Mochabourbonmudcake Recipes

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MOCHO CAKES



Mocho Cakes image

What a fantabulous surprise these were! So moist and so delicious... We used the scratch recipe Lee suggests and couldn't have been more pleased.

Provided by Lee Sweet

Categories     Cakes

Time 1h

Number Of Ingredients 16

WHITE CAKE
1/2 c shortening, butter flavor
1 1/2 c granulated sugar
3 eggs, seperated
1 c milk
2 c all purpose flour
3 tsp baking powder
1 tsp vanillla
1/4 tsp salt
POWDERED SUGAR FROSTING
2 Tbsp butter or margerine
3 c powdered sugar
2 tsp vanilla
1/4 c milk
NUTS
16 oz spanish peanuts, salted

Steps:

  • 1. WHITE CAKE: - Blend the shortening and sugar. Add the egg yolks and vanilla. - Add the dry ingredients and the milk. - Beat the egg whites until stiff (in a separate bowl) and fold into the batter. - Make cupcakes using wrappers and filling the cups 1/2 full.
  • 2. POWDERED SUGAR FROSTING : - Blend all ingredients. The frosting should be thin but not drippy.
  • 3. Spanish Peanuts: Finely chop peanuts (A one cup food processor works great for the peanuts!)
  • 4. - Frost the (unwrapped) sides first and then the top of the cupcake. - Press the top down into crushed Spanish Peanuts. Roll the sides.
  • 5. QUICK METHOD: Make cupcakes according to instructions on a boxed cake mix. Thin a can of White frosting with milk. (Make sure it is thin, but not drippy) Then roll in the peanuts.

MOCHA-BOURBON MUD CAKE



Mocha-Bourbon Mud Cake image

The name "mud cake" refers here to the slightly cracked top of this light-textured, chocolaty dessert. Originally from a local paper's food section on chocolate desserts. Definitely yummy, despite the name!

Provided by Leslie in Texas

Categories     Dessert

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 13

6 ounces unsweetened chocolate, coarsely chopped
3 tablespoons instant espresso powder or 3 tablespoons instant coffee granules
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1/2 cup Bourbon
1 1/4 cups water, in total
confectioners' sugar, for serving
sweetened whipped cream, for serving

Steps:

  • Preheat oven to 350°.
  • Butter and flour a 10-inch springform pan or Bundt pan.
  • Melt chocolate in top pan of double boiler over gently simmering water or in a microwave; set aside.
  • In a small cup, dissolve espresso powder in 1/4 cup boiling water.
  • In a medium size bowl, whisk together flour, baking soda, and salt.
  • In a large bowl, beat sugar and butter with an electric mixer until light and fluffy, 2 to 3 minutes.
  • Add eggs, one at a time, beating well after each addition; beat in vanilla.
  • On low speed, beat in 1/3 of flour mixture.
  • Beat in espresso, then beat in bourbon.
  • Add melted chocolate to mixture and blend well.
  • Beat in 1/2 of remaining flour mixture with 1 cup water, then beat in the rest of the flour mixture.
  • Pour batter into prepared pan and smooth top.
  • Bake 55 to 60 minutes, until top is slightly puffed and a toothpick inserted in center comes out clean.
  • Let cool completely in pan on a wire rack.
  • To serve, run a sharp knife around the side of the springform pan.
  • Remove side of pan and transfer cake to a serving platter.
  • Cake will keep, covered at room temperature, for several days.
  • Sprinkle with confectioners' sugar, cut into slices, and serve with whipped cream.

Nutrition Facts : Calories 550.3, Fat 29.5, SaturatedFat 17.8, Cholesterol 133.4, Sodium 283.3, Carbohydrate 62.7, Fiber 3.4, Sugar 40.4, Protein 7.4

RICH MOCHA CAKE



Rich Mocha Cake image

I love chocolate and coffee together...so when I tried this recipe, there wasn't much room for disappointment! -Joylyn Trickel

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-15 servings.

Number Of Ingredients 16

2 cups all-purpose flour
1-3/4 cups sugar
1/2 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
1 large egg
2/3 cup canola oil
1 cup buttermilk
1 cup strong brewed coffee
FROSTING:
5 tablespoons butter
1 cup sugar
1/3 cup whole milk
1-1/2 cups semisweet chocolate chips, melted and cooled
1/2 cup caramel ice cream topping
1 cup chopped pecans, toasted

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, whisk egg, oil and buttermilk. Add to the dry ingredients and stir well. Slowly add the coffee until combined (batter will be thin)., Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, melt butter in a small saucepan. Add the sugar and milk; bring to a boil. Reduce heat; cook and stir for 2-3 minutes. Remove from the heat. Add the melted chips and stir until blended. Pour over cake, spreading evenly. Drizzle with caramel topping and sprinkle with pecans.

Nutrition Facts : Calories 508 calories, Fat 25g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 429mg sodium, Carbohydrate 71g carbohydrate (54g sugars, Fiber 3g fiber), Protein 5g protein.

MOCHA NANAIMO BARS RECIPE BY TASTY



Mocha Nanaimo Bars Recipe by Tasty image

Here's what you need: butter, sugar, cocoa powder, egg, graham cracker crumbs, sliced almond, flaked coconut, butter, custard powder, heavy cream, instant coffee, powdered sugar, butter, chocolate, cocoa powder

Provided by Marie Telling

Categories     Snacks

Yield 9 bars

Number Of Ingredients 15

½ cup butter
¼ cup sugar
5 tablespoons cocoa powder, you can add 1 tbsp of instant coffee if you want a stronger mocha flavor
1 egg, beaten
1 ¼ cups graham cracker crumbs
1 cup sliced almond, chopped
½ cup flaked coconut
½ cup butter, softened
2 tablespoons custard powder
5 teaspoons heavy cream
2 tablespoons instant coffee
2 cups powdered sugar
2 tablespoons butter
6 oz chocolate
cocoa powder, to garnish

Steps:

  • In a bain-marie, melt the butter, sugar, and cocoa powder.
  • Stir in the egg and keep stirring for a minute until the mix thickens.
  • Remove the bowl from heat.
  • Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.
  • When well mixed, pour into an 8x8 inch (20x20 cm) pan and flatten until you get an even layer.
  • Cream the custard powder, softened butter, cream, and instant coffee until smooth.
  • Add the powdered sugar and mix until smooth.
  • Pour mixture on top of the crust and spread it until you get an even layer.
  • In a bain marie, slowly melt the chocolate and the butter.
  • Cool it down a little bit then pour it over middle layer.
  • Chill the bars for at least 3 hours.
  • Cut them into 9 even squares and sprinkle each one with cocoa powder.
  • Enjoy!

Nutrition Facts : Calories 663 calories, Carbohydrate 69 grams, Fat 41 grams, Fiber 4 grams, Protein 7 grams, Sugar 51 grams

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Top Asked Questions

How do you make a mocha bar cake?
In a medium bowl, combine flours and baking powder. Stir dry ingredients into batter being careful not to overmix. Gently stir a quarter of the egg whites into batter. Folder the remaining egg whites into the batter. Pour in to prepared baking dish. Bake for 20 minutes until the cake springs back lightly.
How do you make a chocolate Moka cake?
In a small bowl, combine the boiling water and coffee. Set aside. Evenly divide the buttercream into three bowls (about 625 ml / 2 ½ cups each). In the first bowl, with a whisk, stir in the vanilla. In the second bowl, add the melted chocolate. In the third bowl, whisk in the coffee.
What kind of cake is a mocha pound cake?
Sour cream mocha pound cake recipe made in a loaf pan. This moist from scratch cake is flavored with chocolate and coffee and topped with a rich chocolate glaze. It’s like your favorite coffee shop drink in a cake. Pound cake is one of my favorites. Well, if we are being real, all cakes are my favorite!
What are the ingredients for a mocha buttercream cake?
Ingredients for filling of Mocha Buttercream Cake Recipe: 375 ml (12.68 oz) of milk. 375 ml (12.68 oz) of coffee. 1½ package of German chocolate pudding powder OR (3.4 oz – 96 g) chocolate Cook & Serve. 8 tablespoons of sugar. 1 tablespoon of cocoa. 3 tablespoons of instant coffee. 375 g (13.22 oz) of butter.

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