Kahlua Mocha Cake Recipes

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MOCHA CHOCOLATE ICEBOX CAKE



Mocha Chocolate Icebox Cake image

Provided by Ina Garten

Categories     dessert

Time 20m

Yield 8 servings

Number Of Ingredients 9

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup Kahlua liqueur
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages Tate's Bake Shop chocolate chip cookies
Shaved semisweet chocolate, for garnish

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until it forms firm peaks.
  • To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap and refrigerate overnight.
  • Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut into wedges and serve cold.

MOCHA CHOCOLATE ICEBOX CAKE



Mocha Chocolate Icebox Cake image

Provided by Ina Garten

Time 12h20m

Yield 8 servings

Number Of Ingredients 9

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
  • To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
  • Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

MOCHA CAKE



Mocha Cake image

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

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar

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.

LIGHT MOCHA CAKE



Light Mocha Cake image

This decadent chocolate cake from our Test Kitchen is flavored with cinnamon, coffee and Kahlua, then topped with a rich, fudgy frosting. Hard to believe something so delectable is actually light!

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 19

3 tablespoons instant coffee granules
2 tablespoons boiling water
4 eggs
3/4 cup buttermilk
1/2 cup plus 2 tablespoons coffee liqueur, divided
3 tablespoons canola oil
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
3/4 cup sugar
2/3 cup baking cocoa
1/2 cup packed brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
ICING:
2 ounces semisweet chocolate, chopped
2 tablespoons sweetened condensed milk
3 to 4 teaspoons coffee liqueur

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.

Nutrition Facts : Calories 224 calories, Fat 6g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 286mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE MOCHA CAKE I



Chocolate Mocha Cake I image

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

2 cups all-purpose flour
2 cups white sugar
⅔ cup unsweetened cocoa powder
½ cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee powder
1 cup hot water

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

MOCHA CHIA CAKE



Mocha Chia Cake image

A dense, fudgy, and nutty cake with chia seeds that goes excellently with a rich cup of coffee. This is my sister-in-law's and my go-to chocolate fix, as we cannot have gluten.

Provided by Mama Fresh

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 2h35m

Yield 16

Number Of Ingredients 17

½ cup chia seeds
1 tablespoon chia seeds
1 ¼ cups Italian roast coffee, brewed strong and cooled
7 ounces dark chocolate chips
½ cup butter, cubed
5 large eggs, separated
1 cup white sugar, divided
2 tablespoons white sugar
1 teaspoon vanilla extract
2 cups ground hazelnuts
½ cup instant cappuccino mix (such as GENERAL FOODS INTERNATIONAL COFFEES®)
12 ounces dark chocolate
1 tablespoon instant espresso powder
1 tablespoon shortening
1 cup whipped cream
1 ounce coffee-flavored liqueur (such as Kahlua®)
1 tablespoon instant cappuccino mix (such as GENERAL FOODS INTERNATIONAL COFFEES®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 10-inch nonstick springform pan with parchment paper.
  • Soak 1/2 cup plus 1 tablespoon chia seeds in coffee for 15 minutes.
  • Meanwhile, melt chocolate chips and butter in a double boiler. Let cool.
  • Beat egg whites and 1/3 cup sugar with an electric mixer in a mixing bowl until soft peaks form. Set aside.
  • Beat egg yolks, vanilla, and remaining sugar in a separate bowl with an electric mixer until pale and creamy. Fold in the melted chocolate mixture. Fold in soaked chia seeds, hazelnuts, and cappuccino mix. Stir in egg white mixture. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool completely in pan, at least 1 hour, before transferring to a wire rack with a parchment paper-lined baking sheet underneath to catch excess during coating.
  • Meanwhile, melt dark chocolate, instant espresso powder, and shortening in a double boiler. Pour over cooled cake, coating top and sides evenly. Let cool until set.
  • While the coating sets, beat whipped cream, coffee-flavored liqueur, and cappuccino mix together with an electric mixer until stiff peaks form. Use to pipe desired designs on cooled cake.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 45.9 g, Cholesterol 77.3 mg, Fat 31.2 g, Fiber 5.7 g, Protein 6.9 g, SaturatedFat 9.7 g, Sodium 106.8 mg, Sugar 30.1 g

KAHLUA MOCHA



Kahlua Mocha image

Make and share this Kahlua Mocha recipe from Food.com.

Provided by Nimz_

Categories     Beverages

Time 6m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 8

1 tablespoon instant coffee granules
1 teaspoon instant coffee granules
3 1/4 cups water
4 teaspoons Kahlua
5 1/2 cups nonfat dry milk powder
1 cup sugar
2 tablespoons sugar
3/4 cup unsweetened cocoa

Steps:

  • Combine Hot Chocolate Mix and coffee granules in a 1 quart glass measure.
  • Stir in water and Kahlua.
  • Microwave, uncovered, at HIGH 3 minutes or until heated.
  • Hot Chocolate Mix:.
  • Combine all ingredients.
  • Store in an airtight container in a cool, dry place.

Nutrition Facts : Calories 873.3, Fat 3.5, SaturatedFat 2.1, Cholesterol 33, Sodium 893.3, Carbohydrate 154.5, Fiber 5.3, Sugar 144.9, Protein 63

MOCHA RUM CAKE



Mocha Rum Cake image

Categories     Cake     Coffee     Rum     Mixer     Chocolate     Dessert     Bake     Chill     Gourmet

Number Of Ingredients 13

cocoa powder for dusting
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 pound fine-quality bittersweet chocolate (not unsweetened), chopped
3 sticks (1 1/2 cups) unsalted butter, cut into pieces
1/3 cup dark rum
2 cups strong brewed coffee
2 1/4 cups granulated sugar
3 large eggs, beaten lightly
1 1/2 teaspoons vanilla extract
confectioners' sugar for dusting
lightly sweetened whipped cream

Steps:

  • Preheat oven to 300°F. Butter a 4 1/2-inch-deep (12-cup) Kugelhupf or bundt pan and dust with cocoa powder, knocking out excess.
  • In a bowl whisk together flour, baking soda, and salt. In a large metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring until smooth. Remove chocolate from heat and stir in rum, coffee, and granulated sugar. With an electric mixer beat in flour, 1/2 cup at a time, scraping down side, and beat in eggs and vanilla until batter is combined well. Pour batter into prepared pan.
  • Bake cake in middle of oven until a tester comes out clean, about 1 hour and 50 minutes. Let cake cool completely in pan on a rack and turn it out onto rack. Cake may be made 3 days in advance and kept wrapped well and chilled.
  • Dust cake with confectioners' sugar and serve with whipped cream.

KAHLUA MOCHA CAKE



Kahlua Mocha Cake image

Moist and delicious cake! Goes great with a cup of hot coffee! You won't be disappointed if you try this one!

Provided by Chef Boy Mar-10

Categories     Dessert

Time 1h

Yield 1 Cake, 10-12 serving(s)

Number Of Ingredients 10

1 (18 ounce) package devil's food cake mix
3/4 cup vegetable oil
3/4 cup Kahlua
1 cup sour cream
4 eggs
1 cup chocolate chips
1 cup sugar
1/4 cup water
1/4 cup butter
2/3 cup Kahlua

Steps:

  • For Cake: Mix everything but chocolate chips with mixer for about 4 minutes.
  • Fold in chocolate chips.
  • Pour into greased Bundt pan.
  • Bake at 350 for 55 minutes.
  • For Sauce/Topping: Bring sugar, water and butter to a boil, boil for one minute.
  • Remove from heat and stir in Kahlua.
  • Pour 2/3 of sauce over cake BEFORE removing from Bundt pan.
  • Turn out cake and slowly pour remaining sauce over top of cake (slow enough for it to soak into cake).

Nutrition Facts : Calories 763.6, Fat 40.5, SaturatedFat 13, Cholesterol 98.6, Sodium 514.4, Carbohydrate 87.3, Fiber 2.2, Sugar 67.9, Protein 6.8

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