Mocha Cake Iii Recipes

MOCHA CAKE

Steps:

• In a small saucepan over medium heat, bring the brewed coffee to a boil and allow to simmer until it reaches 1 and ¼ cup (4 cups will take about 20 to 25 minutes).
• If you take it down too low, add water to bring level back up to 1 and ¼ cup. Set aside.

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.

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.

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.

MOCHA LAYER CAKE

Steps:

• In a large bowl, combine the cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer. , Meanwhile, for frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in cocoa and extract. Beat in 5 tablespoons coffee, 1 tablespoon at a time until light and fluffy. Spread between layers and over the top and sides of cake. , In a microwave, melt chocolate chips and remaining coffee; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides.

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.

MOCHO CAKES

Steps:

• 1. WHITE CAKE: - Blend the shortening and sugar. Add the egg yolks and vanilla. - Add the dry ingredients and the milk. - Beat the egg whites until stiff (in a separate bowl) and fold into the batter. - Make cupcakes using wrappers and filling the cups 1/2 full.
• 2. POWDERED SUGAR FROSTING : - Blend all ingredients. The frosting should be thin but not drippy.
• 3. Spanish Peanuts: Finely chop peanuts (A one cup food processor works great for the peanuts!)
• 4. - Frost the (unwrapped) sides first and then the top of the cupcake. - Press the top down into crushed Spanish Peanuts. Roll the sides.
• 5. QUICK METHOD: Make cupcakes according to instructions on a boxed cake mix. Thin a can of White frosting with milk. (Make sure it is thin, but not drippy) Then roll in the peanuts.

MOCHA CAKE

Steps:

• Preheat oven to 350F.
• Butter and flour three 9-inch cake pans. I highly recommend using cake strips for a more even bake.
• Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
• Add the wet ingredients into a large bowl and whisk together.
• Add the wet ingredients to the dry ingredients.
• Whisk to combine then mix on level 2 for two minutes.
• Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.
• Allow time to cool for 5 minutes, then invert onto wire racks to cool fully.
• Sift the confectioners' sugar, salt, cocoa and espresso powder into a bowl.
• Whip the butter for about 5 minutes using a paddle attachment (in a standing mixer).
• Beat in the sugar mixture slowly.
• Add vanilla and drizzle in the cream while beating until desired consistency is reached. If the you want the buttercream to have a stronger espresso taste, add as much as you would like!
• Warm the cream and pour over the chocolate. Set aside for a few minutes and whisk together. If there's a few bits of unmelted chocolate just microwave it for 10 seconds on half power and whisk again.
• Pipe buttercream on the first layer, add a swirl of the ganache then a sprinkle of chopped espresso beans.
• Add the second layer on and repeat the process.
• Add third layer on and cover cake with buttercream. Smooth using an offset spatula.
• Drizzle ganache on top of cake, smooth the top and allow to set.
• Pipe dollops of buttercream on the edge using a large closed star tip.
• Top each dollop with a chocolate covered espresso bean.

MOCHA CAKE III

Steps:

• Grease one 10 inch bundt cake pan. Preheat oven to 350 degrees F (175 degrees C).
• Mix together cake mix, eggs, oil, sour cream, coffee liqueur, and chocolate chips, in the order listed, and pour into the greased bundt cake pan.
• Bake at 350 degrees F (175 degrees C) for one hour or until the surface springs back when touched lightly.

IRRESISTIBLE MOCHA CAKE

Steps:

• Preheat oven to 350˚F.
• Spray bottom and up sides of 9-inch springform pan with non-stick cooking spray. Set aside.
• In a small saucepan over medium-high heat, whisk together sugar, water, and espresso coffee crystals and bring to a boil. Remove pan from heat and whisk in the chocolate chips until melted and smooth. Set aside to cool slightly.
• To a small bowl, add egg yolks and vanilla extract and whisk to combine. Temper the eggs (See Note 1) by whisking the yolks into the chocolate mixture in small increments until thoroughly blended. Set aside.
• To a medium bowl, add flour, cocoa powder, cinnamon and baking powder and whisk to combine. Slowly whisk in the egg yolk and chocolate mixture until smooth.
• To large mixing bowl or bowl of stand mixer, add egg whites. Use electric hand mixer or stand mixer on high to beat egg whites until stiff peaks form. With a spatula, gently fold the chocolate mixture into the egg whites, folding over to incorporate until all are combined and the mixture is light. Do not over mix!
• Spread cake batter into prepared 9-inch springform pan.
• Bake for 30 minutes or until the top springs back to the touch. Leave cake in pan and place onto wire rack to cool completely before frosting.

MOCHA CAKE

Steps:

• Preheat the oven to GM6
• Cream the sugar and butter together until very light in colour and smooth. Add the eggs and mix well (if the mixture curdles at all add some flour, a tbsp at a time, and mix in well).
• Sift in the flour and mix until smooth. Add milk and stir again.
• Add the coffee powder a tbsp at a time and combine well.
• Grease two 9" circle tins with butter and coat in flour. Split the mixture between the two equally and level with the back of a spoon. Bake in the middle of the oven for 35 - 40 mins (poke a skewer into the centre, if cooked it will come out clean).
• For the icing: Sift the icing sugar and cocoa powder into the butter and cream together. Smother a third of the icing all over the top of one sponge and sandwich the other on top. Cover the top of this sponge with the rest of the icing.

BUTTER MOCHI CAKE FROM HAWAII

Steps:

• Enjoy.