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
CHOCOLATE CAKE WITH MOCHA FROSTING
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
- Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
- Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
- Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
- Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.
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 II
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
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 CHOCOLATE CHIP CAKE
Alice's Tea Cup, which is owned by the sisters Haley Fox and Lauren Fox, is known for its scones, but the chainlet of teahouses in New York also makes pastries, cakes and other treats. This recipe is an adaptation of a chocolate chip cake with mocha frosting that originated with the Fox sisters' mother. The cake has a tender crumb, and the frosting is silky and rich.
Provided by Alex Witchel
Categories cakes, dessert
Time 1h
Yield One 2-layer 8-inch cake
Number Of Ingredients 16
Steps:
- Make the cake: Heat oven to 350 degrees. Butter and flour two 8-inch cake pans, and line the bottoms with rounds of parchment paper cut to fit.
- Using an electric mixer or by hand, in a bowl, mix the butter and turbinado sugar until evenly blended. Add eggs and vanilla, and mix again until smooth. In a separate bowl, whisk or sift the flour, baking powder and salt together. Add half the dry ingredients to the egg mixture, mix well, then add half the milk and mix again. Repeat with remaining dry ingredients and milk. Add the chocolate chips and mix well. The batter may look curdled.
- Pour the batter into the pans and bake until a tester inserted into the center comes out clean, 30 to 35 minutes. Let cool for 15 minutes before removing cakes from pans to a rack to cool completely. If the cakes are domed, use a long, serrated knife to level the tops.
- Make the frosting: Using an electric mixer or by hand, mix the confectioners' sugar with the butter, salt and vanilla, until well blended. In a small bowl, mix the espresso powder with the boiling water to dissolve; add it to the frosting, blending well.
- Place one cake layer on a serving platter and spread about one-third of the frosting over the top in an even layer. Top with the second cake layer and use an offset spatula or butter knife to spread frosting over top and, optionally, sides of the cake. Decorate with the chocolate chips.
CHOCOLATE CAKE WITH MOCHA FROSTING
This is the best chocolate cake and this frosting goes well with it. I like this cake as it contains no eggs and can be made with things I have on hand. The cake recipe is the Moosewood Cake and the frosting is a modified Hershey recipe. The original Moosewood Cake has 1/2 cup oil and no applesauce and I think it is better made with applesauce for half of the oil.
Provided by Shannon Holmes
Categories Dessert
Time 46m
Yield 1 one layer cake, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa or line the bottom with parchment paper.
- In a medium bowl, sift together the flour, cocoa, soda, salt, and sugar.
- In another bowl, combine the oil, applesauce water or coffee, and vanilla.
- Pour the liquid ingredients into the dry ingredients and mix until well-blended and smooth.
- Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter.
- Without wasting any time, pour the batter into the prepared baking pan.
- Bake for 25 to 30 minutes.
- Cool for 20 minutes, then frost with frosting.
- For the frosting, combine powdered sugar, cocoa, butter and vanilla in large bowl; beat until combined.
- Dissolve 1 teaspoons instant coffee in 1 tablespoons milk and add to frosting.
- Add additional milk, 1 tablespoon at a time, beating to desired consistency.
- About 1-1/4 cups frosting.
- For Vegan use only soy milk and only a vegan [non dairy] margarine.
MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING
Categories Cake Coffee Mixer Chocolate Dessert Bake Christmas Valentine's Day Winter Birthday Chill Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 21
Steps:
- For filling and topping:
- Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
- For syrup:
- Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.
- For cake:
- Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.
- Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).
- Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.
- Cut cake into 16 squares and serve.
CHOCOLATE PARTY CAKE WITH MOCHA RUM ICING
This moist cake is so delicious with its luscious coffee-flavored icing. Guests usually ask for the recipe. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 4 minutes. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the butter, confectioners' sugar, cocoa, creamer, extract and enough coffee to achieve desired drizzling consistency. Drizzle over cake. Garnish with pecans if desired.
Nutrition Facts : Calories 384 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 405mg sodium, Carbohydrate 67g carbohydrate (46g sugars, Fiber 3g fiber), Protein 5g protein.
CHOCOLATE MOCHA CAKE WITH CREAM CHEESE ICING
This rich, dark chocolate mocha cake is perfect with a nice cup of coffee. The cake recipe is adapted from one in a local newspaper, and the cream cheese icing is my own "standby" recipe.
Provided by D. Todd Miller
Categories Dessert
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 597.5, Fat 25.7, SaturatedFat 7.8, Cholesterol 58.1, Sodium 563.3, Carbohydrate 89.7, Fiber 2.3, Sugar 71.8, Protein 6.2
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