MOIST MOCHA CAKE
Provided by Ellie Krieger
Categories dessert
Time 50m
Yield 16 servings (1 serving equals 1 square)
Number Of Ingredients 21
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.
ALMOND CAMO CAKE
Steps:
- For the cake: Preheat the oven to 325 degrees F. Spray an 8-by-4-inch loaf pan with nonstick cooking spray. Line with parchment paper, leaving excess on the long sides of the pan for easy removal of the cake.
- Add the granulated sugar, butter and cream cheese to a stand mixer fitted with the paddle attachment. Cream on medium speed until the mixture is smooth and fluffy, about 2 minutes. Add the eggs one at a time, beating after each addition, until incorporated. Pour in the almond and vanilla extracts and whip until combined.
- Sift together the flours, baking powder and salt in a mixing bowl. Add half of the flour mixture and half of the milk to the batter and beat on low speed just until combined. Scrape down the sides of the bowl. Add the remainder of the flour mixture and milk and beat on low speed until the batter is smooth and homogenous. Divide the batter equally among 4 small mixing bowls.
- Use the gel food coloring to create 4 colors: Light green (3 drops neon green plus 1 drop black); dark green (3 drops leaf green plus 1 drop black); gray (2 drops black); and dark brown (3 drops dark brown).
- Use small (2-tablespoon) ice cream scoops to drop dollops of the colored batters in random order into the prepared loaf pan. (The dollops should be small to create a camouflage pattern.)
- Bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 25 minutes. Allow to cool completely before removing from the pan.
- For the maple cream sauce: Add the cream cheese, maple extract and 2 tablespoons water to a small saucepan over medium heat and let melt until combined (add more water if too thick). Remove from heat, then stir in confectioners' sugar until it has a nice creamy consistency. Drizzle over top of the cake and slice to serve.
ALMOND CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.
CHOCOLATE MOCHA CAKE I
This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.
Provided by Carol
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 53.1 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 381.9 mg, Sugar 34.5 g
ALMOND CAKE
Provided by Claudia Roden
Categories Cake Dessert Bake Easter Mother's Day Almond Spring Summer Shower Engagement Party Party Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 7
Steps:
- Finely grind the almonds in a food processor.
- With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
- With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
- Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 350°F for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
- Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.
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 ALMOND CHEESECAKE
Make and share this Mocha Almond Cheesecake recipe from Food.com.
Provided by carolinafan
Categories Cheesecake
Time 4h20m
Yield 1 9-inch cheesecake
Number Of Ingredients 8
Steps:
- Preheat oven to 300.
- Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press into bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 15 minutes.
- In large mixing bowl, beat cream cheese and remaining 3/4 cup sugar 5 minutes at medium speed of electric mixer; add eggs, one at a time, mixing well after each addition. Add liqueur and coffee powder, blending thoroughly; fold in almonds.
- Pour into baked crust. Bake 40 minutes or until filling is set.
- Shut off oven, open door and allow cheesecake to cool in oven.
- When cool, remove from oven; remove rim of pan. Refrigerate to chill thoroughly before serving.
Nutrition Facts : Calories 3104, Fat 190.4, SaturatedFat 95.8, Cholesterol 835, Sodium 2010.2, Carbohydrate 315, Fiber 9.9, Sugar 242.9, Protein 50.7
MOCHA ALMOND DESSERT
For an easy, make-ahead dessert that's elegant and luscious, try this recipe from our Test Kitchen. The perfect blend of mocha and chocolate is in each cool, refreshing slice.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat cream until stiff peaks form. In another large bowl, beat the cream cheese, milk, chocolate syrup and vanilla until smooth. Dissolve coffee granules in hot water; beat into cream cheese mixture. Fold in whipped cream and almonds. Pour over crust. Cover and freeze for 8 hours or overnight., Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Garnish with coffee beans if desired.
Nutrition Facts :
ALMOND MOCHA CAKE
Make and share this Almond Mocha Cake recipe from Food.com.
Provided by kelly123
Categories Weeknight
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oben to 325*F.
- Generously grease 12-cup bundt or 10-inch tube pan.
- Gently press almonds in bottom and half way up sides of greased pan.
- In medium sauve pand over low heat, warm coffe.
- Add margarine and chocolate chips; cook until mixture is smooth, stirring constantly.
- Remove from heat; stir in sugar and amaretto.
- Place in large bowl; cool 5 minutes.
- At low speed, gradually blend flour and baking soda into chocolate mixture until moistened.
- Add vanilla and eggs; beat at meduim speed about 30 seconds or just until well blended.
- Pour into greased and nut-lined pan.
- Bake at 3258F for 60 to 75 minutes or until toothpick inserted in center comes out clean.
- Cool upright in pan 25 minutes; invert onto seving plate.
- Cool completely; sprinkle with powered sugar.
MOCHA ALMOND CAKE
Make and share this Mocha Almond Cake recipe from Food.com.
Provided by SLColman
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Beat the butter and sugar together until light and fluffy.
- Beat in the egg yolks until light, and add the melted chocolate, stirring to combine.
- Add the sifted flour mixture alternating with the coffee, beating just enough to incorporate them.
- Beat the egg whites to stiff peaks in a separate bowl and fold into the batter along with the almonds.
- Pour into a greased tube or Bundt pan and bake in a preheated 350F (180V) oven until a toothpick inserted in the center comes out clean, about 1 hour.
- Cool a little before removing from the pan.
- Cool completely before dusting with powdered sugar.
Nutrition Facts : Calories 651.3, Fat 34.9, SaturatedFat 16.1, Cholesterol 166.8, Sodium 348.9, Carbohydrate 77.7, Fiber 2.9, Sugar 51.1, Protein 10.5
MOCHA-ALMOND TORTE
Make and share this Mocha-Almond Torte recipe from Food.com.
Provided by DallasDiva22
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mocha Frosting:.
- Dissolve instant coffee in the 1 Tbsp. milk. In a mixer bowl beat the butter with an electric mixer for 30 sec. Beat in 1 1/2c. of the powdered sugar and the melted unsweetened chocolate. Add egg yolks and the dissolved coffee crystals, beating till the mixture is well blended. Add the remaining powdered sugar and additional milk to make a fluffy frosting consistency.
- Slice the loaf cake horizontally into 3 layers. Beat together almond paste and the 3 tbsp water. Spread the bottom cake layer with 1/3c of the almond paste mixture. Top with the next cake layer and repeat layering with remaining almond paste mixture and 1/2c. of the frosting. Top with the remaining cake layer. Frost top and sides with the remaining frosting. Sprinkle sliced almonds atop. Store cake, covered, in the fridge.
Nutrition Facts : Calories 435.7, Fat 27.5, SaturatedFat 10.5, Cholesterol 66, Sodium 113.8, Carbohydrate 46.5, Fiber 3.1, Sugar 40.2, Protein 5.9
EASY MOCHA ALMOND PIE
Coffee. Chocolate. Almond. These three great flavors come together deliciously in our easy-to-make Mocha-Almond Pie.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
- Stir in sugar and corn syrup. Whisk in eggs, sour cream and extract until blended. Pour into crust; sprinkle with nuts.
- Bake 45 min. or until knife inserted 1 inch from center comes out clean. Cool completely on wire rack.
Nutrition Facts : Calories 360, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 80 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
MATCHA ALMOND CAKE
Provided by Danielle Sepsy
Categories dessert
Time 1h20m
Yield Makes 1 loaf
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 325 degrees F. Butter and flour a 9-by-5-inch loaf pan.
- Combine the flour, baking powder and salt in a medium bowl.
- Combine the butter, cream cheese and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the matcha, almond extract and vanilla. Gently stir in the flour mixture with a wooden spoon until it's just incorporated, being careful not to overmix.
- Pour the batter into the prepared pan and sprinkle the almonds evenly over the top, if desired. You can put as many or as few of the almonds as you like or none at all! I think it adds a wonderful crunch to the top of the cake.
- Bake until a toothpick inserted in the center of the cake comes out clean, 40 to 55 minutes.
- Let cool in the pan for 10 minutes, then turn it out onto a wire rack. Meanwhile, quickly put together the glaze while the cake is still pretty hot.
- For the glaze: Whisk together the confectioners' sugar, lemon juice and almond extract in a small bowl. Whisk in some water, 1 tablespoon at a time, until the mixture is smooth and loose. Drizzle the glaze over the top of the cake with a spoon and brush the sides using a pastry brush. Cool until the glaze creates nice sugary crust on the outside.
- Enjoy!
MAUREEN'S MOCHA CAKE
This is a very good example of a successful marriage between chocolate and coffee flavors.
Provided by MAUREENBURR
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Sift together the flour, baking soda, and cocoa. Set aside.
- Combine the coffee and coffee liqueur. Set aside. In a large bowl, cream together the shortening and brown sugar until light and fluffy. Beat in the egg yolks one at a time. Beat in the flour mixture alternately with the coffee and coffee liqueur, mixing just until incorporated. In a separate bowl, beat egg whites until soft peaks form, add 1/4 cup sugar, then continue beating until whites form stiff peaks. Gently fold egg whites into the coffee mixture.
- Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in pans, then turn out on wire racks to cool completely before frosting.
- For the coffee frosting: In a medium bowl, cream butter until fluffy. Beat in confectioners' sugar and cocoa. Mix in coffee liqueur and hot coffee. Beat frosting until it thickens to spreading consistency.
Nutrition Facts : Calories 558.9 calories, Carbohydrate 91.9 g, Cholesterol 66.5 mg, Fat 16.4 g, Fiber 2.3 g, Protein 5.1 g, SaturatedFat 6.6 g, Sodium 223.2 mg, Sugar 70.4 g
MOIST ALMOND CAKE
From the chef at the Chenal Country Club in Little Rock, AR. This cake is extremely moist and will keep well for up to a week if well wrapped.
Provided by Bren in LR
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees and position the rack to the center of the oven. Line the bottom of a 9-inch cake pan with a round of parchment paper, or butter and dust it lightly with flour, tapping out any excess.
- With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals help break the paste into pieces--so don't add the butter yet!).
- Now add the butter and beat for a few minutes until light and fluffy. In a separate bowl stir together the eggs with a fork then dribble it into the batter as you beat. Add the vanilla.
- Mix together the flour, baking powder and salt with a whisk. Stir the dry ingredients into the batter until just incorporated.
- Transfer the batter into the prepared cake pan and bake about 1 hour, or until a toothpick inserted into the center comes out clean. The baking time may take a bit longer due to the variation in different brands of almond paste.
- Cool the cake on a rack before serving.
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