Mocha Swirl Pound Cake Recipes

MARBLE SWIRL POUND CAKE

Steps:

• In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
• Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
• Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

MOCHA CAKE

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.

MOCHA BUNDT CAKE

Steps:

• Generously grease a 10-in. fluted tube pan with shortening; dust with cocoa, tapping pan to coat evenly. Tap out excess cocoa. , In a microwave, melt chocolate and butter; stir until smooth. Transfer to a large bowl. Beat in sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in coffee and extracts. Combine the flour, baking soda and salt; gradually add to the chocolate mixture and mix well., Pour into prepared pan. Bake at 325° for 45-55 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely., Sprinkle with confectioners' sugar. Serve with whipped cream if desired.

CHOCOLATE MOCHA CAKE I

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.

CHOCOLATE MOCHA SWIRL CHEESECAKE

Steps:

• Preheat oven to 325. Lightly grease 13 x 9 baking pan with vegetable shortening.
• Measure out 1/2 cup of cake mix and set aside for filling.
• Place remaining cake mix, melted butter, and 1 egg in mixer bowl. Blend with mixer on low speed for 2 minutes. Stop machine and scrape down sides of bowl. The batter should come together in a ball. With your fingertips, pat the batter evenly over bottom and 1 inch up sides of prepared pan, smoothing it out with your fingers until the top if smooth. Set pan aside.
• For filling, place cream cheese and condensed milk in mixing bowl that was used to make the crust, and with the same beaters (no need to clean them). Blend with mixer on low speed just until combined, 30 seconds. Stop machine and add reserved cake mix, remaining 3 eggs, sour cream, vanilla, and coffee powder and beat on medium speed for 1 minute. Stop machine an scrape down sides of bowl. Remove 1 cup of batter, place it in small bowl, and whisk in the melted chocolate until the mixture is well combined. Set the chocolate mixture aside.
• Pour the coffee-flavored filling onto the crust and spread with rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. With a tablespoon, drop chocolate mixture on top of the filling. With a dinner knife, swirl the chocolate mixture around in the batter to create a marbled effect. Place pan in the oven. Bake cheesecake until it looks shiny and center no longer jiggles when you shake the pan, 35-40 minutes. Remove pan from oven and place it on wire rack to cool, 30 minutes. Lightly cover pan with plastic wrap and place pan in refrigerator to chill for at least 1 hour. Cut into squares and serve.

MOCHA SWIRL CHEESECAKE

Steps:

• For Crust, combine chocolate crumbs, pecans, butter and 3 tablespoons Splenda. Press onto bottom of a 9-inch springform pan. Set aside while preparing cheesecake.
• For Cheesecake, beat cream cheese and 3/4 cup Splenda in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites, cornstarch and salt. Fold in sour cream and vanilla until combined.
• Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Splenda, instant coffee crystals and cocoa until well combined. Pour half of plain batter over crust. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters.
• Bake in preheated 325*F. oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Cut cake into wedges.