ULTIMATE FROZEN MOCHA
Provided by Ree Drummond : Food Network
Categories beverage
Time 10m
Yield 1 serving
Number Of Ingredients 9
Steps:
- To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency.
- Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate.
MOCHA CAKE WITH CHOCOLATE GANACHE RECIPE BY TASTY
Here's what you need: brown sugar, white sugar, butter, eggs, salt, vanilla extract, baking powder, baking soda, cocoa powder, flour, bittersweet dark chocolate, cream, milk, instant coffee, cane sugar
Provided by Tricia Pelayo
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the chocolate ganache: Melt the chocolate and cream together in a double boiler. Stir until thoroughly combined, then chill in the refrigerator for at least an hour. On a double boiler, place one part of chocolate and cream.
- For the sponge cake, first preheat your oven to 180°C.
- Cream together the sugar, brown sugar, and butter until the mixture is light and fluffy. Then, set the butter-sugar mixture aside and mix together the vanilla and eggs.
- Get your butter-sugar mixture and slowly add in the vanilla-egg mixture. (Make sure to do it slowly to prevent the fat and water from separating).
- Sift in the flour, cocoa powder, salt, baking soda, and baking powder into the mixture and fold it in.
- Halfway through mixing, add in the remaining chocolate (chopped) and stir until there are no more flour pockets.
- On a buttered pan lined with parchment paper, pour in the batter, ensuring that it is spread evenly. Tap on the counter to release air bubbles, then bake for 20-25 minutes.
- Cool for 30 minutes, at least, once cooked through.
- For the syrup: mix together the coffee, cane sugar, and milk properly.
- To assemble, add some syrup to your cake and let it cool for 10 minutes.
- Pour the chocolate ganache on top of your cake and let it chill again, this time for 30 minutes.
- Serve.
Nutrition Facts : Calories 308 calories, Carbohydrate 27 grams, Fat 21 grams, Fiber 1 gram, Protein 5 grams, Sugar 15 grams
CHOCOLATE CAKES WITH GANACHE GLAZE
Refrigerating the glazed cakes will help them set more quickly, but they will lose some of their shine. If there's time and you prefer a shiny glaze, let the cakes set at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 6h5m
Yield Makes two 8-inch cakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter two 8-inch round cake pans and dust with cocoa, tapping out excess. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.
- Raise speed to medium, and add eggs, buttermilk, warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
- Divide batter between pans. Bake until set and a toothpick inserted into center of each comes out clean, about 35 minutes. Let cakes cool in pans set on wire racks for 15 minutes. Turn out cakes. Let cool completely.
- Transfer 1 cake to a wire rack set on a rimmed baking sheet. Pour half the warm ganache over top; pour in center, then slowly but steadily pour around edges, allowing ganache to drip down sides and cover cake. Let stand for 15 minutes. Transfer cake to a cake stand. Repeat with remaining cake and ganache.
- Let cakes stand until set, about 3 hours at room temperature or 1 hour in the refrigerator.
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