Cinnamon Mocha Sheet Cake Recipes

CINNAMON MOCHA SHEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.
• Melt 1 cup butter in a saucepan over medium heat. Whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.
• Combine white sugar, brown sugar, flour, 1 1/2 teaspoon cinnamon, and baking soda in a mixing bowl. Pour in the butter-cocoa mixture, vanilla extract, 1/2 cup milk, and eggs. Mix until fully incorporated. Pour the batter into the prepared baking sheet
• Bake in the preheated oven until the cake springs back when touched lightly with a finger, about 18 minutes. Cool the cake in the pan on a wire rack.
• To make the icing, melt 1/4 cup butter in a saucepan or in the microwave. Transfer melted butter to a mixing bowl. Whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. Slowly mix in the sifted confectioners' sugar and beat until smooth; add milk as needed to reach the consistency you like. Spread the icing over the cooled cake. For easier serving, score the icing before cutting the cake: mark lines as a guide before you start to cut, and divide the cake into 32 pieces.

MOIST MOCHA CAKE

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.

CINNAMON MOCHA COFFEE

Steps:

• In a coffeemaker basket, combine the coffee and ground cinnamon. Prepare 4 cups brewed coffee according to manufacturer's directions., Meanwhile, combine the milk, sugar, cocoa and vanilla in a saucepan. Cook over medium-low heat for 5-7 minutes or until small bubbles appear on the sides of the pan, stirring occasionally (do not boil). Pour hot milk mixture into four coffee cups, then add cinnamon-flavored coffee. Garnish with cinnamon sticks and whipped cream if desired.

MOCHA SHEET CAKE WITH PECANS

Steps:

• 1. preheat oven to 350°. Generously grease a 15 x 10" baking pan; set aside.
• 2. Dissolve espresso powder in the boiling water. In medium pan, mix brewed espresso, butter and unsweetened cocoa powder. Bring to boiling over medium high heat, stirring constantly. Remove from heat, let cool for 10 minutes.
• 3. In a large bowl, whisk together the sugar and flour. Add the warm cocoa mixture; stir to blend well. Add eggs, buttermilk, baking soda, vanilla, cinnamon, and salt; mix well. Spread batter evenly into prepared pan.
• 4. Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Immediately Frost hot cake with warm mocha frosting. Sprinkle with pecans. Cool to room temperature before cutting. Makes 24 servings.
• 5. Mocha frosting: in a medium pan heat 1/3 cup butter, 1/2 cup buttermilk or milk, 1/3 cup unsweetened cocoa powder, and 1 teaspoon instant espresso coffee powder over medium low heat until butter melts, stirring constantly. Remove from heat. With electric mixer on medium speed beat in 4 1/2 cups powdered sugar and 1 teaspoon vanilla.

CINNAMON MOCHA SHEET CAKE

Steps:

• Melt the butter in saucepan.
• Stir in cocoa, water and coffee. Beat until smooth.
• Combine granulated and brown sugars, flour, cinnamon and baking soda.
• Add the cocoa mixture, vanilla, milk, and eggs. Mix until well blended.
• Pout into a greased 10 by 15-inch jelly roll pan (a cookie sheet with sides).
• Bake at 350 F for 18 minutes or until done.
• Cool in pan.
• Make the icing by melting butter in saucepan. Stir in the cocoa, coffee and cinnamon with the milk.
• Mix until smooth.
• Slowly beat in the powdered sugar and mix until smooth.Ice the cake.
• Cut into 32 pieces.