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.
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 OATMEAL CAKE
Nice. For another flavor profile cut the coffee and cocoa and add cinnamon. Then top with Recipe #478186
Provided by Ambervim
Categories Dessert
Time 1h15m
Yield 1 Cake
Number Of Ingredients 17
Steps:
- reheat oven to 350.
- Mix coffee and water. Reserve 2 tablespoons for icing.
- Pour over oats and stir.
- Cover and let stand for 20 minutes.
- Beat butter until creamy and add sugars.
- Beat till fluffy.
- Add vanilla and eggs.
- Add oat mixture and blend well.
- Sift together flour, soda, salt and cocoa. Add to other bowl.
- Turn batter into silpat 9 inch equivalent pan (or grease & flour pan).
- Bake 50-55 minutes.
- FROSTING:.
- Cream butter and sugar. Add salt, vanilla and coffee.
- Beat until smooth.
- Frost the cooled cake.
Nutrition Facts : Calories 4874.3, Fat 144.3, SaturatedFat 84.5, Cholesterol 707.6, Sodium 5085.7, Carbohydrate 863.5, Fiber 15.2, Sugar 650.6, Protein 46.9
MOCHA CAKE III
A friend made this for our group and we have been hooked on it ever since. Try it. It's so rich, moist, and easy, you'll be hooked too! Note: I have replaced the sour cream with 16 ounces of plain yogurt, (not fat-free!), with great success. The taste is just as good to me with a lot less fat. However, do not use low-fat or fat-free sour cream, as it will NOT turn out well!
Provided by Dawn Vassel
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Yield 12
Number Of Ingredients 6
Steps:
- Grease one 10 inch bundt cake pan. Preheat oven to 350 degrees F (175 degrees C).
- Mix together cake mix, eggs, oil, sour cream, coffee liqueur, and chocolate chips, in the order listed, and pour into the greased bundt cake pan.
- Bake at 350 degrees F (175 degrees C) for one hour or until the surface springs back when touched lightly.
Nutrition Facts : Calories 500.3 calories, Carbohydrate 49 g, Cholesterol 78.7 mg, Fat 30.8 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.4 g, Sodium 399.8 mg, Sugar 31.2 g
SUPER MOIST OATMEAL CAKE
It's funny how two families can come together with both serving the same delicious oatmeal cake! Both of my Grandmother's made this wonderful cake when I was young and I love making it for anyone & everyone now.
Provided by Chocolate Lover 1969
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- Pour boiling water over oats and let stand for 20 minutes.
- Preheat oven to 350 degrees.
- Cream, until light & fluffy, the white sugar, brown sugar and shortening.
- Add eggs, mixing well.
- Add oatmeal mixture, beat.
- Add flour, cinnamon, baking soda and vanilla, again mixing well.
- Pour into a well greased 9x13 inch casserole dish.
- Bake for 30-35 minutes.
- * Mix together ALL of the icing ingredients and spread over hot cake. Place back in the oven, for an additional 7-10 minutes.
MOLTEN MOCHA CAKE
When I first made my decadent slow-cooker chocolate cake, my husband's and daughter's expressions said it all. She says it's one of her favorites. Later, I brought one of these to our next-door neighbors. Their teenage son, who answered the door, ate the whole thing without telling anyone else about it! -Aimee Fortney, Fairview, Tennessee
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Whisk together first four ingredients. In another bowl, whisk together flour, cocoa, coffee granules and salt; gradually beat into egg mixture. Transfer to a greased 1-1/2-qt. slow cooker., Cook, covered, on low until a toothpick inserted in center comes out with moist crumbs, 2-1/2 to 3 hours. Serve warm. If desired, serve with ice cream and raspberries.
Nutrition Facts : Calories 482 calories, Fat 19g fat (11g saturated fat), Cholesterol 165mg cholesterol, Sodium 269mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 2g fiber), Protein 8g protein.
GATEAU MOKA - MULTILAYERED MOCHA CAKE
Jacques Pepin. 1st time I made this was as an auction item form my church in the early 1980's. I delivered it to the dinner party with rum for their dessert coffee.
Provided by Ambervim
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Butter and flour 2 8" round cake pans or use silicone.
- In mixer, combine eggs, sugar and vanilla. Mix well.
- Stir over boiling water or the burner for about 30 seconds so the mix is barely lukewarm. Remove from heat. Beat on medium to high 10 minutes. The mixture should make a thick, pale yellow ribbon and have at least tripled in volume.
- Sift in flour with one hand and fold mixture with the other using a wide spatula.
- Add butter, pouring and folding the same way.
- Fill pans about 3/4 full. Place pans on a cookie sheet and bake for 22-25 minutes.
- Remove from oven and after 5 minutes turn upside down on racks. Bottoms and sides should be pale golden. The cakes should be flat (no sagging) and soft and springy to the touch. When cool, place in plastic bags to keep fro drying. The will keep for a few days without refrigeration.
- In heavy saucepan melt the appricot jam slowly over low heat to avoid scorching. When liquefied, strain through a metal sieve and reserve.
- Rum Syrup:.
- Mix ingredients together and reserve.
- Coffee Butter Cream:.
- In a saucepan combine sugar and coffee. Bring to a boil and boil for 3 minutes. Set aside.
- In mixer bowl at medium beat yolks adding sugar syrup slowly. Then beat at high speed until the mixture is the consistency of light mayonnaise, about 5-6 minutes.
- Return to medium speed and add butter piece by piece, until smooth. Butter cream should not be refrigerated before frosting the cake.
- Using a long bladed serrated knife, cut each cake layer into three horizontal slices. Keep on hand flat on the cake and hold the knife perfectly flat so that slices are the same thickness. This requires some practice.
- Place a top or bottom layer crusty side down on th ecake plat and moisten with some rum syrup. Spread 1/4" layer of butter cream all over with a thin flexible metal spatula. Place another layer on top. Moisten with more rum syrup and spread 3 tablespoons melted apricot jam on top. Continue alternating fillings and finish with butter cream (be sure to reserve some for decorating). Spread cream evenly and smoothly on the sides. Using a serrated edge, hold the knife on an angle and slide left to right in a swivel motion to decorate the top.
- Place reserved butter cream in pastry bag fitted with a fluted tube and decorate top and bottom edge.
- Refrigerate until ready to serve. Do not cut wedges too thick.
Nutrition Facts : Calories 372.8, Fat 24.2, SaturatedFat 14.6, Cholesterol 158.1, Sodium 226.8, Carbohydrate 35.7, Fiber 0.3, Sugar 25.8, Protein 4
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
DATE OATMEAL CAKE WITH MOCHA FROSTING
Delicious and easy cake, perfect with coffee or tea. From the Great Food Fast cookbook (Dieticians of Canada)
Provided by briana.tomkinson
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350F & prepare your baking dish (I like using a bundt pan for the shape, but a 9" square baking pan is what's recommended).
- In a small bowl, combine oats and boiling water; let stand until cool (note: this takes a while. You might want to combine the oats and water and brew the coffee, take a break and come back to do the rest to allow time for the liquids to cool).
- In a separate bowl, combine flour, baking soda and salt. Set aside.
- In a large bowl, cream together margarine and brown sugar until fluffy. Beat in vanilla, oat mixture and flour mixture. Stir in dates & walnuts.
- Pour mixture into prepared pan and bake in preheated oven for 30-35 minutes, or until cake tester inserted in middle comes out clean. Set aside to cool.
- Prepare the frosting: in a bowl, blend together all frosting ingredients until fluffy. If icing is too thick, add a little more coffee to thin it. If too thin, add icing sugar. Spread icing over cooled cake.
Nutrition Facts : Calories 685, Fat 26.6, SaturatedFat 4.1, Sodium 546, Carbohydrate 109.8, Fiber 5.1, Sugar 79.2, Protein 6.9
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