MOCHA BUBBLE CAKE
Jolts of cocoa and espresso flavor every layer: the filling, the frosting, the truffles are all infused with mocha.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 5h
Yield Makes one 8-inch layer cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter three 8-inch round cake pans (2 inches deep), and line with parchment cut to fit. Butter parchment, and dust with cocoa, tapping out excess. Sift cocoa, flour, sugar, baking powder, baking soda, and 1 1/2 teaspoons salt into the bowl of a mixer. Beat with mixer on low speed until just combined.
- Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
- Divide batter evenly among pans. Bake until cakes are set and a toothpick inserted into the centers comes out clean, 37 to 39 minutes. Let cool in pans set on wire racks for 15 minutes. Invert pans to remove cakes. Transfer cakes, right side up, to wire racks. Let cool completely.
- Assemble the cake: Trim tops of cakes using a serrated knife to create even surfaces. Place 1 cake on a cake stand or a large round platter. Transfer half the mocha buttercream to a pastry bag fitted with a 1/8-inch plain round tip. Pipe buttercream around edge of cake to create a dam. Spread 1 cup mocha pastry cream over top of cake inside dam using a small offset or rubber spatula. Top with 1 cake, and repeat to cover top with buttercream and pastry cream. Top with remaining cake.
- Spread a thin layer of buttercream (about 1 cup) on stacked cake to seal in crumbs, starting at the top and then frosting the sides, using a large offset spatula (this is called a crumb coat). Use spatula to smooth surface as much as possible. Refrigerate, uncovered, for at least 1 hour.
- Transfer remaining buttercream to pastry bag. Apply another (thicker) layer of buttercream (about 2 cups), starting at the top and then frosting the sides using a large offset spatula. Smooth top with spatula, then smooth sides with a bench scraper. Refrigerate for 1 hour.
- Mound truffles onto center of cake. Sprinkle sugar pearls onto cake around truffles.
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.
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
IRRESISTIBLE MOCHA CAKE
Mocha cake is irresistibly delicious, with rich chocolate and coffee flavors. Make this frosted cake recipe for a special holiday dessert!
Provided by Kevin Is Cooking
Categories Desserts
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 350˚F.
- Spray bottom and up sides of 9-inch springform pan with non-stick cooking spray. Set aside.
- In a small saucepan over medium-high heat, whisk together sugar, water, and espresso coffee crystals and bring to a boil. Remove pan from heat and whisk in the chocolate chips until melted and smooth. Set aside to cool slightly.
- To a small bowl, add egg yolks and vanilla extract and whisk to combine. Temper the eggs (See Note 1) by whisking the yolks into the chocolate mixture in small increments until thoroughly blended. Set aside.
- To a medium bowl, add flour, cocoa powder, cinnamon and baking powder and whisk to combine. Slowly whisk in the egg yolk and chocolate mixture until smooth.
- To large mixing bowl or bowl of stand mixer, add egg whites. Use electric hand mixer or stand mixer on high to beat egg whites until stiff peaks form. With a spatula, gently fold the chocolate mixture into the egg whites, folding over to incorporate until all are combined and the mixture is light. Do not over mix!
- Spread cake batter into prepared 9-inch springform pan.
- Bake for 30 minutes or until the top springs back to the touch. Leave cake in pan and place onto wire rack to cool completely before frosting.
Nutrition Facts : Calories 401 kcal, Carbohydrate 59 g, Protein 5 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 106 mg, Sodium 149 mg, Fiber 2 g, Sugar 50 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
MYSTERY MOCHA CAKE
Steps:
- Preheat oven to 350 degrees F.
- Melt the chocolate and butter together over hot water. Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt. Stir the dry mixture into the chocolate mixture and blend. Stir in the milk and vanilla. Pour into a greased, square 9 by 9-inch cake pan. Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter. Pour coffee over and bake for 40 minutes. Serve warm or cold from the pan.
MOCHA SWIRL POUND CAKE
Steps:
- HEAT oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick baking spray.
- MIX milk and vinegar together in medium bowl. Combine flour, baking soda and salt in separate medium bowl. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed, until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to butter mixture, beating until blended.
- PLACE 1 cup batter in small bowl. Blend in 1/2 cup mocha cappuccino spread. Pour remaining vanilla batter into prepared pan. Top evenly with chocolate batter. Do not stir.
- BAKE 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely. Heat remaining 1/4 cup mocha cappuccino spread in microwave on HIGH for 30 to 45 seconds. Stir. Drizzle evenly over cake, allowing spread to run down sides of cake.
MOCHA-BOURBON MUD CAKE
The name "mud cake" refers here to the slightly cracked top of this light-textured, chocolaty dessert. Originally from a local paper's food section on chocolate desserts. Definitely yummy, despite the name!
Provided by Leslie in Texas
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Butter and flour a 10-inch springform pan or Bundt pan.
- Melt chocolate in top pan of double boiler over gently simmering water or in a microwave; set aside.
- In a small cup, dissolve espresso powder in 1/4 cup boiling water.
- In a medium size bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat sugar and butter with an electric mixer until light and fluffy, 2 to 3 minutes.
- Add eggs, one at a time, beating well after each addition; beat in vanilla.
- On low speed, beat in 1/3 of flour mixture.
- Beat in espresso, then beat in bourbon.
- Add melted chocolate to mixture and blend well.
- Beat in 1/2 of remaining flour mixture with 1 cup water, then beat in the rest of the flour mixture.
- Pour batter into prepared pan and smooth top.
- Bake 55 to 60 minutes, until top is slightly puffed and a toothpick inserted in center comes out clean.
- Let cool completely in pan on a wire rack.
- To serve, run a sharp knife around the side of the springform pan.
- Remove side of pan and transfer cake to a serving platter.
- Cake will keep, covered at room temperature, for several days.
- Sprinkle with confectioners' sugar, cut into slices, and serve with whipped cream.
Nutrition Facts : Calories 550.3, Fat 29.5, SaturatedFat 17.8, Cholesterol 133.4, Sodium 283.3, Carbohydrate 62.7, Fiber 3.4, Sugar 40.4, Protein 7.4
CHOCOLATE MOCHA CAKE WITH BUTTERCREAM MOCHA ICING
A delightful Mocha Cake! Be sure to use a FRESH, strong cup of coffee that you like the flavor of. Do not use old coffee that has sat for a long period of time. It affects the flavor of the cake.
Provided by Olive
Categories Dessert
Time 1h5m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 371.6, Fat 16.2, SaturatedFat 5.5, Cholesterol 31.5, Sodium 322.8, Carbohydrate 54.9, Fiber 0.9, Sugar 44.1, Protein 2.9
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
MOCHA SPONGE CAKE
This is a wonderful light sponge cake, flavored with coffee and a hint of chocolate. This may also be made in an 8 cup decorative pan.
Provided by Kimberly D
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans. Dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly.
- In a large glass or metal bowl, whip egg whites to soft peaks. Gradually sprinkle in 1/4 cup sugar while continuing to whip until stiff, but not dry.
- In a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. Stir in the espresso mixture, then sift in the flour, baking powder and salt. Gently stir until incorporated. Fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. A few streaks are okay. Divide the batter between the two prepared pans, and spread evenly.
- Bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 27.8 g, Cholesterol 51.2 mg, Fat 1.3 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 126 mg, Sugar 17.8 g
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