Mocha Cake Ii Recipes

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CHOCOLATE MOCHA CAKE II



Chocolate Mocha Cake II image

Chocolate and coffee, one of the greatest flavor combinations of all time come together in this delicious cake.

Provided by Roxanne39

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 24

Number Of Ingredients 9

¾ cup shortening
1 ½ cups white sugar
2 eggs
2 ¼ cups all-purpose flour
¾ teaspoon salt
¼ teaspoon baking powder
1 ½ teaspoons baking soda
1 ¼ cups strong, hot, brewed coffee
½ cup unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  • Cream the sugar and the shortening together until light. Add the eggs, one at a time, beating well after each one.
  • Sift the flour, salt, baking soda, and baking powder together. Set aside.
  • Mix coffee and cocoa together until smooth. Add alternately with the flour mixture to the creamed mixture. Beat for 2 minutes then pour batter into the prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Frost when cooled.

Nutrition Facts : Calories 157.9 calories, Carbohydrate 22.5 g, Cholesterol 15.5 mg, Fat 7.2 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 163.1 mg, Sugar 12.6 g

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.

CHOCOLATE MOCHA LIQUEUR CAKE II



Chocolate Mocha Liqueur Cake II image

A German Chocolate Bundt cake, coated with ground pecans and well imbibed with coffee liqueur.

Provided by ARVILLALAR

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 1h30m

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package German chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
½ cup vegetable oil
½ cup coffee flavored liqueur
½ cup water
½ cup ground pecans
1 cup white sugar
¼ cup water
¼ cup coffee flavored liqueur
½ cup margarine

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch Bundt pan. Place the ground nuts in pan and roll the pan around to coat the inside with nuts.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, oil, coffee liqueur and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour sauce over the cake while still in the pan. Let stand 30 minutes before removing from pan.
  • To make the sauce: In a saucepan, combine sugar, 1/4 cup water, 1/4 cup coffee liqueur and margarine. Bring to a boil, then continue to boil for 2 minutes.

Nutrition Facts : Calories 519 calories, Carbohydrate 66 g, Cholesterol 62 mg, Fat 23.4 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 4.5 g, Sodium 559.4 mg, Sugar 49.9 g

MOIST MOCHA CAKE



Moist Mocha Cake image

Provided by Ellie Krieger

Categories     dessert

Time 50m

Yield 16 servings (1 serving equals 1 square)

Number Of Ingredients 21

Cooking spray
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 cup Dutch processed cocoa
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons butter, melted
2 tablespoons canola oil
2 eggs
2 egg whites
1 1/2 cups lowfat yogurt
2 teaspoons vanilla extract
3/4 cup granulated sugar
1 tablespoon espresso powder, dissolved in 1 tablespoon of hot water
2 ounces good-quality dark chocolate
1 (8-ounce) bar Neufchatel cheese (reduced fat cream cheese), softened
1/3 cup confectioners' sugar
1 teaspoon espresso powder dissolved in 1 teaspoon hot water
1 teaspoon coffee liqueur or vanilla
1 small square chocolate

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.

MOCHA CAKE II



Mocha Cake II image

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

30 anisette toasts (e.g. 2 packages of Stella D'oro)
¾ cup coffee flavored liqueur
¾ cup water
2 (3.5 ounce) packages non-instant chocolate pudding mix
2 (3 ounce) packages non-instant vanilla pudding mix
6 cups milk
1 (8 ounce) container frozen whipped topping, thawed
½ cup toasted almond slices

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

RICH MOCHA CAKE



Rich Mocha Cake image

I love chocolate and coffee together...so when I tried this recipe, there wasn't much room for disappointment! -Joylyn Trickel

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-15 servings.

Number Of Ingredients 16

2 cups all-purpose flour
1-3/4 cups sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
1 large egg
2/3 cup canola oil
1 cup buttermilk
1 cup strong brewed coffee
FROSTING:
5 tablespoons butter
1 cup sugar
1/3 cup whole milk
1-1/2 cups semisweet chocolate chips, melted and cooled
1/2 cup caramel ice cream topping
1 cup chopped pecans, toasted

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, whisk egg, oil and buttermilk. Add to the dry ingredients and stir well. Slowly add the coffee until combined (batter will be thin)., Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, melt butter in a small saucepan. Add the sugar and milk; bring to a boil. Reduce heat; cook and stir for 2-3 minutes. Remove from the heat. Add the melted chips and stir until blended. Pour over cake, spreading evenly. Drizzle with caramel topping and sprinkle with pecans.

Nutrition Facts : Calories 508 calories, Fat 25g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 429mg sodium, Carbohydrate 71g carbohydrate (54g sugars, Fiber 3g fiber), Protein 5g protein.

MOCHA CAKE



Mocha Cake image

Coffee cake with a chocolatey twist

Provided by charl91

Time 1h

Yield Serves 10

Number Of Ingredients 0

Steps:

  • Preheat the oven to GM6
  • Cream the sugar and butter together until very light in colour and smooth. Add the eggs and mix well (if the mixture curdles at all add some flour, a tbsp at a time, and mix in well).
  • Sift in the flour and mix until smooth. Add milk and stir again.
  • Add the coffee powder a tbsp at a time and combine well.
  • Grease two 9" circle tins with butter and coat in flour. Split the mixture between the two equally and level with the back of a spoon. Bake in the middle of the oven for 35 - 40 mins (poke a skewer into the centre, if cooked it will come out clean).
  • For the icing: Sift the icing sugar and cocoa powder into the butter and cream together. Smother a third of the icing all over the top of one sponge and sandwich the other on top. Cover the top of this sponge with the rest of the icing.

MOCHA DREAM CAKE



Mocha Dream Cake image

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

3/4 cup baking cocoa
1/2 cup boiling water
1/4 cup sugar
1 package (16 ounces) angel food cake mix
1-1/4 cups cold water
1 tablespoon instant coffee granules
1-1/2 cups cold fat-free milk
1 envelope whipped topping mix (Dream Whip)
1 package (1.4 ounces) sugar-free instant chocolate pudding mix

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 LAYER CAKE



Mocha Layer Cake image

"My family often requests this delightful layer cake," writes Terry Gilbert of Orlean, Virginia. "They love the mocha flavor and extra chocolate surprise hidden beneath the taste-tempting frosting."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 13

1 package devil's food or chocolate cake mix (regular size)
1-1/3 cups brewed coffee, room temperature
1/2 cup canola oil
3 eggs
1/2 cup semisweet chocolate chips
FROSTING:
1/2 cup butter, softened
1/2 cup shortening
4 cups confectioners' sugar
3/4 cup baking cocoa
1/4 teaspoon almond extract
7 tablespoons brewed coffee, room temperature, divided
1/2 cup semisweet chocolate chips

Steps:

  • In a large bowl, combine the cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer. , Meanwhile, for frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in cocoa and extract. Beat in 5 tablespoons coffee, 1 tablespoon at a time until light and fluffy. Spread between layers and over the top and sides of cake. , In a microwave, melt chocolate chips and remaining coffee; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides.

Nutrition Facts : Calories 658 calories, Fat 35g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 426mg sodium, Carbohydrate 85g carbohydrate (62g sugars, Fiber 3g fiber), Protein 5g protein.

MOCHA CAKE



Mocha Cake image

This recipe came from the Fannie Farmer Cookbook. As the name says its a mocha cake. It's really good for a quick bake.

Provided by Chef fluffykins

Categories     Dessert

Time 50m

Yield 1 cake, 9-19 serving(s)

Number Of Ingredients 9

3/4 cup milk
3 tablespoons instant coffee
2 teaspoons vanilla
1/4 lb butter
1 1/2 cups sugar
3 large eggs
2 1/4 cups cake flour
3/4 teaspoon salt
3 teaspoons baking powder

Steps:

  • Preheat oven to 350°F (180°C).
  • Butter and lightly flour one 8-inch square pan.
  • Heat the milk and stir in the instant coffee until it dissolves. Add the vanilla and let cool.
  • Cream butter and gradually add the sugar, beating untill light.
  • Add the eggs and beat well. Stir in the coffee mixture.
  • Combine the flour, salt and baking powder, add them to the first mixture, mixing well.
  • Bake about 40-50 minutes testing with a toothpick.
  • Cool in the pan for 5 minutes before turning out into a cake rack.

Nutrition Facts : Calories 388.7, Fat 12.9, SaturatedFat 7.5, Cholesterol 100.5, Sodium 422.2, Carbohydrate 62.4, Fiber 0.6, Sugar 33.7, Protein 5.9

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 CAKE IV



Mocha Cake IV image

A rich chocolate cake that is a sure-fire crowd pleaser.

Provided by Becci

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 1h30m

Yield 14

Number Of Ingredients 11

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
½ cup vegetable oil
⅔ cup coffee flavored liqueur
½ cup water
2 tablespoons coffee flavored liqueur
2 ½ cups confectioners' sugar
⅓ cup heavy cream
2 ½ cups confectioners' sugar
2 teaspoons instant coffee powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt cake pan.
  • In a large bowl, stir together the cake mix and instant pudding. Add the eggs, oil, coffee flavored liqueur, and water, mix until well blended. Pour into the prepared pan.
  • Bake for 50 to 60 minutes in the preheated oven, until the cake springs back when lightly touched. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  • In a small saucepan, heat cream and instant coffee, until hot enough to dissolve coffee crystals. Pour into a bowl. Stir in the confectioners' sugar and coffee flavored liqueur. Pour over warm cake. Let cool before serving.

Nutrition Facts : Calories 514.9 calories, Carbohydrate 82.1 g, Cholesterol 60.9 mg, Fat 17.4 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 4.1 g, Sodium 440.1 mg, Sugar 66.8 g

SUSAN'S FAVORITE MOCHA CAKE



Susan's Favorite Mocha Cake image

My family insists on this mocha cake for our Christmas dinner. They refer it to as "the best cake in the world." The flavors are simply wonderful. -Susan Bazan, Sequim, Washington

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 16

1 package chocolate cake mix (regular size)
1-3/4 cups sour cream
2 large eggs, room temperature
1/2 cup coffee liqueur
1/4 cup canola oil
2 cups semisweet chocolate chips, divided
1 package (10 to 12 ounces) white baking chips
1/3 cup butter, cubed
1 tablespoon instant coffee granules
1 teaspoon rum extract
1 envelope unflavored gelatin
1-1/2 cups heavy whipping cream, divided
WHIPPED CREAM:
2 cups heavy whipping cream
1/2 cup sugar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the cake mix, sour cream, eggs, liqueur and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in 1 cup chocolate chips. Transfer to three greased and floured 9-in. round baking pans., Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a microwave, melt the white baking chips, butter and remaining chocolate chips; stir until smooth. Stir in coffee granules and extract. Cool to room temperature., In a small saucepan, sprinkle gelatin over 1/4 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into chocolate mixture. In a large bowl, beat the remaining 1-1/4 cups cream until soft peaks form. Add to the cooled chocolate mixture; beat until stiff peaks form., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form., Place bottom cake layer on a serving plate; top with half of the chocolate mixture. Repeat layers. Top with the remaining cake layer. Frost top and sides of cake with whipped cream. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 687 calories, Fat 46g fat (26g saturated fat), Cholesterol 128mg cholesterol, Sodium 302mg sodium, Carbohydrate 62g carbohydrate (48g sugars, Fiber 2g fiber), Protein 7g protein.

MOCHA CAKE III



Mocha Cake III image

A friend made this for our group and we have been hooked on it ever since. Try it. It's so rich, moist, and easy, you'll be hooked too! Note: I have replaced the sour cream with 16 ounces of plain yogurt, (not fat-free!), with great success. The taste is just as good to me with a lot less fat. However, do not use low-fat or fat-free sour cream, as it will NOT turn out well!

Provided by Dawn Vassel

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Yield 12

Number Of Ingredients 6

1 (18.25 ounce) package chocolate cake mix
4 eggs
½ cup vegetable oil
16 ounces sour cream
½ cup coffee flavored liqueur
8 ounces semi-sweet chocolate chips

Steps:

  • Grease one 10 inch bundt cake pan. Preheat oven to 350 degrees F (175 degrees C).
  • Mix together cake mix, eggs, oil, sour cream, coffee liqueur, and chocolate chips, in the order listed, and pour into the greased bundt cake pan.
  • Bake at 350 degrees F (175 degrees C) for one hour or until the surface springs back when touched lightly.

Nutrition Facts : Calories 500.3 calories, Carbohydrate 49 g, Cholesterol 78.7 mg, Fat 30.8 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.4 g, Sodium 399.8 mg, Sugar 31.2 g

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From twocupsflour.com


CHOCOLATE MOCHA CAKE - LIV FOR CAKE
2020-04-16 Mocha Buttercream: Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*. Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (about 3mins).
From livforcake.com


MOCHA COFFEE CAKE - MY BAKING ADDICTION
2016-10-03 It’s the perfect cake to bake up on a lazy fall afternoon when you have nowhere to be except the kitchen. Mocha Coffee Cake starts with a delicious batter that includes cinnamon, cardamon and strong brewed coffee. The batter is layered with a scrumptious chocolate swirl and topped with an espresso crumb topping.
From mybakingaddiction.com


CAFE MOCHA II | RECIPES WIKI | FANDOM
Cafe Mocha 1 can sweetened condensed milk 1 Baker's German sweet chocolate bar 1 cup whipping cream Hot brewed coffee Melt chocolate and sweetened condensed milk in top of double boiler over low heat. Stir occasionally. Cool. Whip cream until soft peaks form. Fold into cooled chocolate mixture. Cover tightly and refrigerate for up to one week. for each serving, …
From recipes.fandom.com


FRENCH MOCHA CAKE RECIPE - GATEAU MOKA
1 1/2 cups cake flour (sifted before measuring) Preheat oven to 350°F. Butter and line the bottom of a 10 inch round cake pan with parchment paper. Sift and measure the flour so you have it ready once you start beating. Measure the sugar and set to the side as well. Crack the eggs into an extra large mixing bowl.
From easy-french-food.com


MOCHA POUND CAKE RECIPE | MYRECIPES
Instructions Checklist. Step 1. Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add melted chocolate, mixing well. Advertisement. Step 2. Dissolve coffee granules in 1/2 cup water; stir well, and set aside. Step 3.
From myrecipes.com


CHOCOLATE MOCHA CAKE II RECIPE - FOOD NEWS
Add the cup of hot Hills Bros.® Double Mocha Cappuccino to the batter and continue to mix on low. Next, use a spatula to loosen the batter from the bottom of the bowl. Then, pour the batter into the prepared cake pans and bake for 40 -45 minutes. Allow the cakes to cool in the […]
From foodnewsnews.com


CHOCOLATE MOCHA LIQUEUR CAKE II RECIPE RECIPE
Crecipe.com deliver fine selection of quality Chocolate mocha liqueur cake ii recipe recipes equipped with ratings, reviews and mixing tips. Get one of our Chocolate mocha liqueur cake ii recipe recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 90% Chocolate Mocha Liqueur Cake II Allrecipes.com A German Chocolate Bundt cake, …
From crecipe.com


MOCHA CAKE {MOIST & DECADENT} – WELLPLATED.COM
2022-02-23 The Directions. Butter a cake pan and dust it with cocoa powder. Whisk the dry ingredients together. Combine the wet ingredients in a separate bowl. Add the wet ingredients into the dry ingredients, mixing until blended. Pour the batter into the cake pan. Bake mocha cake at 350 degrees F for 35 to 40 minutes.
From wellplated.com


MOCHA BUTTERCREAM CAKE RECIPE | CHOCOLATE COFFEE CREAM FILLING
2016-04-09 Preheat your oven to 180-190°C (350-375°F) and place the cake on the middle rack. Bake for about 25-30 minutes. Open the springform pan and take the cake out. Slide the cake onto a cooling rack using a cake lifter. When the cake has cooled down, mark the center of each layer using three toothpicks (see picture below).
From theomaway.com


MOCHA LAYER CAKE RECIPE
2007-05-23 2 c Cake flour; sifted 3 tb Cocoa 2 1/4 ts Salt 1/2 c Butter; or shortening 1 c Sugar 1 Egg; well beaten 3/4 c Coffee; strong 1 ts Vanilla-FILLING & TOPPING-2 tb Conf. sugar 1 c Cream; whipped 1/2 c Dates; finely cut-or raisin 1/2 c Nut meats; brokenSift flour once, measure, add cocoa, baking powder and salt and sift togeth
From bakerrecipes.com


MOCHA LAYER CAKE - MARSHA'S BAKING ADDICTION
2019-11-01 Add the remaining icing sugar, and beat until smooth and combined. Add the coffee, and milk, and beat until light and fluffy. Add more milk if needed. To assemble, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on a cake stand or serving plate, and spread on a layer of frosting.
From marshasbakingaddiction.com


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