MOCHA RASPBERRY CAKE
Provided by Rachel Conners
Number Of Ingredients 24
Steps:
- Preheat oven to 350ºF. Butter two 9-inch round cake pans, and dust with flour, tapping out excess.
- Combine flour, sugars, cocoa, baking soda, baking powder, and salt into the bowl of a mixer. Mix on low. Add eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed until smooth and completely combined.
- Divide batter evenly among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
- In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy, about 3-5 minutes. Add the raspberry jam and beat to combine. Turn the mixer down to low speed, and add the powdered sugar. Beat until smooth. Cover and set aside until ready to use.
- Place room temperature butter and vanilla into a stand mixer and beat at medium-high for about three minutes.
- Add cocoa, instant coffee and salt to the bowl beat into the butter until the coffee has broken down and the mixture is smooth, 1-2 minutes.
- Add in one cup of the powdered sugar. Turn mixer on to low and then slowly add in remaining powdered sugar.
- With mixer still on low, slowly drizzle in the heavy cream. Turn mixer to medium high and mix for 2-3 minutes, or until light and fluffy.
- On a cake plate or board, place one cake layer. Spread raspberry buttercream filling evenly on top of the cake using an offset spatula.
- Carefully place the other cake layer top-down on the frosting, so the top is flat. Adjust the cake so that the sides are lined up evenly.
- Frost the entire outside of the cake with a thin layer of the chocolate mocha buttercream. Place in the refrigerator for 30 minutes to lock in the crumb coat.
- Frost the cake as desired, and arrange raspberries on top of the cake. Dust with powdered sugar if desired.
RASPBERRY MOCHA TORTE
I combined three of my favorite things to make this dessert...raspberries, chocolate and coffee.-Adrene Schmidt, Waldersee, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat egg yolks and 1/2 cu sugar until thicken and lemon-colored. In a small bowl, beat the egg whites on medium speed until soft peak form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gently fold into egg yolk mixture along with the flour., Divide batter among three waxed paper-lined ungreased 9-in. round baking pans. Bake at 350° for 15-20 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks., In a small saucepan, whisk the sugar, eggs, yolks and coffee granules. Add chocolate. Cook over medium heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Cool. In a small bowl, cream butter. Gradually beat in cooled chocolate mixture until smooth., To assemble, place one cake layer on a serving plate; spread with half of the mocha filling. Top with another cake layer; spread with raspberry jam. Place remaining cake on top; spread with the remaining mocha filling. Refrigerate for 3 hours. Garnish with raspberries and mint if desired.
Nutrition Facts : Calories 424 calories, Fat 25g fat (14g saturated fat), Cholesterol 283mg cholesterol, Sodium 244mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 8g protein.
MOCHA RASPBERRY CHEESECAKE
Provided by Food Network
Categories dessert
Time 4h45m
Yield about 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Combine the wafer cookie crumbs and the 4 tablespoons melted butter in a bowl. Mix well and then press into the bottom of a 9-by-13-inch baking dish. Bake for 10 minutes. Remove the crumb crust from the oven and set aside. Lower the oven temperature to 225 degrees F.
- Combine the espresso powder, hot water and cinnamon in a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed until smooth. Adjust the mixer to medium-low speed and add the eggs one at a time, mixing each until combined before adding the next. Add the condensed milk, cornstarch, vanilla and the espresso mixture. Mix until completely smooth.
- Arrange the raspberries over the crust; pour the cheesecake batter over the raspberries. Bake for 1 hour, until set but still a bit wobbly in the center. Turn the oven off and leave the cheesecake to cool in the oven for another 2 hours, until both oven and cake are room temperature.
- Heat the chocolate, cream, corn syrup and the remaining 1 tablespoon butter over a double boiler, stirring until the chocolate is melted and mixture is smooth and glossy. (Alternatively, microwave in 30 second intervals, stirring between each.)
- Top the cooled cheesecake with the ganache and refrigerate until firm, about 1 hour. Slice and serve.
CHOCOLATE RASPBERRY MOCHA LAYER CAKE
A good go to chocolate cake. I've changed this basic recipe to accomodate many different flavours over the years but my favourite is the raspberry. Has been enjoyed by many non-vegans who didn't even know the difference! I got this recipe when I was in high school from a friend. Frost the cake with my Easy Chocolate Icing, recipe # 424521. You can change the jam in the recipe easily, or cook down fresh berries with a little water and thicken with cornstarch and use that instead. I have also doubled the icing and flavoured half with mint extract and used that as the filling.
Provided by CupcakeAngel
Categories Dessert
Time 50m
Yield 2 8 inch cakes, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Blend granulated sugar with vegetable oil. Add water and vanilla and stir well.
- In a seperate bowl, mix flour, baking soda, salt and cocoa.
- Measure out soy milk and stir in instant coffee.
- Add flour mixture gradually to oil and sugar mixture, alternating with soy milk. (Don't over mix)
- Pour into 2 oiled 9 inch pans and bake 40 minutes at 350°F.
- When cake is baked, remove from pans and cool on a wire rack.
- When cool to the touch, spread the raspberry jam over one of the layers. Top with second layer and ice with Easy Chocolate Icing, recipe # 424521.
Nutrition Facts : Calories 519.3, Fat 18.5, SaturatedFat 2.3, Sodium 340.5, Carbohydrate 81.7, Fiber 3.3, Sugar 44.3, Protein 7.8
VEGAN RASPBERRY MOCHA CAKE
Make and share this Vegan Raspberry Mocha Cake recipe from Food.com.
Provided by Ennui on Rice
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together flour, sugar, baking soda, and cocoa in a large mixing bowl.
- Slowly incorporate oil and vanilla, then vinegar and water, and finally the coffee and raspberry preserves.
- Mix the batter until it is smooth and creamy.
- Pour into a greased cake pan and bake at 350 degrees for 25 minutes or until a toothpick comes out clean.
- Allow to cool before frosting.
Nutrition Facts : Calories 965.1, Fat 15.6, SaturatedFat 1.9, Sodium 652.7, Carbohydrate 194, Fiber 5.2, Sugar 104.4, Protein 12
MOCHA AND RASPBERRY TRIFLE
Categories Coffee Milk/Cream Mixer Fruit Dessert Christmas Vegetarian Raspberry Cognac/Armagnac Chill Bon Appétit
Yield Serves 12
Number Of Ingredients 21
Steps:
- Make syrup:
- Combine 3 tablespoons water and sugar in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in Cognac. Cool.
- Make mocha pastry cream:
- Combine milk and espresso powder in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Discard bean. Using electric mixer, beat yolks and sugar in large bowl until very thick, about 3 minutes. Sift in cornstarch; beat to blend well. Gradually beat hot milk mixture into egg mixture. Return mixture to saucepan. Whisk over medium heat until mixture comes to boil, about 3 minutes. Remove from heat. Add chocolate. Whisk until chocolate melts and mixture is smooth. Transfer to medium bowl. Place plastic wrap directly onto surface of pastry cream. Refrigerate until cold, about 3 hours. (Can be made 2 days ahead. Cover syrup and store at room temperature. Keep pastry cream refrigerated.)
- Whisk cold pastry cream until smooth. Using electric mixer, beat whipping cream in large bowl until medium-stiff peaks form. Transfer 1 1/2 cups whipped cream to another medium bowl; set aside to use as topping. Stir 1/3 of remaining whipped cream from large bowl into pastry cream to lighten. Fold remaining whipped cream from large bowl into pastry cream in 2 additions.
- Assemble:
- Place 1 cake layer in bottom of 8-inch-diameter, 3-quart trifle bowl. Brush 1/4 of syrup over cake. Spread 3 tablespoons raspberry preserves over cake. Spread 1 cup pastry cream over. Arrange 1/2 cup fresh or frozen raspberries atop pastry cream. Repeat layering 3 times with remaining cake layers, syrup, preserves, pastry cream and 1 1/2 cups fresh or frozen raspberries.
- Spread reserved 1 1/2 cups whipped cream over trifle. Top whipped cream with 2 cups fresh raspberries. Lightly brush red currant jelly mixture over raspberries. Sprinkle with 1 1/2 teaspoons sugar. Garnish with red currant bunches or grape clusters, if desired. Cover and refrigerate at least 3 hours. (Can be prepared 8 hours ahead. Keep refrigerated.)
More about "mocha raspberry cake food"
RASPBERRY MOCHA SPONGE CAKE RECIPE ON FOOD52
From food52.com
Servings 9Category Dessert
CHOCOLATE ALMOND RASPBERRY MOCHA CAKE – MY …
From mydragonflycafe.com
RASPBERRY MOCHA LATTE RECIPE - KYLEE COOKS
From kyleecooks.com
RASPBERRY MOCHA LATTE CAKE RECIPE ON FOOD52
From food52.com
Reviews 1Category DessertServings 8-10
RASPBERRY CAKE WITH WHIPPED CREAM FILLING BY SHILPA USKOKOVIC
From food52.com
MOCHA RASPBERRY CAKE - FOOD FAM RECIPES
From foodfam.co
MOCHA RASPBERRY CAKE - PINTEREST
From pinterest.ca
MOCHA RASPBERRY CUPCAKES - TASTY KITCHEN
From tastykitchen.com
MOCHA RASPBERRY CHEESECAKE RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
MOCHA RASPBERRY SNACK CAKE RECIPE - FOOD.COM
From food.com
CHOCOLATE MOCHA CAKES WITH RASPBERRY CREAM - IT IS A KEEPER
From itisakeeper.com
DECADENT FUDGE CAKE WITH RASPBERRIES AND MOCHA BUTTERCREAM
From delish.com
MOCHA RASPBERRY CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RASPBERRY BUTTER MOCHI (AND CAKE SCALING 101!) – MARISSA MAKES …
From marissamakesfood.com
MOCHA LAYER CAKE - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
MOCHA RASPBERRY LATTE CAKE RECIPE ON FOOD52
From food52.com
RASPBERRY MOCHA CAKE – LITTLE UPSIDE DOWN CAKE
From littleupsidedowncake.com
RASPBERRY MOCHA ANGEL FOOD CAKE - A BEAUTIFUL MESS
From abeautifulmess.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love