Rich Mocha Cake Recipes

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.

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.

RICH MOCHA CAKE

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, whisk egg, oil and buttermilk. Add to the dry ingredients and stir well. Slowly add the coffee until combined (batter will be thin)., Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, melt butter in a small saucepan. Add the sugar and milk; bring to a boil. Reduce heat; cook and stir for 2-3 minutes. Remove from the heat. Add the melted chips and stir until blended. Pour over cake, spreading evenly. Drizzle with caramel topping and sprinkle with pecans.

RICH MOCHA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Sift together the flour, baking powder and powdered milk. Set aside.
• Cream together shortening and sugar until light and fluffy. Beat in eggs, one at a time, then stir in the vanilla. Stir in the flour mixture until incorporated. Batter will be thick.
• Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Prick cake with a fork at 1 inch intervals. Allow to cool.
• For the glaze: In a saucepan, combine the sugar, water and instant coffee. Bring mixture to a boil, and cook for 2 minutes. Pour the syrup over the warm cake. Cool thoroughly. Prepare whipped topping according to package directions, then frost cake. Refrigerate for 3 hours or overnight before serving.

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.