Susans Favorite Mocha Cake Recipes

AUNT SUSAN'S CARAMEL CREAM CAKE

Steps:

• 1. Using electric mixer on medium high speed, cream butter and sugar until light and fluffy.
• 2. Add 4 beaten egg yolks and continue beating.
• 3. Sift flour, salt and cocoa together.
• 4. Dissolve baking soda in buttermilk.
• 5. Add dry ingredients alternately with buttermilk mixture to the creamed mixture, beginning and ending with dry ingredients.
• 6. Blend in coffee and vanilla.
• 7. Beat egg whites until stiff, but not dry and fold into batter.
• 8. Pour into three greased and floured 8-inch cake pans.
• 9. Bake in 375° oven for 25 minutes.
• 10. Frost with Caramel Cream Icing between layers, sides and top.
• 11. For caramel cream icing:
• 12. Sift cocoa and confectioner's sugar together.
• 13. In mixer, cream butter and sugar/cocoa mixture together thoroughly.
• 14. Add egg yolk, coffee and vanilla. Beat until soft and fluffy. Frost cake.
• 15. NOTE: There is an uncooked, beaten egg yolk in the frosting. I have always used it and it has never caused a problem, however, if you are concerned, internet research gave suggestions of 1)just leave it out, may change texture and richness of frosting 2)substitute pasteurized egg product and use 1/2 the amount listed for 1 egg 3) pasteurize your own egg yolk by heating the egg, whisking constantly, until it reaches 160º. Done over hot simmering water it won't cook solid but will kill bacteria. 4) use reconstituted powdered egg I HAVE NEVER TRIED ANY OF THESE ALTERNATIVES AND DON'T KNOW WHAT THE FINAL RESULT WOULD BE.

SUSAN'S FAVORITE MOCHA CAKE

Steps:

• In a large bowl, combine the cake mix, sour cream, eggs, liqueur and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in 1 cup chocolate chips. Transfer to three greased and floured 9-in. round baking pans., Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a microwave, melt the white baking chips, butter and remaining chocolate chips; stir until smooth. Stir in coffee granules and extract. Cool to room temperature., In a small saucepan, sprinkle gelatin over 1/4 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into chocolate mixture. In a large bowl, beat the remaining 1-1/4 cups cream until soft peaks form. Add to the cooled chocolate mixture; beat until stiff peaks form., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form., Place bottom cake layer on a serving plate; top with half of the chocolate mixture. Repeat layers. Top with the remaining cake layer. Frost top and sides of cake with whipped cream. Refrigerate for at least 2 hours before serving.

CAFé MOCHA CAKE BY SUSAN

Steps:

• 1. Prepare cake according to package directions, in a greased and floured 9 x 13-inch cake pan. Use the evaporated milk to replace the water, and add in the espresso powder. Bake at 350° for time indicated, usually 24 - 28 minutes. Mine normally takes the full 28 minutes. Cool about 10 minutes in pan; do not remove from pan.
• 2. While cake is cooling, prepare frosting: In a small saucepan, heat together the butter, cocoa powder, espresso powder, and evaporated milk for just a few minutes and stir until well-blended.
• 3. Pour heated mixture over the confectioners' sugar in a large mixing bowl, and beat well, until smooth and well-blended. Pour immediately over warm cake, spreading evenly.
• 4. Allow cake and frosting to cool to room temperature. Slice and serve.
• 5. To make the Cherry Coke cake: Use a 12-oz can of Cherry Coke in place of the evaporated milk (9 ounces in cake + 3 ounces in frosting). Leave out the espresso powder. Bake exactly as above.

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.