Chocolate Cake With Mocha Frosting Recipes

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MOCHA FROSTING

Delicious mellow coffee flavor makes this frosting a favorite on chocolate cake. Eat with a spoon or use to frost a cool cake.

Provided by Samantha S

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 16

Number Of Ingredients 6



Mocha Frosting image

Steps:

  • Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
  • Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 28.8 g, Cholesterol 11.6 mg, Fat 4.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.9 g, Sodium 32.1 mg, Sugar 27.6 g

2 tablespoons warm milk
½ teaspoon instant coffee powder
1 (16 ounce) package confectioners' sugar
6 tablespoons butter, melted
¼ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract

CHOCOLATE MOCHA REFRIGERATOR CAKE

Provided by Alton Brown

Categories     dessert

Time 8h20m

Yield 10 to 12 servings

Number Of Ingredients 8



Chocolate Mocha Refrigerator Cake image

Steps:

  • Line an 8-by-4-by-3-inch loaf pan with plastic wrap, leaving enough overhang in each direction to completely cover the top. Line the bottom and sides of the pan with chocolate wafers and set aside.
  • Sprinkle the gelatin over 1/4 cup cold water in a small saucepan (or even a metal measuring cup) and "bloom" at room temperature for 5 minutes. Then gently warm over low heat until just melted. (Do not allow to boil.) Remove from the heat and stir in the coffee liqueur, espresso powder and vanilla.
  • Whip the heavy cream, powdered sugar and salt in the bowl of a stand mixer on high until soft peaks form, about 1 minute 30 seconds. Reduce the speed to low and drizzle in the cooled gelatin mixture. Increase the speed back to high and whip to stiff peaks, about 30 seconds more.
  • Fill the prepared pan 3/4 of the way with the whipped cream mixture. Insert the remaining chocolate wafers vertically (edge first) into the whipped cream to create 4 rows of about 12 cookies each, keeping each cookie slightly separated by cream.
  • Spread the remaining whipped cream evenly over the cookie rows. Fold the excess plastic wrap over the cake and refrigerate for at least 8 hours and up to 24.
  • To serve: Pull back the plastic wrap and invert the cake onto a serving dish. Remove the plastic wrap, slice and serve immediately.

70 chocolate wafer cookies
7 grams (1 packet) gelatin
2 tablespoons coffee liqueur
4 teaspoons instant espresso powder
1 teaspoon vanilla extract
3 cups heavy cream, cold
1/4 cup powdered sugar
1/4 teaspoon kosher salt

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



Mocha Cake image

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.

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar

COFFEE-CHOCOLATE LAYER CAKE WITH MOCHA-MASCARPONE FROSTING

Provided by Abigail Johnson Dodge

Categories     Cake     Coffee     Chocolate     Egg     Dessert     Bake     Valentine's Day     Birthday     Shower     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 18



Coffee-Chocolate Layer Cake with Mocha-Mascarpone Frosting image

Steps:

  • For cake:
  • Position rack in center of oven; preheat to 325°F. Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.
  • Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.
  • Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.
  • For frosting:
  • Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
  • Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).
  • Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 13/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 20 minutes before serving.
  • *An Italian cream cheese; sold at many supermarkets and at Italian markets.

Cake:
2 cups cake flour
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups (packed) golden brown sugar
3 large eggs
11/2 teaspoons vanilla extract
1 cup buttermilk
4 teaspoons instant espresso powder dissolved in 3/4 cup hot water
Frosting:
1/3 cup natural unsweetened cocoa powder
1 tablespoon instant espresso powder
1 1/2 cups chilled heavy whipping cream, divided
1 1/3 cups sugar
2 8-ounce containers chilled mascarpone cheese*
Bittersweet chocolate curls (optional)

SOURDOUGH CHOCOLATE CAKE WITH MOCHA FROSTING

Another way to use your sourdough starter. Don't worry it won't have a sour taste, just a rich chocolate flavor! Found this recipe on King Arthur's site. Time indicated does not include proofing time for the starter. Note: Because starters vary in thickness, the amount of flour and milk may vary slightly.

Provided by Galley Wench

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 19



Sourdough Chocolate Cake With Mocha Frosting image

Steps:

  • Combine the "fed" starter, milk, and flour in a large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won't necessarily bubble, but it may have expanded a bit.
  • Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
  • In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, and cocoa. The mixture will be grainy.
  • Add the eggs one at a time, beating well after each addition.
  • Gently combine the chocolate mixture with the starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but the batter will smooth out as you continue to beat gently.
  • Pour the batter into the prepared pan.
  • Bake the cake for 30 to 40 minutes, until it springs back when lightly pressed in the center, and a cake tester inserted into the center comes out clean.
  • Remove the cake from the oven, and cool on a rack while you make the icing.
  • Sift the confectioners' sugar into a large mixing bowl, and set it aside.
  • In a small saucepan set over medium heat, melt the butter and add the buttermilk or yogurt. Dissolve the espresso powder in the hot water, add to the pan, and bring the mixture just to a boil.
  • Immediately pour the simmering liquid over the confectioners' sugar in the bowl, and beat till smooth.
  • Pour the warm frosting over the cake.
  • Combine the chocolate chips, milk, and corn syrup in a microwave-safe cup. Microwave till the chips soften, then stir till smooth.
  • Drizzle the chocolate over the icing. (This can be done immediately or you can wait until the cake is cooled.).
  • If desired sprinkle chopped nuts on top.

Nutrition Facts : Calories 8867, Fat 403.2, SaturatedFat 139.9, Cholesterol 769.5, Sodium 5856.2, Carbohydrate 1317.4, Fiber 31.5, Sugar 1060.7, Protein 67.2

1 cup sourdough starter (proofed)
1 cup whole milk
2 cups unbleached all-purpose flour (8 1/2 ounces)
1 1/2 cups granulated sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 teaspoons baking soda
3/4 cup natural cocoa powder (not Dutch process)
2 large eggs
6 cups confectioners' sugar
3/4 cup butter
1/2 cup buttermilk or 1/2 cup plain yogurt
1 1/2 teaspoons espresso powder
1 tablespoon hot water
1/3 cup semi-sweet chocolate chips
1 tablespoon milk
1 tablespoon corn syrup
1/2 cup chopped walnuts (optional) or 1/2 cup pecans (optional)

MOCHA CAKE WITH CHOCOLATE CROWN

Provided by Sandra Lee

Categories     dessert

Time 4h35m

Yield 12 to 16 servings

Number Of Ingredients 13



Mocha Cake with Chocolate Crown image

Steps:

  • Preheat oven to 350 degrees F.
  • Cake Preparation: Butter and flour 2 (8-inch) round cake pans; set aside. Stir hot water and coffee crystals in large bowl until crystals dissolve. Add cake mix, oil, and eggs to coffee mixture. With an electric mixer, beat for 2 minutes, or until well blended. Divide batter between prepared pans. Bake for 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto cooling racks and cool completely.
  • Filling and Frosting Preparation: Stir coffee crystals and hot water in medium bowl until crystals dissolve. Refrigerate for 30 minutes, or until cold. Fold whipped topping into cold coffee mixture. Then stir in chocolate fudge frosting just until blended; chill in the refrigerator. (This is the mocha cream.)
  • Cut each cake horizontally in half. Place top cake layer, cut side up, on a serving platter. Spread 1 cup mocha cream atop cake. Top with bottom cake layer, cut side down. Spread 1 cup of mocha cream over second cake layer. Repeat layering with third cake layer and mocha cream. Top with remaining cake layer, cut side down. Refrigerate for 30 minutes. Evenly spread the remaining mocha cream onto the cake until completely covered. Return to refrigerator.
  • Chocolate Crown Preparation: Draw 3 (6-inch) high crown designs over 3 (15-inch) long sheets of parchment paper. Cut out designs from parchment papers. Lay each crown parchment template on a large baking sheet. Melt chocolate morsels in a glass bowl in the microwave for 2 1/2 minutes, stirring every 30 seconds, until melted and smooth. Repeat with white morsels. Using an off-set spatula, spread melted chocolate thickly over 1 side of 2 of the crown templates. Repeat with melted white morsels and remaining crown template. Arrange additional chocolate morsels decoratively on white crown. Refrigerate for 30 minutes, or until chocolate is set. Wrap 1 chocolate template around half of cake; carefully peel off paper. Wrap second chocolate crown around remaining half of cake; carefully peel off paper. Seal ends of crowns with a knife dipped in very hot water. Refrigerate cake until chocolate crown is completely firm. Wrap white crown, paper side inward, around a 5-inch bowl. Refrigerate until white crown is completely firm. Carefully peel paper from white crown. Place white crown atop cake.

Butter and flour, for pans
1 1/3 cups hot water
1/2 cup instant coffee crystals
1 box (18.25-ounces) devil's food cake mix
1/2 cup vegetable oil
3 eggs
1/4 cup instant coffee crystals
2 tablespoons hot water
1 container (8-ounces) frozen whipped topping, thawed
1 container (16-ounces) classic chocolate fudge frosting
Parchment paper
1 package (12-ounces) semisweet chocolate morsels, plus more for decorating
1 1/2 cups white morsels

MOCHA DARK CHOCOLATE CAKE WITH CAPPUCCINO FROSTING

My husband made this cake for a Valentine's Party. The other guys totally ignored the other desserts. Whether you make this as a simple 9X13 and slap the frosting on top, or go all out for a filled layer cake with the espresso glaze and cappuccino frosting, you will not be disappointed! This is mocha java heaven! Preparation time allows for the cake to sit overnight and chill once it's frosted. It's worth the wait, as the coffee flavors have time to blend with the chocolate flavors. YUM. The coffee glaze is a little extra work, but it is delicious and amazingly helpful when it comes to frosting the cake!

Provided by Kabwe Cook

Categories     Dessert

Time P1DT35m

Yield 2 9, 10-12 serving(s)

Number Of Ingredients 21



Mocha Dark Chocolate Cake With Cappuccino Frosting image

Steps:

  • Preheat oven to 350.
  • Grease one 9x13 or two 9" round cake pans.
  • Cake: combine the flour, sugar, baking powder, baking soda, salt, and cocoa.
  • Add the molasses, mayonnaise, and vegetable oil. Mix well.
  • While mixing, pour in the hot coffee.
  • Add the vanilla and chocolate chips, stir until combined. Batter will be thinner than normal cake batters.
  • Pour the batter into the pan(s). Bake for the 35 minutes, or until a toothpick comes out clean. 9x13 pans usually need to go for a few more minutes.
  • If you are layering the round cakes, cool them for ten minutes on a wire rack, run a knife gently around the edges, flip pans over, rest for 10 minutes, then remove cakes from pans. Don't worry if they break apart a little bit. You can "glue" them back together with glaze and frosting!
  • Allow cakes to cool completely, even overnight, before glazing/frosting.
  • Espresso/Coffee Glaze:.
  • In a saucepan over medium heat, combine sugar and coffee/espresso. Stir until sugar is dissolved.
  • Allow to cool to body temperature or lower.
  • Cappuccino Frosting.
  • Combine dry ingredients in a medium bowl.
  • Combine butter and shortening in a seperate, large bowl or mixer. Beat until fluffy.
  • Add vanilla to the butter/shortening mixture.
  • To the butter mixture, add half of the dry ingredients, beat, then half of the espresso/coffee, beat some more, then the other half of the dry ingredients, beat again.
  • Add the remaining coffee slowly, only until desired consistency is reached. For a frosted layer cake, you want it to be a bit thick, but still smooth and fluffy.
  • Assembly:.
  • Set up desired cake board with one of the round cakes. Brush the ckae entirely with the semi-cool coffee glaze.
  • Allow the glaze about 5 minutes to set.
  • Spread a generous layer of frosting on top and place the second cake.
  • Glaze the second cake.
  • If you have any leftover glaze, just keep brushing it on (resist the urge to sip it, if you can!).
  • Frost the sides and top of the cake with remaining frosting.
  • Store cake in the refrigerator until you need it, as that will set the frosting properly. Because of the shortening, it will sit out well in normal temperatures, once it's been chilled.
  • Enjoy!

2 cups flour
1 3/4 cups white sugar
1 1/2 tablespoons molasses (or change sugars to 1c white, 3/4c dark brown)
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup mayonnaise (name brand is best in a cake)
1/4 cup vegetable oil
1 cup very hot very strong coffee
1 tablespoon vanilla
1/2 cup chocolate chips or 1/2 cup chopped candy bar
1/4 cup sugar
3 tablespoons espresso or 3 tablespoons very strong coffee
1/4-1/2 cup cocoa powder (depending on how dark chocolatey you want it)
1/2 cup butter (preferably unsalted)
1/2 cup shortening
1/2 teaspoon vanilla
1/8 teaspoon salt (or omit and use salted butter)
4 1/2 cups powdered sugar
1/3 cup cooled espresso or 1/3 cup strong coffee

CHOCOLATE MOCHA CAKE WITH BUTTERCREAM MOCHA ICING

A delightful Mocha Cake! Be sure to use a FRESH, strong cup of coffee that you like the flavor of. Do not use old coffee that has sat for a long period of time. It affects the flavor of the cake.

Provided by Olive

Categories     Dessert

Time 1h5m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 18



Chocolate Mocha Cake With Buttercream Mocha Icing image

Steps:

  • Heat oven to 350 degrees. Grease and flour one 13x9x2 inch pan. In a large mixing bowl, blend the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the coffee, buttermilk, oil, eggs, and vanilla; beat on medium speed for 2 minutes. (batter will be thin) Pour into prepared pan. Bake 30-40 minutes or until wooded toothpick inserted in center comes out clean. Either, cool 10 minutes and remove cake from pan to wire rack to cool completely. Or, cool the cake completely in the pan before icing it.
  • Butter Cream Mocha Icing.
  • In a mixing bowl, cream the softened butter and Crisco until well blended. Add the powdered sugar, cocoa, vanilla, and milk mixture. Mix the milk into the coffee; add to mixture. Beat for 3-4 minutes until smooth and creamy. If icing seems a little too thick, add a bit more coffee or milk.

Nutrition Facts : Calories 371.6, Fat 16.2, SaturatedFat 5.5, Cholesterol 31.5, Sodium 322.8, Carbohydrate 54.9, Fiber 0.9, Sugar 44.1, Protein 2.9

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup of fresh strong black coffee, cooled
1 cup buttermilk
1/2 cup cooking oil
1 teaspoon vanilla
1/2 cup butter, softened
1/2 cup Crisco
1/3 cup strong coffee, cooled
2 tablespoons milk
4 -4 1/2 cups powdered sugar
1 teaspoon cocoa
1 teaspoon vanilla

CHOCOLATE POTATO CAKE WITH MOCHA FROSTING

This recipe for delicious and penny-pinching cake has been handed down for generations in the family. Don't be surprised when members of your family ask for an extra piece.-Charlotte Cleveland, Hobbs, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 17



Chocolate Potato Cake with Mocha Frosting image

Steps:

  • Let the eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Beat in potatoes and vanilla. Combine the flour, cocoa, baking powder, salt and spices; add to the creamed mixture alternately with milk, beating well after each addition. , In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1 to 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. , In a small bowl, beat the frosting ingredients until smooth. Frost cake.

Nutrition Facts : Calories 431 calories, Fat 18g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 299mg sodium, Carbohydrate 65g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.

1 cup butter-flavored shortening
2 cups sugar
2 eggs, separated
1 cup mashed potatoes
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon each ground allspice, cinnamon, cloves and nutmeg
1 cup milk
MOCHA FROSTING:
1/3 cup butter, softened
2-2/3 cups confectioners' sugar
2 tablespoons baking cocoa
1/4 teaspoon salt
3 tablespoons strong brewed coffee

MOCHA BUTTERCREAM CHOCOLATE ESPRESSO CAKE

This moist espresso and chocolate flavored cake is brushed with coffee glaze and then finished with a soft mocha buttercream frosting, making every bite melt in your mouth. From Nestle.

Provided by Annacia

Categories     Dessert

Time 1h13m

Yield 16 serving(s)

Number Of Ingredients 20



Mocha Buttercream Chocolate Espresso Cake image

Steps:

  • FOR CHOCOLATE ESPRESSO CAKE:.
  • Preheat oven to 350º F. Grease and line two 9-inch-round baking pans with wax paper.
  • Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds, stir.
  • If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
  • Cool to room temperature.
  • Combine flour, baking soda and salt in small bowl.
  • Beat brown sugar, butter, eggs, instant coffee and vanilla extract in large mixer bowl for 3 minutes.
  • Gradually add melted chocolate and continue beating for an additional minute.
  • Beat flour mixture into creamed mixture alternately with buttermilk.
  • Pour into prepared pans.
  • Bake for 33 to 38 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes.
  • Invert onto wire racks; remove wax paper. Cool completely.
  • Brush cakes with Coffee Glaze over cake layers.
  • Spread Mocha Buttercream Frosting between layers and over top and sides of cake.
  • FOR COFFEE GLAZE:.
  • Microwave granulated sugar, water and instant coffee in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds.
  • Stir until sugar and coffee are dissolved.
  • FOR MOCHA BUTTERCREAM FROSTING:.
  • Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
  • If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
  • Cool to room temperature.
  • Dissolve instant coffee in milk in glass measure.
  • Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes.
  • Beat in melted chocolate until blended, scraping occasionally.
  • Gradually beat in powdered sugar until light and fluffy.
  • Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency.

Nutrition Facts : Calories 495.8, Fat 24.6, SaturatedFat 15.1, Cholesterol 108.5, Sodium 414.3, Carbohydrate 66.5, Fiber 0.4, Sugar 53.4, Protein 4.1

4 ounces bittersweet chocolate, baking bar(s) broken into small pieces (Nestles Chocolatier, 62% Cacao)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light brown sugar
1 cup butter, softened
4 large eggs
2 tablespoons instant espresso powder or 2 tablespoons instant coffee granules
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon instant espresso powder or 1 teaspoon instant coffee granules
4 ounces bittersweet chocolate, baking bar(s) broken into small pieces
2 teaspoons instant espresso powder or 2 teaspoons instant coffee granules
3 tablespoons milk
1 cup butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 cups powdered sugar

CHOCOLATE CAKE WITH MOCHA FROSTING

This is the best chocolate cake and this frosting goes well with it. I like this cake as it contains no eggs and can be made with things I have on hand. The cake recipe is the Moosewood Cake and the frosting is a modified Hershey recipe. The original Moosewood Cake has 1/2 cup oil and no applesauce and I think it is better made with applesauce for half of the oil.

Provided by Shannon Holmes

Categories     Dessert

Time 46m

Yield 1 one layer cake, 6 serving(s)

Number Of Ingredients 16



Chocolate Cake With Mocha Frosting image

Steps:

  • Preheat the oven to 350 degrees F.
  • Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa or line the bottom with parchment paper.
  • In a medium bowl, sift together the flour, cocoa, soda, salt, and sugar.
  • In another bowl, combine the oil, applesauce water or coffee, and vanilla.
  • Pour the liquid ingredients into the dry ingredients and mix until well-blended and smooth.
  • Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter.
  • Without wasting any time, pour the batter into the prepared baking pan.
  • Bake for 25 to 30 minutes.
  • Cool for 20 minutes, then frost with frosting.
  • For the frosting, combine powdered sugar, cocoa, butter and vanilla in large bowl; beat until combined.
  • Dissolve 1 teaspoons instant coffee in 1 tablespoons milk and add to frosting.
  • Add additional milk, 1 tablespoon at a time, beating to desired consistency.
  • About 1-1/4 cups frosting.
  • For Vegan use only soy milk and only a vegan [non dairy] margarine.

1 1/2 cups unbleached white flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1 cup cold water (or 1 cup water with 1 tbsp. instant coffee, dissolved) or 1 cup chilled brewed coffee (or 1 cup water with 1 tbsp. instant coffee, dissolved)
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar
1 1/2 cups powdered sugar
1/3 cup unsweetened cocoa
1/4 cup butter (4 tbsp. butter flavored Crisco also works well) or 1/4 cup margarine, softened (4 tbsp. butter flavored Crisco also works well)
1/2 teaspoon vanilla extract
1 teaspoon instant coffee, to taste
2 -3 tablespoons milk or 2 -3 tablespoons soymilk

CHOCOLATE CAKE WITH MOCHA FROSTING

Provided by Ina Garten

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 18



Chocolate Cake with Mocha Frosting image

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
  • Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
  • Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
  • Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
  • Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
  • Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
1 tablespoon pure vanilla extract
3 extra-large eggs, at room temperature
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2/3 cup hottest tap water
2/3 cup unsweetened cocoa powder, such as Droste Cocoa Powder
1 teaspoon instant espresso powder
2/3 cup half-and-half
Mocha Frosting, recipe follows
12 ounces bittersweet chocolate, such as Lindt, 1/4-inch-chopped
3 tablespoons unsalted butter, diced, at room temperature
2 teaspoons instant espresso powder
1 1/4 cups heavy cream
1 tablespoon Kahlua
1 teaspoon pure vanilla extract

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Create the cake by first creaming butter and sugar together. Once light and fluffy, add the vanilla and egg. Mix until batter is smooth. In a …
From monpetitfour.com
Estimated Reading Time 4 mins
  • Create the cake by first creaming butter and sugar together. Once light and fluffy, add the vanilla and egg. Mix until batter is smooth.
  • In a separate bowl, combine the all-purpose flour, baking soda and salt. Set aside. In a measuring cup, combine the hot water, instant espresso powder and baking cocoa. Whisk until smooth.
  • In alternating batches, add the flour mixture and cocoa mixture until everything is combined and smooth. Add in the half and half to loosen it all up and mix until blended in well.
  • Pour the cake batter in a prepared 9 inch by 13 inch pan that's been greased and lined with parchment paper. Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
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CHOCOLATE CAKE WITH MOCHA FROSTING RECIPE - AN …
In a small bowl mix together the cocoa and boiling water until completely combined. Let sit 5 minutes. In a large bowl cream the butter, …
From anitalianinmykitchen.com
5/5 (3)
Total Time 55 mins
Category Dessert
Calories 438 per serving
  • In a small bowl mix together the cocoa and boiling water until completely combined. Let sit 5 minutes.
  • Cream butter, add sifted cocoa, then add the sugar 1/2 cup at a time, beat in the coffee one tablespoon at a time until you reach the desired constituency. Frost cooled cake. Decorate if desired.
  • In a medium bowl over a pot of boiling water (make sure the bowl does not touch the water) or microwave, melt the butter, remove from the heat and stir in the cocoa until smooth. Add the remaining ingredients and combine until smooth and thick (if you want it thicker then add more powdered sugar). Spread over the cooled cake.
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CHOCOLATE CAKE WITH MOCHA FROSTING RECIPE
And for an easy frosting, wrap each cake with plastic food wrap and chill for about 30 minutes or so, this will help lessen the cake crumbs when …
From pinoyrecipe.net
5/5 (2)
Category Dessert
Cuisine Filipino
Total Time 1 hr 20 mins
  • To Prepare the Cake: Preheat oven to 350F and line the bottom of the pans with parchment paper. Bake the cake according to package direction and divide the cake into two 6-inch round pans equally. Bake the cake as directed and check with a toothpick if it’s done. Fire off, transfer the cake in a wire rack and let it cool completely. And for an easy frosting, wrap each cake with plastic food wrap and chill for about 30 minutes or so, this will help lessen the cake crumbs when you are applying the icing later on.
  • To Make the Mocha Frosting: In a mixing bowl, combine frosty whip cream powder, coffee powder, unsweetened cocoa powder and cold water, then whipped until light and double in size.
  • To Assemble the Cake: We also need a cake board at least 2-inches larger than your cake. Frost the board at the center with a little frosting and place the first layer of your cake in the center. Drizzle coffee on the about 2 tablespoons just to moistened the cake. Put 1/3 part of mocha frosting on top and spread evenly. Cover it with another cake on top, again drizzled with coffee and spread another 1/3 part of frosting on top and evenly coat the sides of your cake and refrigerate for about 20 minutes. Add the remaining frosting on the sides and design your cake using a decorating comb.
  • To Decorate your Cake: Drizzle the melted chocolate carefully on top edges of your cake, if using one (optional). (You can use melted dark or milk chocolate or a chocolate syrup) Decorate your cake with assorted chocolates alternately and add crushed Biscoff Cookie crumbs or Graham crumbs in the center about 3 tablespoons. Refrigerate for an hour and it’s ready to slice and serve.
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BAREFOOT CONTESSA | CHOCOLATE CAKE WITH MOCHA FROSTING ...
Chocolate Cake with Mocha Frosting. Preheat the oven to 350 degrees. Grease a 9 × 13 × 2-inch baking pan. Line with parchment paper, then grease and …
From barefootcontessa.com
  • Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn’t melted, microwave the mixture for 15 seconds.) Stir in the Kahlúa and vanilla and stir until the mixture is smooth.
  • Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.
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CHOCOLATE CAKE WITH MOCHA FROSTING RECIPE - CHATELAINE
Preheat oven to 325F. Butter 2 9-in. round cake pans and line bottoms with parchment. Sift flour with cocoa, baking soda, baking powder …
From chatelaine.com
3.7/5 (84)
Total Time 2 hrs 25 mins
Servings 12
Calories 822 per serving
chocolate-cake-with-mocha-frosting-recipe-chatelaine image


A CHOCOLATE CAKE WITH MOCHA FROSTING FOR THE PEOPLE …
Make the cake: In a medium bowl, combine the cocoa powder and chocolate chips. Pour in the boiling water and whisk together until the chocolate is …
From jessicaseinfeld.com
Servings 8-10
Total Time 2 hrs 15 mins
a-chocolate-cake-with-mocha-frosting-for-the-people image


MOCHA FROSTING - MRFOOD.COM
In a small heavy saucepan over medium heat, combine heavy cream and coffee; stir until coffee dissolves. Add chocolate chips and stir until …
From mrfood.com
4/5 (3)
Estimated Reading Time 50 secs
Category Cakes
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MOCHA CHOCOLATE CAKE WITH BUTTER MOCHA FROSTING
Mocha Chocolate Cake with Butter Mocha Frosting. INGREDIENTS . MOCHA CHOCOLATE CAKE. Nonstick cooking spray. 1 package Pillsbury ™ Moist Supreme Devil"s Food Premium Cake Mix. 1 cup strong brewed Folgers …
From pillsburybaking.com
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CREAMY CHOCOLATE MOCHA FROSTING RECIPE | THE BEST CAKE RECIPES
How to Make Mocha Frosting. In a stand mixer bowl, whip the softened butter on medium speed until it is almost white in appearance. Add the powdered sugar and cocoa …
From thebestcakerecipes.com
Reviews 4
Estimated Reading Time 3 mins
Servings 8
Calories 301 per serving
  • In a stand mixer bowl, whip the softened butter on medium speed until it is almost white in appearance.
  • Add in the hot coffee and whip the buttercream on medium speed for 3-4 minutes, or until light and fluffy.


CHOCOLATE LAYER CAKE WITH MOCHA FROSTING AND ALMONDS ...
Position rack in center of oven; preheat to 350°F. Line bottom of 9-inch round cake pan with 2-inch-high sides with parchment paper. Butter and flour sides of pan and parchment.
From bonappetit.com
3/5 (2)
Servings 12
  • Position rack in center of oven; preheat to 350°F. Line bottom of 9-inch round cake pan with 2-inch-high sides with parchment paper. Butter and flour sides of pan and parchment. Sift flour, baking soda, and salt into medium bowl. Whisk 2/3 cup sugar and cocoa in another medium bowl to blend; add 1/3 cup buttermilk and vanilla and whisk until smooth. Using electric mixer, beat butter in large bowl until fluffy. Add 2/3 cup sugar; beat until well blended. Beat in egg and egg yolk. Add buttermilk-cocoa mixture; beat to blend. Beat in flour mixture in 3 additions alternately with 1/3 cup buttermilk in 2 additions. Transfer batter to pan.
  • Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack 30 minutes. Cut around pan sides. Invert cake onto plate. Peel off parchment paper.
  • Stir espresso powder and vanilla in small bowl until espresso dissolves. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water; cool. Using electric mixer, beat butter in large bowl until fluffy. Add espresso mixture and corn syrup; blend well, scraping down sides of bowl occasionally. Beat in melted chocolate, then powdered sugar in 3 additions. If frosting is very soft, freeze until firm enough to spread, stirring occasionally, about 10 minutes.
  • Spoon 2/3 cup frosting into pastry bag fitted with medium star tip. Slice cake in half horizontally. Place bottom layer on 8-inch cardboard round or 8-inch tart pan bottom. Spread 1 cup frosting over bottom cake layer. Top with second cake layer. Spread remaining frosting over top and sides of cake. Reserve 24 almond slices. Press remaining almonds onto sides of cake. Pipe 12 frosting rosettes around top edge of cake, spacing evenly. Place 2 almond slices in each rosette. DO AHEAD Can be made 1 day ahead. Cover; chill. Let stand at room temperature 2 hours before serving.


INA’S CHOCOLATE CAKE WITH MOCHA FROSTING ~SWEET & SAVORY
Instructions. To make the cake, preheat the oven to 350°F (177°C). Line two 9-inch (23cm) round cake pans with parchment paper. Then generously spray the bottom and sides …
From sweetandsavorybyshinee.com
5/5 (3)
Total Time 1 hr 15 mins
Category Dessert
Calories 633 per serving
  • Line two 9-inch (23cm) round cake pans with parchment paper. Then generously spray the bottom and sides with a cooking spray.


MOCHA FLOURLESS CHOCOLATE CAKE WITH WHIPPED CREAM FROSTING ...
Cake: Melt the butter and chocolate chips in a microwave safe bowl in 30-second increments, stirring after each hit in the microwave. Once melted, stir in the sugar, salt, …
From alattefood.com
5/5 (3)
Estimated Reading Time 7 mins
Category Dessert
Total Time 3 hrs 20 mins
  • Preheat oven to 375 degrees and grease a 9” cake pan or 9” springform pan. (I also line the bottom of the pan with parchment paper.) Set aside.
  • Melt the butter and chocolate chips in a microwave safe bowl in 30-second increments, stirring after each hit in the microwave.
  • Heat heavy cream in the microwave or on the stove, until just below a boil. Pour cream over chocolate chips, and allow the mixture to stand 5 minutes. Whisk the mixture until smooth. Pour over the top of the cake, spreading to the edges (if some of the ganache drips down the side, that’s fine). Allow the ganache to set 1-2 hours (you can pop it in the fridge to speed up the process).
  • With a standing mixer or hand mixer, whip the heavy cream and White Chocolate Pudding Mix until soft peaks form. Add in powdered sugar, and whip until the consistency of whipped cream. With a piping bag and star tip, pipe whipped cream onto the cake. Add raspberries onto the cake.


CHOCOLATE ESPRESSO CAKE WITH MOCHA MASCARPONE FROSTING
For The Mocha Mascarpone Frosting. In a large bowl, whisk cocoa powder and espresso together. Using a small saucepan, bring 1 cup of whipping cream to a boil. Slowly …
From greatgrubdelicioustreats.com
4.4/5 (44)
Total Time 1 hr 20 mins
Category Dessert
  • Preheat oven to 325° and generously butter (2) 9 inch round cake pans and then lightly dust with flour. Cut parchment paper to fit and place in bottom of pan. Set aside.


LOW FODMAP CHOCOLATE CAKE WITH MOCHA FROSTING - FODMAP ...
For the Frosting: Whisk the cream, sugar, and instant espresso powder together in a saucepan. Bring to a simmer over medium heat and allow to simmer vigorously for several minutes or until visually thickened and reduced a little bit. It should coat a spoon. Scrape into a bowl and stir in the chocolate and butter.
From fodmapeveryday.com
3.5/5 (2)
Category Dessert, Treat
Cuisine American
Total Time 8 hrs 55 mins


RECIPE: CHOCOLATE CAKE WITH MOCHA FROSTING
Pour the batter into the prepared pan, smooth the top and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Cool completely in the pan.
From houstonchronicle.com
Estimated Reading Time 2 mins


MOCHA CHOCOLATE CHIP CAKE (WITH ESPRESSO CREAM CHEESE ...
For the Mocha Chocolate Chip Cake Layers. Preheat the oven to 325 degrees, grease and flour three 8x2 inch round pans. This could also be baked in two 9 inch rounds or a 9x13 pan. In 1/4 cup very hot water, dissolve the espresso powder, …
From mycakeschool.com
4.3/5 (8)
Category Cakes And Cupcakes


THE BEST CHOCOLATE SHEET CAKE WITH MOCHA FROSTING | GFK ...
How to Make The BEST Chocolate Sheet Cake with Mocha Frosting For the Chocolate Sheet Cake: Preheat the oven to 350 degrees F. Butter (1) 9 by 13 nonstick sheet cake pan. Trace the bottom of the pan on parchment paper, then use scissors to cut out one rectangle just the right size to fit into the bottom of the pan. Place the parchment rectangle into …
From camilamade.com
5/5 (1)
Total Time 50 mins
Category Dessert
Calories 400 per serving


COFFEE FLAVORED CAKE - FOOD MEANDERINGS
This Coffee Flavored Cake with Coffee Frosting is a feather light white cake with a white chocolate mocha whipped cream frosting and creamy blueberry filling. It's light, delicious and makes a great birthday, celebration or special occasion cake. With coffee in both the cake and frosting, it's perfect for the coffee lover!
From foodmeanderings.com
5/5 (5)
Total Time 45 mins
Category Dessert
Calories 469 per serving


INA GARTEN'S CHOCOLATE CAKE WITH MOCHA FROSTING | BAREFOOT ...
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl.
From foodiebadge.com


CHOCOLATE CAKE WITH MOCHA MASCARPONE FROSTING RECIPE ...
Chocolate Cake with Mocha Mascarpone Frosting Recipe. I think I have found my new favorite chocolate cake recipe. Side note, the frosting is to die for! WAY better than any other frosting I have EVER made! If you are looking for a decadent birthday cake or just a DANG good chocolate cake this is your recipe.
From bestcraftsandrecipes.com


CHOCOLATE CAKE WITH MOCHA FROSTING | RECIPES | MOCHA ...
Chocolate Cake with Mocha Frosting from Barefoot Contessa. Preheat the oven to 350 degrees. Grease a 9 × 13 × 2-inch baking pan. Line with parchment paper, then grease and flour the pan. Place the butter and sugar in the bowl of an electric mixer …
From pinterest.com


CHOCOLATE CAKE WITH MOCHA FROSTING | RECIPES | CHOCOLATE ...
Feb 6, 2017 - Chocolate Cake with Mocha Frosting from Barefoot Contessa. Preheat the oven to 350 degrees. Grease a 9 × 13 × 2-inch baking pan. Line with parchment…
From pinterest.ca


CHOCOLATE CAKE WITH MOCHA FROSTING RECIPE | INA GARTEN ...
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl.
From teatrointimodelflamenco.com


DISCOVERNET | CHOCOLATE MOCHA CAKE RECIPE
In a medium bowl, whisk together the flour, ¾ cup cocoa powder, baking powder, baking soda, and ½ teaspoon salt. In a separate large bowl, combine the eggs, sugar, 2 teaspoons vanilla extract, sour cream, and vegetable oil. Add the dry ingredients to the wet ones until well-combined, then slowly mix in the coffee.
From discovernet.io


BAREFOOT CONTESSA CHOCOLATE CAKE WITH MOCHA FROSTING ...
Inas rich chocolate cake with generous mocha frosting is undeniably one of the best chocolate cakes out there. I made Contessa Gartens chocolate cake with mocha frosting and I feel no shame. Sift flour baking soda and salt into a medium bowl. For chocolate lovers a decadent and glamorous Chocolate Cake with Mocha Frosting has a real wow factor ...
From cakeboxing.com


DARK CHOCOLATE MOCHA BROWNIES - THERESCIPES.INFO
Dark Chocolate Mocha Brownies Recipe: How to Make It tip www.tasteofhome.com. Stir in chocolate. Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. For frosting, combine the butter, sour cream and vanilla until smooth. Gradually stir in sugar until frosting is smooth and …
From therecipes.info


CHOCOLATE CAKE WITH MOCHA FROSTING - COOKEATSHARE
Chocolate Layer Cake with Mocha Frosting and Almonds Recipe ... Find the recipe for Chocolate Layer Cake with Mocha Frosting and Almonds and other almond recipes at Epicurious.com. Cooks.com - Recipe - Chocolate Mocha Cake. Home > Recipes > Chocolate Mocha Cake. CHOCOLATE MOCHA CAKE. 1 1/2 c. sugar. 3/4 c. ... cold, with Mocha …
From cookeatshare.com


INA'S CHOCOLATE CAKE WITH MOCHA FROSTING RECIPE | SIDECHEF
Once cake has cooled completely in the pan, turn it out onto a flat surface and frost the top with frosting if a sheet cake, or the middle, tops, and sides for a round cake. There will be plenty of frosting either way!
From sidechef.com


CHOCOLATE CAKE WITH MOCHA FROSTING - ALL INFORMATION ABOUT ...
Chocolate Cake with Mocha Frosting Recipe | Ina Garten ... best www.foodnetwork.com. Mocha Frosting: Place the chocolate, butter, and espresso powder in a bowl.Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted....
From therecipes.info


CHOCOLATE CAKE WITH MOCHA FROSTING RECIPE - FOOD NEWS
Chocolate Cake with Mocha Mascarpone Frosting Recipe Old fashioned chocolate mayonnaise cake recipe has a luscious mocha buttercream frosting and is 3 layers of moist, fudgy decadence. I've adapted it from the original recipe found on the back of the Hellman's Mayonnaise jar in the early half of the 1900s.
From foodnewsnews.com


CHOCOLATE CAKE WITH MOCHA FROSTING RECIPE - FOOD NEWS
In a medium bowl, whisk together flour, baking soda and salt. In a big jug, combine hot water, cocoa powder, milk, heavy cream and espresso powder. In a large mixing bowl with paddle attachment, beat the butter and sugar on medium speed until light and fluffy, scraping down the sides, about 4 minutes.
From foodnewsnews.com


RECIPE - DOUBLE CHOCOLATE CARROT CAKE WITH MOCHA …
Double Chocolate Carrot Cake with Mocha Frosting Spring 2011. BY: Monda Rosenberg. If you’re in the mood for a rich dessert, this one takes the cake. Just one bite tweaks your taste buds—think a shot of cappuccino and a hit of chocolate at the same time. The warm, comforting flavour in the coffee-spiked frosting comes from mascarpone cheese, the star in classic Italian …
From lcbo.com


CHOCOLATE CAKE WITH MOCHA FROSTING | RECIPES | CHOCOLATE ...
Sep 30, 2016 - Chocolate Cake with Mocha Frosting from Barefoot Contessa. Preheat the oven to 350 degrees. Grease a 9 × 13 × 2-inch baking pan. Line with parchment…
From pinterest.ca


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