MOCHA LAYER CAKE
"My family often requests this delightful layer cake," writes Terry Gilbert of Orlean, Virginia. "They love the mocha flavor and extra chocolate surprise hidden beneath the taste-tempting frosting."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 658 calories, Fat 35g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 426mg sodium, Carbohydrate 85g carbohydrate (62g sugars, Fiber 3g fiber), Protein 5g protein.
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 CHOCOLATE GLAZE ICING
Coffee, sugar, and cocoa come together to make a delicious chocolate glaze.
Provided by Andi Gleeson
Categories Dessert
Time 3m
Yield 12
Number Of Ingredients 3
Steps:
- Whisk all ingredients together until smooth.
- Immediately drizzle over cake, brownies, doughnuts, or any other baked good you want. Glaze will firm up within a few minutes.
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.
LIGHT & FLUFFY CHOCOLATE MOCHA CAKE
Have your cake and eat it, with this beautifully decadent low-fat chocolate cake
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 50m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 180 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.33 milligram of sodium
CHOCOLATE MOCHA CAKE WITH CREAM CHEESE ICING
This rich, dark chocolate mocha cake is perfect with a nice cup of coffee. The cake recipe is adapted from one in a local newspaper, and the cream cheese icing is my own "standby" recipe.
Provided by D. Todd Miller
Categories Dessert
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 597.5, Fat 25.7, SaturatedFat 7.8, Cholesterol 58.1, Sodium 563.3, Carbohydrate 89.7, Fiber 2.3, Sugar 71.8, Protein 6.2
SOURDOUGH CHOCOLATE CAKE WITH MOCHA FROSTING
Another way to use your sourdough starter. Don't worry it won't have a sour taste, just a rich chocolate flavor! Found this recipe on King Arthur's site. Time indicated does not include proofing time for the starter. Note: Because starters vary in thickness, the amount of flour and milk may vary slightly.
Provided by Galley Wench
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 19
Steps:
- Combine the "fed" starter, milk, and flour in a large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won't necessarily bubble, but it may have expanded a bit.
- Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
- In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, and cocoa. The mixture will be grainy.
- Add the eggs one at a time, beating well after each addition.
- Gently combine the chocolate mixture with the starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but the batter will smooth out as you continue to beat gently.
- Pour the batter into the prepared pan.
- Bake the cake for 30 to 40 minutes, until it springs back when lightly pressed in the center, and a cake tester inserted into the center comes out clean.
- Remove the cake from the oven, and cool on a rack while you make the icing.
- Sift the confectioners' sugar into a large mixing bowl, and set it aside.
- In a small saucepan set over medium heat, melt the butter and add the buttermilk or yogurt. Dissolve the espresso powder in the hot water, add to the pan, and bring the mixture just to a boil.
- Immediately pour the simmering liquid over the confectioners' sugar in the bowl, and beat till smooth.
- Pour the warm frosting over the cake.
- Combine the chocolate chips, milk, and corn syrup in a microwave-safe cup. Microwave till the chips soften, then stir till smooth.
- Drizzle the chocolate over the icing. (This can be done immediately or you can wait until the cake is cooled.).
- If desired sprinkle chopped nuts on top.
Nutrition Facts : Calories 8867, Fat 403.2, SaturatedFat 139.9, Cholesterol 769.5, Sodium 5856.2, Carbohydrate 1317.4, Fiber 31.5, Sugar 1060.7, Protein 67.2
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- 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.
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