Oaxacan Chocolate Mocha Cake Recipes

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.

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.

BORDER GRILL OAXACAN CHOCOLATE MOCHA CAKE

Steps:

• Preheat oven to 425 degrees F. Grease one 9-inch round cake pan. Line bottom with a round of parchment or wax paper. In a 2-qt glass bowl, combine 16 ozs. chocolate and the cutter. Heat in a microwave oven on High 1 1/2 to 2 1/2 mins, stirring once or twice, until melted and smooth. In a large bowl, beat eggs with an electric mixer on high speed until slightly thickened and lemon colored, 5 to 7 minutes. Fold 1/3 of eggs into chocolate mixture. Fold in remaining eggs until well blended. Fold in espresso powder. Turn batter into prepared pan. Set in another larger pan and add water to reach 1/3 way up side of cake pan. Bake 5 minutes. Cover pan with foil. Bake 10 minutes longer. remove cake pan from water bath, uncover, and let cake cool on a rack 45 minutes. Refrigerate at least 6 hours or overnight. With a sharp knife, loosen sides of cake from pan. Turn out onto a serving plate. An hour or so before serving, in a medium bowl, beat together heavy cream and powdered sugar with an electric mixer on high speed until soft peaks form. Add sour cream and vanilla and beat until well mixed and peaks hold their shape. Spread over top and sides of cooled cake. Arrange pecans around edge of cake. Melt remaining 2 ozs. chocolate and drizzle with a fork over top of cake in a decorative pattern. Refrigerate until serving time.

OAXACAN HOT CHOCOLATE

Steps:

• In a medium saucepan, heat the milk with the cocoa powder, powdered sugar, cinnamon stick and salt, whisking constantly until it comes to a full boil.
• Remove from the heat and add the chocolate, whisking gently until it's completely melted. Remove the cinnamon stick. If desired, blend the mixture with an immersion blender until smooth and frothy. Serve warm.

OAXACAN CHOCOLATE MOCHA CAKE

Steps:

• Preheat oven to 425 degrees. Line a 9-inch round cake pan with parchment paper. Place a large heatproof mixing bowl over simmering water, or on the top of a double boiler. Stir together chopped chocolate and butter, until melted. Remove from the heat. Place a mixing bowl over warm tap water. Add eggs and beat with an electric mixer, until light in color and tripled in volume, about 3 minutes at medium speed and then high speed for another 5 minutes. Gently fold half of the eggs into the chocolate mixture.
• Then fold in espresso beans. Add the remaining eggs, folding gently, until a few streaks remain. Be careful not to overmix. Pour batter into the cake pan. Place cake pans in a bain marie (water bath). Place in the oven and bake for 5 minutes. Cover the cake pan with aluminum foil and bake, still in the bain marie, and additional 10 minutes. Set aside to cool on a rack for 45 minutes, then refrigerate for at least 6 hours, to overnight. Turn oven down to 350 degrees. On a baking sheet spread pecan halves. Toast until golden, about 10 - 15 minutes. Set aside to cool. To remove cake from pan, place the pan over a low burner for a moment or two. Run a sharp knife around the inside edge to loosen the cake. Invert onto a platter.
• Whisk the crema or creme fraiche with the sugar and vanilla until peaks form. Pile the stiff cream on the chocolate cake. Then, using a spatula, spread it out to the edges to make a thick even layer of cream over the top, being careful not to drip the white cream onto the sides of the cake. Refrigerate for 10 minutes to set. Arrange pecan halves on top of the cream to form a circle around the outside edge. Dip your fingertips or a fork into the melted chocolate and drizzle over the center in a free-form pattern. Refrigerate until serving time. The finished cake can be held overnight.
• In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.