MOCHA DREAM CAKE
This loverly layered cake looks like you fussed, but it's easy to make. Baking cocoa gives the angel food cake a chocolaty boost without adding a lot of fat...and the rich creamy mocha frosting is yummy! -Shirley Seltzer of Nanaimo, British Columbia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 210 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 392mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein.
MOCHA DREAM CAKE
Make and share this Mocha Dream Cake recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350. Grease and flour two 9 inch round baking pans.
- Combine water and coffee granules in medium bowl. Stir in creamer with wire whisk. Combine 1 2/3 cups flour and baking soda in another medium bowl. Microwave chips and oil in large, uncovered, microwave-safe bowl on medium-high (70%) for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until melted. Add coffee mixture, sugar, eggs, evaporated milk, vinegar and vanilla extract to melted chips; mix with wire whisk. Gradually beat in flour mixture until combined. (Batter will be thin.) Pour 3 1/4 cups batter into medium bowl; stir in remaining flour. Pour into prepared pans.
- Blend cocoa into remaining batter with wire whisk until blended. Slowly pour even amounts of cocoa batter into the center of each pan.
- Bake for 40 to 45 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; invert onto wire racks to cool completely.
- Micorwave chips and butter in large, uncovered, micorwave-safe bowl on medium-high (70%) for 1 minute; stir. Chips may retain some of their shape. If necessary, microwave at additional 10-15 second intervals, stirring just until melted. Combine coffee granules and water in small bowl. Beat cream cheese and coffee mixture into melted chips. Gradually beat in powdered sugar until mixture reaches spreading consistency.
- Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 754.1, Fat 31.6, SaturatedFat 16.8, Cholesterol 107.7, Sodium 316.4, Carbohydrate 112.2, Fiber 2.2, Sugar 88.4, Protein 9.8
MOIST MOCHA CAKE
Provided by Ellie Krieger
Categories dessert
Time 50m
Yield 16 servings (1 serving equals 1 square)
Number Of Ingredients 21
Steps:
- Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside.
- Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.
- In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.
- Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.
- While cake is cooling, make the frosting:
- Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake and cut into squares. Finely grate one small square of chocolate. Sprinkle the chocolate shavings over the 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
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
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 DREAM CUPCAKES
Make their mocha dreams come true with these Mocha Dream Cupcakes. Get out the coffee and chocolate cake mix and let's get started on Mocha Dream Cupcakes.
Provided by My Food and Family
Categories Home
Time 1h22m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package for 24 cupcakes, substituting coffee for the water and stirring 1/2 cup sour cream and cinnamon into batter before spooning into prepared muffin cups. Cool completely.
- Cut cone-shaped piece out of top of each cupcake; reserve for later use. Whisk 2 Tbsp. sugar and remaining sour cream in medium bowl until blended; stir in COOL WHIP. Spoon into resealable plastic bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture into holes in tops of cupcakes. Top with reserved cake pieces, pressing gently into COOL WHIP mixture to secure.
- Sprinkle with remaining sugar just before serving.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 9 g, Protein 2 g
MOCHA CRUNCH ICE CREAM CAKE
Categories Cake Coffee Chocolate Dairy Dessert Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 13
Steps:
- For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat, stirring until sugar dissolves. Add chocolate and butter. Stir until chocolate and butter are melted and sauce is smooth. Cool completely. (Sauce can be prepared 3 days ahead. Cover and refrigerate. Bring sauce to room temperature before using.)
- For crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in medium bowl. Press firmly into bottom of prepared pan. Freeze until firm.
- For filling: Soften chocolate ice cream in refrigerator until spreadable but not melted. Spread in pan and smooth top. Freeze until firm.
- Spoon 1/2 cup sauce over ice cream and sprinkle with remaining 1 cup cookie crumbs. Freeze until firm.
- Soften coffee ice cream in refrigerator until spreadable but not melted. Spread in pan. Smooth surface and freeze until firm. Spread 1/2 cup sauce over coffee ice cream. Sprinkle with Almond Roca and freeze until firm. (Can be prepared 3 days ahead. Cover tightly.)
- Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat until lukewarm, stirring frequently. Remove pan sides. Cut cake into wedges. Serve, passing warm mocha sauce separately.
MOCHA ICE CREAM CAKE
Categories Cake Coffee Milk/Cream Food Processor Chocolate Dairy Dessert Freeze/Chill Kid-Friendly Frozen Dessert Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 9
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.
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