Chocca Mocca Caramel Cake Food

CHOCOLATE CAKE WITH MOCHA FROSTING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
• Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
• Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
• Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
• Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
• Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.

CHOCCA MOCCA CARAMEL CAKE

Steps:

• Preheat oven to 180*C (350*F).
• Butter an 8 inch round tin and line it with baking parchment.
• Measure the coffee and cocoa into a cup, add the hot water and mix to a smooth paste.
• Put the butter,sugar, eggs, syrup, flour,milk and cocoa paste in a large mixing bowl and beat with a wooden spoon or electric beaters until smooth, about 2 to 3 minutes.
• Break the caramel bars into sections and stir into the mixture.
• turn the mixture into the prepared tin and smooth the top.
• Bake for 35 to 40 minutes, until top springs back when you press it lightly.
• Cool in the tin for 5 minutes,then turn out, peel off lining paper and leave to cool.
• To make the icing, break up the caramel bars and put them in a small pan with the butter and milk.
• Gently heat until smooth, stirring all the time.
• Remove from heat and stir in the icing sugar.
• (don't worry if it doesn't dissolve immediately, just keep stirring).
• Leave to cool until it thickens enough to leave a trail when you lift the spoon.
• Put the cake on a serving plate and spread the icing over the top, letting it fall softly down the sides, then leave to set.

MOCHA CRACKLE COOKIES

Steps:

• In a microwave, heat the butter, chocolate and coffee until chocolate is melted; cool slightly. In a bowl, beat the eggs and salt; add sugar and brown sugar. Stir in chocolate mixture; mix well. , Combine flour and baking powder; gradually add to egg mixture to form a soft dough. Cover and refrigerate for 2 hours or until easy to handle., Roll dough into 3/4-in. balls. Roll in confectioners' sugar; place 2 in. apart on greased baking sheets. Bake at 350° for 12 minutes or until set. Remove to wire racks to cool.