Mocha Mousse Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FROZEN MOCHA MOUSSE



Frozen Mocha Mousse image

Provided by Ina Garten

Categories     dessert

Time 4h55m

Yield 8 servings

Number Of Ingredients 13

7 ounces bittersweet chocolate, divided, plus extra for decorating
3 tablespoons coffee liqueur
3 tablespoons water
2 teaspoons instant espresso granules
6 extra-large eggs, at room temperature, separated
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon pure vanilla extract
Pinch of kosher salt
2 cups cold heavy cream
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Break 3 ounces of the chocolate into pieces and place the pieces in a bowl set over a pan of simmering water. Whisk in the coffee liqueur, water and espresso granules and heat the mixture until the chocolate just melts. Remove from the heat and set aside to cool.
  • Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until the mixture is the texture of mayonnaise. Add the cocoa powder and vanilla, and slowly pour in the cooled chocolate mixture.
  • Put the egg whites and salt in the clean bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form soft (not dry!) peaks. Fold them carefully into the chocolate mixture. In the same bowl (no need to clean it) beat the heavy cream until it forms soft peaks and fold it carefully into the chocolate mixture. Grate the remaining 4 ounces of chocolate and fold it into the mixture.
  • Pour the mixture into a 10-cup souffle dish, cover with plastic wrap and freeze for several hours or overnight.
  • For the whipped cream, place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium and then high speed until it reach stiff peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip. Pipe the edge of the mousse with the whipped cream, and sprinkle extra chocolate shavings over the center of the mousse for decoration. Serve frozen.

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.

MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING



Mocha Layer Cake with Chocolate-Rum Cream Filling image

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

Filling and Topping
4 cups whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately
1/3 cup dark rum
2 teaspoons vanilla extract
Syrup
1/4 cup water
2 tablespoons sugar
2 tablespoons dark rum
Cake
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. 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.

MOCHA MOUSSE CAKE



Mocha Mousse Cake image

Love the glorious union of chocolate and coffee? This ultra-chocolatey layer cake is truly a mocha lover's dream!

Categories     Dessert

Time 3h55m

Yield 12

Number Of Ingredients 14

1 pkg (510 g) Betty Crocker* SuperMoist Cake Mix (any chocolate flavour)
1 1/3 cups (325 mL) water
1/3 cup (75 mL) vegetable oil
1 tbsp (15 mL) coffee liqueur or prepared coffee
4 eggs
3/4 cup (175 mL) whipping cream
2 tbsp (25 mL) granulated sugar
1/3 cup (75 mL) coffee liqueur or prepared coffee
1 cup (250 mL) semi-sweet chocolate chips
2 tsp (10 mL) vanilla
1 cup (250 mL) whipping cream
3/4 cup (175 mL) icing sugar
1/4 cup (50 mL) unsweetened Dutch process baking cocoa
1 tsp (10 mL) vanilla

Steps:

  • Heat oven to 350°F (180°C). Grease bottoms and sides of three 8-inch or 9-inch (20 or 22 cm) round pans with shortening (do not use cooking spray); lightly flour.
  • In large bowl, beat cake mix, water, oil, 1 tablespoon (15 mL) liqueur and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl constantly.
  • Pour about 1 3/4 cups (425 mL) batter into each pan. (If baking only 2 pans at one time, refrigerate remaining batter until ready to use.)
  • Bake about 24 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes.
  • Run knife around sides of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
  • Meanwhile, in 2-quart (2 L) saucepan, mix 1/4 cup (50 mL) of the whipping cream, the granulated sugar and 1/3 cup (75 mL) liqueur. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture simmers; remove from heat.
  • Stir in chocolate chips with wire whisk until chips are melted. Stir in 2 teaspoons (10 mL) vanilla.
  • Pour into large bowl; cool about 10 minutes or until room temperature.
  • In chilled medium bowl, beat remaining 1/2 cup (125 mL) whipping cream on high speed just until soft peaks form. Fold whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.
  • In chilled medium glass or metal bowl, beat all topping ingredients on high speed until soft peaks form.
  • Fill cake layers with mousse. Spread topping over side and top of cake. Cover and refrigerate at least 2 hours before serving. Store covered in refrigerator.

Nutrition Facts : Calories 490, Carbohydrate 57 g, Cholesterol 110 mg, Fiber 2 g, Protein 6 g, SaturatedFat 12 g, ServingSize 12, Sodium 380 mg, Sugar 40 g, TransFat 1 g

MOCHA MOUSSE CAKE



Mocha Mousse Cake image

This cake is over the top rich and decadent. I love the combination of coffee and chocolate. The cake is so moist, the mocha filling rich, and the frosting light and fluffy. Chocolate shavings on top make the presentation extra special. It does look like the cake takes forever and a day to make, but most of it is refrigeration and cooling time.

Provided by Redneck Epicurean

Categories     Dessert

Time 3h30m

Yield 12-16 serving(s)

Number Of Ingredients 13

1 (18 ounce) box supermoist fudge cake mix
1 1/3 cups water
1 tablespoon coffee liqueur or 1 tablespoon strong coffee
4 eggs
3/4 cup whipping cream
2 tablespoons sugar
1/3 cup coffee liqueur or 1/3 cup strong coffee
1 cup semi-sweet chocolate chips
2 teaspoons vanilla
1 cup whipping cream
3/4 cup powdered sugar
1/4 cup cocoa powder
1/2 teaspoon vanilla

Steps:

  • Preheat the oven to 350 degrees. Grease the bottoms and sides of three 8 or 9-inch round cake pans with shortening or oil and flour. (Do not use cooking spray.)
  • In a large bowl, beat the cake ingredients on low speed for 1 minute, scraping the bowl constantly. Pour 1 3/4 cups batter in each pan. (If you only have 2 pans, refrigerate the unused batter until needed.).
  • Bake 24 minutes or until a toothpick comes out clean. Cool 10 minutes. Turn cakes onto a wire rack to cool completely.
  • Meanwhile, in a 2 quart saucepan, make the mocha mousse. Mix 1/4 cup of the whipping cream, sugar, and coffee and cook over medium heat, stirring constantly, until sugar is dissolved and mixture simmers; remove from heat.
  • Add the chocolate chips and vanilla and stir until the chips are melted. Chill 10 minutes in the refrigerator.
  • In a chilled bowl, whip the remaining 1/2 cup cream until soft peaks form. Fold into the cooled chocolate mixture. Cover and return to the refrigerator for 30 minutes.
  • In another chilled bowl, beat all the ingredients for the topping on high speed until soft peaks form.
  • To assemble, fill the layers with the mousse. Spread the frosting over the top and sides. Shave a plain chocolate bar, if desired, with a vegetable peeler for garnish.
  • Cover and refrigerate 2 hours before serving. Store covered in the refrigerator.

Nutrition Facts : Calories 283.5, Fat 19, SaturatedFat 11.2, Cholesterol 118, Sodium 39.9, Carbohydrate 23.5, Fiber 1.4, Sugar 20.3, Protein 3.8

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.

MOCHA MOUSSE CAKE



Mocha Mousse Cake image

Love mocha? This ultra-chocolaty layer cake is a mocha lover's dream!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 12

Number Of Ingredients 14

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 tablespoons coffee-flavored liqueur or cold brewed coffee
4 eggs
3/4 cup whipping cream
2 tablespoons granulated sugar
1/3 cup coffee-flavored liqueur or cold brewed coffee
1 cup semisweet chocolate chips (6 oz)
2 teaspoons vanilla
1 cup whipping cream
3/4 cup powdered sugar
1/4 cup Dutch processed unsweetened baking cocoa
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans. In large bowl, beat cake mix, water, oil, 2 tablespoons liqueur and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Bake 8-inch pans 34 to 40 minutes, 9-inch pans 31 to 37 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes for easier handling.
  • Meanwhile, to make mousse, in 2-quart saucepan, mix 1/4 cup of the whipping cream, the granulated sugar and 1/3 cup liqueur. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture simmers; remove from heat. Stir in chocolate chips with whisk until chips are melted. Stir in 2 teaspoons vanilla. Pour into large bowl; cool to room temperature, about 10 minutes.
  • In chilled medium bowl, beat remaining 1/2 cup whipping cream on high speed just until soft peaks form. Fold whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.
  • In another chilled medium bowl, beat topping ingredients on high speed until soft peaks form.
  • Trim off rounded top of one cake layer. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Place 1 layer, cut side up, on serving plate; spread with one-third of the mousse. Repeat with second and third layers. Top with fourth layer, cut side down. Spread topping over side and top of cake. Cover; refrigerate at least 1 hour before serving. Store covered in refrigerator.

Nutrition Facts : Calories 470, Carbohydrate 51 g, Cholesterol 120 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 34 g, TransFat 0 g

MOCHA MOUSSE



Mocha Mousse image

When time is of the essence, Lewy Olfson of Madison, Wisconsin mixes up this tried-and-tested mousse. The smooth blend of chocolate and mocha flavors satisfies any sweet tooth.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 7

2 ounces semisweet chocolate
1 ounce unsweetened chocolate
3 tablespoons strong brewed coffee
2 eggs
1/3 cup sugar
1/8 teaspoon salt
2/3 cup heavy whipping cream

Steps:

  • Place a small bowl in a larger bowl filled with ice cubes; set aside. In a microwave-safe bowl, heat chocolate and coffee until chocolate is melted; stir until smooth and set aside. , In a small heavy saucepan over low heat, whisk the eggs, sugar and salt until mixture reaches 160°, about 2 minutes. Remove from the heat; whisk in chocolate mixture. , Pour into prepared bowl. Let stand for 5 minutes or until cooled, stirring occasionally. Add cream. With a hand mixer, beat until soft peaks form. Spoon into dishes; refrigerate until serving.

Nutrition Facts :

MAUREEN'S MOCHA CAKE



Maureen's Mocha Cake image

This is a very good example of a successful marriage between chocolate and coffee flavors.

Provided by MAUREENBURR

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 50m

Yield 12

Number Of Ingredients 15

2 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
½ cup unsweetened cocoa
¾ cup strong brewed coffee, cold
¾ cup coffee flavored liqueur
½ cup shortening
1 cup brown sugar
3 egg yolks
3 egg whites
¼ cup white sugar
6 tablespoons butter, softened
4 cups confectioners' sugar
3 tablespoons unsweetened cocoa
3 tablespoons coffee flavored liqueur
2 tablespoons hot brewed coffee

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Sift together the flour, baking soda, and cocoa. Set aside.
  • Combine the coffee and coffee liqueur. Set aside. In a large bowl, cream together the shortening and brown sugar until light and fluffy. Beat in the egg yolks one at a time. Beat in the flour mixture alternately with the coffee and coffee liqueur, mixing just until incorporated. In a separate bowl, beat egg whites until soft peaks form, add 1/4 cup sugar, then continue beating until whites form stiff peaks. Gently fold egg whites into the coffee mixture.
  • Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in pans, then turn out on wire racks to cool completely before frosting.
  • For the coffee frosting: In a medium bowl, cream butter until fluffy. Beat in confectioners' sugar and cocoa. Mix in coffee liqueur and hot coffee. Beat frosting until it thickens to spreading consistency.

Nutrition Facts : Calories 558.9 calories, Carbohydrate 91.9 g, Cholesterol 66.5 mg, Fat 16.4 g, Fiber 2.3 g, Protein 5.1 g, SaturatedFat 6.6 g, Sodium 223.2 mg, Sugar 70.4 g

TRIPLE CHOCOLATE MOCHA CAKE



Triple Chocolate Mocha Cake image

This is just as easy as any cake from a box and much more flavourful. I needed to use up some pantry ingredients and this recipe is what I came up with. The Beau bought some Hershey's SPECIAL DARK Cocoa by mistake, he thought it was hot cocoa mix, otherwise it might not have been a product I would have ever purchased. If you don't have it you could probably substitute another dutch-processed cocoa but your results might not be quite the same as mine. I made cupcakes so I could portion them out to freeze some and they were rich enough to not really need frosting but please frost as you like. They came out as black as night, my co-workers asked what food colouring I added to get them like that, to which I happily replied "None!". The Beau said they were "Too chocolatey and too moist" so count yourself warned, lol. The recipe made 24 cupcakes and would make two 8" round or square cakes, or a 9x13. Adjust your time slightly according to which units you're baking.

Provided by bikerchick

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 16

1 cup sugar
1 cup light brown sugar, firmly packed
1 3/4 cups flour
1 cup hershey's special dark cocoa, plus extra
hershey's special dark cocoa, for dusting pans
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
2 large eggs, lightly beaten
1 cup chocolate milk
3 tablespoons hot fudge topping (don't heat, just measure cold)
1/2 cup unsalted butter, melted and cooled slightly
1 tablespoon vanilla
1 cup water, very hot
3 teaspoons instant espresso powder (heaping teaspoons-I use Medaglia D'Oro brand-you could use any brand)

Steps:

  • Butter 2 8" cake pans or muffin pans, etc, and coat evenly with cocoa powder (I began using my new silicone pans with this recipe and did not need to pre-treat my pans with butter or cocoa).
  • In large bowl mix together well first 8 ingredients with a wire whisk.
  • Add eggs, chocolate milk, hot fudge topping, butter and vanilla; beat on medium for 2 minutes.
  • In a small bowl, mix together hot water and instant espresso, stirring well to dissolve.
  • Add espresso carefully to cake mix and beat until mixed well, batter will seem thin.
  • Pour evenly into the prepared pans.
  • Bake in pre-heated oven at 350º for about 40 minutes or until toothpick comes out clean; it's a dense cake and won't rise as high as you might expect.
  • Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
  • Frost or dust with powdered sugar as desired.

MOCHA MOUSSE CAKE



Mocha Mousse Cake image

Number Of Ingredients 14

1 package Betty Crocker SuperMoist chocolate fudge cake mix
1 1/3 cups water
1/3 cup vegetable oil
1 tablespoon coffee liqueur or prepared coffee
4 eggs
1 tub Betty Crocker Whipped chocolate ready-to-spread frosting or
Chocolate Whipped Cream Topping
(see Fabulous Frosting and Glazes chapter)
Mocha Mousse:
3/4 cup whipping (heavy) cream
2 tablespoons sugar
1/3 cup coffee liqueur, or prepared coffee
1 (6-ounce) bag semisweet chocolate chips (1 cup)
2 teaspoons vanilla extract

Steps:

  • 1- Heat oven to 350°. Grease bottoms and sides of 3 round pans, 8 or 9 x 1 1/2 inches, with shortening lightly flour.2- Beat cake mix, water, oil, liqueur and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Pour about 1 1/2 cups batter into each pan. (If baking only 2 pans at one time, refrigerate remaining batter until ready to use.)3- Bake about 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour.4- While cake is cooling, make Mocha Mousse. Fill layers with mousse. Frost side and top of cake with frosting. Cover and refrigerate at least 2 hours before serving. Store covered in refrigerator.Mocha Mousse:Mix 1/4 cup of the whipping cream, the sugar and liqueur in 2-quart saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture simmers remove from heat. Stir in chocolate chips with wire whisk until chips are melted. Stir in vanilla. Pour into large bowl cool about 10 minutes or until room temperature. Beat remaining 1/2 cup whipping cream in chilled medium bowl with electric mixer on high speed just until soft peaks form. Fold whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.High Altitude (3500 to 6500 feet): For 8- or 9-inch pans, heat oven to 375°. Add 2 tablespoons all-purpose flour to dry cake mix. Decrease oil to 1 tablespoon. Beat on low speed 30 seconds, then beat on medium speed 2 minutes.1 Serving: Calories 390 (Calories from Fat 190) Fat 21g (Saturated 9g) Cholesterol 85mg Sodium 350mg Carbohydrate 45g (Dietary Fiber 2g) Protein 5g. % Daily Value: Vitamin A 4% Vitamin C 0% Calcium 6% Iron 10%.Betty's Tip: If you want to simplify, use a 2.8-ounce package of chocolate or milk chocolate mousse mix instead of making the Mocha Mousse from scratch. For an extra dose of chocolate, sprinkle chopped semisweet chocolate over the top of the frosted cake.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

More about "mocha mousse cake recipes"

BAREFOOT CONTESSA | MOCHA CHOCOLATE ICEBOX CAKE
barefoot-contessa-mocha-chocolate-icebox-cake image
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it …
From barefootcontessa.com


MOCHA MOUSSE CAKE | CANADIAN LIVING
mocha-mousse-cake-canadian-living image
Method. In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla. Stir in vinegar. Pour into greased and parchment paper–lined 8-inch (1.2 L) round cake pan. Bake in 350°F (180°C) …
From canadianliving.com


CHOCOLATE MOCHA MOUSSE PASSOVER CAKE RECIPE
chocolate-mocha-mousse-passover-cake image
Directions. Preheat oven to 400℉ (200℃) degree. Coat a 9-inch springform pan with cooking spray. Wrap bottom and sides of pan in foil. Grind chocolate to coarse meal in a food processor. Bring coconut milk to a boil …
From recipeland.com


MOCHA MOUSSE MARSHMALLOW CAKE – CHEF SARAH ELIZABETH
mocha-mousse-marshmallow-cake-chef-sarah-elizabeth image
2015-02-12 When the cakes are completely cool, place one on a cake stand, spread half of the mousse on it in an even layer, top with the second cake, and top with the remaining mousse. Smooth the mousse on top of the cake and …
From chefsarahelizabeth.com


MOCHA MERINGUE CAKE | DONNA HAY
mocha-meringue-cake-donna-hay image
Add the egg yolks and whisk to combine. Place the eggwhites in a clean bowl of the electric mixer and whisk to soft peaks. Gently fold into the mousse. Add the whipped cream and fold to combine. Refrigerate for 15 minutes. Line a 24cm …
From donnahay.com.au


MOCHA MOUSSE CAKE - DSM - DIABETES BLOGS, ARTICLES …
mocha-mousse-cake-dsm-diabetes-blogs-articles image
Grease the sides of the pan and line the bottom with a round of parchment paper. Put a kettle of water on to boil. 2. Place the dark and milk chocolates in a large mixing bowl and set aside. 3. Combine the cocoa powder, …
From diabetesselfmanagement.com


MOCHA CHOCOLATE CAKE WITH BUTTER MOCHA FROSTING
mocha-chocolate-cake-with-butter-mocha-frosting image
HEAT oven to 350°F. Coat two 9-inch round cake pans with no-stick cooking spray. Step 2. COMBINE cake mix, 1 cup brewed coffee, oil and eggs in large bowl with electric mixer until moistened. Beat 2 minutes on medium speed. …
From pillsburybaking.com


10 BEST MOUSSE CAKE FILLING RECIPES | YUMMLY
10-best-mousse-cake-filling-recipes-yummly image
2022-07-07 Triple-Chocolate Mousse Cake AnelyaGrant. large eggs, powdered gelatin, water, instant espresso powder and 12 more. Lemon-Chocolate Mousse Cake. On dine chez Nanou. egg yolks, whipped cream, unflavored gelatin, …
From yummly.com


MOCHA MOUSSE ANGEL FOOD CAKE WITH CHOCOLATE …
mocha-mousse-angel-food-cake-with-chocolate image
2012-03-27 Instructions. Prepare the angel food cake as directed on the package. Let cool. With a serrated knife, cut it into three even layers. Prepare mousse. Put boiling water in a mixing bowl. Add the coffee and stir to …
From cookiemadness.net


IRRESISTIBLE MOCHA CAKE | KEVIN IS COOKING
2021-12-17 Preheat oven to 350˚F. Spray bottom and up sides of 9-inch springform pan with non-stick cooking spray. Set aside. In a small saucepan over medium-high heat, whisk together sugar, water, and espresso coffee crystals and bring to a boil. Remove pan from heat and whisk in the chocolate chips until melted and smooth.
From keviniscooking.com


EASY MOCHA ICE CREAM CAKE RECIPE - PERFECT BREW
2022-01-18 Grease a 9×9 baking pan and preheat the oven to 350°F. 2. To make the chocolate layer, in a mixing bowl, combine the sugar, oil and vanilla. Incorporate the eggs one at a time. 3. In a second bowl, combine the cocoa powder, baking powder and salt. Gradually incorporate into the wet mixture.
From perfectbrew.com


ROBINHOOD | CHOCOLATE MOCHA MOUSSE CAKE
Mocha Mousse. In a small bowl, sprinkle the gelatin over the water and let sit for 5 minutes. Beat 2 cups (500mL) cream and coffee powder in large bowl of electric mixer until stiff peaks form. Set aside. Meanwhile, heat remaining ¼ cup (50mL) of cream and sugar in small saucepan over medium heat, stirring continuously until dissolved.
From robinhood.ca


MOCHA DREAM CAKE | TOLL HOUSE® - BAKING AND SAVORY RECIPES
Step 1. Preheat oven to 350° F. Grease and flour two 9-inch-round cake pans. Step 2. Combine 1 1/2 cups water and 1 tablespoon Taster’s Choice in medium bowl. Stir in Coffee-mate Original Flavor Powder with wire whisk. Combine 1 2/3 cups flour and baking soda in another medium bowl. Microwave 1 1/3 cups morsels and vegetable oil in large ...
From verybestbaking.com


RECIPES - BETTYCROCKER.COM
A great recipe is at the heart of every memorable meal. Browse our themed recipes for inspiration or search by ingredient. Browse our themed recipes for inspiration or search by ingredient. Menu
From bettycrocker.com


CHOCOLATE MOCHA MOUSSE CAKE RECIPE - SIMPLY SOUTHERN MOM
2016-08-16 Melt the chips, cream and coffee together. Allow to cool, then whip the filling, using a mixer, until mousse consistency. Store in the fridge until needed. Once the cake is cooled, top with the mousse mixture and place in the freezer until firm. This should take around 45 minutes. Once the topping is added, prepare mocha whipped cream.
From simplysouthernmom.com


MOCHA HOUSE WARREN OHIO CAKES - THERESCIPES.INFO
The Mocha House in Downtown Warren Ohio Offers Catering Warren- Catering Menu (Warren Location Only) Order Catering Call 330-392-3020 Host Your Event With Us Downtown Warren Ohio's #1 Banquet Venue www.HippodromeWarren.com Owned, Catered, and Managed by The Mocha House Warren Hippodrome Banquet Menu/Info - www.HippodromeWarren.com
From therecipes.info


EASY MOCHA MOUSSE WITH WHIPPED COFFEE TOPPING - SWEETNESS …
2020-12-23 The mousse itself has only 3 ingredients – whipping cream, milk chocolate and instant coffee. To make it, you’ll start by bringing the cream to the boil, then pouring it over your chopped chocolate and coffee in a heatproof bowl. Let it sit for a couple of minutes to melt the chocolate and dissolve the coffee, then whisk to combine.
From sweetnessandbite.com


DARK CHOCOLATE MOCHA MOUSSE CAKE - A CLASSIC TWIST
Preheat oven to 350 degrees F. Grease an 8-inch square cake. Line with parchment and lightly grease the parchment. In a medium bowl, combine the cocoa powder and espresso powder. In a small saucepan set over medium-low heat, heat the milk and butter until the butter melts, and milk is steaming. Do not boil.
From aclassictwist.com


MOCHA MOUSSE CAKE - THERESCIPES.INFO
Mocha mousse cake recipe - All recipes UK new allrecipes.co.uk. Add the sultanas and cognac; mix well and set aside. Place the egg whites and salt in a mixing bowl and beat with an electric mixer to stiff peaks. Gently fold in the whites to the chocolate mixture. Pour the mixture into the prepared tin, and place the tin in the fridge for 12 hours. The following day, prepare the …
From therecipes.info


KETO MOCHA MOUSSE LAYERED CAKE RECIPE - MY CRASH TEST LIFE
2021-09-07 Preheat the oven to 350 degrees F. Line the bottom a 6-inch springform pan with parchment paper, spray the parchment paper and the lower ⅓rd of the pan and set it aside. In a medium-size bowl, combine the brownie base ingredients and mix until fully incorporated. Spread the mixture into the pan and bake for 15 minutes.
From mycrashtestlife.com


SUPER CUTE EASY RECIPE OF CAKES - WATERMELON MOUSSE CAKE, …
I would like to share the recipe of watermelon mousse cake, Mocha coffee brust cake, Salted cheese pop cake, Coconut flavored pineapple tiramisu, Cocoa whirl...
From youtube.com


MARY BERRY'S CHOCOLATE MOUSSE | BAKING RECIPES | GOODTO
2022-07-14 Pour the cream into a medium mixing bowl and sprinkle over the coffee. Whip the cream to soft peaks and fold in the crème fraîche. Fold the cream mixture into the cooled dark chocolate, then fold in the egg yolk mixture. Make sure everything is well combined. Spoon into glasses and chill for 1 hour.
From goodto.com


MOCHA MOUSSE CAKE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


MOCHA RASPBERRY CAKE • BAKERITA
2015-02-26 Butter two 9-inch round cake pans, and dust with flour, tapping out excess. Combine flour, sugars, cocoa, baking soda, baking powder, and salt into the bowl of a mixer. Mix on low. Add eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed until smooth and completely combined. Divide batter evenly among pans.
From bakerita.com


MOCHA MOUSSE CAKE | RECIPE | CAKE RECIPES, MOUSSE CAKE, …
This ultra-chocolatey layer cake is truly a mocha lover's dream! Apr 13, 2018 - Love the glorious union of chocolate and coffee? This ultra-chocolatey layer cake is truly a mocha lover's dream! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.ca


MOCHA CARAMEL & PEANUTS MOUSSE CAKE - THE HUNGRY BITES
2017-01-26 Instructions. Preheat your oven to 350°F (175°C) Line and grease an 8 or 10-inch spring form pan. In the bowl of your electric mixer, beat the eggs, salt, sugar and vanilla until pale and thick like shaving foam. With a folding motion, add the flour and fold until incorporated.
From thehungrybites.com


MOCHA CHOCOLATE MOUSSE CAKE | MEAT AND TRAVEL
2015-08-06 Heat cream, golden syrup and chocolate pieces in the microwave for 1 minute. Stir until the mixture is smooth. If necessary microwave again in 30 second intervals. Stir through the Frangelico and leave the ganache on the bench to cool. Once the ganache is cooled spoon 1 Tbs of the mixture on each of the completed cups.
From meatandtravel.com


MOCHA POUND CAKE | KING ARTHUR BAKING
Instructions. Preheat the oven to 325°F. Lightly grease a 10” (12-cup) tube pan or 12-cup Bundt pan. To make the batter: Using an electric mixer at medium-high speed, beat together ("cream") the butter, sugar, vanilla, baking powder, baking soda, and salt until pale and fluffy, about 3 minutes, scraping the bottom and sides of the bowl as ...
From kingarthurbaking.com


MOCHA MASCARPONE ICEBOX CAKE RECIPE - SERIOUS EATS
2020-04-15 Directions. For the Cookie Layers: Adjust oven rack to middle position and preheat oven to 350°F (180°C). Portion raw cookie dough according to the recipe. To bake cookies, line a half-sheet pan with parchment paper and trace two 8 …
From seriouseats.com


MOCHA MOUSSE CAKE RECIPE | FLOURS AND FROSTINGS
2016-02-19 You can use two 9 inch pans or 1 9 inch pan.Preheat oven to 180 C or 350 F. Mix the coffee powder and chopped chocolate into the hot water until smooth. Keep aside. In a large mixing bowl , whisk together the flour, sugars , baking powder , baking soda, cocoa and salt.
From floursandfrostings.com


FRENCH VANILLA MOCHA LATTE LAYER CAKE - JAMIE GELLER
2013-02-01 Fudge Brownie Layer. Preheat oven to 350° F. Spray a 9-inch round pan with nonstick cooking spray. Use the pan to trace a circle on a piece of parchment paper. Cut out the circle and line the pan. Spray parchment with cooking spray. Combine margarine, sugar, eggs, and vanilla. Add in cocoa, flour, salt, and baking powder. Mix just until combined.
From jamiegeller.com


TRIPLE LAYER HAZELNUT MOCHA CHOCOLATE MOUSSE CAKE
2014-07-30 Center a rack in the oven and preheat to 325˚ F/170 C. Combine the butter, chocolate, and espresso powder in a large heatproof bowl set over simmering water. Stir occasionally until the mixture is smooth. Remove from heat and let cool slightly, about 5 minutes. Whisk in egg yolks.
From novicehousewife.com


MOCHA MOUSSE CHEESECAKE - CHATELAINE
To make crust, preheat oven to 325 F (160 C). In a small mixing bowl, use a fork to stir wafer crumbs with 1/4 cup sugar and melted butter until crumbly. Press into bottom and up …
From chatelaine.com


Related Search