Best Chocolate Mocha Cake Paula Deen Recipes

Chocolate Mocha Cake (Paula Deen) image

Provided by diner524

Categories Dessert

Time 40m

Yield 1 9 inch cake, 8-10 serving(s)

Number Of Ingredients 12

2 cups sugar
1 1/2 cups cake flour
1 tablespoon cake flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup half-and-half
1/2 cup vegetable oil
2 large eggs, lightly beaten
1 cup freshly brewed strong coffee
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 Spray 2 (9 - inch) cake pans with nonstick baking spray with flour; line bottoms of pans with parchment paper, and spray again.
In a medium bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add half-and-half, oil, and eggs. Beat at medium speed with a mixer for 2 minutes. Reduce speed to low, and add coffee and vanilla, beating until combined. Divide batter evenly into pans.
Bake for 30 to 35 minutes or until a wooden pick inserted near center comes out clean. Remove from oven, and cool on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks.
Spread about 3/4 cup Mocha Fudge Frosting onto one layer. Top with remaining layer. Frost sides and top of cake with remaining frosting. Garnish with chocolate curls if desired.

Nutrition Facts : Calories 488.6, Fat 19.6, SaturatedFat 5, Cholesterol 57.7, Sodium 549.6, Carbohydrate 77.2, Fiber 3.1, Sugar 50.3, Protein 6.3

Paula Deen's Chocolate Angel Food Cake with Mocha Sauce Recipe - (4.4/5) image

Provided by MJH

Number Of Ingredients 12

Warm Mocha Sauce:
12 Egg Whites at room temperature
1 t Cream of Tartar
1/4 t Salt
3/4 C Granulated Sugar
1 1/2 C Confectioner's Sugar
1 C Cake Flour
1/4 C Cocoa Powder (Paula says Dutch process, but we had Hershey's- you know how that goes...)
1/4 t Cinnamon (I might cut this to 1/8 t next time)
Mocha Sauce
1 C Chocolate Sauce (Paula recommends Hershey's)
1 T Instant Espresso Powder

Steps:

Preheat oven to 375* F In a large bowl, beat egg whites until foamy. Add cream of tartar and salt, and beat until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form. In a small bowl, combine confectioner's sugar, flour, cocoa, and cinnamon. Sift. Gently fold cocoa mixture into egg white mixture until combined. Spoon batter into an ungreased 10″ removable-bottom tube pan. Bake for 32-35 minutes or until cake springs back when lightly touched. Remove from oven. Immediately turn the pan upside down, and place on the neck of a funnel or wine bottle to cool completely. (This keeps the cake from sinking. Gently run a knife around the outer edge of the pan to release the sides. Remove the cake from the pan by pushing up on the removable base, and then run a knife along the inner edge and bottom as needed to release the cake from the base. Serve with warm Mocha Sauce (or berries, ice cream, hot fudge, whipped cream. Warm Mocha Sauce: In a small saucepan, heat chocolate sauce over low heat. Add espresso powder, stirring until dissolved.