ALMOND MOCHA CAKE
Make and share this Almond Mocha Cake recipe from Food.com.
Provided by kelly123
Categories Weeknight
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oben to 325*F.
- Generously grease 12-cup bundt or 10-inch tube pan.
- Gently press almonds in bottom and half way up sides of greased pan.
- In medium sauve pand over low heat, warm coffe.
- Add margarine and chocolate chips; cook until mixture is smooth, stirring constantly.
- Remove from heat; stir in sugar and amaretto.
- Place in large bowl; cool 5 minutes.
- At low speed, gradually blend flour and baking soda into chocolate mixture until moistened.
- Add vanilla and eggs; beat at meduim speed about 30 seconds or just until well blended.
- Pour into greased and nut-lined pan.
- Bake at 3258F for 60 to 75 minutes or until toothpick inserted in center comes out clean.
- Cool upright in pan 25 minutes; invert onto seving plate.
- Cool completely; sprinkle with powered sugar.
MOCHA ALMOND CAKE
Make and share this Mocha Almond Cake recipe from Food.com.
Provided by SLColman
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Beat the butter and sugar together until light and fluffy.
- Beat in the egg yolks until light, and add the melted chocolate, stirring to combine.
- Add the sifted flour mixture alternating with the coffee, beating just enough to incorporate them.
- Beat the egg whites to stiff peaks in a separate bowl and fold into the batter along with the almonds.
- Pour into a greased tube or Bundt pan and bake in a preheated 350F (180V) oven until a toothpick inserted in the center comes out clean, about 1 hour.
- Cool a little before removing from the pan.
- Cool completely before dusting with powdered sugar.
Nutrition Facts : Calories 651.3, Fat 34.9, SaturatedFat 16.1, Cholesterol 166.8, Sodium 348.9, Carbohydrate 77.7, Fiber 2.9, Sugar 51.1, Protein 10.5
MOCHA ALMOND DESSERT
For an easy, make-ahead dessert that's elegant and luscious, try this recipe from our Test Kitchen. The perfect blend of mocha and chocolate is in each cool, refreshing slice.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat cream until stiff peaks form. In another large bowl, beat the cream cheese, milk, chocolate syrup and vanilla until smooth. Dissolve coffee granules in hot water; beat into cream cheese mixture. Fold in whipped cream and almonds. Pour over crust. Cover and freeze for 8 hours or overnight., Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Garnish with coffee beans if desired.
Nutrition Facts :
MOCHA DREAM CAKE
This loverly layered cake looks like you fussed, but it's easy to make. Baking cocoa gives the angel food cake a chocolaty boost without adding a lot of fat...and the rich creamy mocha frosting is yummy! -Shirley Seltzer of Nanaimo, British Columbia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Line a 15x10x1-in. baking pan with parchment; set aside. In a small bowl, stir the cocoa, boiling water and sugar until cocoa and sugar are dissolved. Cool. , In a large bowl, beat the cake mix, cold water and cocoa mixture on low speed for 30 seconds. Beat on medium for 2 minutes. Gently spoon batter into prepared pan. , Bake at 350° for 18-20 minutes or until cake springs back when lightly touched and entire top appears dry. Immediately invert pan onto a wire rack; gently peel off parchment. Cool., In a small bowl, dissolve coffee granules in milk; add whipped topping and pudding mixes. Beat on low speed until moistened; beat on high until smooth and soft peaks form. Refrigerate for 5 minutes. , Cut cake widthwise into 3 equal rectangles. Place one piece on a serving plate; spread with a third of the pudding mixture. Repeat layers twice. Refrigerate leftovers.
Nutrition Facts : Calories 210 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 392mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein.
MOCHA CAKE II
A delicious, easy cake that needs NO baking!
Provided by Valerie
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Yield 12
Number Of Ingredients 8
Steps:
- Line the bottom of a 10 inch spring form pan with 15 (approx.) of the annisette toast (you may have to break them up to fit).
- Mix liqueur and water together to make 1 1/2 cups of liquid. Pour half that mixture over toasts, reserving remainder.
- Prepare vanilla pudding with 3 cups of the milk as package directs, reserving remainder of milk for chocolate pudding. When vanilla pudding is done and still hot, pour over toasts. Let cool slightly, then put the another layer of toasts on top of the vanilla pudding.
- Pour the remaining liqueur mixture over toasts until they absorb all of it. Prepare the chocolate pudding as you did the vanilla and again while hot, pour over toasts. Let cool, then refrigerate overnight. Next day unmold from spring form pan, top with non-dairy topping and almonds.
Nutrition Facts : Calories 537.8 calories, Carbohydrate 79.6 g, Cholesterol 22.3 mg, Fat 17.1 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 8.5 g, Sodium 407.5 mg, Sugar 49.3 g
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RICH CHOCOLATEY MOCHA ALMOND CAKE | LAST INGREDIENT
From lastingredient.com
5/5 (1)Total Time 457401 hrs 6 minsEstimated Reading Time 4 mins
- Grease a 9-inch square baking pan with non-stick cooking spray and line with parchment paper leaving enough overhang to life out the baked cake.
- In a large bowl, use an electric mixer to cream the butter and sugar until they are pale and fluffy, about 4 minutes. Beat in the eggs, one at a time, followed by the vanilla extract and almond extract.
ALMOND-MOCHA CAKE | BETTER HOMES & GARDENS
From bhg.com
3.6/5 (11)Calories 455 per serving
- Preheat oven to 350°F. Grease and flour a 13x9x2-inch baking pan; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla until combined. Gradually stir in flour mixture, mixing just until moistened. Divide batter evenly between two medium bowls.
- In a small bowl stir together cocoa powder, espresso powder, and the hot water until smooth. Stir cocoa mixture into one portion of batter; mix well. In another small bowl stir together amaretto and almond extract. Stir amaretto mixture into the other portion of batter; mix well.
- Pour cocoa batter into the prepared pan, spreading evenly. Tap pan lightly on work surface to remove air bubbles. Spoon amaretto batter over the cocoa batter, spreading evenly. Tap pan again.
MOCHA-ALMOND CAKE | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 50 mins
- For the cake, preheat the oven to 350 degrees . Spray an 11-by-17-inch rimmed baking sheet with cooking spray. Line with parchment paper; spray the paper. In a bowl, sift the flour, cocoa powder, baking powder, salt and baking soda. In a large bowl, using an electric mixer on high, beat the sugar and oil until well blended, about 2 minutes. Add the eggs; beat until pale and thick, about 3 minutes. On low speed, mix in half the dry ingredients, then the buttermilk, then the remaining dry ingredients and finally the hot coffee and almond extract, beating just to blend between additions. Pour into the pan (batter is thin).
- Bake the cake until a toothpick inserted into the center comes out clean, 17 to 22 minutes. Let cool in the pan on a wire rack 10 minutes. Invert onto the rack; peel off the paper and let cool completely. Return to the baking sheet. Cut crosswise into 4 equal rectangles.
- Meanwhile, for the fillings, put the chocolate in a medium heatproof bowl. Bring 1 cup cream and the sugar to a boil, stirring to dissolve the sugar; pour over the chocolate. Let stand 1 minute, then whisk until smooth. Scoop out 1/2 cup ganache; let cool to room temperature. Refrigerate the remaining ganache until thick and spreadable, stirring once or twice, about 30 minutes.
- In a medium bowl, using an electric mixer on medium-high, beat the remaining 3/4 cup cream, the amaretto and the espresso powder until soft peaks form. Add the reserved 1/2 cup ganache; beat on low to blend until firm peaks form. Spread the mocha mousse over 2 cake rectangles. Spread the refrigerated ganache over the remaining 2 cake rectangles. Refrigerate until the mousse is firm, about 1 hour.
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