MOCHA CAKE
This Chocolate Mocha Cake is the ultimate indulgence. A rich dark chocolate cake with a silky mocha swiss meringue buttercream.
Provided by Olivia
Categories Dessert
Time 2h35m
Number Of Ingredients 19
Steps:
- Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
- Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
- In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
- Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
- Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
- Bake until a cake tester comes out mostly clean. A total of 30-35mins.
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (about 3mins).
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins))
- Switch to paddle attachment (optional). Slowly add cubed butter and mix until smooth.
- Add vanilla, melted chocolate, and espresso powder. Whip until smooth.**
- Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir gently with a spatula until combined and smooth. Allow to cool and thicken slightly before using on cake.***
- Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
- Frost and smooth the sides. Chill for 20mins.
- Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.
Nutrition Facts : Calories 613 kcal, Carbohydrate 64 g, Protein 6 g, Fat 38 g, SaturatedFat 24 g, Cholesterol 103 mg, Sodium 406 mg, Fiber 3 g, Sugar 46 g, ServingSize 1 serving
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.
CAFé MOCHA CAKE BY SUSAN
This is based on my Cherry Coke cake recipe, and is a good example of what can be done with a cake mix. The family loves this one. Understand, there is caffeine in it from the espresso - so be careful with your little ones. My daughter asked me to post the Cherry Coke cake recipe too, so I will add it in the instructions below.
Provided by Susan Feliciano
Categories Chocolate
Time 45m
Number Of Ingredients 12
Steps:
- 1. Prepare cake according to package directions, in a greased and floured 9 x 13-inch cake pan. Use the evaporated milk to replace the water, and add in the espresso powder. Bake at 350° for time indicated, usually 24 - 28 minutes. Mine normally takes the full 28 minutes. Cool about 10 minutes in pan; do not remove from pan.
- 2. While cake is cooling, prepare frosting: In a small saucepan, heat together the butter, cocoa powder, espresso powder, and evaporated milk for just a few minutes and stir until well-blended.
- 3. Pour heated mixture over the confectioners' sugar in a large mixing bowl, and beat well, until smooth and well-blended. Pour immediately over warm cake, spreading evenly.
- 4. Allow cake and frosting to cool to room temperature. Slice and serve.
- 5. To make the Cherry Coke cake: Use a 12-oz can of Cherry Coke in place of the evaporated milk (9 ounces in cake + 3 ounces in frosting). Leave out the espresso powder. Bake exactly as above.
MOCHO CAKES
What a fantabulous surprise these were! So moist and so delicious... We used the scratch recipe Lee suggests and couldn't have been more pleased.
Provided by Lee Sweet
Categories Cakes
Time 1h
Number Of Ingredients 16
Steps:
- 1. WHITE CAKE: - Blend the shortening and sugar. Add the egg yolks and vanilla. - Add the dry ingredients and the milk. - Beat the egg whites until stiff (in a separate bowl) and fold into the batter. - Make cupcakes using wrappers and filling the cups 1/2 full.
- 2. POWDERED SUGAR FROSTING : - Blend all ingredients. The frosting should be thin but not drippy.
- 3. Spanish Peanuts: Finely chop peanuts (A one cup food processor works great for the peanuts!)
- 4. - Frost the (unwrapped) sides first and then the top of the cupcake. - Press the top down into crushed Spanish Peanuts. Roll the sides.
- 5. QUICK METHOD: Make cupcakes according to instructions on a boxed cake mix. Thin a can of White frosting with milk. (Make sure it is thin, but not drippy) Then roll in the peanuts.
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