Chocolate Mocha Walnut Pudding Cake Food

MOCHA PUDDING CAKES

Steps:

• In a small bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter and vanilla until smooth. Spoon into two 4-oz. ramekins coated with cooking spray. , Combine brown sugar and cocoa; sprinkle over batter. Combine coffee and water; pour over topping. Bake at 350° for 15-20 minutes or until a knife inserted in the center comes out clean. Serve warm or at room temperature, with whipped topping if desired.

MOCHA FUDGE PUDDING CAKE

Steps:

• Preheat oven to 350 F degrees.
• Mix first 8 ingredients together in bowl, and place in greased 9x9 baking pan.
• Mix together 1/2 cup sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Pour mixture on top of the batter in the pan, using a spoon to spread it evenly.
• In a small bowl, mix together 1 cup hot water, and 1 tablespoon instant coffee. Stir to dissolve coffee. Add 1 tablespoon butter. Stir until butter is completely melted. Pour mixture over the cake batter.
• Bake for about 45 minutes, or until cake is done (it should spring back when touched).
• Let cool for about 30 minutes. When ready to serve, cut into squares and spoon some of the chocolate pudding over the top of each serving.

CHOCOLATE MOCHA WALNUT PUDDING CAKE

Steps:

• Preheat oven to 325 degrees. Lightly grease a 9-inch cake pan and set aside.
• For the batter: In a large bowl, sift together the flour, baking powder, salt, sugar and cocoa powder. Add the walnuts. Set aside.
• In a medium saucepan over medium heat, combine the milk, butter and chopped chocolate, stirring until the butter and chocolate have just melted.
• Remove from the heat, then add the chocolate mixture to the dry ingredients, add the vanilla extract and egg and mix thoroughly to combine. Pour the batter into the prepared cake pan.
• For the topping: In a small saucepan over high heat, combine the sugar, brown sugar, cocoa powder and coffee, and bring it to a boil while whisking constantly until the mixture is smooth.
• Pour the liquid over the cake batter.
• Bake for about 30 minutes, or until the cake is set in the middle; the pudding may be visible around the edges.
• Spoon the pudding cake into individual bowls and serve warm.

MOCHA DARK CHOCOLATE PUDDING

Steps:

• Whisk the egg yolks and 2 tablespoons coffee liqueur in a medium bowl. Whisk the milk, granulated sugar, cocoa powder, cornstarch and salt in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking occasionally, until slightly thickened, about 8 minutes. Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten eggs, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 5 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and whisk until smooth, then whisk in the butter and 1 teaspoon vanilla.
• Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
• Whisk the heavy cream with the confectioners' sugar in a medium bowl until soft peaks form. Add the remaining 1 tablespoon coffee liqueur and 1/2 teaspoon vanilla and whisk until combined. Top the pudding with the whipped cream and chocolate-covered espresso beans.

CHOCOLATE MOCHA REFRIGERATOR CAKE

Steps:

• Line an 8-by-4-by-3-inch loaf pan with plastic wrap, leaving enough overhang in each direction to completely cover the top. Line the bottom and sides of the pan with chocolate wafers and set aside.
• Sprinkle the gelatin over 1/4 cup cold water in a small saucepan (or even a metal measuring cup) and "bloom" at room temperature for 5 minutes. Then gently warm over low heat until just melted. (Do not allow to boil.) Remove from the heat and stir in the coffee liqueur, espresso powder and vanilla.
• Whip the heavy cream, powdered sugar and salt in the bowl of a stand mixer on high until soft peaks form, about 1 minute 30 seconds. Reduce the speed to low and drizzle in the cooled gelatin mixture. Increase the speed back to high and whip to stiff peaks, about 30 seconds more.
• Fill the prepared pan 3/4 of the way with the whipped cream mixture. Insert the remaining chocolate wafers vertically (edge first) into the whipped cream to create 4 rows of about 12 cookies each, keeping each cookie slightly separated by cream.
• Spread the remaining whipped cream evenly over the cookie rows. Fold the excess plastic wrap over the cake and refrigerate for at least 8 hours and up to 24.
• To serve: Pull back the plastic wrap and invert the cake onto a serving dish. Remove the plastic wrap, slice and serve immediately.

STEPHAN PYLES CHOCOLATE PUDDING CAKE WITH MOCHA SAUCE

Steps:

• Preheat the oven to 400 degrees F. Lightly butter a 9-inch springform pan. For the cake: Sift the flour, cocoa, and baking powder together. In a mixing bowl, whisk the egg yolks with the sugar until the mixture is pale in color. Stir in the butter. Fold in the dry ingredients and mix until thoroughly incorporated. In an electric mixer, beat the egg whites, salt and cream of tartar until stiff peaks form. Fold the white into the chocolate mixture. Pour the batter into the springform pan and bake for 35 minutes. Allow the cake to cool and remove the sides of the pan. Slice the cake into 4 equal layers. Leave the bottom layer in the pan and reattach the sides of the pan. For the pudding: Melt chocolate in a double boiler. Remove the double boiler from the heat and whisk in the egg yolks. In a sauce pan, bring the cream and sugar up to a boil. Whisk the cream into the chocolate mixture. Fold in the pecans and vanilla. Spread a quarter of the chocolate pudding over the first layer and top with another layer of the cake. Continue to layer the pudding and cake until the cake is completed. Let the cake sit for 2 to 3 hours to allow the cake to absorb the pudding. For the sauce: In a sauce pan, bring the cream and Tia Maria to a boil with the vanilla bean. Cover the pan and remove from the heat, and set aside to infuse the cream for 15 minutes. In a mixing bowl, whisk the eggs while gradually adding the sugar. Whisk the cream into the egg mixture. Pour back into the sauce pan and bring the sauce up to a simmer. Cook the sauce until it coats the back of the spoon, about 8-10 minutes. Strain and cool. Whisk in the coffee. Spoon the sauce in the middle of the plate. Place a piece of the cake in the center of the sauce. Garnish with the whipped cream, powdered sugar, and broken chocolate pieces.

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.

DARK CHOCOLATE MOCHA MOUSSE CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Butter a metal 8-inch square cake pan. Line the bottom and sides of the pan with parchment paper; lightly butter the parchment. Combine the cocoa and espresso powders in a medium bowl. Heat the milk and butter in a small saucepan over medium-low heat until the milk is steaming and the butter melts. Whisk into the cocoa mixture; let cool to room temperature.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the eggs and sugar with a mixer on medium-high speed until very pale, thick and pillowy, 5 to 8 minutes. Beat 30 to 45 more seconds to stabilize the egg foam.
• Reduce the mixer speed to low; beat in the cocoa mixture in 2 additions, alternating with the flour mixture in 2 additions. Beat just until the batter is smooth and no dry flour remains.
• Pour the batter into the cake pan and gently tap against the counter to eliminate any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool 10 minutes in the pan, then turn out the cake onto a rack. Peel off the parchment but let it rest gently on top of the cake while it cools completely. Wipe the cake pan clean and reserve.
• Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool.
• Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth. Whisk in the cocoa powder until smooth. Let cool.
• Meanwhile, combine 1/4 cup heavy cream and the gelatin powder in a small microwave- safe bowl. Let stand until the gelatin absorbs the liquid, about 5 minutes, then microwave until melted, 20 to 30 seconds, whisking. Let cool, stirring occasionally.
• Combine the remaining 1 1/4 cups heavy cream, the sugar and espresso powder in a large bowl. Beat with a mixer on medium speed to dissolve the sugar, about 1 minute. Stream in the cooled gelatin mixture, then increase the speed to medium high and beat until the mixture is thick and stiff peaks form. Fold in the cooled chocolate mixture in 2 or 3 batches until the mousse is well blended.
• Assemble the cake: Line the reserved cake pan with 2 crisscrossed strips of parchment paper (this will help you lift out the finished cake). Carefully slice the cake horizontally into 3 equal layers. Lay the best layer cut-side up in the bottom of the pan and brush with some of the chocolate liqueur, if using. (Use a plate or small cutting board to move the layers; if your top cake layer is domed, use it for the middle of the cake.) Evenly spread half of the mousse on top with an offset spatula, all the way to the edges. Top with a second cake layer. Brush again with chocolate liqueur, then spread half of the ganache evenly on top. Add the final cake layer, cut-side up, and brush with the remaining liqueur. Top with the remaining mousse and ganache. (The assembled cake should fill the pan.)
• Refrigerate the cake until the top is set, about 30 minutes, then wrap the whole cake pan with plastic wrap and refrigerate overnight to set completely.
• Lift the cake out of the pan using the parchment pieces and transfer to a cutting board. Using a hot, dry serrated knife, slice the cake, wiping the knife in between cuts for clean edges.

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 WALNUT CAKE WITH MOCHA GLAZE

Steps:

• Preheat oven to 350 degrees. Butter and flour one 8-inch square pan or two 8-inch cake layers. Heat the milk and add coffee granules, stirring until they dissolve. Stir in vanilla and let cool.
• Beat the butter and sugar until fluffy. Beat in the eggs, then the coffee mixture. Combine the flour, salt and baking powder and add to the butter mixture. Stir in walnuts. Spread batter in prepared pan. Bake for 40 to 50 minutes for a square pan, or 30 minutes for round layers. Cool in pan for 5 minutes, then either glaze while still warm, or turn out and cool completely to fill and frost.
• For glaze, combine all the ingredients in a small bowl with a whisk and beat until smooth.

MOCHA LAYER CAKE

Steps:

• In a large bowl, combine the cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer. , Meanwhile, for frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in cocoa and extract. Beat in 5 tablespoons coffee, 1 tablespoon at a time until light and fluffy. Spread between layers and over the top and sides of cake. , In a microwave, melt chocolate chips and remaining coffee; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides.

CHOCA MOCHA WALNUT CAKE

Steps:

• Preheat the oven to 160C/325F/Gas Mark 3.
• Sift the flour into a bowl and add the cocoa, sugar, baking powder, and bicarbonate of soda.
• Pour in the honey, milk, oil, and coffee. Mix together until smooth and add the nuts, stirring well.
• Pour the batter into a greased cake tin and bake for 30/45 minutes until the cake is springy to the touch. To check if it's ready, insert a toothpick or skewer into the centre and pull it out. If it comes out clean, you're good to go!
• Allow the cake to cool for a few minutes before turning out from tin.

LOW FAT CHOCOLATE MOCHA CAKE

Steps:

• Preheat oven to 350°F.
• Spray a 9" tube pan with nonstick spray and dust with flour.
• In a large bowl, mix the cocoa, coffee and boiling water; add the margarine and stir until melted.
• Stir in the sugar, honey, egg yolk, and vanilla until blended.
• In another bowl, combine the cornstarch with 1/4 cup yogurt, then stir in the rest of the yogurt.
• Add to chocolate-honey mixture.
• Sift together flour, baking soda and baking powder and add to the wet mixture.
• Stir well.
• With an electric mixer, beat the egg whites until frothy.
• Add the cream of tartar and continue to beat until stiff.
• Fold the egg whites gently into the batter.
• Pour the batter into the pan.
• Bake for 45-55 minutes or until a toothpick inserted comes out clean.
• Cool for 30 minutes on a rack.
• Unmold and cool to room temperature.
• Combine all the glaze ingredients in a bowl.
• Mix thoroughly and let stand 5 minutes.
• Spread the glaze over the top of th cake.

CHOCOLATE MOCHA PUDDING

Steps:

• Combine sugar, cocoa, cornstarch, cinnamon and coffee in an 8 cup measure cup or bowl.
• Gradually stir in milk.
• Microwave on high 5 to 6 minutes or until it starts to boil and thicken slightly (whisk twice).
• Stir in butter and vanilla.
• Place plastic wrap on surface of pudding.
• Refrigerate at least 2 hours.
• Whisk until smooth.
• Serve in individual bowls or wine glasses.

MOCHA-WALNUT TORTE

Steps:

• Heat oven to 350°F.
• Place 5 chocolate squares, 1/2 cup each corn syrup and butter and 2 Tbsp. coffee granules in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and nuts.
• Spread into greased and floured 9-inch round cake pan.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean. (Do not overbake.) Cool in pan 10 min. Invert cake onto wire rack; carefully remove pan. Cool cake completely.
• Place remaining chocolate and 1 Tbsp. butter in small microwaveable bowl. Microwave on HIGH 1-1/2 min. Stir until chocolate is completely melted. Add 2 Tbsp. corn syrup and 1 tsp. coffee granules; stir until well blended. Place cake on serving plate. Spread glaze evenly over top and side of cake. Let stand 1 hour or until glaze is set.

MOCHA LAYER CAKE

Steps:

• Heat oven to 350°F.
• Beat cake mix, dry pudding mix, eggs, sour cream, oil and 1/2 cup each flavored instant coffee and water in large bowl with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. or until well blended. Chop 4 oz. chocolate; stir into batter. Pour into 2 greased and floured 9-inch round pans.
• Bake 40 to 45 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
• Stir remaining 1/4 cup flavored instant coffee into COOL WHIP. Stack cake layers on plate, spreading COOL WHIP mixture between layers. Microwave butter, corn syrup and remaining chocolate and water in medium microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted. Spread over top of cake, allowing glaze to drip down side.

GILDED MOCHA-WALNUT LAYER CAKE

Steps:

• Separate eggs; let stand at room temperature for 30 minutes. In a large bowl, combine the ground walnuts, flour, cinnamon and salt; set aside. Grease the bottom of four 9-in. round baking pans; line with waxed paper. Dust with flour and set aside., In a large bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored, about 10 minutes. Blend in vanilla. Gently stir 1/3 cup ground walnut mixture at a time into yolk mixture; fold in chopped walnuts., In another bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Gently spoon into prepared pans. , Bake at 350° until cake springs back when lightly touched, 14-18 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a heavy saucepan, bring sugar, water and coffee granules to a boil; cook over medium-high heat until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook until mixture thickens, about 2 minutes longer, stirring constantly. Remove from heat. Cool to room temperature., In a microwave, melt chocolate; stir until smooth. Set aside. In a large bowl, cream butter until fluffy, about 5 minutes. Gradually beat in coffee mixture and chocolate. Beat in confectioners' sugar until fluffy, about 5 minutes., For frosting, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Spread mocha filling between cake layers. Frost top and sides of cake with whipped cream; dust with gold dust. Refrigerate for at least 2 hours before serving.

MOCHA CAPPUCCINO PUDDING CAKE

Steps:

• Heat oven to 350°F. Mix flour, 3/4 cup of the sugar, 2 tablespoons of the cocoa, 1 tablespoon espresso coffee, the baking powder and salt in medium bowl. Stir in 1/2 cup milk, butter and vanilla until well blended. Spread in ungreased square pan, 9x9x2 inches.
• Mix remaining 1 cup sugar, remaining 2 tablespoons cocoa and 1 teaspoon espresso coffee in small bowl; sprinkle evenly over cake batter. Pour 1 1/2 cups very warm milk over sugar mixture.
• Place sheet of foil or cookie sheet on lower oven rack under cake to catch any spills. Bake cake 35 to 45 minutes or until center is set and firm to the touch. Spoon warm cake into dessert dishes.

MOCHA & HAZELNUT CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter two 20cm cake tins and line the bases, then dust well with flour and tap out the excess. Put the chocolate in a small bowl set over a pan of gently simmering water. Stir until melted, then set aside to cool.
• Mix the espresso with 250ml boiling water, then leave to cool. Blitz the hazelnuts in a food processor until finely ground.
• Combine the ground hazelnuts, sugar, flour, a good pinch of salt and the bicarb in a mixer. Mix the eggs, soured cream, vanilla, butter, hazelnut oil and the cooled espresso in a jug. With the mixer on a low speed, gradually add the egg mixture to the sugar mixture and combine until smooth. Add the melted chocolate and beat for 15 seconds.
• Divide the batter between the tins (it'll be quite thin at this stage) and bake for 35-40 mins, or until a skewer inserted into the middle of each cake comes out clean. Leave to cool in the tin for 10 mins, then run a knife around the edge and turn the cakes out onto a wire cooling rack. Leave to cool completely.
• For the buttercream filling, dissolve the espresso powder in 1 tbsp boiling water and leave to cool. Beat the butter and icing sugar in a mixer or by hand in a bowl, gradually adding the cooled coffee. Use a palette knife to spread the buttercream over the top of one sponge.
• To make the topping, gently heat the cream, espresso powder and sugar in a pan, stirring to help the sugar and coffee dissolve. Take off the heat and add the chocolate. Stir to melt until smooth and glossy, then leave to cool until thickened. Toast the whole hazelnuts in a dry frying pan, leave to cool, then chop very roughly (you'll want some halves in the mixture).
• Place the top layer of cake onto the bottom layer and cover with the glaze. Scatter the hazelnuts on top.

MOCHA DREAM CAKE

Steps:

• Line a 15x10x1-in. baking pan with parchment; set aside. In a small bowl, stir the cocoa, boiling water and sugar until cocoa and sugar are dissolved. Cool. , In a large bowl, beat the cake mix, cold water and cocoa mixture on low speed for 30 seconds. Beat on medium for 2 minutes. Gently spoon batter into prepared pan. , Bake at 350° for 18-20 minutes or until cake springs back when lightly touched and entire top appears dry. Immediately invert pan onto a wire rack; gently peel off parchment. Cool., In a small bowl, dissolve coffee granules in milk; add whipped topping and pudding mixes. Beat on low speed until moistened; beat on high until smooth and soft peaks form. Refrigerate for 5 minutes. , Cut cake widthwise into 3 equal rectangles. Place one piece on a serving plate; spread with a third of the pudding mixture. Repeat layers twice. Refrigerate leftovers.