Mocha Chocolate Flourless Cake Recipes

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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.

DARK CHOCOLATE MOCHA MOUSSE CAKE



Dark Chocolate Mocha Mousse Cake image

Don't be put off by the number of steps needed to make this impressive-looking dessert. None of the steps themselves are hard, and once it's assembled, there is nothing to do but wait and slice. While delicious after an overnight refrigeration, even 5 days later it's still decadent, moist and incredibly chocolatey.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 8 to 12 servings

Number Of Ingredients 18

6 tablespoons unsalted butter, plus more for the pan
1/2 cup unsweetened dutch-process cocoa powder
1 tablespoon instant espresso powder
3/4 cup whole milk
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup sugar
1/3 cup chocolate liqueur (optional)
2 cups heavy cream
8 ounces bittersweet chocolate, chopped
5 tablespoons unsalted butter
1/4 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon powdered gelatin
1/3 cup sugar
1 tablespoon instant espresso powder

Steps:

  • Make the cake: Preheat the oven to 350˚ F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature.
  • Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam.
  • Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains.
  • Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve.
  • Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool.
  • Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool.
  • Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.
  • Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended.
  • Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.)
  • Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely.
  • Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.

FROZEN MOCHA CAKE WITH CHOCOLATE GANACHE GLAZE



Frozen Mocha Cake with Chocolate Ganache Glaze image

Categories     Cake     Coffee     Milk/Cream     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Kahlúa     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 19

Cake
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons water
3 large eggs, separated
1/4 cup sugar
Filling
5 large egg yolks
1/2 cup sugar
1/4 cup Kahlúa or other coffee liqueur
1 cup chilled heavy whipping cream
2 1/2 teaspoons instant espresso powder
3 large egg whites
1/2 cup finely chopped bittersweet (not unsweetened) or semisweet chocolate
Glaze
1/2 cup whipping cream
1/4 cup Kahlúa or other coffee liqueur
1 tablespoon light corn syrup
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons whole coffee beans

Steps:

  • For cake:
  • Position rack in center of oven and preheat to 375°F. Lightly butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine chocolate and 2 tablespoons water in top of double boiler set over simmering water. Stir until chocolate is smooth. Remove from over water. Transfer chocolate to large bowl; cool 5 minutes. Whisk egg yolks into chocolate. Beat whites in medium bowl until soft peaks form. Add sugar 1 tablespoon at a time, beating until stiff and glossy. Fold 1/4 of whites into chocolate to lighten. Gently fold in remaining whites in 2 additions just until combined and being careful not to deflate batter.
  • Divide batter between prepared pans (layers will be very thin). Bake until cakes begin to pull away from sides of pans and tester inserted into center comes out clean, about 10 minutes. Cool cakes in pans on rack 1 hour. Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms. Cool cakes completely. Peel off parchment paper.
  • For filling:
  • Line 9-inch-diameter cake pan with 1 1/2-inch-high sides with plastic wrap, leaving 5-inch overhang. Whisk egg yolks, 1/4 cup sugar, and Kahlúa in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until yolk mixture is thick and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 9 minutes total. Remove bowl from over water. Continue to beat mixture until cool to touch, about 3 minutes. Beat whipping cream and espresso powder in another medium bowl until firm peaks form. Fold cream mixture into yolk mixture in 2 additions. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff and glossy. Gently fold whites into yolk mixture in 2 additions. Fold in chopped chocolate. Carefully place 1 cake layer in prepared pan (cake layer is very delicate). Spread filling evenly over cake (filling layer will be thick). Top with second cake layer; press gently to adhere. Fold plastic overhang over cake, then cover with foil. Freeze cake overnight. (Can be made 3 days ahead. Keep frozen.)
  • For glaze:
  • Bring first 3 ingredients to simmer in small saucepan. Remove from heat. Add chocolate; whisk until smooth. Transfer 1/2 cup glaze to small bowl; chill until cool and very slightly thickened but easily spreadable (if too thick, glaze will not spread smoothly on frozen cake), about 10 minutes.
  • Remove foil and plastic wrap from top of cake. Invert cake onto 9-inch-diameter cardboard round or tart pan bottom; place on rack set over rimmed baking sheet. Working quickly, spread thin layer of chilled glaze over top and sides of cake. Freeze until glaze is set, about 1 hour.
  • Rewarm remaining glaze over low heat until just warm and pourable. Transfer to 1-cup measuring cup. Pour half of glaze over top of cake. Working quickly and using offset spatula, spread glaze over top, allowing excess to run down sides of cake; spread quickly over sides (glaze will harden quickly on frozen cake). Pour remaining glaze over top of cake; spread quickly and smoothly over top and sides. Sprinkle coffee beans around top edge of cake. Freeze until firm and glaze is set, at least 4 hours. (Can be made 3 days ahead. Cover; keep frozen.)
  • To serve, dip long thin sharp knife into hot water, then wipe dry and cut cake into wedges, pulling knife out at bottom of cake to avoid tearing glaze and repeating for each slice.

MOCHA CHOCOLATE FLOURLESS CAKE



Mocha Chocolate Flourless Cake image

The mocha flavored chocolate cake is sinfully rich! Even if you don't have to stick to a gluten free diet, this cake will quickly become one of your favorites. It is super easy, delicious even without the topping. Credit goes to my sister-in-law, who passed on this recipe to me. Good luck leaving it alone in the fridge overnight...I couldn't do it!

Provided by A-kayke

Categories     Dessert

Time 55m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 7

8 ounces quality semisweet chocolate
1 cup granulated sugar
1 cup butter
1/2 cup cold coffee
4 eggs
assorted berries, for topping
whipped cream, for topping

Steps:

  • Preheat oven to 350 degrees. Line 9" round pan with foil and spray with non-stick cooking spray. Melt chocolate, sugar and butter in microwave. Stir until smooth. Add cold coffee. Beat in eggs, one at a time. Pour in prepared pan and bake 40 minutes until crust forms. Cool to room temperature. Chill overnight. Serve with whipped cream and berries.

Nutrition Facts : Calories 481.4, Fat 40.6, SaturatedFat 24.7, Cholesterol 154, Sodium 245.6, Carbohydrate 33.9, Fiber 4.8, Sugar 25.3, Protein 7.1

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



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.

FLOURLESS CHOCOLATE ESPRESSO CAKE



Flourless Chocolate Espresso Cake image

This stunner is a naturally gluten-free cake that has a smooth, ultra-rich texture. Packed with decadent dark chocolate and espresso, it's like the mocha latte of your dreams in dessert form. And we haven't even gotten to its best selling point: this cake is super easy to pull together, with only eight basic pantry ingredients and three simple steps.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h30m

Number Of Ingredients 8

3 tablespoons unsalted butter, plus more for cake pan
6 ounces bittersweet chocolate, preferably 70 percent cacao, chopped
6 large eggs, separated, room temperature
1 cup sugar, divided
3 tablespoons instant-espresso powder
1/4 teaspoon coarse salt
1 tablespoon pure vanilla extract
Chocolate Glaze for Flourless Chocolate Espresso Cake

Steps:

  • Preheat oven to 350 degrees. Invert bottom of a 9-inch springform pan (so cake will slide easily onto serving plate) and line with a parchment round; butter parchment. Melt butter and chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water.
  • Beat together egg yolks and 1/2 cup sugar with a mixer on medium-high speed until thick and pale, about 3 minutes. Add espresso powder and salt; beat until combined, about 1 minute. Add vanilla and melted-chocolate mixture; beat about 1 minute more.
  • In another bowl, beat egg whites on medium-high speed until foamy. Increase speed to high; gradually add remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes. Fold into chocolate mixture in 3 batches. Transfer batter to pan and bake until set, 40 to 45 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan; transfer cake to a serving plate. Serve glaze alongside cake.

LIGHT & FLUFFY CHOCOLATE MOCHA CAKE



Light & fluffy chocolate mocha cake image

Have your cake and eat it, with this beautifully decadent low-fat chocolate cake

Provided by Mary Cadogan

Categories     Afternoon tea, Treat

Time 50m

Number Of Ingredients 13

softened butter , for greasing
3 large eggs
85g caster sugar
70g plain flour
1 tbsp cornflour
2 tbsp cocoa
½ tsp baking powder
25g dark chocolate , chopped (don't use 75% chocolate, or the icing will be bitter)
1 tbsp strong black coffee
100g light soft cheese
100g 0% Greek yogurt
2 tbsp icing sugar
15g dark chocolate , chopped

Steps:

  • Heat oven to 180C/160C fan/gas 4. Lightly butter and line the bases of 2 x 18cm sandwich tins with baking paper. Whisk the eggs and sugar until light and fluffy, about 5 mins with a tabletop mixer or 10 mins using an electric hand whisk. The mixture will have increased greatly in volume and be thick enough to leave a trail on the surface when the whisk blades are lifted.
  • Sift the flour, cornflour, cocoa and baking powder over the surface and fold in gently using a large metal spoon. Divide between the tins, gently spreading the mixture to the edges, then bake for 15-20 mins until the cakes are well risen, have begun to shrink away from the sides of the tins and spring back when gently pressed. Leave to cool in the tins for 5 mins, then turn out onto a rack.
  • To decorate, microwave the chocolate and coffee together on Medium for 20-30 secs until the chocolate has melted. Gently stir until smooth, then cool slightly. Beat the soft cheese with the yogurt and icing sugar until smooth, then spoon half the mixture into a small bowl stir in the melted chocolate and set aside. Place one cake on a serving plate and spread with the yogurt mixture. Cover with the other cake, then spread the chocolate yogurt mixture over the top.
  • To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.

Nutrition Facts : Calories 180 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.33 milligram of sodium

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

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FLOURLESS CHOCOLATE CAKE | MRFOOD.COM
Preheat oven to 425 degrees F. Butter the bottom and sides of a 9-inch pie plate. Place a 12-inch square sheet of waxed paper in plate and butter the waxed paper. In a medium saucepan, combine chocolate chips, 1/2 cup butter, the sugar, water, and coffee granules; heat over medium heat for 2 to 3 minutes, until the chocolate and butter are ...
From mrfood.com
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FLOURLESS MOCHA CHOCOLATE CAKE - GLUTEN FREE CLUB
2021-07-13 Fold chocolate mixture into egg mixture 1/3 at a time, and then fold in whipped cream in same manner. Transfer to greased/parchment lined round cake pan and tap the pan lightly on work surface to settle any air pockets. Smooth top.
From glutenfreeclub.com
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CHOCOLATE COFFEE FLOURLESS CAKE | THE LEMON APRON
2019-05-20 Cake. Preheat your oven to 320°F (160°C). Line a 7-8 inch springform pan with parchment paper and grease the sides. Combine the nut butter, the chopped chocolate, the cocoa powder and the espresso granules to a medium sized pot and heat gently over low heat, stirring very often until the chocolate is melted.
From thelemonapron.com
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EASY MOCHA KETO CHOCOLATE CAKE - WE EAT AT LAST
2020-05-22 Next, prepare your baking pan by greasing it or spraying it with cooking spray. Whisk together the eggs, sweetener, and vanilla and add in the oil, sour cream, almond flour, cocoa powder, espresso powder, baking powder, and salt, mixing well after each addition. Pour into an 8-inch baking pan and bake!
From weeatatlast.com
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MOCHA CAKE RECIPE - RECIPES.NET
2022-01-20 Cake: Preheat the oven to 350 degrees F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper. Grease and flour the sides. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract.
From recipes.net
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MOCHA CHOCOLATE CAKE WITH MOCHA BUTTERCREAM FROSTING [VEGAN, …
For the Mocha Buttercream: 1/2 cup raw sugar (or raw date or coconut sugar) 1/3 cup stevia. 2 tablespoons arrowroot starch. 1-2 teaspoons instant coffee …
From onegreenplanet.org
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RECIPES > BAKED GOODS > HOW TO MAKE FLOURLESS CHOCOLATE …
1 lb Bittersweet chocolate; * -see note 2 Unsalted butter 6 lg Eggs 2 tb Finely ground espresso -coffee beans 2 c Toasted pecan halves 2 c Heavy whipping cream
From mobirecipe.com
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GHIRARDELLI CHOCOLATE COMPANY
Ghirardelli Professional Products are the perfect choice for creating exceptional desserts, specialty coffee drinks, milkshakes, smoothies, and hot cocoas. Visit your local Ghirardelli Store for a complete sensory experience with chocolates, ice-cream fountains, and our in …
From ghirardelli.com
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FLOURLESS CHOCOLATE CAKE - GOOEY GOODNESS | PECKISH ME
2015-03-05 Add to it the sugar, coffee and cocoa powder. Stir vigorously so that neither the coffee nor the chocolate powder will form clots. Set aside to cool slightly. Beat the eggs in a bowl separately. Add to it the chocolate mixture. Beat until mixed well. Oil and line a baking dish.
From peckishme.com
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FLOURLESS CHOCOLATE MOCHA CAKE RECIPE
Preheat oven to 425. Line a 9 inch round cake pan with parchment paper. Mix together chocolate and butter in top of double boiler over simmering water and stir often until melted. Remove from heat. Place eggs in mixing bowl over warm tap water until lukewarm. Beat eggs with electric mixer until light color and tripled in volume - about 3 ...
From recipeland.com
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FLOURLESS MOCHA WALNUT CAKE RECIPE | NEW IDEA FOOD
2019-05-13 Grease and line base and side with baking paper, extending paper 4cm above pan edge. Melt chocolate and butter in a heatproof bowl, sitting over a saucepan of simmering water, stirring until smooth. Remove. Cool for 15 minutes. Dissolve coffee in 1 tablespoon hot water in a small bowl. Cool. Process walnuts in a food processor until finely crushed.
From newideafood.com.au
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CHOCOLATE CAKE WITH MOCHA SAUCE - RICARDO CUISINE
Ingredients Cake. 1 1/4 cups (310 ml) unbleached all-purpose flour; 2 tablespoons (30 ml) sifted cocoa powder; 1 teaspoon (5 ml) baking powder; 1 pinch of salt
From ricardocuisine.com
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RECIPE: FLOURLESS MOCHA ALMOND CAKE - STARTRIBUNE.COM
2008-05-23 Prepare the cake: Preheat the oven to 350 degrees. Lightly butter and flour a 9-inch springform pan. Line the bottom with a parchment or greased waxed-paper circle. Toast the almonds in a heavy ...
From startribune.com
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FLOURLESS CHOCOLATE CAKE WITH MOCHA BUTTERCREAM ICING
Fold the yolk mixture into the chocolate until just combined. Gently fold in egg white mixture until just combined. Divide evenly into the ramekins and place on a rimmed baking sheet. Place in the center of the oven for 14 to 16 minutes or until set. Remove from oven and cool to …
From ca.subzero-wolf.com
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MOCHA CHOCOLATE CAKE - PILLSBURY BAKING
Step 2. BLEND cake mix, coffee mixture, oil and eggs in a large bowl until moistened. Beat with mixer on medium speed for 2 minutes. Spread evenly in prepared pans. Bake 27-36 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pan and cool completely before frosting.
From pillsburybaking.com
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FLOURLESS RASPBERRY MOCHA CAKE - FOLGERS® COFFEE
Cover and chill. Step 4. BEAT cream and vanilla in medium bowl with mixer on medium-high speed until soft peaks form. Add powdered sugar. Beat until stiff. Step 5. REMOVE sides of pan. Microwave jam in small microwave-safe bowl 10 seconds or until slightly warm. Stir. Spread over cake. Garnish cake with whipped cream.
From folgerscoffee.com
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FLOURLESS CHOCOLATE CAKE WITH COFFEE MOUSSE - HOME COOKING …
2016-01-13 The flourless chocolate cake at the base is rich, chocolaty, dense and fudgy while the coffee mousse on top is full of aroma, soft and airy. Chocolate and coffee have always made such a great pair and in this form it is absolutely heavenly. This is by far a rich cake for chocolate lovers, who will start to love chocolate even more from now on.
From homecookingadventure.com
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CHOCOLATE MOCHA CAKE - THE ITSY-BITSY KITCHEN
2020-03-12 Instructions. Cake layers. Preheat the oven to 350. Spray 3 8-inch round cake pans with cooking spray. Line the bottoms of the pans with parchment paper, spray the paper with cooking spray and set pans aside. Combine the flour, cocoa powder, baking powder, baking soda, and salt together in a medium mixing bowl.
From itsybitsykitchen.com
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Top Asked Questions

Is there a flourless chocolate cake with whipped cream?
Flourless Chocolate Cake (With Mocha Whipped Cream) This flourless chocolate cake is outrageously dense and fudgy! So, if you prefer a fudgy brownie over a fluffy cake, this one’s for you. It’s definitely decadent, but the mocha whipped cream on top does a fine job at offsetting the cake’s richness.
What are the best flourless cakes?
If you search for flourless cakes, the top results will likely be chocolate. They’re the most famous and the most delicious! The reason is that cocoa powder acts a little bit like flour. So it brings some structure to the mixture, though it’s still gluten-free. This decadent chocolate cake is topped with a thick layer of silky chocolate ganache.
What is the best way to make a chocolate cake?
Melt chocolate and butter together. Whisk in the sugar, espresso powder, and vanilla then whisk in the eggs. Whisk in the dry ingredients and pour batter into cake pan. Create a steamy oven.
Is chocolate cake gluten free?
This dark, rich, and deliciously moist flourless chocolate cake is naturally gluten free. A 1 bowl cake recipe without any special tools, decorating, or assembly required, this is chocolate cake MADE EASY. With its fudge-like texture, it satisfies even the biggest chocolate craving. Top however you’d like or with my favorite mocha whipped cream.

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