MOCHA CHOCOLATE CHIP CAKE
Alice's Tea Cup, which is owned by the sisters Haley Fox and Lauren Fox, is known for its scones, but the chainlet of teahouses in New York also makes pastries, cakes and other treats. This recipe is an adaptation of a chocolate chip cake with mocha frosting that originated with the Fox sisters' mother. The cake has a tender crumb, and the frosting is silky and rich.
Provided by Alex Witchel
Categories cakes, dessert
Time 1h
Yield One 2-layer 8-inch cake
Number Of Ingredients 16
Steps:
- Make the cake: Heat oven to 350 degrees. Butter and flour two 8-inch cake pans, and line the bottoms with rounds of parchment paper cut to fit.
- Using an electric mixer or by hand, in a bowl, mix the butter and turbinado sugar until evenly blended. Add eggs and vanilla, and mix again until smooth. In a separate bowl, whisk or sift the flour, baking powder and salt together. Add half the dry ingredients to the egg mixture, mix well, then add half the milk and mix again. Repeat with remaining dry ingredients and milk. Add the chocolate chips and mix well. The batter may look curdled.
- Pour the batter into the pans and bake until a tester inserted into the center comes out clean, 30 to 35 minutes. Let cool for 15 minutes before removing cakes from pans to a rack to cool completely. If the cakes are domed, use a long, serrated knife to level the tops.
- Make the frosting: Using an electric mixer or by hand, mix the confectioners' sugar with the butter, salt and vanilla, until well blended. In a small bowl, mix the espresso powder with the boiling water to dissolve; add it to the frosting, blending well.
- Place one cake layer on a serving platter and spread about one-third of the frosting over the top in an even layer. Top with the second cake layer and use an offset spatula or butter knife to spread frosting over top and, optionally, sides of the cake. Decorate with the chocolate chips.
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 CHIP BUNDT CAKE
A mother of four from Haines City, Florida, Debbie Jeznach writes, "My mom gave me the recipe for this easy-to-make moist cake. It always goes over big at our FFA banquets."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- In a bowl, dissolve coffee granules in hot water. Beat in the cake mix, pudding mix, sour cream, oil and eggs. Stir in the chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. , In a saucepan, heat cream to simmering. Remove from the heat; whisk in chocolate chips until smooth. Drizzle over cake.
Nutrition Facts : Calories 447 calories, Fat 26g fat (12g saturated fat), Cholesterol 63mg cholesterol, Sodium 330mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.
MOCHA BUNDT CAKE
Make and share this Mocha Bundt Cake recipe from Food.com.
Provided by LainieBug
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease bundt pan, then dust with the 1 tablespoon of cocoa (shake off excess).
- Blend cake mix, pudding mix, eggs, oil, coffee and liquer; beat with electric mixer.
- Pour into bundt pan.
- Bake 50 minutes.
- Cool 5 minutes in pan; invert onto plate.
- Make glaze by mixing coffee liqueur and powdered sugar.
- With a toothpick, pierce top of cake.
- Drizzle glaze over cake. Let set a few minutes until glaze hardens somewhat.
Nutrition Facts : Calories 730.2, Fat 37.5, SaturatedFat 5.5, Cholesterol 107, Sodium 658.8, Carbohydrate 84.3, Fiber 1.3, Sugar 56.4, Protein 6.5
MOCHA BUNDT CAKE
This is really a wonderful cake. I made about 60 of these cakes for the groom's cake when both of my daughters got married. There was no cake left at the end of the reception.
Provided by Miss Annie
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Grease and flour Bundt pan, shaking out excess flour.
- Combine all cake ingredients in a large mixing bowl, and mix thoroughly.
- Pour into prepared pan.
- Bake at 350ºF.
- for 45-55 minutes, or until tests clean.
- Let cool 5 minutes in pan, then invert onto cooling rack.
- Place cookie sheet under rack, to catch glaze drippings.
- FOR GLAZE: Blend the glaze in a small bowl until sugar is dissolved and smooth.
- Drizzle slowly and evenly over warm cake.
- Use all glaze until it is completely soaked into cake.
- This cake freezes very well!
Nutrition Facts : Calories 5812.9, Fat 297.5, SaturatedFat 43.9, Cholesterol 846, Sodium 5292.6, Carbohydrate 585.5, Fiber 8.5, Sugar 423.6, Protein 51.3
MOCHA BUNDT CAKE
I found this recipe in Country Woman magazine. I have not tried this cake. I'm posting this recipe for safe keeping.
Provided by internetnut
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Transfer to a large mixing bowl. Beat in sugar. Add eggs, one at a time, beating well after each addition. Beat in the coffee and extracts. Combine the flour, baking soda and salt; gradually add to the chocolate mixture.
- Pour into a greased and floured 10-inch fluted tube pan. Bake at 325 for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.
- Dust with confectioners' sugar. Serve with whipped cream if desired.
Nutrition Facts : Calories 484.6, Fat 24.6, SaturatedFat 15, Cholesterol 113.9, Sodium 485.1, Carbohydrate 61.6, Fiber 0.8, Sugar 37.8, Protein 5.1
MOCHA CHIP BUNDT CAKE
This a a very easy cake to make. If you are a chocoholic this is the cake for you. It is a deep, dark cake with a hint of coffee. My family loves it and always asks for seconds.
Provided by MEMAJO
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, dissolve coffee granules in hot water. Beat in the cake mix, pudding mix, sour cream, oil and eggs. Stir in the chocolate chips. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350 for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 30 minutes. Invert onto serving plate. In a saucepan heat whipping cream to simmering. Remove from heat. Whisk in chocolate chips until smooth. Drizzle over cake.
Nutrition Facts : Calories 603.3, Fat 38.4, SaturatedFat 15.8, Cholesterol 79.6, Sodium 523.1, Carbohydrate 67.5, Fiber 3.8, Sugar 44.3, Protein 7
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