Chocolate Almond Mocha Dump Cake Recipes

CHOCOLATE CAKE WITH MOCHA FROSTING

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.

ALMOND MOCHA CAKE

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.

CHOCOLATE ALMOND MOCHA DUMP CAKE

Steps:

• Heat oven to 350ºF. Spray 9x13 pan with baking spray.
• Pour pudding mix, milk and coffee into prepared pan. Stir together for a couple minutes until pudding is thick.
• Add cake mix and stir until moistened. Spread out batter evenly and sprinkle with chocolate chips and almonds.
• Cover with thin slices of butter as evenly as possible.
• Bake for 35-40 minutes, until edges of cake start to pull away from pan. Serve warm with ice cream or whipped topping.

CHOCOLATE MOCHA CAKE I

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.

CHOCOLATE DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Dump cake mix into the prepared baking dish.
• Dump dry pudding mix on top of the cake mix.
• Drizzle milk over everything and mix to combine. Sprinkle chocolate chips on top of mixture. Distribute butter evenly on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

MOCHA ALMOND CAKE

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.

CHOCOLATE MOCHA DUSTED ALMONDS

Steps:

• Microwave chocolate chips, covered, at 50% power, stirring once or twice, until melted, 3-4 minutes. Stir until smooth. Add almonds; mix until coated., Meanwhile, combine remaining ingredients. Transfer almonds to sugar mixture; toss to coat evenly. Spread over a waxed paper-lined baking sheet., Refrigerate until chocolate is set. Store in an airtight container in refrigerator.