Recipes

CHOCOLATE MOCHA CAKE I

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.

CHOCOLATE CAKE WITH MOCHA FROSTING

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.

CHOCOLATE MOCHA MUD CAKE

Steps:

• Melt butter in double boiler, stir in combined coffee and hot water, then chocolate and sugar. Stir until smooth. Sift dry ingredients into 3 lots. Place melted ingredients into electric mixer bowl and gradually beat in dry sifted ingredients individually. Add eggs and vanilla and beat well. Greased and base line a 25 cm cake tin and pour in mixture. Bake in slow oven (150 deg, C) for approx 2½ hours. Stand for 5 minutes before turning out of tin. Icing: Melt chocolate and butter in double boiler and beat with a wooden spoon until smooth. Pour over cold cake and smooth out. Note: The cake can also be made into mini cakes. Just need to reduce baking time accordingly.

MOCHA CAKE

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.

MOCHA MUD CAKE

Steps:

• Grease 9 inch (22 cm) springform pan. Line bottom and side with parchment (not waxed) paper. Combine first 5 ingredients in heavy large saucepan. Heat on lowest heat, stirring often, until chocolate is almost melted. Do not overheat. Remove from heat. Stir until smooth.
• Add next 3 ingredients. Whisk until smooth.
• Add eggs. Stir well. Pour into prepared pan. Spread evenly. Bake in 325 F oven for 40 minutes. Cover loosely with foil. Bake for 20-35 minutes until set. A wooden stick inserted should come out sticky, but not wet. Let stand in pan on wire rack until cooled completely. Remove from pan to serving plate.
• Coffee Buttercream Icing.: Beat butter until light and creamy. Gradually add icing sugar. Beat until smooth and fluffy. Combine coffee granules and warm water in small cup. Add to butter mixture. Beat well. Makes 2 cups icing. Spread top and side of cake with icing. Cuts 12 wedges. Shreds of almonds looks great sprinkled on the sides. Tastes great too!

CHOCOLATE MUD CAKE

Steps:

• Preheat oven to 160°C or 140°C for fan forced.
• Grease and line a 22cm round cake tin.
• Combine butter, chocolate, cocoa, coffee power, water, and vanilla in saucepan.
• Use a whisk to whisk over low heat until smooth and well combined.
• Remove from heat set aside until lukewarm.
• Use electric beaters beat eggs sugar until pale and creamy.
• Add chocolate mixture and flour and whisk until combined.
• Pour into cake tin; bake 55 minutes or until moist crumbs cling to a skewer inserted into the centre of the cake.
• Remove from oven.
• Sit in pan for 15 minutes or more before turning out.
• Allow to cool completely before icing.
• For chocolate ganache: Combine chocolate and cream in saucepan over medium heat stir until mixture is melted and smooth. Cool 5 minutes before spreading over cake.

MOCHA-BOURBON MUD CAKE

Steps:

• Preheat oven to 350°.
• Butter and flour a 10-inch springform pan or Bundt pan.
• Melt chocolate in top pan of double boiler over gently simmering water or in a microwave; set aside.
• In a small cup, dissolve espresso powder in 1/4 cup boiling water.
• In a medium size bowl, whisk together flour, baking soda, and salt.
• In a large bowl, beat sugar and butter with an electric mixer until light and fluffy, 2 to 3 minutes.
• Add eggs, one at a time, beating well after each addition; beat in vanilla.
• On low speed, beat in 1/3 of flour mixture.
• Beat in espresso, then beat in bourbon.
• Add melted chocolate to mixture and blend well.
• Beat in 1/2 of remaining flour mixture with 1 cup water, then beat in the rest of the flour mixture.
• Pour batter into prepared pan and smooth top.
• Bake 55 to 60 minutes, until top is slightly puffed and a toothpick inserted in center comes out clean.
• Let cool completely in pan on a wire rack.
• To serve, run a sharp knife around the side of the springform pan.
• Remove side of pan and transfer cake to a serving platter.
• Cake will keep, covered at room temperature, for several days.
• Sprinkle with confectioners' sugar, cut into slices, and serve with whipped cream.