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 LAYER CAKE
"My family often requests this delightful layer cake," writes Terry Gilbert of Orlean, Virginia. "They love the mocha flavor and extra chocolate surprise hidden beneath the taste-tempting frosting."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer. , Meanwhile, for frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in cocoa and extract. Beat in 5 tablespoons coffee, 1 tablespoon at a time until light and fluffy. Spread between layers and over the top and sides of cake. , In a microwave, melt chocolate chips and remaining coffee; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides.
Nutrition Facts : Calories 658 calories, Fat 35g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 426mg sodium, Carbohydrate 85g carbohydrate (62g sugars, Fiber 3g fiber), Protein 5g protein.
FUDGE LAYER CAKE
"My mom first made this terrific layer cake in the early 1960s," recalls Cheryl Feller of Fort Atkinson, Wisconsin. "The date and walnut filling is delicious."
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-14 servings.
Number Of Ingredients 23
Steps:
- Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in chocolate. Combine the cake flour, baking soda and salt; gradually add to creamed mixture alternately with water, beating well after each addition. , Pour into prepared pans. Bake at 350° for 30-35 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 small saucepan, combine the sugar, all-purpose flour, milk and egg until smooth. Add the dates. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in walnuts and vanilla. Cover and refrigerate., For frosting, combine the cream, sugar and corn syrup in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate and butter until melted. Transfer to a small bowl. Refrigerate until spreadable, stirring occasionally. , Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer. Spread frosting over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 534 calories, Fat 26g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 431mg sodium, Carbohydrate 71g carbohydrate (45g sugars, Fiber 2g fiber), Protein 7g protein.
MOCHA FUDGE LAYER CAKE
A local restaurant serves this cake it is delicious! By looking at the recipe it looks complicated by after making it, it wasn' that bad! I copied the original recipe, but I used all purpose flour and I didn't sift anything. It still turned out great!
Provided by Beth 8
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Cake: Melt chocolate; set aside to cool. Cream butter in large mixing bowl; gradually add sugar beating well. Add eggs one at a time, beating well after each addition. Add chocolate and vanilla; Mix well.
- Combine flour, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in boiling water. (Batter will be thin).
- Pour batter into 2 greased and floured 8 inch cake pans. Bake at 350°F for 30 to 35 minutes or until toothpick comes out clean. Cool in pans for 10 minutes; remove from pans and cool completely on wire racks. Split cake layers in half horizontally to make 4 layers.
- Filling: Beat whipping cream, vanilla and powered sugar together until soft peaks form. If needed add a little more powered sugar to get to thicken.
- Spread filling between layers.
- Frosting: Beat first 5 ingredients together until light and fluffy. Add cream if too stiff. Put icing on top and sides of cakes.
MOCHA FUDGE PUDDING CAKE
Don't let the list of ingredients keep you from trying this recipe. It's actually pretty quick to throw together, and fairly simple. This recipe can easily be doubled and baked in a 9x13 pan if you need 12-16 servings, which is what I usually do. You can serve it with a scoop of ice cream or sorbet if you'd like.
Provided by Annisette
Categories Dessert
Time 1h
Yield 1 9x9 pan, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F degrees.
- Mix first 8 ingredients together in bowl, and place in greased 9x9 baking pan.
- Mix together 1/2 cup sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Pour mixture on top of the batter in the pan, using a spoon to spread it evenly.
- In a small bowl, mix together 1 cup hot water, and 1 tablespoon instant coffee. Stir to dissolve coffee. Add 1 tablespoon butter. Stir until butter is completely melted. Pour mixture over the cake batter.
- Bake for about 45 minutes, or until cake is done (it should spring back when touched).
- Let cool for about 30 minutes. When ready to serve, cut into squares and spoon some of the chocolate pudding over the top of each serving.
Nutrition Facts : Calories 648.5, Fat 16.7, SaturatedFat 9.9, Cholesterol 42.4, Sodium 457.1, Carbohydrate 121, Fiber 2.6, Sugar 89.1, Protein 6.3
MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING
This recipe is from an old "professional" cookbook I have. I have posted it in reply to a message board request. "This ultra-rich dessert is inspired by the classic Rigo Jancsi cake, named for the legendary Hungarian Gypsy violinist. Make it one day ahead to allow the flavors to meld. "
Provided by Dee514
Categories Dessert
Time 6h18m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- For filling and topping: Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer.
- Remove from heat.
- Add 20 ounces chocolate; whisk until melted and smooth.
- Whisk in rum and vanilla.
- Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping.
- Cover; let stand at room temperature.
- Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
- For syrup: Stir water and sugar in small saucepan over low heat just until sugar dissolves.
- Remove from heat; mix in rum.
- Cover and let stand up to 1 day.
- For cake: Preheat oven to 350°F.
- Butter 9x9x2-inch metal baking pan.
- Line bottom with waxed paper; butter paper.
- Combine vanilla and coffee powder in cup; swirl to dissolve coffee.
- Sift flour, cocoa, and baking soda into small bowl.
- Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes.
- Beat in vanilla-coffee mixture.
- Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form.
- Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
- Fold 1/3 of whites into yolk mixture.
- Fold in half of flour mixture.
- Fold in half of remaining whites, then remaining flour mixture, then remaining whites.
- Transfer batter to prepared pan; gently spread to even thickness.
- Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes.
- Cool in pan on rack (cake may shrink slightly).
- Cut around pan to loosen cake.
- Turn out onto work surface; peel off paper.
- Using long serrated knife, cut cake horizontally in half.
- Place 1 half, cut side up, on platter.
- Drizzle half of syrup (about 3 1/2 Tablespoons) over cake.
- Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute.
- Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick).
- Drizzle remaining syrup over cut side of second cake layer.
- Place second layer, syrup side down, atop filling; press to adhere.
- Rewarm topping over low heat just until pourable.
- Pour topping onto top center of cake.
- Using small spatula, spread topping to edges, being careful to keep it from spilling over.
- Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours of chilling.
- Cut cake into 16 squares and serve.
EUROPEAN MOCHA FUDGE CAKE
I grabbed this off the Hershey's Recipe site (this is only 1 of many). They all look so good, but I HAVE to try this one. Looks so decadent. Hershey's site: http://www.hersheys.com/recipes/4655/European-Mocha-Fudge-Cake.aspx#
Provided by Linda Hoover
Categories Chocolate
Time 55m
Number Of Ingredients 14
Steps:
- 1. Preheat over to 350. Butter and flower 2 9" round pans or line with parchment.
- 2. Melt butter, add cocoa, stirring until blended; cool slightly. Beat eggs in a large bowl until foamy; add salt and vanilla. Gradually add sugar, beating well. Add the cooled chocolate mixture to the egg mixture. Blend thoroughly. Fold in flour and pecans. Pour mixture into prepared pans.
- 3. Bake 20-25 minutes or until pick comes out clean. Do not overbake. Cool 5 min, then remove from pans onto wire racks to cool completely.
- 4. Make Creamy Coffee Filling: Combine all ingredients, stir until coffee/espresso powder is disolved. Beat until stiff. Makes about 3 cups of filling.
- 5. Spread filling on the layers of the cake, top with chocolate curls (optional).
MOCHA LAYER CAKE
Yummy delicious chocolate layer cake with a hint of coffee!
Provided by Dan
Categories Chocolate Cake
Time 1h30m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
- Dissolve baking soda in buttermilk. Combine flour, cocoa powder, and salt in a separate bowl.
- Beat butter in a mixing bowl until creamy. Gradually add sugar, beating well. Add flour mixture alternately with the buttermilk mixture, beginning and ending with the flour mixture; mix well after each addition. Stir in 1 tablespoon plus 2 teaspoons coffee and vanilla.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the creamed mixture. Pour batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto a serving plate or cooling rack. Let cool, about 20 more minutes.
- While the cake is cooling, beat butter and cocoa powder for frosting in a bowl until well creamed. Add powdered sugar, egg yolk, and vanilla and beat until smooth.
- Stack the 3 cake layers on top of each other, spreading frosting between layers, and on top of the cake.
Nutrition Facts : Calories 471 calories, Carbohydrate 79.5 g, Cholesterol 52.6 mg, Fat 16.2 g, Fiber 1 g, Protein 4 g, SaturatedFat 10.1 g, Sodium 135.5 mg, Sugar 59.4 g
More about "mocha fudge layer cake recipes"
MOCHA LAYER CAKE - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
4.3/5 (31)Total Time 1 hr 30 minsCategory CakesCalories 1320 per serving
- Preheat the oven to 180C/350F/Gas 4. Grease three 8-inch cake pans and line the bases with parchment paper. Set aside.
- Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, vegetable oil, yogurt, and coffee, and whisk until combined. Gradually fold in the dry ingredients.
- Divide the batter between the prepared cake pans, and bake for about 30 - 35 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool completely in the pans on a wire rack.
EUROPEAN MOCHA FUDGE CAKE RECIPE | HERSHEYLAND
From hersheyland.com
Servings 1Total Time 4 hrsCategory Tags
- Heat oven to 350°F. Butter bottom and sides of two 9-inch round baking pans. Line bottoms with wax paper; butter paper.
- Melt butter in small saucepan; remove from heat. Add cocoa, stirring until blended; cool slightly. Beat eggs in large bowl until foamy; add salt and vanilla. Gradually add sugar, beating well. Add cooled chocolate mixture; blend thoroughly. Fold in flour. Stir in pecans. Pour mixture into prepared pans.
- Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not over bake. Cool 5 minutes; remove from pans to wire racks. Carefully peel off paper. Cool completely. Spread Creamy Coffee Filling between layers, over top and sides of cake. Garnish with chocolate curls, if desired. Refrigerate 1 hour or longer before serving. Cover leftover cake; store in refrigerator.
MOCHA LAYER CAKE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ONE YEAR: MOCHA CAKE WITH FUDGE FILLING & ESPRESSO …
From yestoyolks.com
MOCHA ALMOND FUDGE CAKE - BEYOND FROSTING
From beyondfrosting.com
SUPER FUDGY CHOCOLATE MOCHA CAKE - BROMA BAKERY
MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING
From bonappetit.com
DECADENT FUDGE CAKE WITH RASPBERRIES AND MOCHA BUTTERCREAM
From delish.com
SUPER FUDGY MOCHA LAYER CAKE - DELALLO
From delallo.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ONE LAYER MOCHA CAKE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
SUPER FUDGY SALTED CARAMEL MOCHA LAYER CAKE | FOODTALK
From foodtalkdaily.com
CHOCOLATE MOCHA CAKE RECIPE - TASTING TABLE
From tastingtable.com
MOCHA CAKE RECIPE - 7 LAYER OMBRE CAKE - GRETCHEN'S VEGAN …
From gretchensveganbakery.com
#time-to-make #course #preparation #low-protein #desserts #cakes #dietary #low-in-something #4-hours-or-less
You'll also love