MOCHA BLACKOUT CAKE
Provided by Aida Mollenkamp
Categories dessert
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- For the Cake: Heat the oven to 350 degrees F and arrange a rack in the middle. Coat 2 (9-inch) round cake pans with butter and dust with cocoa powder.
- In a large mixing bowl, whisk together cocoa, flour, espresso powder, baking soda, and baking powder until well combined; set aside. Combine the sugar, oil, eggs, vanilla, and salt in a separate large bowl, and whisk until combined and smooth. Combine the milk and coffee in a small bowl. Add 1/3 of the milk mixture into the sugar/egg mixture and whisk until just incorporated. Add 1/3 of the flour mixture, and whisk until smooth. Continue with the remaining milk and flour mixture, alternating between each and whisking until all the ingredients are just incorporated and smooth.
- Divide the batter evenly between prepared pans. Put the pans on a baking sheet. Bake, rotating the baking sheet 180 degrees halfway through, until a tester inserted in the center comes out clean, about 25 to 30 minutes.
- Remove the cakes from the oven and let them rest, in the pans, on a cooling rack for 10 to 15 minutes. Remove the cakes from the pans, and cool completely before proceeding.
- For the Pudding: Combine the sugar, cornstarch, cocoa powder, espresso powder and salt in a medium saucepan and whisk to evenly combine. Whisk in the milk and vanilla until completely incorporated and the mixture is smooth. Whisk in the egg yolks until combined.
- Cook over medium-low heat, stirring constantly, until mixture thickens and bubbles, about 7 minutes. Reduce the heat to low and cook, stirring constantly, until completely thickened, about 1 minute more.
- Remove from the heat and immediately add the chocolate and the butter, and stir until melted and evenly combined. Put plastic wrap directly on surface of the pudding and chill at least 1 1/2 hours.
- To assemble: Arrange 1 of the cakes on a flat cake plate and top with 1/3 of the pudding, spreading evenly and almost to the edges. Top with second cake then use the remaining pudding to frost the top and sides of the cake.
- Press the cookie crumbs into the sides and top of the cake. Pick up any fallen crumbs and apply them, pressing gently to cover the cake completely. Cover loosely with plastic wrap and refrigerate at least 30 minutes before serving.
- For the Whipped Cream: In a medium bowl, add the cream and whisk until soft peaks form. Add the rum and continue to whisk until stiff and the cream sticks to the whisk. Serve the whipped cream on the side.
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.
MOCHA CAKE III
A friend made this for our group and we have been hooked on it ever since. Try it. It's so rich, moist, and easy, you'll be hooked too! Note: I have replaced the sour cream with 16 ounces of plain yogurt, (not fat-free!), with great success. The taste is just as good to me with a lot less fat. However, do not use low-fat or fat-free sour cream, as it will NOT turn out well!
Provided by Dawn Vassel
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 500.3 calories, Carbohydrate 49 g, Cholesterol 78.7 mg, Fat 30.8 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.4 g, Sodium 399.8 mg, Sugar 31.2 g
WHITE CHOCOLATE MOCHA COFFEE CAKE
Make and share this White Chocolate Mocha Coffee Cake recipe from Food.com.
Provided by Pinay0618
Categories Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees. Cream butter and sugar. Add one egg at a time and mix well. Stir in coffee and vanilla. Add dry ingredients, alternating with heavy cream. Add chocolate. Pour into a greased 9x13-inch baking pan. Smooth out top and sprinkle Topping over batter:.
- With a fork, mix together sugar, molasses, flour, ground coffee, and butter until crumbly. Stir in chocolate and nuts, if desired.
- Bake 25-30 minutes until toothpick inserted in center comes out clean. Cool 10 minutes before serving.
Nutrition Facts : Calories 342.2, Fat 18.4, SaturatedFat 11.2, Cholesterol 71.2, Sodium 187.5, Carbohydrate 41.5, Fiber 0.5, Sugar 25.9, Protein 3.8
MOCHA CHIA CAKE
A dense, fudgy, and nutty cake with chia seeds that goes excellently with a rich cup of coffee. This is my sister-in-law's and my go-to chocolate fix, as we cannot have gluten.
Provided by Mama Fresh
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 2h35m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 10-inch nonstick springform pan with parchment paper.
- Soak 1/2 cup plus 1 tablespoon chia seeds in coffee for 15 minutes.
- Meanwhile, melt chocolate chips and butter in a double boiler. Let cool.
- Beat egg whites and 1/3 cup sugar with an electric mixer in a mixing bowl until soft peaks form. Set aside.
- Beat egg yolks, vanilla, and remaining sugar in a separate bowl with an electric mixer until pale and creamy. Fold in the melted chocolate mixture. Fold in soaked chia seeds, hazelnuts, and cappuccino mix. Stir in egg white mixture. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool completely in pan, at least 1 hour, before transferring to a wire rack with a parchment paper-lined baking sheet underneath to catch excess during coating.
- Meanwhile, melt dark chocolate, instant espresso powder, and shortening in a double boiler. Pour over cooled cake, coating top and sides evenly. Let cool until set.
- While the coating sets, beat whipped cream, coffee-flavored liqueur, and cappuccino mix together with an electric mixer until stiff peaks form. Use to pipe desired designs on cooled cake.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 45.9 g, Cholesterol 77.3 mg, Fat 31.2 g, Fiber 5.7 g, Protein 6.9 g, SaturatedFat 9.7 g, Sodium 106.8 mg, Sugar 30.1 g
MOCHA CAKE
This recipe came from the Fannie Farmer Cookbook. As the name says its a mocha cake. It's really good for a quick bake.
Provided by Chef fluffykins
Categories Dessert
Time 50m
Yield 1 cake, 9-19 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C).
- Butter and lightly flour one 8-inch square pan.
- Heat the milk and stir in the instant coffee until it dissolves. Add the vanilla and let cool.
- Cream butter and gradually add the sugar, beating untill light.
- Add the eggs and beat well. Stir in the coffee mixture.
- Combine the flour, salt and baking powder, add them to the first mixture, mixing well.
- Bake about 40-50 minutes testing with a toothpick.
- Cool in the pan for 5 minutes before turning out into a cake rack.
Nutrition Facts : Calories 388.7, Fat 12.9, SaturatedFat 7.5, Cholesterol 100.5, Sodium 422.2, Carbohydrate 62.4, Fiber 0.6, Sugar 33.7, Protein 5.9
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