Best Mocha Cake Bombe 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.

CHOCOLATE CAKE BOMBE

Steps:

• Thinly slice pound cake, diagonally cut each piece in half.
• Line 1 ½ quart bowl with plastic wrap or strips of waxed paper, then line with cake pieces, trimming as necessary to line bowl completely.
• Sprinkle cake with liqueur.
• Set aside remaining cake pieces.
• Whip the cream with sugar and vanilla until soft peaks form.
• Fold melted chocolate into half of the whipped cream and spoon mixture into cake-like bowl.
• Fold pecans and cherries into remaining whipped cream, spoon into bowl over chocolate mixture.
• Cover completely with remaining cake pieces.
• Freeze until firm about 4 hours.
• In saucepan, melt 3 squares chocolate with the butter over very low heat, stirring constantly until smooth.
• Cool slightly.
• Invert frozen cake onto serving plate.
• Remove plastic wrap and spread chocolate evenly over cake.
• Freeze about 10 minutes or until chocolate is firm.

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.

CHOCOLATE MOCHA CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
• Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
• Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
• Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

MOCHA CHOCOLATE ICEBOX CAKE

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
• To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
• Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

MOCHA CAKE BOMBE

Steps:

• Beat the mascarpone until slightly softened, then beat in the sugar.
• Whip 300ml of the cream until it just holds its shape, then fold lightly into the mascarpone.
• Toast the coconut or almonds in a dry frying pan until tinged brown, then cool.
• Chop the chocolate and mix with the cooled almonds. Set aside 2 tbsp to use later on for decoration.
• Mix together the coffee or hot chocolate with the alcohol.
• Cut the cake into 15 slices.
• Now, you can choose to make the cake either in a baking dish (easier perhaps if you need to travel with it or slice for serve-yourself-occasions like a potluck) or in a bowl, which will result in a dome shaped bombe.
• If you are going for a baking dish, use a pan that is roughly 8 x 10 inches.
• If you go for a pudding basin, it should be about 1.4 litre or 2-1/2 pint capacity and lined with cling film.
• Either way, start by lining the base with a few pieces of cake.
• When you've completed a layer, sprinkle over some of the coffee/alcohol mixture, then smooth a few spoonfuls of the mascarpone/whipping cream on top.
• Add some of the chocolate and almond or coconut mixture and then repeat the layers.
• Finish with a layer of cake, moistened with any remaining coffee mixture.
• Cover the top of the desert and chill for at least 4 hours and up to 2 days.
• Remove the cling film and, if you're using a bowl, invert it onto a serving plate.
• Whip the remaining cream to soft peaks and spread over the top and sides of the bombe.
• Scatter over the remaining chocolate/almond mixture.
• You can freeze this after it's been layered for up to 3 months.
• Defrost overnight and then continue with the rest of the steps.