MOCHA CAKE
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
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 CAKE I
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
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
LIGHT & FLUFFY CHOCOLATE MOCHA CAKE
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
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
EASY MOCHA FRUITCAKE (CHRISTMAS)
You aren't meant to taste coffee in this cake but you do get a taste of the chocolate now and then, which I love - I guess I just don't chop it finely enough. I found this recipe in an Australian Weight Watcher's cookbook and added the alcohol for flavour. Although I use Cadbury, any block of chocolate from a confectionary store would do. I am guessing at the servings as it is meant to be eaten in small slices being a Weight Watcher's recipe. The prep. time doesn't include soaking dried fruit overnight.
Provided by Ninna
Categories Dessert
Time 2h30m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Chop raisins if they are large in half then soak fruit overnight in coffee and rum (or brandy).
- Preheat oven to 180 deg C (350 deg F) and coat a 20cm x 28cm (8" x 12")tin with cooking spray, then line base with baking paper.
- Chop chocolate into pieces, then mix together with dried fruit mixture and flour.
- Spoon into prepared tin and bake 2hrs or until cooked through.
- Put some baking paper on top of cake to prevent burning.
Nutrition Facts : Calories 167.2, Fat 0.4, Sodium 9.7, Carbohydrate 41.6, Fiber 4.2, Protein 2.5
QUICK AND EASY MOCHA FRUIT CAKE
A very rich, filling fruit cake, incredibly easy to make, Weight Watchers points of 2 1/2 per slice. I tend to make a half recipe.
Provided by Tracey_B
Categories Dessert
Time P1DT5m
Yield 25 serving(s)
Number Of Ingredients 4
Steps:
- Soak the fruit in the coffee overnight.
- Preheat the oven to 180 degrees celcius. Coat a 20x28cm baking tin with cooking spray. Line the base with baking paper.
- Mix together the fruit mixture, chocolate and flour. Spoon into the prepared tin and bake in the oven for 50 minutes-1 hour or until cooked through.
Nutrition Facts : Calories 132.8, Fat 0.3, Sodium 134.6, Carbohydrate 33, Fiber 3.4, Protein 2
CHRISTMAS SPECIAL FRUITCAKE
I've made this quick and easy Christmas fruit cake many times during the past several years, giving it to family and friends for gifts. I also gave one to my doctor, and he claims it's the best he's ever tasted.
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 24 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 300°. In a large bowl, combine the nuts, dates and cherries. Combine the flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well coated. , In a small bowl, beat eggs until foamy; stir in vanilla. Fold into nut mixture and mix well. Pour into a greased parchment-lined 9x5-in. loaf pan. , Bake at 300° for 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 71mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.
MOM'S CHRISTMAS FRUITCAKE COOKIES
A holiday tradition at our house for over 60 years, these cookies are full of candied fruit, pecans, and rum-soaked dates. It wouldn't be Christmas without them.
Provided by MartieHomemade
Categories Fruit Cookies
Time 8h50m
Yield 72
Number Of Ingredients 14
Steps:
- The day before: chop dates into small pieces and put in a glass bowl. Add rum. Cover with plastic wrap. Let sit for 8 hours, or overnight, to absorb the rum. You can leave this step out if you want but I find it makes the dates more delicious and the cookies have more flavor.
- Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Dice candied cherries and pineapple into small pieces and place in a very large bowl; I use the top of my cake carrier. Add pecans, followed by dates. Add 1 cup flour. Toss well to coat all of the pieces and break them up so they are not sticking together.
- Whisk baking soda into the milk and let it dissolve.
- Mix shortening into the fruit. Add remaining flour, sugar, eggs, orange juice, nutmeg, salt, and milk-baking soda mixture. Mix together with your hands just until you no longer see the flour. Try not to overmix. The batter will be very dense.
- Use a small ice cream scoop or two teaspoons to drop the cookies onto the prepared pans, about 1 inch apart.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on wire cooling racks.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 26.7 g, Cholesterol 10.4 mg, Fat 8.2 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 74.7 mg, Sugar 17.9 g
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