Tassimo Banana Mocha Cake Recipes

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.

TASSIMO BANANA MOCHA CAKE

Steps:

• Heat oven to 350ºF.
• Prepare 1 T DISC in large mug; use same mug to prepare remaining T DISCS. Refrigerate 15 min. or until cooled.
• Mix flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy; blend in egg and coffee. Gradually beat in flour mixture. Stir in bananas.
• Spread onto bottom of 13x9-inch pan sprayed with cooking spray; sprinkle with nuts and chocolate chips.
• Bake 32 to 34 min. or until toothpick inserted in center comes out clean. Cool completely.

MOCHA BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray; dust with flour and tap out the excess.
• Combine the 2 cups flour, 1/4 cup espresso powder, the baking soda, baking powder, cinnamon and salt in a large bowl. Whisk together the granulated sugar, oil, bananas, eggs and vanilla in another large bowl until smooth. Fold in the flour mixture, a third at a time, until just combined after each addition. Fold in 3/4 cup of the chocolate chips. Pour the batter into the prepared pan.
• Bake until the bread starts to puff and is just set at the edges, about 40 minutes. Reduce the oven temperature to 325 degrees F, then continue to bake until a toothpick inserted into the center comes out clean, about 35 minutes more. Transfer the pan to a wire rack to cool completely, about 3 hours. Flip the bread out of the pan and place onto a serving platter.
• Just before serving, mix the confectioners' sugar with the remaining 2 tablespoons espresso powder and 1 tablespoon water in a small bowl until smooth. Spread the glaze on top of the banana bread and sprinkle with the remaining 1/4 cup chocolate chips.

MOCHA CAKE III

Steps:

• Grease one 10 inch bundt cake pan. Preheat oven to 350 degrees F (175 degrees C).
• Mix together cake mix, eggs, oil, sour cream, coffee liqueur, and chocolate chips, in the order listed, and pour into the greased bundt cake pan.
• Bake at 350 degrees F (175 degrees C) for one hour or until the surface springs back when touched lightly.

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.

MOCHA CAKE WITH CHOCOLATE GANACHE RECIPE BY TASTY

Steps:

• For the chocolate ganache: Melt the chocolate and cream together in a double boiler. Stir until thoroughly combined, then chill in the refrigerator for at least an hour. On a double boiler, place one part of chocolate and cream.
• For the sponge cake, first preheat your oven to 180°C.
• Cream together the sugar, brown sugar, and butter until the mixture is light and fluffy. Then, set the butter-sugar mixture aside and mix together the vanilla and eggs.
• Get your butter-sugar mixture and slowly add in the vanilla-egg mixture. (Make sure to do it slowly to prevent the fat and water from separating).
• Sift in the flour, cocoa powder, salt, baking soda, and baking powder into the mixture and fold it in.
• Halfway through mixing, add in the remaining chocolate (chopped) and stir until there are no more flour pockets.
• On a buttered pan lined with parchment paper, pour in the batter, ensuring that it is spread evenly. Tap on the counter to release air bubbles, then bake for 20-25 minutes.
• Cool for 30 minutes, at least, once cooked through.
• For the syrup: mix together the coffee, cane sugar, and milk properly.
• To assemble, add some syrup to your cake and let it cool for 10 minutes.
• Pour the chocolate ganache on top of your cake and let it chill again, this time for 30 minutes.
• Serve.