CINNAMON MOCHA SHEET CAKE
Moist, rich, and chocolatey, flavored with cinnamon and espresso coffee. I first made this when I was 14 and it was gone in no time! It's still a family favorite!
Provided by hobbyzu
Categories Desserts Cakes Sheet Cake Recipes
Time 1h48m
Yield 32
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.
- Melt 1 cup butter in a saucepan over medium heat. Whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.
- Combine white sugar, brown sugar, flour, 1 1/2 teaspoon cinnamon, and baking soda in a mixing bowl. Pour in the butter-cocoa mixture, vanilla extract, 1/2 cup milk, and eggs. Mix until fully incorporated. Pour the batter into the prepared baking sheet
- Bake in the preheated oven until the cake springs back when touched lightly with a finger, about 18 minutes. Cool the cake in the pan on a wire rack.
- To make the icing, melt 1/4 cup butter in a saucepan or in the microwave. Transfer melted butter to a mixing bowl. Whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. Slowly mix in the sifted confectioners' sugar and beat until smooth; add milk as needed to reach the consistency you like. Spread the icing over the cooled cake. For easier serving, score the icing before cutting the cake: mark lines as a guide before you start to cut, and divide the cake into 32 pieces.
Nutrition Facts : Calories 183.2 calories, Carbohydrate 27.9 g, Cholesterol 29.6 mg, Fat 7.8 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 4.8 g, Sodium 98.8 mg, Sugar 20.9 g
MOCHA-CINNAMON COFFEE CAKE
This tender coffee cake is so yummy and sweet, it doesn't need frosting.-Bette Mintz, Glendale, California
Provided by Taste of Home
Time 55m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first five ingredients; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream just until combined. Stir in chocolate chips., Pour a third of the batter into a greased 10-in. fluted tube pan. Sprinkle with half of the walnut mixture; repeat layers. Top with remaining batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 354 calories, Fat 19g fat (9g saturated fat), Cholesterol 91mg cholesterol, Sodium 244mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.
CINNAMON-MOCHA FUDGE BARS
Indulge in a fudgy bar that's reminiscent of Mexican coffee complete with cinnamon.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, dissolve 1 teaspoon instant coffee in 2 tablespoons hot water. Add remaining Bar ingredients; stir until soft dough forms. Spread in pan. Bake 15 minutes; cool completely, about 10 minutes.
- In large bowl, dissolve 2 teaspoons instant coffee in 1/4 cup hot water. Add remaining Frosting ingredients; stir until smooth. Spread over bars. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 16 g, TransFat 0 g
COFFEE-CHOCOLATE LAYER CAKE WITH MOCHA-MASCARPONE FROSTING
Provided by Abigail Johnson Dodge
Categories Cake Coffee Chocolate Egg Dessert Bake Valentine's Day Birthday Shower Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 18
Steps:
- For cake:
- Position rack in center of oven; preheat to 325°F. Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.
- Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.
- Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.
- For frosting:
- Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
- Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).
- Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 13/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 20 minutes before serving.
- *An Italian cream cheese; sold at many supermarkets and at Italian markets.
MOCHA CINNAMON COFFEE
Field Editor Bernice Morris of Marshfield, Missouri relates, "One snowy day, my neighbor called and invited me over to try a new drink she'd made. It was delicious! This spiced coffee is a lovely treat any time of year."
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the coffee grounds, cinnamon and nutmeg; pour into a coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions. , In a large saucepan, combine the milk, chocolate syrup and brown sugar. Cook over low heat until sugar is dissolved, stirring occasionally. Stir in vanilla and brewed coffee. , Ladle into mugs; garnish with whipped cream if desired.
Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 43mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
MOCHA CHIFFON CAKE
This light and airy cake has the delicious taste of coffee and is great for dessert or an afternoon snack.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Sift the flour, 1 cup sugar, baking powder, and salt together in a bowl. Make a well in the center of the flour mixture. Pour the coffee, oil, and egg yolks into the well; beat well by hand until the batter is smooth with no lumps.
- Beat egg whites with the cream of tartar in a large bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the batter into the egg whites; pour into a non-stick Bundt® fluted tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Loosen the sides with a knife and release the cake onto a serving platter.
Nutrition Facts : Calories 312.2 calories, Carbohydrate 44.4 g, Cholesterol 136.6 mg, Fat 12.3 g, Fiber 0.7 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 320.8 mg, Sugar 25.3 g
CINNAMON MOCHA COFFEE FROM TASTE OF HOME
Make and share this Cinnamon Mocha Coffee from Taste of Home recipe from Food.com.
Provided by HokiesMom
Categories Beverages
Time 10m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a coffeemaker basket - using a filter - combine the coffee grounds and ground cinnamon. Prepare 4 cups of coffee as directed on your coffee maker directions.
- As coffee is brewing, in a medium saucepan, combine the milk, sugar, cocoa and vanilla and cook over medium-low heat, stirring occasionally, for 5-7 minutes (till small bubbles appear on the sides of the pan) - DO NOT BOIL.
- Pour the hot milk mixture into four coffee cups/mugs, then add the cinnamon brewed coffee.
- Optional, garnish with cinnamon sticks and a dollop of whipped cream.
CINNAMON COFFEE CAKE
For variety, add chopped walnuts or pecans, fresh blueberries, or finely chopped dried fruits (such as cranberries or raisins) to the topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease an 8-inch square baking pan. In a medium bowl, combine flour, 3/4 cup sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in shortening until the mixture resembles coarse crumbs. Put 1/2 cup of the mixture in a small bowl, stir in remaining 2 tablespoons sugar and cinnamon, and set aside. Stir egg and milk into remaining flour mixture.
- Spoon batter into the prepared pan, and smooth the surface. Pour melted butter over the top. Sprinkle reserved crumb mixture evenly over the butter. Bake the cake until a toothpick inserted in the center comes out clean, about 35 minutes.
CINNAMON MOCHA COFFEE
Make and share this Cinnamon Mocha Coffee recipe from Food.com.
Provided by looneytunesfan
Categories Beverages
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine coffee grounds, cinnamon and nutmeg; pour into a coffee filter of a drip coffeemaker. Add the water; brew according to the manufacturer's directions.
- In a large saucepan, combine the milk, chocolate syrup and brown sugar. Cook over low heat until sugar is dissolved, stirring occasionally. Stir in the vanilla and brewed coffee. Ladle into mugs; garnish with whipped cream if desired.
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