Mystery Mocha Cake Recipes

MOIST MOCHA CAKE

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 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.

MYSTERY MOCHA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Melt the chocolate and butter together over hot water.
• Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt.
• Stir the dry mixture into the chocolate mixture and blend. Stir in the milk and vanilla.
• Pour into a greased, square 9 by 9-inch cake pan.
• Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter.
• Pour coffee over and bake for 40 minutes.
• Serve warm from the pan.

MOCHA CAKE IV

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.

JAMAICAN MYSTERY CAKE

Steps:

• For cake: Preheat oven to 350 degrees.
• Cream butter and sugar in mixing bowl.
• Add eggs one at a time, beating well after each addition.
• Sift together dry ingredients and add to butter mixture alternately with milk, beginning and ending with dry ingredients.
• Fold in mashed banana and walnuts.
• Pour into greased 9x5 loaf pan and bake until toothpick inserted in center comes out clean, about 1 hour.
• Let cool in pan 5 mins, invert on cake rack to cool.
• For icing: In small bowl cream butter and sugar at medium speed.
• Using high speed add eggs one at at time, beating well after each addtion.
• Blend in dissolved instant coffee mixture.
• To assemble: Slice cake in half lengthwise.
• Place bottom layer cut side up on cake platter.
• Slice banana and arrange evenly over cake.
• Sprinkle with Grand Marnier.
• Spread one-half of icing over bananas.
• Add top layer and frost top only with remaining icing.
• Garnish with walnuts.
• Refrigerate.

MAUREEN'S MOCHA CAKE

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.