Mocha Chip Bundt Cake Food

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.

MOCHA CHOCOLATE CHIP CAKE

Steps:

• Make the cake: Heat oven to 350 degrees. Butter and flour two 8-inch cake pans, and line the bottoms with rounds of parchment paper cut to fit.
• Using an electric mixer or by hand, in a bowl, mix the butter and turbinado sugar until evenly blended. Add eggs and vanilla, and mix again until smooth. In a separate bowl, whisk or sift the flour, baking powder and salt together. Add half the dry ingredients to the egg mixture, mix well, then add half the milk and mix again. Repeat with remaining dry ingredients and milk. Add the chocolate chips and mix well. The batter may look curdled.
• Pour the batter into the pans and bake until a tester inserted into the center comes out clean, 30 to 35 minutes. Let cool for 15 minutes before removing cakes from pans to a rack to cool completely. If the cakes are domed, use a long, serrated knife to level the tops.
• Make the frosting: Using an electric mixer or by hand, mix the confectioners' sugar with the butter, salt and vanilla, until well blended. In a small bowl, mix the espresso powder with the boiling water to dissolve; add it to the frosting, blending well.
• Place one cake layer on a serving platter and spread about one-third of the frosting over the top in an even layer. Top with the second cake layer and use an offset spatula or butter knife to spread frosting over top and, optionally, sides of the cake. Decorate with the chocolate chips.

MOCHA BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large measuring cup dissolve baking soda in water, then add coffee, 1/2 cup of the coffee liqueur, and vanilla.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the cocoa, then the egg yolks one at a time. Alternately beat in the flour and the coffee mixture just until incorporated.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly but carefully fold in remaining whites until no streaks remain.
• Pour batter into a 10 inch Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack. Pierce warm cake all over with a fork and drizzle glaze a spoonful at a time over cake until it is absorbed. Wrap cake tightly with plastic wrap to preserve moisture.
• To make the glaze: In a small bowl combine confectioner's sugar and remaining 1/2 cup of coffee liqueur.

MOCHA CHIP BUNDT CAKE

Steps:

• In a bowl, dissolve coffee granules in hot water. Beat in the cake mix, pudding mix, sour cream, oil and eggs. Stir in the chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. , In a saucepan, heat cream to simmering. Remove from the heat; whisk in chocolate chips until smooth. Drizzle over cake.

MOCHA CAKE V

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, sour cream and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the coffee liqueur and chocolate chips.
• Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Spread with Chocolate Glaze.
• For Chocolate Glaze: In a saucepan, melt together the butter and chocolate chips, stirring frequently. Cool slightly, then quickly spoon over cake.

MOCHA FUDGE CAKE

Steps:

• Preheat oven to 375 degrees. Butter the inside of a 12-to 14-cup Bundt pan with 2 teaspoons softened butter.
• Into a mixing bowl, sift together flour, baking powder, baking soda and salt.
• Put egg whites and 1/4 cup sugar into a food processor outfitted with the metal blade. Process about 8 seconds. With the machine running, add 2 tablespoons warm water through the feed tube. Process 2 minutes or until the mixture is thick and holds its shape. Scrape the mixture into a 1-quart mixing bowl.
• Add egg yolks, 1 1/2 cups sugar, the cocoa and coffee powder to the processor (do not wash it first). Process for 1 minute. Add butter, then process for 1 minute, stopping the machine occasionally to scrape down the bowl. Add vanilla and yogurt and process about 5 seconds.
• Add flour mixture and pulse just until it is almost totally incorporated. Do not overprocess.
• Scrape in the egg white mixture. Pulse 2 or 3 times or until egg whites are almost, but not totally, blended.
• Pour and scrape the mixture into the buttered pan. Bake 35 minutes, or until the cake pulls away from the sides of the pan and a toothpick inserted in the center comes out clean. Let the cake cool in the pan 10 minutes.
• Invert cake onto a wire rack and remove from the pan. Let cool completely. Frost with mocha frosting.

MOCHA BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease bundt pan, then dust with the 1 tablespoon of cocoa (shake off excess).
• Blend cake mix, pudding mix, eggs, oil, coffee and liquer; beat with electric mixer.
• Pour into bundt pan.
• Bake 50 minutes.
• Cool 5 minutes in pan; invert onto plate.
• Make glaze by mixing coffee liqueur and powdered sugar.
• With a toothpick, pierce top of cake.
• Drizzle glaze over cake. Let set a few minutes until glaze hardens somewhat.

MOCHA BUNDT CAKE

Steps:

• Generously grease a 10-in. fluted tube pan with shortening; dust with cocoa, tapping pan to coat evenly. Tap out excess cocoa. , In a microwave, melt chocolate and butter; stir until smooth. Transfer to a large bowl. Beat in sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in coffee and extracts. Combine the flour, baking soda and salt; gradually add to the chocolate mixture and mix well., Pour into prepared pan. Bake at 325° for 45-55 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely., Sprinkle with confectioners' sugar. Serve with whipped cream if desired.

MATCHA MONSTER BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Generously grease a 10- to 12-cup bundt pan with the butter, then dust it with flour, tapping out any excess.
• Whisk together the flour, sugar, baking soda and salt in a large mixing bowl; set aside.
• Heat the coffee, coconut oil, cocoa powder, semisweet chocolate and 1/3 cup of the coconut milk in a small saucepan over medium heat, stirring frequently, until the chocolate is melted and makes a smooth sauce, 4 to 5 minutes. Fold the chocolate mixture into the flour mixture until smooth and combined. Fold in the vanilla and eggs until smooth.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack set inside a baking sheet to cool completely, 1 to 2 hours.
• Meanwhile, make the ganache: Put the white chocolate in a heatsafe bowl; set aside.
• Sift the matcha into a saucepan and whisk in 1/4 cup of the coconut milk. Keep whisking until no lumps remain. Whisk in the remaining coconut milk. Set over medium heat and cook, stirring often, until the mixture just begins to boil. Pour it over the white chocolate, let it sit for a few seconds, then stir it all together until the chocolate melts. Let the ganache cool slightly, stirring often, until no longer hot to the touch and thickened but still pourable.
• Pour 1 cup of the ganache over the cake and refrigerate until hardened, about 10 minutes. Pour the remaining ganache over the cake and refrigerate until hardened, about 10 minutes. Scrape the ganache at the bottom of the baking sheet back into the bowl and pour it over top once more. Let it harden, about 10 minutes.
• Decorate the cake with candy eyeballs, then slice and serve.

MOCHA BUNDT CAKE

Steps:

• Grease and flour Bundt pan, shaking out excess flour.
• Combine all cake ingredients in a large mixing bowl, and mix thoroughly.
• Pour into prepared pan.
• Bake at 350ºF.
• for 45-55 minutes, or until tests clean.
• Let cool 5 minutes in pan, then invert onto cooling rack.
• Place cookie sheet under rack, to catch glaze drippings.
• FOR GLAZE: Blend the glaze in a small bowl until sugar is dissolved and smooth.
• Drizzle slowly and evenly over warm cake.
• Use all glaze until it is completely soaked into cake.
• This cake freezes very well!

MOCHA CAKE

Steps:

• Preheat oven to 350°F (180°C).
• Butter and lightly flour one 8-inch square pan.
• Heat the milk and stir in the instant coffee until it dissolves. Add the vanilla and let cool.
• Cream butter and gradually add the sugar, beating untill light.
• Add the eggs and beat well. Stir in the coffee mixture.
• Combine the flour, salt and baking powder, add them to the first mixture, mixing well.
• Bake about 40-50 minutes testing with a toothpick.
• Cool in the pan for 5 minutes before turning out into a cake rack.

MOCHA CHIP BUNDT CAKE

Steps:

• In a mixing bowl, dissolve coffee granules in hot water. Beat in the cake mix, pudding mix, sour cream, oil and eggs. Stir in the chocolate chips. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350 for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 30 minutes. Invert onto serving plate. In a saucepan heat whipping cream to simmering. Remove from heat. Whisk in chocolate chips until smooth. Drizzle over cake.

MOCHA PECAN CAKE

Steps:

• Coat nuts & the chocolate chips with 1 tablespoons cake mix & set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, coffee & 1 teaspoon vanilla. Beat at medium speed for 3 minutes Fold in chocolate chips & nuts. Turn into greased & floured tube pan & bake at 350 degrees F, 1 hr or until done. Cool for 15 mins & turn onto rack. Cool completely before glazing. (Cake freezes well without frosting).
• Heat the tub of frosting up 20 seconds at a time until melted slightly and drizzle on the cake, sprinkle left over pecans on top.
• Enjoy!

CHOCOLATE-CINNAMON BUNDT CAKE WITH MOCHA ICING

Steps:

• Preheat oven to 350°F. Generously brush 12-to 15-cup nonstick Bundt pan with oil. Whisk 1 cup boiling water, cocoa powder, and 2 teaspoons espresso powder in 2-cup glass measure. Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl. Using electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tablespoon vanilla in large bowl to blend. Add eggs; beat to blend. Beat mixture until smooth, about 30 seconds longer. Beat in half of flour mixture, then cocoa mixture. Add remaining flour mixture; beat to blend. Fold in 1 cup chocolate chips. Transfer batter to prepared Bundt pan.
• Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool the cake 10 minutes. Invert cake onto rack; cool 15 minutes longer.
• Meanwhile, stir remaining 1/2 cup brown sugar, 2 teaspoons espresso powder, and 2 tablespoons water in small saucepan over medium heat until sugar melts. Remove from heat. Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt. Cool slightly. Using spoon, drizzle icing over cake. Cool cake completely, slice, and serve.