MYSTERY MOCHA CAKE
Recipe found on foodnetwork.com, Sweet Dreams with Gale Gand. Putting here for easy access when I need it.
Provided by SusieQusie
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
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 from the pan.
Nutrition Facts : Calories 570.1, Fat 15, SaturatedFat 9.2, Cholesterol 26.1, Sodium 424.9, Carbohydrate 107.4, Fiber 3.9, Sugar 68, Protein 7.7
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.
JAMAICAN MYSTERY CAKE
It is my understanding that this recipe has been in the family of Captain Reuben Baker for many generations. His grandfather, Captain L.D. Baker, successfully imported bananas from his plantations in Jamaica to his home in New England in the 1800's.
Provided by Renee Ferraz
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For cake: Preheat oven to 350 degrees.
- Cream butter and sugar in mixing bowl.
- Add eggs one at a time, beating well after each addition.
- Sift together dry ingredients and add to butter mixture alternately with milk, beginning and ending with dry ingredients.
- Fold in mashed banana and walnuts.
- Pour into greased 9x5 loaf pan and bake until toothpick inserted in center comes out clean, about 1 hour.
- Let cool in pan 5 mins, invert on cake rack to cool.
- For icing: In small bowl cream butter and sugar at medium speed.
- Using high speed add eggs one at at time, beating well after each addtion.
- Blend in dissolved instant coffee mixture.
- To assemble: Slice cake in half lengthwise.
- Place bottom layer cut side up on cake platter.
- Slice banana and arrange evenly over cake.
- Sprinkle with Grand Marnier.
- Spread one-half of icing over bananas.
- Add top layer and frost top only with remaining icing.
- Garnish with walnuts.
- Refrigerate.
COCONUT MOCHA CAKE
I love this special cake. We eat it plain or with ice cream or with a little powdered sugar ontop. This is wonderful when served with a nice cup of hot java or espresso. I hope that you will enjoy this treat.
Provided by Baby Kato
Categories Dessert
Time 1h
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 10-inch Bundt pan.
- Melt chocolate over a very low heat and set aside.
- In a small bowl, combine the flour, baking powder and baking soda.
- Next beat together butter, sugar, eggs and instant coffee for 1 minute, on medium speed.
- Next mix in in flour mixture and buttermilk alternating 3xs, on low speed until just combined.
- In a small bowl, combine the melted chocolate, toasted coconut and 2 cups of batter, mix and set aside.
- Pour 1/2 of the remaining plain batter into the prepared pan.
- Next spoon the chocolate batter ontop of the plain batter.
- Pour remaining plain batter over the chocolate batter and run a knife thru the layers to gently create a swirling effect.
- Bake 45 - 50 minutes, checking to ensure cake is cooked.
- Let the cake cool in pan for 10 minutes, then invert on a wire rack and cool completely.
- Lightly sprinkle powdered sugar ontop of cooled cake and serve.
Nutrition Facts : Calories 875.1, Fat 39.9, SaturatedFat 23.9, Cholesterol 220.9, Sodium 726.3, Carbohydrate 120.5, Fiber 3.3, Sugar 69.6, Protein 13.9
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