Easy Mocha Cream Shortcakes Recipes

MOCHA CREAM

Steps:

• Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.

FOUR-LAYER MOCHA CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch cake pans with parchment paper.
• Beat sugar and butter for cake together in a bowl with an electric mixer until creamy; add eggs and beat until pale in color.
• Mix 1 cup boiling water and cocoa powder together in a separate bowl. Mix into the sugar mixture. Combine baking soda with remaining boiling water and add to the batter. Mix in flour and baking powder until just combined. Pour evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool for 15 minutes in the pans; run a knife around the edges of the cakes and transfer onto wire racks to cool completely.
• While cakes cool, prepare filling. Combine chocolate chips, sugar, hot water, and coffee granules in a small saucepan. Stir over low heat until sugar is dissolved and mixture is smooth. Cool completely.
• Whip cream until it starts to thicken; add cooled chocolate mixture and whip until stiff.
• Split each cooled cake layer in two with a knife. Divide filling into 4 equal portions. Spread 1/4 of the filling on the first cake layer, top with another layer, and repeat until you've frosted the top layer. Chill at least 1 hour for best results.

MOIST MOCHA CAKE

Steps:

• Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside.
• Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.
• In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.
• Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.
• While cake is cooling, make the frosting:
• Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake and cut into squares. Finely grate one small square of chocolate. Sprinkle the chocolate shavings over the cake.

EASY MOCHA CREAM SHORTCAKES

Steps:

• Beat pudding mix, flavored instant coffee and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
• Split each ladyfinger segment horizontally in half. Place bottom half of 1 ladyfinger segment, cut side up, on each of 8 dessert plates; top with pudding mixture. Cover with tops of ladyfinger segments, cut sides down.
• Drizzle with chocolate syrup just before serving.

EASY MOCHA

Steps:

• place all ingredients in blender until smooth and creamy.
• pour in cup and place whipped topping on top (optional).

EASY MOCHA CREAM PIE

Steps:

• Preheat oven to 350°. Combine crushed crackers and 2 tablespoons sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, mix cold water and coffee granules until blended. Sprinkle gelatin over coffee mixture; let stand 5 minutes. Microwave chocolate chips and 1/4 cup cream on high until chips are melted; stir until smooth. Stir gelatin into chocolate mixture until smooth. Cool slightly. , Beat cream cheese and remaining sugar until smooth. Gradually beat in remaining cream. Beat in chocolate mixture until blended. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours., If desired, drizzle with caramel and chocolate syrups.

MOCHA BUTTERCREAM AND MOCHA PASTRY CREAM

Steps:

• Make the mocha buttercream: Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Heat egg whites and sugar in a heatproof bowl of a mixer set over a pan of simmering water, whisking until whites are warm to the touch and sugar dissolves, 2 to 3 minutes. (Mixture should feel smooth when rubbed between 2 fingers.) Whisk egg-white mixture with a mixer on medium-high speed until stiff, glossy peaks form and mixture cools completely, about 10 minutes.
• Reduce speed to medium-low. Add butter, a few tablespoons at a time, whisking well after each addition. Switch to the paddle attachment, and reduce speed to low. Beat in espresso mixture and melted chocolate until smooth, then beat to reduce air bubbles, 3 to 5 minutes. Cover with plastic wrap, and let stand at room temperature until ready to use.
• Make the mocha pastry cream: Prepare an ice-water bath. Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Whisk eggs, egg yolks, and 1/4 cup sugar in medium bowl.
• Bring remaining 1/4 cup sugar, the milk, vanilla seeds, cornstarch, and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat, whisking constantly. Remove from heat, and gradually whisk one-third of hot-milk mixture into egg mixture. Whisk entire mixture back into saucepan. Raise heat to medium-high, and bring to a boil, whisking constantly. Cook, continuing to whisk, until mixture is thick enough to hold its shape when lifted with a spoon, about 3 minutes.
• Remove from heat. Whisk in butter, 1 piece at a time. Whisk in espresso mixture and chopped chocolate until smooth. Strain mixture through a fine sieve into a bowl. Cover with parchment or plastic wrap, pressing it directly on surface to prevent a skin from forming. Transfer to ice-water bath; let stand until cooled, about 30 minutes. Refrigerate until chilled and firm, at least 2 hours.

EASY MOCHA FROSTING

Steps:

• Mix on med/high speed all ingredients gradually adding the hot coffee and blend to a smooth paste (be careful when adding coffee that you do not put too much in or it will be runny).
• Cool cake and frost spreading on the top and sides of a bundt cake or a single layer cake.

MOCHA MOUSSE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans. In large bowl, beat cake mix, water, oil, 2 tablespoons liqueur and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake 8-inch pans 34 to 40 minutes, 9-inch pans 31 to 37 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes for easier handling.
• Meanwhile, to make mousse, in 2-quart saucepan, mix 1/4 cup of the whipping cream, the granulated sugar and 1/3 cup liqueur. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture simmers; remove from heat. Stir in chocolate chips with whisk until chips are melted. Stir in 2 teaspoons vanilla. Pour into large bowl; cool to room temperature, about 10 minutes.
• In chilled medium bowl, beat remaining 1/2 cup whipping cream on high speed just until soft peaks form. Fold whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.
• In another chilled medium bowl, beat topping ingredients on high speed until soft peaks form.
• Trim off rounded top of one cake layer. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Place 1 layer, cut side up, on serving plate; spread with one-third of the mousse. Repeat with second and third layers. Top with fourth layer, cut side down. Spread topping over side and top of cake. Cover; refrigerate at least 1 hour before serving. Store covered in refrigerator.

HOT IRISH CREME MOCHA

Steps:

• In 3-quart saucepan, mix hot coffee, cocoa mix and powdered sugar until blended. Stir in half-and-half and syrup. Cook over medium heat about 5 minutes, stirring occasionally, until hot.
• Serve in mugs; top with whipped cream and chocolate shavings.