Chocolate Cake Mocha Chocolate Cream Chocolate Liqueur Icing Recipes

MOCHA CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and lightly dust with cocoa powder a 6-cup bundt pan or an 8-inch x 2-inch round cake pan, tapping out the excess. If using a round cake pan, line the bottom with parchment paper, then butter and dust with cocoa again.
• Into the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, briskly whisk together the all-purpose flour, whole wheat pastry flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt until well combined and no lumps remain.
• In a separate bowl, combine the buttermilk, oil, eggs, and vanilla until well blended. With the mixer running on low speed, slowly pour the wet ingredients into the dry. Then, keeping the mixer running on low, pour in the coffee and mix gently, just until combined. Scrape the bottom of the bowl with a rubber spatula to ensure all ingredients are blended.
• Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the center of the cake comes out clean (either of the two pans will bake in this amount of time). Remove from the oven, place the pan on a wire rack, then let the cake cool in the pan for 30 minutes. Carefully invert onto a serving plate.
• Prepare the frosting: in a large mixing bowl, beat together the cream cheese and butter on medium speed until light and fluffy.
• In a small bowl, stir together the coffee, espresso powder, and vanilla extract so that the espresso powder dissolves, then add the mixture to the bowl with the cream cheese and butter and beat until combined. In a separate bowl, sift together the powdered sugar, cocoa powder, and salt. With the mixer on low, slowly add the powdered sugar mixture to the cream cheese. Mix until well blended. Add a little more liquid coffee or powdered sugar as needed to reach the desired consistency. Spread over the cooled cake. Sprinkle immediately with chopped chocolate covered espresso beans. Dive in!

MOCHA FROSTING

Steps:

• In a stand mixer bowl, whip the softened butter on medium speed until it is almost white in appearance.
• Add the powdered sugar and cocoa powder. Mix on low speed.
• Add in the hot coffee and whip the buttercream on medium speed for 3-4 minutes, or until light and fluffy.
• This recipe makes about 2 cups of frosting.

MOCHA CAKE

Steps:

• Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
• Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
• In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
• Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
• Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
• Bake until a cake tester comes out mostly clean. A total of 30-35mins.
• Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
• Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (about 3mins).
• Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins))
• Switch to paddle attachment (optional). Slowly add cubed butter and mix until smooth.
• Add vanilla, melted chocolate, and espresso powder. Whip until smooth.**
• Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir gently with a spatula until combined and smooth. Allow to cool and thicken slightly before using on cake.***
• Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
• Frost and smooth the sides. Chill for 20mins.
• Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.

CHOCOLATE MOCHA LIQUEUR CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine the cake mix, pudding mix, oil, 3/4 cup water, eggs, 1/4 cup coffee liqueur and 1/4 cup Vodka. Mix well, then pour into greased and floured Bundt pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour glaze over hot cake while still in pan. Let cake sit for 30 minutes.
• To make the glaze: in a small saucepan combine sugar, butter and 1/4 cup hot water. Bring to a boil and cook for 1 minute. remove from heat and stir in 2 tablespoons coffee liqueur and 2 tablespoons vodka.

ORANGE-MOCHA-CHOCOLATE CAKE

Steps:

• Heat oven to 350°F. Grease bottoms only of two 8-inch square pans. In large bowl, combine cake mix, 1 teaspoon espresso coffee, water, oil and eggs. Beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Pour into greased pans.
• Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen. Remove cakes from pans; place on wire racks. Cool 1 hour or until completely cooled.
• In medium saucepan, combine 1/2 cup of the whipping cream, sugar, butter and 1/2 teaspoon espresso coffee. Cook over medium heat until sugar is dissolved and mixture comes to a boil, stirring frequently. Remove from heat. Add chocolate chips; stir until melted. Stir in liqueur. Cool 30 minutes or until completely cooled.
• In medium bowl, beat remaining 1 1/2 cups whipping cream just until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Cover; refrigerate 30 minutes.
• Place 1 cake layer, top side down, on serving plate. Spread orange marmalade and 1 cup of the chocolate whipped cream over top. Top with second cake layer, top side up. Reserve about 1/2 cup chocolate whipped cream for garnish. Frost sides and top of cake with remaining chocolate whipped cream.
• Pipe reserved chocolate whipped cream around top edge of cake. Refrigerate at least 1 hour before serving. Just before serving, garnish as desired.

MOCHA CAKE

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.

CHOCOLATE MOCHA CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
• Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
• Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
• Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

CHOCOLATE MOCHA CREAM CHEESE ICING

Steps:

• Beat butter, whipping cream, liqueur and cream cheese in medium bowl on medium speed until fluffy.
• Gradually beat in cocoa, coffee and powdered sugar on low speed until smooth.

BOOZY CHOCOLATE LIQUEUR CAKE (SO EASY)

Steps:

• Using a hand or stand mixer, beat the eggs and sugar together until it's three times in volume.
• Next, sift the flour and cacao powder together. Using a spatula, fold in the flour mixture by thirds (be extra careful not to overmix).
• Place batter into 9-inch round pan. Bake at 350°F for 30 minute. To check the doneness, insert a toothpick into the center of the cake. If it comes out clean, it's ready.
• Allow the cake to completely cool and slice it into three or four evenly-sized layers.
• To make the soaking cream, whisk the heavy whipping cream and liqueur together. Use a spoon or squirt bottle to saturate each layer with the soaking cream.
• Melt the semi-sweet chocolate chips in the microwave, stirring them every 10-15 seconds until silky smooth. Using a stand or hand mixer, whip the melted chocolate, softened butter, and condensed milk together until well-combined.
• In a separate bowl, beat the very cold heavy whipping cream until it reaches soft peaks. Fold in the chocolatey butter mixture.
• To assemble the cake, place a cake layer on a plate. Spread on a layer of cake cream. Repeat until your run out of cake layers.
• Using the remaining cream, decorate the outside of the cake.
• Dust sides of the cake with the cacao powder and shaved chocolate. Enjoy!

CHOCOLATE CAKE; MOCHA CHOCOLATE CREAM; CHOCOLATE LIQUEUR ICING

Steps:

• Cake:.
• Preheat oven to 350°F.
• Coat 3 (8 inch) round cakepans with cooking spray.
• Line bottoms of pan with wax paper; butter wax paper with butter, and set aside.
• Melt chocolate in small saucepan over low heat, stirring until smooth; set aside.
• Beat butter at medium speed with an electric mixer until creamy.
• Gradually add sugar, beating until light and fluffy.
• Add eggs one at a time, beating until just yellow disappears after each addition.
• Stir in melted chocolate and vanilla.
• Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed until just blended, begining and ending with flour mixture.
• Pour batter evenly into prepared pans.
• Bake for 28-30 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
• Mocha Chocolate Cream Filling:.
• Whisk together first 4 ingredients in a small saucepan.
• Cook over medium heat, whisking constantly, 5 minutes or until thickened.
• Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressin wrap onto surface, and let stand 30 minutes or until cool.
• Beat butter and sugar at medium speed with electric mixer until light and fluffy.
• Gradually add cooled cocoa mixture, 1 Tablespoon at a time, beating until blended after each addition.
• Add vanilla, beating until mixture is consistency of whipped cream.
• Makes 1-1/2 cups.
• Coffee Liqueur Ganache Icing:.
• Heat cream in a small saucepan over medium heat just until cream begins to boil.
• Pour over chocolate in bowl, stirring until smooth.
• Stir in butter and liqueur.
• Let stand 45 minutes or until spreading consistency.
• Makes 2 cups.
• Prepare Icing, then Mocha-Chocolate Filling and then cake, in this order due to the different cooling times.
• Assemble the cake:.
• Place 1 cake layer on serving plate; spread top with 4 Tablespoons Coffee liqueur Ganache Icing.
• Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer.
• Top with second cake layer; spread top with 4 Tablespoons of Ganache Icing and remaining Cream Ganache Filling.
• Top with remaining cake layer.
• Spread remanining Coffee Liqueur Ganache Icing on top of cake and sides of cake.
• Garnish with chocolate curls, if desired.

FROZEN MOCHA CAKE WITH CHOCOLATE GANACHE GLAZE

Steps:

• For cake:
• Position rack in center of oven and preheat to 375°F. Lightly butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine chocolate and 2 tablespoons water in top of double boiler set over simmering water. Stir until chocolate is smooth. Remove from over water. Transfer chocolate to large bowl; cool 5 minutes. Whisk egg yolks into chocolate. Beat whites in medium bowl until soft peaks form. Add sugar 1 tablespoon at a time, beating until stiff and glossy. Fold 1/4 of whites into chocolate to lighten. Gently fold in remaining whites in 2 additions just until combined and being careful not to deflate batter.
• Divide batter between prepared pans (layers will be very thin). Bake until cakes begin to pull away from sides of pans and tester inserted into center comes out clean, about 10 minutes. Cool cakes in pans on rack 1 hour. Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms. Cool cakes completely. Peel off parchment paper.
• For filling:
• Line 9-inch-diameter cake pan with 1 1/2-inch-high sides with plastic wrap, leaving 5-inch overhang. Whisk egg yolks, 1/4 cup sugar, and Kahlúa in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until yolk mixture is thick and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 9 minutes total. Remove bowl from over water. Continue to beat mixture until cool to touch, about 3 minutes. Beat whipping cream and espresso powder in another medium bowl until firm peaks form. Fold cream mixture into yolk mixture in 2 additions. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff and glossy. Gently fold whites into yolk mixture in 2 additions. Fold in chopped chocolate. Carefully place 1 cake layer in prepared pan (cake layer is very delicate). Spread filling evenly over cake (filling layer will be thick). Top with second cake layer; press gently to adhere. Fold plastic overhang over cake, then cover with foil. Freeze cake overnight. (Can be made 3 days ahead. Keep frozen.)
• For glaze:
• Bring first 3 ingredients to simmer in small saucepan. Remove from heat. Add chocolate; whisk until smooth. Transfer 1/2 cup glaze to small bowl; chill until cool and very slightly thickened but easily spreadable (if too thick, glaze will not spread smoothly on frozen cake), about 10 minutes.
• Remove foil and plastic wrap from top of cake. Invert cake onto 9-inch-diameter cardboard round or tart pan bottom; place on rack set over rimmed baking sheet. Working quickly, spread thin layer of chilled glaze over top and sides of cake. Freeze until glaze is set, about 1 hour.
• Rewarm remaining glaze over low heat until just warm and pourable. Transfer to 1-cup measuring cup. Pour half of glaze over top of cake. Working quickly and using offset spatula, spread glaze over top, allowing excess to run down sides of cake; spread quickly over sides (glaze will harden quickly on frozen cake). Pour remaining glaze over top of cake; spread quickly and smoothly over top and sides. Sprinkle coffee beans around top edge of cake. Freeze until firm and glaze is set, at least 4 hours. (Can be made 3 days ahead. Cover; keep frozen.)
• To serve, dip long thin sharp knife into hot water, then wipe dry and cut cake into wedges, pulling knife out at bottom of cake to avoid tearing glaze and repeating for each slice.