Mocha Dream Cake Recipes

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MOCHA ICE CREAM CAKE



Mocha Ice Cream Cake image

Categories     Cake     Coffee     Milk/Cream     Food Processor     Chocolate     Dairy     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 9

26 chocolate wafer cookies (about 6 ounces), broken into pieces
3 tablespoons unsalted butter, melted
2 quarts coffee ice cream, slightly softened
1/3 cup chocolate-covered coffee beans
2 1/4 cups chilled whipping cream
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons powdered sugar
1/2 cup plus 1 tablespoon unsweetened cocoa powder
Milk chocolate shavings

Steps:

  • Blend cookies in processor until finely ground. Add melted butter; process until crumbs are moistened. Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes.
  • Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.
  • Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.

MOCHA DREAM CUPCAKES



Mocha Dream Cupcakes image

Make their mocha dreams come true with these Mocha Dream Cupcakes. Get out the coffee and chocolate cake mix and let's get started on Mocha Dream Cupcakes.

Provided by My Food and Family

Categories     Home

Time 1h22m

Yield 24 servings

Number Of Ingredients 6

1 pkg. (2-layer size) chocolate cake mix
brewed strong MAXWELL HOUSE Coffee, cooled
1-1/4 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
2 tsp. ground cinnamon
3 Tbsp. powdered sugar, divided
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter as directed on package for 24 cupcakes, substituting coffee for the water and stirring 1/2 cup sour cream and cinnamon into batter before spooning into prepared muffin cups. Cool completely.
  • Cut cone-shaped piece out of top of each cupcake; reserve for later use. Whisk 2 Tbsp. sugar and remaining sour cream in medium bowl until blended; stir in COOL WHIP. Spoon into resealable plastic bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture into holes in tops of cupcakes. Top with reserved cake pieces, pressing gently into COOL WHIP mixture to secure.
  • Sprinkle with remaining sugar just before serving.

Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 9 g, Protein 2 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.

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 DREAM CAKE



Mocha Dream Cake image

Make and share this Mocha Dream Cake recipe from Food.com.

Provided by Courtly

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 20

1 1/2 cups hot water
1 tablespoon 100% pure instant coffee granules
1 cup powdered coffee creamer
2 1/3 cups flour, divided
1 1/2 teaspoons baking soda
1 1/3 cups white chocolate chips
1/3 cup vegetable oil
1 2/3 cups sugar
4 eggs
2/3 cup evaporated milk
1 teaspoon vanilla extract
2 tablespoons white vinegar
1 teaspoon vanilla extract
2/3 cup cocoa powder
2/3 cup white chocolate chips
1/3 cup butter
1 tablespoon instant coffee granules
1 1/2 teaspoons water
2 (3 ounce) packages cream cheese, softened
4 -4 1/2 cups powdered sugar

Steps:

  • Preheat oven to 350. Grease and flour two 9 inch round baking pans.
  • Combine water and coffee granules in medium bowl. Stir in creamer with wire whisk. Combine 1 2/3 cups flour and baking soda in another medium bowl. Microwave chips and oil in large, uncovered, microwave-safe bowl on medium-high (70%) for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until melted. Add coffee mixture, sugar, eggs, evaporated milk, vinegar and vanilla extract to melted chips; mix with wire whisk. Gradually beat in flour mixture until combined. (Batter will be thin.) Pour 3 1/4 cups batter into medium bowl; stir in remaining flour. Pour into prepared pans.
  • Blend cocoa into remaining batter with wire whisk until blended. Slowly pour even amounts of cocoa batter into the center of each pan.
  • Bake for 40 to 45 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; invert onto wire racks to cool completely.
  • Micorwave chips and butter in large, uncovered, micorwave-safe bowl on medium-high (70%) for 1 minute; stir. Chips may retain some of their shape. If necessary, microwave at additional 10-15 second intervals, stirring just until melted. Combine coffee granules and water in small bowl. Beat cream cheese and coffee mixture into melted chips. Gradually beat in powdered sugar until mixture reaches spreading consistency.
  • Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 754.1, Fat 31.6, SaturatedFat 16.8, Cholesterol 107.7, Sodium 316.4, Carbohydrate 112.2, Fiber 2.2, Sugar 88.4, Protein 9.8

MOCHA FUDGE CAKE



Mocha Fudge Cake image

A moist, yummy cake that is great for get-togethers.

Provided by Arlene

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Yield 12

Number Of Ingredients 8

1 (18.25 ounce) package moist, dark chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 large eggs eggs
½ cup brewed coffee
¾ cup coffee flavored liqueur
⅓ cup vegetable oil
1 (16 ounce) package dark chocolate frosting
¾ cup coffee flavored liqueur

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan.
  • Combine cake mix, pudding mix, eggs, coffee, 3/4 cup liqueur, and oil with an electric mixer at low speed until moistened. Beat for two minutes at high speed. Pour batter into prepared pan.
  • Bake for 45 to 55 minutes, or until done. Cool for 30 minutes. Invert onto serving plate, and prick top with a fork.
  • Heat frosting in a small pan. Remove from heat, and stir in 3/4 cup liqueur. Drizzle glaze over top of cake, allowing it to soak in and drizzle over sides. Repeat until glaze is used up.

Nutrition Facts : Calories 563.9 calories, Carbohydrate 73.9 g, Cholesterol 62 mg, Fat 20.7 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 6.4 g, Sodium 602.1 mg, Sugar 57.1 g

MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING



Mocha Layer Cake with Chocolate-Rum Cream Filling image

This recipe is from an old "professional" cookbook I have. I have posted it in reply to a message board request. "This ultra-rich dessert is inspired by the classic Rigo Jancsi cake, named for the legendary Hungarian Gypsy violinist. Make it one day ahead to allow the flavors to meld. "

Provided by Dee514

Categories     Dessert

Time 6h18m

Yield 1 Cake, 16 serving(s)

Number Of Ingredients 18

4 cups whipping cream
1/4 cup unsalted butter
1/4 cup sugar
22 ounces semisweet chocolate, finely chopped,divided use
1/3 cup dark rum
2 teaspoons vanilla extract
1/4 cup water
2 tablespoons sugar
2 tablespoons dark rum
1 1/2 teaspoons vanilla extract
3/4 teaspoon instant coffee powder
2/3 cup cake flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
3 large eggs, separated
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt

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 cake.
  • 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 second 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 of chilling.
  • Cut cake into 16 squares and serve.

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

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