CINNAMON MOCHA SHEET CAKE
Moist, rich, and chocolatey, flavored with cinnamon and espresso coffee. I first made this when I was 14 and it was gone in no time! It's still a family favorite!
Provided by hobbyzu
Categories Desserts Cakes Sheet Cake Recipes
Time 1h48m
Yield 32
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.
- Melt 1 cup butter in a saucepan over medium heat. Whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.
- Combine white sugar, brown sugar, flour, 1 1/2 teaspoon cinnamon, and baking soda in a mixing bowl. Pour in the butter-cocoa mixture, vanilla extract, 1/2 cup milk, and eggs. Mix until fully incorporated. Pour the batter into the prepared baking sheet
- Bake in the preheated oven until the cake springs back when touched lightly with a finger, about 18 minutes. Cool the cake in the pan on a wire rack.
- To make the icing, melt 1/4 cup butter in a saucepan or in the microwave. Transfer melted butter to a mixing bowl. Whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. Slowly mix in the sifted confectioners' sugar and beat until smooth; add milk as needed to reach the consistency you like. Spread the icing over the cooled cake. For easier serving, score the icing before cutting the cake: mark lines as a guide before you start to cut, and divide the cake into 32 pieces.
Nutrition Facts : Calories 183.2 calories, Carbohydrate 27.9 g, Cholesterol 29.6 mg, Fat 7.8 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 4.8 g, Sodium 98.8 mg, Sugar 20.9 g
MOCHA CINNAMON CAKE
Mocha Cinnamon Cake, delicious and easy to make - it's perfect for breakfast, brunch or snacks!
Provided by Lainey
Number Of Ingredients 9
Steps:
- Preheat oven to 350F and oil 9-inch pan.
- In a large bowl add the sugar, butter, eggs, and mix for about 3 minutes or until it's light and fluffy.
- Next add the cinnamon, instant coffee granules, salt, all purpose flour and mix until well combined. Finally add chocolate chips, chopped pecans and mix.
- Transfer the batter into the pan and bake for about 35-40 minutes or use a toothpick to check if it's finished.
- Allow the cake to cool for about an hour, then I took my knife and ran it around the edges of the side so it's easier to release the cake.
CINNAMON MOCHA SHEET CAKE
Moist, rich and chocolatey; flavored with cinnamon and espresso coffee. I first made this when I was 14 and it was gone in no time! It's still a family favorite!
Provided by byZula
Categories Dessert
Time 33m
Yield 32 2 1/2 by 2-inch pieces
Number Of Ingredients 17
Steps:
- Melt the butter in saucepan.
- Stir in cocoa, water and coffee. Beat until smooth.
- Combine granulated and brown sugars, flour, cinnamon and baking soda.
- Add the cocoa mixture, vanilla, milk, and eggs. Mix until well blended.
- Pout into a greased 10 by 15-inch jelly roll pan (a cookie sheet with sides).
- Bake at 350 F for 18 minutes or until done.
- Cool in pan.
- Make the icing by melting butter in saucepan. Stir in the cocoa, coffee and cinnamon with the milk.
- Mix until smooth.
- Slowly beat in the powdered sugar and mix until smooth.Ice the cake.
- Cut into 32 pieces.
Nutrition Facts : Calories 185.1, Fat 7.9, SaturatedFat 4.8, Cholesterol 32.8, Sodium 99.9, Carbohydrate 27.6, Fiber 0.6, Sugar 20.3, Protein 1.7
CINNAMON-MOCHA FUDGE BARS
Indulge in a fudgy bar that's reminiscent of Mexican coffee complete with cinnamon.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, dissolve 1 teaspoon instant coffee in 2 tablespoons hot water. Add remaining Bar ingredients; stir until soft dough forms. Spread in pan. Bake 15 minutes; cool completely, about 10 minutes.
- In large bowl, dissolve 2 teaspoons instant coffee in 1/4 cup hot water. Add remaining Frosting ingredients; stir until smooth. Spread over bars. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 16 g, TransFat 0 g
CHOCOLATE-CINNAMON BUNDT CAKE WITH MOCHA ICING
Provided by Bon Appétit Test Kitchen
Categories Cake Coffee Mixer Chocolate Bake Quick & Easy Cinnamon Bon Appétit
Yield Makes 12 to 16 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Generously brush 12-to 15-cup nonstick Bundt pan with oil. Whisk 1 cup boiling water, cocoa powder, and 2 teaspoons espresso powder in 2-cup glass measure. Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl. Using electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tablespoon vanilla in large bowl to blend. Add eggs; beat to blend. Beat mixture until smooth, about 30 seconds longer. Beat in half of flour mixture, then cocoa mixture. Add remaining flour mixture; beat to blend. Fold in 1 cup chocolate chips. Transfer batter to prepared Bundt pan.
- Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool the cake 10 minutes. Invert cake onto rack; cool 15 minutes longer.
- Meanwhile, stir remaining 1/2 cup brown sugar, 2 teaspoons espresso powder, and 2 tablespoons water in small saucepan over medium heat until sugar melts. Remove from heat. Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt. Cool slightly. Using spoon, drizzle icing over cake. Cool cake completely, slice, and serve.
MOCHA FROSTED SNACK CAKE
Here's a lighter version of a chocolate mocha cake I've been baking for my family for over 30 years. I replaced part of the sugar with a lower-calorie sugar blend and some of the oil with applesauce. It turned out just as delicious.-Donna Roberts, Manhattan, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a small bowl, dissolve coffee granules in boiling water; cool slightly. Coat an 8-in. square baking dish with cooking spray., In a large bowl, whisk flour, brown sugar, cornstarch, sugar blend, cocoa, baking soda and salt. Whisk applesauce, oil, vinegar and vanilla into coffee mixture. Add to flour mixture; stir just until moistened., Transfer to prepared dish. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack., For frosting, in a small bowl, dissolve coffee granules in milk. In a large bowl, mix confectioners' sugar and cocoa until blended; beat in butter, vanilla and enough coffee mixture to reach a spreading consistency. Spread over cake.
Nutrition Facts : Calories 280 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 301mg sodium, Carbohydrate 56g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
MOCHA-CINNAMON COFFEE CAKE
This tender coffee cake is so yummy and sweet, it doesn't need frosting.-Bette Mintz, Glendale, California
Provided by Taste of Home
Time 55m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first five ingredients; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream just until combined. Stir in chocolate chips., Pour a third of the batter into a greased 10-in. fluted tube pan. Sprinkle with half of the walnut mixture; repeat layers. Top with remaining batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 354 calories, Fat 19g fat (9g saturated fat), Cholesterol 91mg cholesterol, Sodium 244mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.
MOCHA LAYER CAKE
Yummy delicious chocolate layer cake with a hint of coffee!
Provided by Dan
Categories Chocolate Cake
Time 1h30m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
- Dissolve baking soda in buttermilk. Combine flour, cocoa powder, and salt in a separate bowl.
- Beat butter in a mixing bowl until creamy. Gradually add sugar, beating well. Add flour mixture alternately with the buttermilk mixture, beginning and ending with the flour mixture; mix well after each addition. Stir in 1 tablespoon plus 2 teaspoons coffee and vanilla.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the creamed mixture. Pour batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto a serving plate or cooling rack. Let cool, about 20 more minutes.
- While the cake is cooling, beat butter and cocoa powder for frosting in a bowl until well creamed. Add powdered sugar, egg yolk, and vanilla and beat until smooth.
- Stack the 3 cake layers on top of each other, spreading frosting between layers, and on top of the cake.
Nutrition Facts : Calories 471 calories, Carbohydrate 79.5 g, Cholesterol 52.6 mg, Fat 16.2 g, Fiber 1 g, Protein 4 g, SaturatedFat 10.1 g, Sodium 135.5 mg, Sugar 59.4 g
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