Graces Cafe Mocha Cake Wcafe Mocha Coconut Frost Recipes

MOCHA FROSTING

Steps:

• Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
• Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.

FROSTED MOCHA CAKE

Steps:

• In a large bowl, combine the first seven ingredients; beat until well blended. In a small bowl, combine milk and coffee. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture alternately with milk mixture., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a small bowl, dissolve coffee granules in hot water. Stir in vanilla. Place whipped topping in a large bowl; gently fold in coffee mixture. Frost cake. Store in the refrigerator.

COCONUT MOCHA CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10-inch Bundt pan.
• Melt chocolate over a very low heat and set aside.
• In a small bowl, combine the flour, baking powder and baking soda.
• Next beat together butter, sugar, eggs and instant coffee for 1 minute, on medium speed.
• Next mix in in flour mixture and buttermilk alternating 3xs, on low speed until just combined.
• In a small bowl, combine the melted chocolate, toasted coconut and 2 cups of batter, mix and set aside.
• Pour 1/2 of the remaining plain batter into the prepared pan.
• Next spoon the chocolate batter ontop of the plain batter.
• Pour remaining plain batter over the chocolate batter and run a knife thru the layers to gently create a swirling effect.
• Bake 45 - 50 minutes, checking to ensure cake is cooked.
• Let the cake cool in pan for 10 minutes, then invert on a wire rack and cool completely.
• Lightly sprinkle powdered sugar ontop of cooled cake and serve.

MOCHA CAKE WITH CHOCOLATE CROWN

Steps:

• Preheat oven to 350 degrees F.
• Cake Preparation: Butter and flour 2 (8-inch) round cake pans; set aside. Stir hot water and coffee crystals in large bowl until crystals dissolve. Add cake mix, oil, and eggs to coffee mixture. With an electric mixer, beat for 2 minutes, or until well blended. Divide batter between prepared pans. Bake for 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto cooling racks and cool completely.
• Filling and Frosting Preparation: Stir coffee crystals and hot water in medium bowl until crystals dissolve. Refrigerate for 30 minutes, or until cold. Fold whipped topping into cold coffee mixture. Then stir in chocolate fudge frosting just until blended; chill in the refrigerator. (This is the mocha cream.)
• Cut each cake horizontally in half. Place top cake layer, cut side up, on a serving platter. Spread 1 cup mocha cream atop cake. Top with bottom cake layer, cut side down. Spread 1 cup of mocha cream over second cake layer. Repeat layering with third cake layer and mocha cream. Top with remaining cake layer, cut side down. Refrigerate for 30 minutes. Evenly spread the remaining mocha cream onto the cake until completely covered. Return to refrigerator.
• Chocolate Crown Preparation: Draw 3 (6-inch) high crown designs over 3 (15-inch) long sheets of parchment paper. Cut out designs from parchment papers. Lay each crown parchment template on a large baking sheet. Melt chocolate morsels in a glass bowl in the microwave for 2 1/2 minutes, stirring every 30 seconds, until melted and smooth. Repeat with white morsels. Using an off-set spatula, spread melted chocolate thickly over 1 side of 2 of the crown templates. Repeat with melted white morsels and remaining crown template. Arrange additional chocolate morsels decoratively on white crown. Refrigerate for 30 minutes, or until chocolate is set. Wrap 1 chocolate template around half of cake; carefully peel off paper. Wrap second chocolate crown around remaining half of cake; carefully peel off paper. Seal ends of crowns with a knife dipped in very hot water. Refrigerate cake until chocolate crown is completely firm. Wrap white crown, paper side inward, around a 5-inch bowl. Refrigerate until white crown is completely firm. Carefully peel paper from white crown. Place white crown atop cake.

CHOCOLATE MOCHA CAKE WITH CREAM CHEESE ICING

Steps:

• Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans, in order to make 2 cake layers.
• In a large bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat all on medium speed with electric mixer for 2 minutes.
• Stir in boiling, strong, hot coffee; batter will be thin.
• Pour batter into prepared pans. Bake 30-35 minutes, or until a toothpick inserted near the center comes out clean.
• Cool 10 minutes, then remove cake layers from pans to wire racks.
• While cake is cooling, make the icing. To make icing, mix cream cheese, margarine, and vanilla extract. Add sugar and beat until creamy and smooth.
• To finish cake, make sure the layers are completely cool. Take one round layer, place it on a serving plate, and top it with a layer of icing. Then place the other round layer on top, and ice the entire cake.

LIGHT MOCHA CAKE

Steps:

• In a small bowl, dissolve coffee granules in boiling water. In a large bowl, beat the eggs, buttermilk, 1/2 cup coffee liqueur, oil, vanilla and coffee mixture until well blended. Combine the dry ingredients; gradually beat into egg mixture until blended., Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; add batter. Bake at 325° for 40-48 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool 15 minutes longer; brush with remaining coffee liqueur. Cool completely., In a small microwave-safe bowl, melt chocolate with milk; stir until smooth. Stir in enough coffee liqueur to achieve a spreading consistency. Spread over top of cake.

FLUFFY COFFEE AND WALNUT CAKE WITH MOCHA BUTTERCREAM

Steps:

• Place a rack in middle of oven; preheat to 325°. Lightly butter three 8"-diameter cake pans and line bottoms with parchment paper rounds. Toast 2 cups (250 g) raw walnuts in a single layer on a rimmed baking sheet, tossing halfway through, until golden brown, 12-14 minutes. Let cool. Set aside 1 cup walnuts for serving.
• Meanwhile, cook ¾ cup (1½ sticks) unsalted butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 6-8 minutes. Remove from heat and immediately stir in ½ cup plus 2 Tbsp. vegetable oil or refined coconut oil, melted. Set brown butter mixture aside.
• Pulse remaining 1 cup toasted walnuts in a food processor until coarsely ground (it should be the texture of panko). Transfer to a large bowl and whisk in 2 cups (250 g) all-purpose flour, 2¼ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. baking soda.
• Process 4 large eggs, 1¼ cups (250 g) sugar, 2 tsp. vanilla extract, and 1 tsp. instant espresso powder in food processor (no need to clean bowl) until mixture is lightened in color and thickened, about 30 seconds. Stir 2 Tbsp. whole milk into reserved brown butter mixture. With motor running, gradually stream brown butter mixture into egg mixture and process until combined. Add dry ingredients and process just until a smooth batter forms. Divide batter among prepared pans.
• Bake cakes, rotating pans front to back after 15 minutes, until puffed and just starting to pull away from the sides of pans and a tester inserted in the centers comes out clean, 20-22 minutes. Transfer pans to wire racks and let cakes cool 15 minutes. Run a small knife around edges of each cake to release from pan if needed. Turn out cakes onto racks and remove parchment paper; discard. Turn cakes right side up and let cool completely.
• Combine 8 large egg whites, 2¼ cups (450 g) sugar, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. cream of tartar in the bowl of a stand mixer. Set over a medium saucepan filled with 1½" of simmering water (bowl should not touch water). Heat, stirring and scraping often with a heatproof rubber spatula, until sugar is dissolved and an instant-read thermometer registers 185°, 10-15 minutes.
• Fit bowl onto stand mixer fitted with whisk attachment and beat, starting on low speed and gradually increasing to high, until meringue is shiny and stiff, 8-10 minutes. Beat in 1 tsp. vanilla extract.
• With mixer on medium speed, add 3 cups (6 sticks) unsalted butter, room temperature, cut into pieces, a piece at a time, mixing until incorporated before adding more. Once all the butter has been added, increase speed to high and beat 1 minute. Transfer buttercream in bowl to refrigerator and chill 30 minutes.
• Fit bowl with buttercream back onto stand mixer and add ¼ cup (21 g) unsweetened cocoa powder, sifted if needed, and 2 tsp. instant espresso powder. Beat on medium-low speed, scraping down sides as needed, until combined.
• Using a large serrated knife and long sawing strokes, remove tops of cakes to level if needed. Place a cake layer, right side up, on a cake stand or large plate. Using an offset spatula, spread ¼ cup buttercream over cake, working all the way to the edges. Place second cake layer, right side up, on top; spread another ¼ cup buttercream over cake, working all the way to the edges. Place third cake layer, cut side down, on top, and press lightly to adhere. Spread top and sides of cake with ½ cup buttercream in a thin, even layer. Chill, uncovered, at least 1 hour and up to 12 hours. (If chilling cake longer than 1 hour, cover remaining buttercream in bowl and chill. Bring to room temperature and beat again before using.)

MAUREEN'S MOCHA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Sift together the flour, baking soda, and cocoa. Set aside.
• Combine the coffee and coffee liqueur. Set aside. In a large bowl, cream together the shortening and brown sugar until light and fluffy. Beat in the egg yolks one at a time. Beat in the flour mixture alternately with the coffee and coffee liqueur, mixing just until incorporated. In a separate bowl, beat egg whites until soft peaks form, add 1/4 cup sugar, then continue beating until whites form stiff peaks. Gently fold egg whites into the coffee mixture.
• Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in pans, then turn out on wire racks to cool completely before frosting.
• For the coffee frosting: In a medium bowl, cream butter until fluffy. Beat in confectioners' sugar and cocoa. Mix in coffee liqueur and hot coffee. Beat frosting until it thickens to spreading consistency.