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
MOIST MOCHA CAKE
Provided by Ellie Krieger
Categories dessert
Time 50m
Yield 16 servings (1 serving equals 1 square)
Number Of Ingredients 21
Steps:
- Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside.
- Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.
- In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.
- Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.
- While cake is cooling, make the frosting:
- Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake and cut into squares. Finely grate one small square of chocolate. Sprinkle the chocolate shavings over the cake.
MOCHA BLACKOUT CAKE
Provided by Aida Mollenkamp
Categories dessert
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- For the Cake: Heat the oven to 350 degrees F and arrange a rack in the middle. Coat 2 (9-inch) round cake pans with butter and dust with cocoa powder.
- In a large mixing bowl, whisk together cocoa, flour, espresso powder, baking soda, and baking powder until well combined; set aside. Combine the sugar, oil, eggs, vanilla, and salt in a separate large bowl, and whisk until combined and smooth. Combine the milk and coffee in a small bowl. Add 1/3 of the milk mixture into the sugar/egg mixture and whisk until just incorporated. Add 1/3 of the flour mixture, and whisk until smooth. Continue with the remaining milk and flour mixture, alternating between each and whisking until all the ingredients are just incorporated and smooth.
- Divide the batter evenly between prepared pans. Put the pans on a baking sheet. Bake, rotating the baking sheet 180 degrees halfway through, until a tester inserted in the center comes out clean, about 25 to 30 minutes.
- Remove the cakes from the oven and let them rest, in the pans, on a cooling rack for 10 to 15 minutes. Remove the cakes from the pans, and cool completely before proceeding.
- For the Pudding: Combine the sugar, cornstarch, cocoa powder, espresso powder and salt in a medium saucepan and whisk to evenly combine. Whisk in the milk and vanilla until completely incorporated and the mixture is smooth. Whisk in the egg yolks until combined.
- Cook over medium-low heat, stirring constantly, until mixture thickens and bubbles, about 7 minutes. Reduce the heat to low and cook, stirring constantly, until completely thickened, about 1 minute more.
- Remove from the heat and immediately add the chocolate and the butter, and stir until melted and evenly combined. Put plastic wrap directly on surface of the pudding and chill at least 1 1/2 hours.
- To assemble: Arrange 1 of the cakes on a flat cake plate and top with 1/3 of the pudding, spreading evenly and almost to the edges. Top with second cake then use the remaining pudding to frost the top and sides of the cake.
- Press the cookie crumbs into the sides and top of the cake. Pick up any fallen crumbs and apply them, pressing gently to cover the cake completely. Cover loosely with plastic wrap and refrigerate at least 30 minutes before serving.
- For the Whipped Cream: In a medium bowl, add the cream and whisk until soft peaks form. Add the rum and continue to whisk until stiff and the cream sticks to the whisk. Serve the whipped cream on the side.
MOCHA CAKE
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
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 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
MOCHA FUDGE CAKE
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
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 SPONGE CAKE
This is a wonderful light sponge cake, flavored with coffee and a hint of chocolate. This may also be made in an 8 cup decorative pan.
Provided by Kimberly D
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans. Dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly.
- In a large glass or metal bowl, whip egg whites to soft peaks. Gradually sprinkle in 1/4 cup sugar while continuing to whip until stiff, but not dry.
- In a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. Stir in the espresso mixture, then sift in the flour, baking powder and salt. Gently stir until incorporated. Fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. A few streaks are okay. Divide the batter between the two prepared pans, and spread evenly.
- Bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 27.8 g, Cholesterol 51.2 mg, Fat 1.3 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 126 mg, Sugar 17.8 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
CHOCOLATE MOCHA WALNUT PUDDING CAKE
This cake is a cinch to make and will surely please any chocoholic or coffee addict. Serve with vanilla or coffee ice cream. The more the cake cools, the thicker the pudding will get. From Washington, DC pastry chef Peter Brett.
Provided by Chef Kate
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Lightly grease a 9-inch cake pan and set aside.
- For the batter: In a large bowl, sift together the flour, baking powder, salt, sugar and cocoa powder. Add the walnuts. Set aside.
- In a medium saucepan over medium heat, combine the milk, butter and chopped chocolate, stirring until the butter and chocolate have just melted.
- Remove from the heat, then add the chocolate mixture to the dry ingredients, add the vanilla extract and egg and mix thoroughly to combine. Pour the batter into the prepared cake pan.
- For the topping: In a small saucepan over high heat, combine the sugar, brown sugar, cocoa powder and coffee, and bring it to a boil while whisking constantly until the mixture is smooth.
- Pour the liquid over the cake batter.
- Bake for about 30 minutes, or until the cake is set in the middle; the pudding may be visible around the edges.
- Spoon the pudding cake into individual bowls and serve warm.
Nutrition Facts : Calories 363.8, Fat 16.7, SaturatedFat 7.6, Cholesterol 43.8, Sodium 188.8, Carbohydrate 54.5, Fiber 4.8, Sugar 34.4, Protein 6.6
MOCHA STEAMED PUDDINGS
The puddings, served with Espresso Creme Anglaise and topped with whipped cream, are intensely chocolatey but surprisingly light.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees. Combine 6 tablespoons sugar with the flour, cocoa, and espresso powder in a large bowl; whisk to combine.
- Melt chocolate and butter in a medium heat-proof bowl set over a pan of barely simmering water. Remove from heat; stir in scalded milk and vanilla. Whisk chocolate mixture into flour mixture until well combined.
- Beat egg yolks until pale and very thick, 2 to 3 minutes. Gradually pour in chocolate mixture, whisking constantly.
- Whisk egg whites until frothy. Add remaining 2 tablespoons sugar, and whisk until stiff peaks form. Whisk egg whites into chocolate mixture.
- Place four 1-cup ramekins or oven-proof cups in a roasting pan, and fill each with batter. Pour boiling water into roasting pan so that it comes halfway up the sides of the baking cups. Bake 45 to 50 minutes, until the tops begin to crack. Remove roasting pan from the oven, and transfer the baking cups to a wire rack to cool slightly.
- Just before serving, whip the heavy cream until soft peaks form. Serve the steamed puddings warm, topped with the espresso creme anglaise and whipped cream.
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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