Chocolate Mocha Cake Paula Deen Recipes

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PAULA DEEN'S CHOCOLATE ANGEL FOOD CAKE WITH MOCHA SAUCE RECIPE - (4.4/5)



Paula Deen's Chocolate Angel Food Cake with Mocha Sauce Recipe - (4.4/5) image

Provided by MJH

Number Of Ingredients 12

Warm Mocha Sauce:
12 Egg Whites at room temperature
1 t Cream of Tartar
1/4 t Salt
3/4 C Granulated Sugar
1 1/2 C Confectioner's Sugar
1 C Cake Flour
1/4 C Cocoa Powder (Paula says Dutch process, but we had Hershey's- you know how that goes...)
1/4 t Cinnamon (I might cut this to 1/8 t next time)
Mocha Sauce
1 C Chocolate Sauce (Paula recommends Hershey's)
1 T Instant Espresso Powder

Steps:

  • Preheat oven to 375* F In a large bowl, beat egg whites until foamy. Add cream of tartar and salt, and beat until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form. In a small bowl, combine confectioner's sugar, flour, cocoa, and cinnamon. Sift. Gently fold cocoa mixture into egg white mixture until combined. Spoon batter into an ungreased 10″ removable-bottom tube pan. Bake for 32-35 minutes or until cake springs back when lightly touched. Remove from oven. Immediately turn the pan upside down, and place on the neck of a funnel or wine bottle to cool completely. (This keeps the cake from sinking. Gently run a knife around the outer edge of the pan to release the sides. Remove the cake from the pan by pushing up on the removable base, and then run a knife along the inner edge and bottom as needed to release the cake from the base. Serve with warm Mocha Sauce (or berries, ice cream, hot fudge, whipped cream. Warm Mocha Sauce: In a small saucepan, heat chocolate sauce over low heat. Add espresso powder, stirring until dissolved.

CHOCOLATE-MOCHA-CARAMEL CAKE



Chocolate-Mocha-Caramel Cake image

Makes 1 (9-inch) cake

Number Of Ingredients 15

2 1/2 cups all-purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cold strong-brewed coffee
1 cup vegetable oil
3 large eggs
1 cup sour cream
1 1/2 cups sugar
6 egg whites
2 cups unsalted butter, softened
2/3 cup hot caramel topping*
Garnish: chopped chocolate-covered espresso beans, chopped pecans

Steps:

  • Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. For batter: In a large bowl, whisk together flour and next 5 ingredients. In a small bowl, whisk together coffee, oil, and eggs. Add coffee mixture to flour mixture, and beat with a mixer at medium speed until smooth. Stir in sour cream. Pour batter into prepared pans. Bake for 23 to 27 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. For frosting: In the top of a double boiler, whisk together sugar and egg whites until combined. Cook, without stirring, over simmering water until mixture registers 140° on a candy thermometer. Immediately pour mixture into the bowl of a heavy-duty stand mixer, and beat at high speed for 10 minutes Reduce speed to medium-low, and add butter 2 tablespoons at a time, beating well after each addition. Beat in caramel topping until combined. Spread frosting between layers and on top and sides of cake. Garnish with espresso beans and pecans, if desired.

CHOCOLATE MOCHA CAKE I



Chocolate Mocha Cake I image

This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.

Provided by Carol

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
⅔ cup unsweetened cocoa powder
½ cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee powder
1 cup hot water

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.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 53.1 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 381.9 mg, Sugar 34.5 g

MYSTERY MOCHA CAKE



Mystery Mocha Cake image

Provided by Food Network

Categories     dessert

Time 1h

Yield 9 servings

Number Of Ingredients 11

2 ounces unsweetened chocolate
4 tablespoons butter
1 1/2 cups sugar
2 cups sifted flour
4 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla
1/2 cup brown sugar
1/4 cup cocoa powder
1 cup cold coffee

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 or cold from the pan.

MOCHA CAKE



Mocha Cake image

This Chocolate Mocha Cake is the ultimate indulgence. A rich dark chocolate cake with a silky mocha swiss meringue buttercream.

Provided by Olivia

Categories     Dessert

Time 2h35m

Number Of Ingredients 19

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup Dutch-processed cocoa powder (sifted)
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup vegetable oil
3/4 cup buttermilk
3/4 cup strong brewed coffee (hot)
2 large eggs
2 tsp vanilla
3 large egg whites
1 cup granulated sugar
1 1/2 cups unsalted butter (room temperature, cubed)
1 tsp vanilla
1 Tbsp instant espresso powder (dissolved in 1 tsp hot water, cooled)
3 oz dark chocolate (chopped, melted, and cooled)
3 oz dark chocolate
3 oz heavy whipping cream

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.

Nutrition Facts : Calories 613 kcal, Carbohydrate 64 g, Protein 6 g, Fat 38 g, SaturatedFat 24 g, Cholesterol 103 mg, Sodium 406 mg, Fiber 3 g, Sugar 46 g, ServingSize 1 serving

MOCHA FUDGE FROSTING (PAULA DEEN)



Mocha Fudge Frosting (Paula Deen) image

This is a recipe, which goes over her Chocolate-Mocha Cake that was in her Comfort Food Magazine issue. Looks and sounds so yummy!!! Posting each one separately, here is the cake recipe,

Provided by diner524

Categories     Dessert

Time 15m

Yield 4 cups

Number Of Ingredients 8

1 1/4 cups sugar
1 cup heavy whipping cream
2 tablespoons strong coffee (freshly brewed)
1 1/2 teaspoons vanilla extract
5 ounces unsweetened baking chocolate, chopped (5 - 1 oz squares)
1/2 cup butter flavor shortening
2 tablespoons butter flavor shortening
1/2 teaspoon salt

Steps:

  • In a medium saucepan, combine sugar, cream, coffee, and vanilla. Cook over medium heat, stirring occasionally, until mixture boils. Reduce heat to low, and simmer for 5 minutes. Stir in chocolate, shortening, and salt, stirring until chocolate melts and mixture is smooth.
  • Let frosting stand, stirring occasionally, for 1 hour or until cooled to room temperature and thickened. Use immediately.

CHOCOLATE MOCHA CAKE (PAULA DEEN)



Chocolate Mocha Cake (Paula Deen) image

I found this yummy sounding/looking recipe in her Comfort Food magazine. It was frosted with her recipe for Mocha Fudge Frosting, which I posted separately, recipe#471816.

Provided by diner524

Categories     Dessert

Time 40m

Yield 1 9 inch cake, 8-10 serving(s)

Number Of Ingredients 12

2 cups sugar
1 1/2 cups cake flour
1 tablespoon cake flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup half-and-half
1/2 cup vegetable oil
2 large eggs, lightly beaten
1 cup freshly brewed strong coffee
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 Spray 2 (9 - inch) cake pans with nonstick baking spray with flour; line bottoms of pans with parchment paper, and spray again.
  • In a medium bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add half-and-half, oil, and eggs. Beat at medium speed with a mixer for 2 minutes. Reduce speed to low, and add coffee and vanilla, beating until combined. Divide batter evenly into pans.
  • Bake for 30 to 35 minutes or until a wooden pick inserted near center comes out clean. Remove from oven, and cool on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks.
  • Spread about 3/4 cup Mocha Fudge Frosting onto one layer. Top with remaining layer. Frost sides and top of cake with remaining frosting. Garnish with chocolate curls if desired.

Nutrition Facts : Calories 488.6, Fat 19.6, SaturatedFat 5, Cholesterol 57.7, Sodium 549.6, Carbohydrate 77.2, Fiber 3.1, Sugar 50.3, Protein 6.3

CHOCOLATE HEAVEN CAKE



Chocolate Heaven Cake image

A decadent chocolate cake with smooth chocolate buttercream frosting.

Provided by Paula Deen

Categories     baking     entertaining     sweets

Time 30m

Yield 8 to 10

Number Of Ingredients 15

3 cups cake flour (not self-rising)
1 teaspoon salt
1 1/2 teaspoons baking soda
4 cups sugar
1 cup sour cream, at room temperature
4 large eggs, at room temperature
1 cup oil
9 oz unsweetened chocolate
1 tablespoon vanilla extract
2 cups strong coffee, freshly brewed
3 sticks unsalted butter, at room temperature
2 tablespoons milk
1 teaspoon vanilla extract
9 oz semi-sweet chocolate, melted
2 1/2 to 3 cups confectioner's sugar, sifted

Steps:

  • Preheat oven to 325 °F. Grease bottom and sides of three 9″ cake pans.
  • In a large mixing bowl combine flour, sugar, baking soda and salt.
  • In a medium bowl place chocolate and pour hot coffee and 1 tablespoon vanilla. Let stand about 2 minutes to melt the chocolate then stir until smooth.
  • ln another bowl whisk together eggs and oil until well blended and light in color. Whisk in sour cream, then melted chocolate mixture.
  • Add chocolate sour cream mixture to dry ingredients and mix on low speed while gradually adding in thirds. Mix until just until incorporated scraping down the sides of the bowl as needed. Fill prepared pans two thirds full. Bake cakes 40-55 minutes until a toothpick inserted comes out clean. Let cool then decorate as desired.
  • Mix butter and milk until smooth and creamy. Add 1 teaspoon vanilla just until incorporated. Add melted chocolate until completely mixed. Gradually add sugar until you reach the consistency of frosting.

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