MOCHA PUDDING CAKES
These mouthwatering mini cakes make the perfect treat for a twosome. My mom used to make these when I was a little girl. Now I whip them up for a speedy dessert. -Debora Simmons, Eglon, West Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter and vanilla until smooth. Spoon into two 4-oz. ramekins coated with cooking spray. , Combine brown sugar and cocoa; sprinkle over batter. Combine coffee and water; pour over topping. Bake at 350° for 15-20 minutes or until a knife inserted in the center comes out clean. Serve warm or at room temperature, with whipped topping if desired.
Nutrition Facts : Calories 227 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 294mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
MOCHA PUDDING CAKES
Provided by Nicole Rees
Categories Dessert
Yield Yields eight individual cakes.
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and heat the oven to 350°F. Butter eight 6-oz. ovennproof ceramic ramekins or Pyrex custard cups and arrange them in a baking dish or roasting pan (a 10×15-inch or two 8×8-inch Pyrex dishes work well).
- In a large bowl, whisk the melted butter with 2/3 cup of the sugar and the egg yolks until smooth and light, about 1 min. Add the cocoa, flour, and salt and pour in just enough coffee to whisk the flour smoothly into the egg yolk mixture. Then whisk in the remaining coffee, along with the milk and vanilla, until smooth. The mixture will be very fluid.
- Put the egg whites in a large bowl. Beat with an electric mixer (a hand-held or a stand mixer fitted with the whisk attachment) set at medium speed until the whites begin to foam, 30 to 60 seconds. Increase the speed to high and beat just until the egg whites hold soft peaks when the beater is pulled away from the whites, another 1 to 2 min. Reduce the mixer speed to medium. With the mixer running, very slowly sprinkle in the remaining 1/3 cup sugar; this should take about a minute. Stop the mixer and scrape the bowl. Beat on high speed until the whites hold medium-firm peaks when the beater is pulled away, about another 30 seconds.
- Scrape one-third of the egg whites onto the egg yolk mixture and whisk until combined. Gently incorporate the remaining egg whites evenly into the batter, using the whisk in a folding/ stirring motion. The batter will still be thin.
- Portion the mixture evenly among the ramekins; the cakes don't rise much, so you can fill the ramekins to within 1/8 inch of the top. Pull out the oven rack and put the baking dish full of ramekins on the rack. Pour warm water into the dish to reach halfway up the sides of the ramekins. Bake until the tops of the cakes are slightly puffed and, when touched with a finger, they feel spongy and spring back a bit but hold a very shallow indentation, 25 to 30 min. Using tongs, carefully transfer the ramekins to a rack. Let cool to room temperature and then refrigerate for at least 2 hours and up to 24 hours before serving, with whipped cream if you like.
Nutrition Facts : Calories 200 kcal, Fat 80 kcal, SaturatedFat 5 g, TransFat 9 g, Carbohydrate 29 g, Fiber 1 g, Protein 4 g, Cholesterol 95 mg, Sodium 140 mg, UnsaturatedFat 4 g
MOCHA DARK CHOCOLATE PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk the egg yolks and 2 tablespoons coffee liqueur in a medium bowl. Whisk the milk, granulated sugar, cocoa powder, cornstarch and salt in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking occasionally, until slightly thickened, about 8 minutes. Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten eggs, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 5 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and whisk until smooth, then whisk in the butter and 1 teaspoon vanilla.
- Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
- Whisk the heavy cream with the confectioners' sugar in a medium bowl until soft peaks form. Add the remaining 1 tablespoon coffee liqueur and 1/2 teaspoon vanilla and whisk until combined. Top the pudding with the whipped cream and chocolate-covered espresso beans.
STEPHAN PYLES CHOCOLATE PUDDING CAKE WITH MOCHA SAUCE
Steps:
- Preheat the oven to 400 degrees F. Lightly butter a 9-inch springform pan. For the cake: Sift the flour, cocoa, and baking powder together. In a mixing bowl, whisk the egg yolks with the sugar until the mixture is pale in color. Stir in the butter. Fold in the dry ingredients and mix until thoroughly incorporated. In an electric mixer, beat the egg whites, salt and cream of tartar until stiff peaks form. Fold the white into the chocolate mixture. Pour the batter into the springform pan and bake for 35 minutes. Allow the cake to cool and remove the sides of the pan. Slice the cake into 4 equal layers. Leave the bottom layer in the pan and reattach the sides of the pan. For the pudding: Melt chocolate in a double boiler. Remove the double boiler from the heat and whisk in the egg yolks. In a sauce pan, bring the cream and sugar up to a boil. Whisk the cream into the chocolate mixture. Fold in the pecans and vanilla. Spread a quarter of the chocolate pudding over the first layer and top with another layer of the cake. Continue to layer the pudding and cake until the cake is completed. Let the cake sit for 2 to 3 hours to allow the cake to absorb the pudding. For the sauce: In a sauce pan, bring the cream and Tia Maria to a boil with the vanilla bean. Cover the pan and remove from the heat, and set aside to infuse the cream for 15 minutes. In a mixing bowl, whisk the eggs while gradually adding the sugar. Whisk the cream into the egg mixture. Pour back into the sauce pan and bring the sauce up to a simmer. Cook the sauce until it coats the back of the spoon, about 8-10 minutes. Strain and cool. Whisk in the coffee. Spoon the sauce in the middle of the plate. Place a piece of the cake in the center of the sauce. Garnish with the whipped cream, powdered sugar, and broken chocolate pieces.
AIR-FRYER MOCHA PUDDING CAKES
These mouthwatering mini cakes make the perfect treat for two. My mom used to make these when I was a little girl. Now I whip them up and pop them in my air fryer for a speedy dessert. -Debora Simmons, Eglon, West Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Preheat air fryer to 350°. In a small bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter and vanilla until smooth. Spoon into two lightly greased 4-oz. ramekins. Combine brown sugar and cocoa; sprinkle over batter. Combine coffee and water; pour over topping. , Place ramekins on tray in air-fryer basket. Cook until a knife inserted in the center comes out clean,15-20 minutes. Serve warm or at room temperature, with whipped topping if desired.
Nutrition Facts : Calories 229 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 306mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
MOCHA FUDGE PUDDING CAKE
Don't let the list of ingredients keep you from trying this recipe. It's actually pretty quick to throw together, and fairly simple. This recipe can easily be doubled and baked in a 9x13 pan if you need 12-16 servings, which is what I usually do. You can serve it with a scoop of ice cream or sorbet if you'd like.
Provided by Annisette
Categories Dessert
Time 1h
Yield 1 9x9 pan, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F degrees.
- Mix first 8 ingredients together in bowl, and place in greased 9x9 baking pan.
- Mix together 1/2 cup sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Pour mixture on top of the batter in the pan, using a spoon to spread it evenly.
- In a small bowl, mix together 1 cup hot water, and 1 tablespoon instant coffee. Stir to dissolve coffee. Add 1 tablespoon butter. Stir until butter is completely melted. Pour mixture over the cake batter.
- Bake for about 45 minutes, or until cake is done (it should spring back when touched).
- Let cool for about 30 minutes. When ready to serve, cut into squares and spoon some of the chocolate pudding over the top of each serving.
Nutrition Facts : Calories 648.5, Fat 16.7, SaturatedFat 9.9, Cholesterol 42.4, Sodium 457.1, Carbohydrate 121, Fiber 2.6, Sugar 89.1, Protein 6.3
HOT MOCHA PUDDING CAKE
Make and share this Hot Mocha Pudding Cake recipe from Food.com.
Provided by Outta Here
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Cream butter and sugar until light and fluffy. Add unbeaten egg and vanilla, mix well.
- Sift flour, baking powder, cocoa and instant coffee. Add to the creamed mixture alternately with the milk.
- Spread mixture evenly into 8 inch square ovenproof dish.
- TO PREPARE TOPPING: Mix together the sugar, instant coffee and cocoa. Sprinkle evenly over the batter. Carefully pour the hot water over the top (do not stir).
- Bake for 35-40 minutes. The sauce will be on the bottom and the cake on top. Spoon out some cake and sauce into serving bowls. Best served hot or warm.
MOCHA CAKE IV
A rich chocolate cake that is a sure-fire crowd pleaser.
Provided by Becci
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h30m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt cake pan.
- In a large bowl, stir together the cake mix and instant pudding. Add the eggs, oil, coffee flavored liqueur, and water, mix until well blended. Pour into the prepared pan.
- Bake for 50 to 60 minutes in the preheated oven, until the cake springs back when lightly touched. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- In a small saucepan, heat cream and instant coffee, until hot enough to dissolve coffee crystals. Pour into a bowl. Stir in the confectioners' sugar and coffee flavored liqueur. Pour over warm cake. Let cool before serving.
Nutrition Facts : Calories 514.9 calories, Carbohydrate 82.1 g, Cholesterol 60.9 mg, Fat 17.4 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 4.1 g, Sodium 440.1 mg, Sugar 66.8 g
MOCHA CAPPUCCINO PUDDING CAKE
Betty Crocker's Heart Healthy Cookbook shares a recipe! Coffee and chocolate, pudding and cake, all in one delicious low-fat dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Mix flour, 3/4 cup of the sugar, 2 tablespoons of the cocoa, 1 tablespoon espresso coffee, the baking powder and salt in medium bowl. Stir in 1/2 cup milk, butter and vanilla until well blended. Spread in ungreased square pan, 9x9x2 inches.
- Mix remaining 1 cup sugar, remaining 2 tablespoons cocoa and 1 teaspoon espresso coffee in small bowl; sprinkle evenly over cake batter. Pour 1 1/2 cups very warm milk over sugar mixture.
- Place sheet of foil or cookie sheet on lower oven rack under cake to catch any spills. Bake cake 35 to 45 minutes or until center is set and firm to the touch. Spoon warm cake into dessert dishes.
Nutrition Facts : Calories 220, Carbohydrate 46 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 31 g, TransFat 0 g
MOCHA CAKE II
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
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
MOCHA LAYER CAKE
Discover the magic of Mocha Layer Cake. Made with cake mix, pudding mix, sour cream, coffee and chocolate chunks, this Mocha Layer Cake will be your favorite dessert. Layer it up with a coffee-flavored filling and top it off with a sweet chocolate glaze.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield Makes 16 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Beat cake mix, dry pudding mix, eggs, sour cream, oil and 1/2 cup each flavored instant coffee and water in large bowl with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. or until well blended. Chop 4 oz. chocolate; stir into batter. Pour into 2 greased and floured 9-inch round pans.
- Bake 40 to 45 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
- Stir remaining 1/4 cup flavored instant coffee into COOL WHIP. Stack cake layers on plate, spreading COOL WHIP mixture between layers. Microwave butter, corn syrup and remaining chocolate and water in medium microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted. Spread over top of cake, allowing glaze to drip down side.
Nutrition Facts : Calories 400, Fat 21 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 60 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee granules, baking powder, and salt in a bowl. Combine milk, oil, and vanilla in a bowl; add to flour mixture, and stir well. Spoon batter into an 8-inch square baking dish coated with cooking spray.
- Combine 1/3 cup sugar and 2 tablespoons cocoa. Sprinkle over batter. Pour 1 cup boiling water over batter (do not stir). Bake at 350° for 30 minutes or until the cake springs back when touched lightly in the center (cake will not test clean when a wooden pick is inserted in center). Serve warm with ice cream.
- Note: This recipe is easy to double. Spoon into a 13 x 9-inch baking dish; bake at the same temperature and time.
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- In a large bowl combine flour, granulated sugar, 1/4 cup cocoa powder, the baking powder, and salt. Stir in milk, applesauce, and vanilla until thoroughly mixed. Pour into prepared pan.
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