MOCHA CAKE
Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.
MOCHA CAPPUCCINO
Provided by Food Network
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- FILL coffee mug with hot coffee. Stir in mocha cappuccino spread mixing until blended. Top with whipped cream and sprinkle of cinnamon, if desired.
MOCHA BUBBLE CAKE
Jolts of cocoa and espresso flavor every layer: the filling, the frosting, the truffles are all infused with mocha.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 5h
Yield Makes one 8-inch layer cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter three 8-inch round cake pans (2 inches deep), and line with parchment cut to fit. Butter parchment, and dust with cocoa, tapping out excess. Sift cocoa, flour, sugar, baking powder, baking soda, and 1 1/2 teaspoons salt into the bowl of a mixer. Beat with mixer on low speed until just combined.
- Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
- Divide batter evenly among pans. Bake until cakes are set and a toothpick inserted into the centers comes out clean, 37 to 39 minutes. Let cool in pans set on wire racks for 15 minutes. Invert pans to remove cakes. Transfer cakes, right side up, to wire racks. Let cool completely.
- Assemble the cake: Trim tops of cakes using a serrated knife to create even surfaces. Place 1 cake on a cake stand or a large round platter. Transfer half the mocha buttercream to a pastry bag fitted with a 1/8-inch plain round tip. Pipe buttercream around edge of cake to create a dam. Spread 1 cup mocha pastry cream over top of cake inside dam using a small offset or rubber spatula. Top with 1 cake, and repeat to cover top with buttercream and pastry cream. Top with remaining cake.
- Spread a thin layer of buttercream (about 1 cup) on stacked cake to seal in crumbs, starting at the top and then frosting the sides, using a large offset spatula (this is called a crumb coat). Use spatula to smooth surface as much as possible. Refrigerate, uncovered, for at least 1 hour.
- Transfer remaining buttercream to pastry bag. Apply another (thicker) layer of buttercream (about 2 cups), starting at the top and then frosting the sides using a large offset spatula. Smooth top with spatula, then smooth sides with a bench scraper. Refrigerate for 1 hour.
- Mound truffles onto center of cake. Sprinkle sugar pearls onto cake around truffles.
BASKIN-ROBBINS CAPPUCCINO BLAST (MY VERSION)
I came up with this version of a Cappuccino Blast after I visited a Baskin-Robbins with my cousin and ended up waiting in line for almost a half-hour. I will never do that again! This way saves time, money and aggravation. It tastes exactly like the real thing, I promise! :) P.S. For a mocha-flavored version, add 2 tablespoons of chocolate syrup to the recipe and prepare as described.
Provided by Sara in FL
Categories Shakes
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine the coffee, milk and sugar in a blender.
- and mix on medium speed for 15 seconds to dissolve.
- sugar.
- Add ice cream and ice then blend on high speed.
- until smooth and creamy.
- Pour drink into two 16-oz.
- glasses.
- If desired, add whipped cream to the top of each drink followed by a sprinkle of cinnamon.
- Makes 2 large drinks.
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