Chocolate Cake Mocha Chocolate Cream Chocolate Liqueur Icing Food

CHOCOLATE MOCHA CAKE

Steps:

• Preheat the oven to 350. Spray 3 8-inch round cake pans with cooking spray.
• Line the bottoms of the pans with parchment paper, spray the paper with cooking spray and set pans aside.
• Combine the flour, cocoa powder, baking powder, baking soda, and salt together in a medium mixing bowl. (If your cocoa powder has a lot of clumps in it then sift it before mixing with the flour.) Whisk to combine, then set aside.
• Combine the sugar, butter, and vegetable oil in a large mixing bowl and whisk vigorously to combine. Whisk in the eggs and vanilla.
• Use a rubber spatula to mix the dry ingredients into the wet ingredients, then slowly mix in the coffee, stirring until just incorporated. (Take care to scrape the bottom of the bowl while you're mixing to ensure all of the dry ingredients are incorporated.)
• Divide batter evenly between the prepared pans and bake for 26 to 32 minutes, until the cakes spring back when touched gently with your fingertip.
• Let cake layers cool in pans for 10 minutes, then run a knife around the edge of the pans and carefully remove. Transfer to a wire rack to cool completely before filling and frosting. Take care not to over-bake or the cake layers will be dry!
• Beat the cream cheese and powdered sugar in a medium bowl until smooth, scraping down the sides and bottom of the bowl as needed.
• With mixer on medium speed, gradually beat in the heavy cream.
• Once all the cream has been added, turn the mixer to high and beat until the mixture forms stiff peaks, then beat in the espresso powder and vanilla until fully combined.
• Refrigerate while you work on the frosting.
• Place the butter in a large mixing bowl and beat with an electric mixer until very smooth.
• Add 4 1/2 cups of the powdered sugar, the cocoa powder, 6 tablespoons of the milk or cream, and the espresso powder, vanilla, and salt. Mix on low until combined, stopping a few times to scrape the sides and bottom of the bowl.
• Turn mixer to medium and beat until frosting is very smooth. Add additional powdered sugar if frosting is too thin and additional milk or cream if it is too thick.
• Use a long serrated knife to trim your cake layers if they've domed. Set one layer on a cake stand or cardboard cake circle.
• Transfer about 1 cup of frosting to a piping bag fitted with a large round tip. Pipe a thick circle of frosting around the edge of the cake layer. Spread half of the filling inside the circle.
• Top with a second cake layer and repeat the process of piping and filling the circle.
• Use the remaining frosting to frost your cake. Chill the cake in the refrigerator for at least 4 hours before adding the drip. (If you're not adding the chocolate drip then you can decorate the cake and serve now.)
• Heat the heavy cream in the microwave for 30 to 40 seconds, until very hot but not boiling.
• Place the chopped chocolate in a large bowl. Pour the warm cream over the chocolate and let it sit for 3 minutes. Whisk until completely smooth.
• Transfer the ganache to a plastic squeeze bottle (or a large zip-top plastic bag with one corner snipped off). Squeeze a circle of ganache around the edge of the cake, applying a little extra pressure at certain points to create drips.
• Carefully spread the remaining ganache over the top of the cake. If desired, decorate the top of the cake with chocolate-covered espresso beans. Refrigerate to set the ganache, then slice and serve.
• Uneaten cake can be stored (covered) in the fridge for up to 3 days, or in the freezer (tightly wrapped) for up to 3 months.

MOCHA CAKE

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.

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.

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, Kahlua, 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 five 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.

CHOCOLATE MOCHA CAKE WITH CREAM CHEESE ICING

Steps:

• Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans, in order to make 2 cake layers.
• In a large bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat all on medium speed with electric mixer for 2 minutes.
• Stir in boiling, strong, hot coffee; batter will be thin.
• Pour batter into prepared pans. Bake 30-35 minutes, or until a toothpick inserted near the center comes out clean.
• Cool 10 minutes, then remove cake layers from pans to wire racks.
• While cake is cooling, make the icing. To make icing, mix cream cheese, margarine, and vanilla extract. Add sugar and beat until creamy and smooth.
• To finish cake, make sure the layers are completely cool. Take one round layer, place it on a serving plate, and top it with a layer of icing. Then place the other round layer on top, and ice the entire cake.

CHOCOLATE MOCHA CREAM CHEESE ICING

Steps:

• Beat butter, whipping cream, liqueur and cream cheese in medium bowl on medium speed until fluffy.
• Gradually beat in cocoa, coffee and powdered sugar on low speed until smooth.

LIGHT & FLUFFY CHOCOLATE MOCHA CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly butter and line the bases of 2 x 18cm sandwich tins with baking paper. Whisk the eggs and sugar until light and fluffy, about 5 mins with a tabletop mixer or 10 mins using an electric hand whisk. The mixture will have increased greatly in volume and be thick enough to leave a trail on the surface when the whisk blades are lifted.
• Sift the flour, cornflour, cocoa and baking powder over the surface and fold in gently using a large metal spoon. Divide between the tins, gently spreading the mixture to the edges, then bake for 15-20 mins until the cakes are well risen, have begun to shrink away from the sides of the tins and spring back when gently pressed. Leave to cool in the tins for 5 mins, then turn out onto a rack.
• To decorate, microwave the chocolate and coffee together on Medium for 20-30 secs until the chocolate has melted. Gently stir until smooth, then cool slightly. Beat the soft cheese with the yogurt and icing sugar until smooth, then spoon half the mixture into a small bowl stir in the melted chocolate and set aside. Place one cake on a serving plate and spread with the yogurt mixture. Cover with the other cake, then spread the chocolate yogurt mixture over the top.
• To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.

CHOCOLATE MOCHA CAKE WITH BUTTERCREAM MOCHA ICING

Steps:

• Heat oven to 350 degrees. Grease and flour one 13x9x2 inch pan. In a large mixing bowl, blend the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the coffee, buttermilk, oil, eggs, and vanilla; beat on medium speed for 2 minutes. (batter will be thin) Pour into prepared pan. Bake 30-40 minutes or until wooded toothpick inserted in center comes out clean. Either, cool 10 minutes and remove cake from pan to wire rack to cool completely. Or, cool the cake completely in the pan before icing it.
• Butter Cream Mocha Icing.
• In a mixing bowl, cream the softened butter and Crisco until well blended. Add the powdered sugar, cocoa, vanilla, and milk mixture. Mix the milk into the coffee; add to mixture. Beat for 3-4 minutes until smooth and creamy. If icing seems a little too thick, add a bit more coffee or milk.

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.

MOCHA ICE CREAM CAKE

Steps:

• Blend cookies in processor until finely ground. Add melted butter; process until crumbs are moistened. Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes.
• Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.
• Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.