MOCHA STREUSEL COFFEE CAKE
Layers of nutty, brown sugar streusel with chocolate chips and coffee set this coffee cake on a pedestal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h30m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 10-inch angel food (tube) cake pan with removable bottom with cooking spray. In small bowl, mix all streusel ingredients; set aside.
- In another small bowl, mix 2 3/4 cups flour, the baking powder, cinnamon, baking soda and salt; set aside.
- In large bowl, beat granulated sugar and butter with electric mixer on medium speed, scraping bowl constantly, until light and fluffy. Beat in almond extract. Add eggs, one at a time, beating well after each addition. Add half of the flour mixture; beat on low speed just until combined. Beat in sour cream until well blended. Beat in remaining flour mixture.
- Spoon half of the batter into pan; spread evenly. Sprinkle with half of the streusel. Top with remaining batter and streusel.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan on cooling rack 1 hour. Remove cake from pan.
Nutrition Facts : Calories 480, Carbohydrate 53 g, Cholesterol 105 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 29 g, TransFat 1 g
MOCHA CAKE
This Chocolate Mocha Cake is the ultimate indulgence. A rich dark chocolate cake with a silky mocha swiss meringue buttercream.
Provided by Olivia
Categories Dessert
Time 2h35m
Number Of Ingredients 19
Steps:
- Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
- Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
- In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
- Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
- Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
- Bake until a cake tester comes out mostly clean. A total of 30-35mins.
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (about 3mins).
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins))
- Switch to paddle attachment (optional). Slowly add cubed butter and mix until smooth.
- Add vanilla, melted chocolate, and espresso powder. Whip until smooth.**
- Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir gently with a spatula until combined and smooth. Allow to cool and thicken slightly before using on cake.***
- Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
- Frost and smooth the sides. Chill for 20mins.
- Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.
Nutrition Facts : Calories 613 kcal, Carbohydrate 64 g, Protein 6 g, Fat 38 g, SaturatedFat 24 g, Cholesterol 103 mg, Sodium 406 mg, Fiber 3 g, Sugar 46 g, ServingSize 1 serving
MOCHA CAKE
Super moist chocolate coffee mocha cake recipe, topped with mocha cream cheese frosting. Recipe includes layer, Bundt, and mini cake options.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h10m
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F. Butter and lightly dust with cocoa powder a 6-cup bundt pan or an 8-inch x 2-inch round cake pan, tapping out the excess. If using a round cake pan, line the bottom with parchment paper, then butter and dust with cocoa again.
- Into the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, briskly whisk together the all-purpose flour, whole wheat pastry flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt until well combined and no lumps remain.
- In a separate bowl, combine the buttermilk, oil, eggs, and vanilla until well blended. With the mixer running on low speed, slowly pour the wet ingredients into the dry. Then, keeping the mixer running on low, pour in the coffee and mix gently, just until combined. Scrape the bottom of the bowl with a rubber spatula to ensure all ingredients are blended.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the center of the cake comes out clean (either of the two pans will bake in this amount of time). Remove from the oven, place the pan on a wire rack, then let the cake cool in the pan for 30 minutes. Carefully invert onto a serving plate.
- Prepare the frosting: in a large mixing bowl, beat together the cream cheese and butter on medium speed until light and fluffy.
- In a small bowl, stir together the coffee, espresso powder, and vanilla extract so that the espresso powder dissolves, then add the mixture to the bowl with the cream cheese and butter and beat until combined. In a separate bowl, sift together the powdered sugar, cocoa powder, and salt. With the mixer on low, slowly add the powdered sugar mixture to the cream cheese. Mix until well blended. Add a little more liquid coffee or powdered sugar as needed to reach the desired consistency. Spread over the cooled cake. Sprinkle immediately with chopped chocolate covered espresso beans. Dive in!
Nutrition Facts : TransFat 1 g, ServingSize 1 slice (of 10), Calories 304 kcal, Carbohydrate 49 g, Protein 4 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 32 mg, Fiber 2 g, Sugar 39 g, UnsaturatedFat 3 g
CHOCOLATE MOCHA CAKE I
This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.
Provided by Carol
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 53.1 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 381.9 mg, Sugar 34.5 g
MOCHA STREUSEL COFFEE CAKE
Layers of nutty, brown sugar streusel with chocolate chips and coffee set this coffee cake on a pedestal.
Provided by looneytunesfan
Categories Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F Spray 10-inch angel food (tube) cake pan with removable bottom with cooking spray. In small bowl, mix all streusel ingredients; set aside.
- In another small bowl, mix 2 3/4 cups flour, the baking powder, cinnamon, baking soda and salt; set aside.
- In large bowl, beat granulated sugar and butter with electric mixer on medium speed, scraping bowl constantly, until light and fluffy. Beat in almond extract. Add eggs, one at a time, beating well after each addition. Add half of the flour mixture; beat on low speed just until combined. Beat in sour cream until well blended. Beat in remaining flour mixture.
- Spoon half of the batter into pan; spread evenly. Sprinkle with half of the streusel. Top with remaining batter and streusel.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan on cooling rack 1 hour. Remove cake from pan.
Nutrition Facts : Calories 472.9, Fat 27.2, SaturatedFat 14.7, Cholesterol 102.3, Sodium 276.5, Carbohydrate 53.6, Fiber 1.9, Sugar 28.2, Protein 6.3
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 COFFEE CAKES WITH CHOCOLATE STREUSEL
These little cakes are a real pick me up. If you want to bake one cake, bake in a greased 10 inch tube (angel cake) pan for 50 to 60 minutes source unknown
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350. Coat three 6 cup popover or muffin pans with nonstick spray.
- 2. For the topping mix chopped espresso beans and chocolate chips. Set aside. For the filling, process 1/4 cup sugar, 1/4 cup espresso beans, cocoa, and chopped chocolate in a food processor til sandy.
- 3. For the cake, whisk together flour, baking powder, salt, and baking soda in a bowl. Beat butter and vanilla with mixer in bowl til smooth.
- 4. With mixer running, gradually beat in 1 2/3 cup sugar til light and fluffy and all sugar dissolves, about 5 minutes
- 5. Stir together coffee and espresso powder, then stir into buttermilk. Alternately mix flour mixture and buttermilk mixture into creamed mixture starting and ending with flour, just to mix
- 6. Scoop batter with a # 30 scoop (2 Tbsp) into each prepared cup. top batter with 1 heaping tsp. filling and a second scoop of batter. Mix remaining filling with topping and sprinkle on cakes. Bake cake til a toothpick inserted into centers comes out clean,17 to 20 minutes. Let cakes cool in pans, 30 minutes, then loosen edges and remove.
CHOCOLATE COFFEE CAKE WITH CHOCOLATE STREUSEL TOPPING
This is a buttery-rich moist cake! A delicious streusel topping takes the place of frosting for this cake, the streusel is so good that I have used it on many other cakes. This cake has been a family favorite for years, hope you enjoy!
Provided by Kittencalrecipezazz
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees F.
- Grease a 13 x 9-inch baking pan.
- In a large mixing bowl, cream butter, sugar, vanilla and eggs for about 5 minutes.
- In a bowl, sift together flour, baking powder, baking soda and salt.
- Add the flour mixture along with the sour cream to the creamed mixture; mix until well combined.
- Stir in chocolate chips.
- Transfer to prepared baking dish, and smooth out batter.
- To make topping: mix together brown sugar, flour, cocoa and butter until crumbly.
- Stir in chocolate chips and nuts.
- Sprinkle the streusel mixture evenly over cake batter in the pan.
- Bake for about 35-40 minutes (do not overbake).
- Delicious!
ESPRESSO CAKE WITH MOCHA STREUSEL RIBBON
If the two loves of your life are coffee and chocolate, you've just found your beautifully baked match. This delicious mocha espresso cake brings all the decadent flavor of a chocolate cake, with a kick of irresistible coffee. Start off your day with a slice of espresso cake that does it all! It delivers on rich, intense flavors through every single bite and packs a pick-me-up for the day ahead. Make your day with a bit of decadence.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 4h
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour. In small bowl, mix 2 tablespoons flour, brown sugar and 1 tablespoon espresso powder. Using pastry blender or fork, cut in 1 tablespoon butter pieces until crumbly. Stir in 1/2 cup chocolate chips and pecans; set aside.
- In medium bowl, mix 3 cups flour, baking powder and salt; set aside. In 1-cup glass measuring cup, combine milk and 1/4 cup espresso powder; set aside.
- In large bowl, beat granulated sugar, 1 cup butter, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk mixture on low speed, beating just until smooth after each addition. Spread 3 cups batter into pan. Sprinkle streusel mixture over batter. Carefully spread remaining batter over streusel.
- Bake 1 hour 30 minutes to 1 hour 40 minutes or until toothpick inserted in center comes out clean and crack at the center top of cake no longer looks moist. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
- In small microwavable bowl, combine glaze ingredients. Microwave on High 30 seconds; stir until smooth. Spoon over cake, allowing some to drip down side of cake.
Nutrition Facts : Calories 450, Carbohydrate 61 g, Cholesterol 95 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 41 g, TransFat 1/2 g
MOCHA-CINNAMON COFFEE CAKE
This tender coffee cake is so yummy and sweet, it doesn't need frosting.-Bette Mintz, Glendale, California
Provided by Taste of Home
Time 55m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first five ingredients; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream just until combined. Stir in chocolate chips., Pour a third of the batter into a greased 10-in. fluted tube pan. Sprinkle with half of the walnut mixture; repeat layers. Top with remaining batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 354 calories, Fat 19g fat (9g saturated fat), Cholesterol 91mg cholesterol, Sodium 244mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.
STREUSEL COFFEE CAKE
Here's a moist coffee cake with a nutty streusel topping.
Provided by Taste of Home
Time 1h5m
Yield 12-14 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with sour cream, beating well after each addition. , Spoon half of batter into a greased 10-in. tube pan. Combine topping ingredients; sprinkle half over batter. Add remaining batter and topping. , Bake at 350° for 45 minutes or until done. Cool in pan on wire rack for 10 minutes before removing from pan to cool completely. For icing, combine all ingredients until smooth; drizzle over cake.
Nutrition Facts :
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- Preheat oven to 350 degrees F. Grease a 9-inch tube pan with a removable bottom, Bundt pan or 8x8-inch baking dish with non-stick cooking spray or pan release (SEE NOTES). Dust the inside of the pan with cocoa powder and gently tap out the excess.
- Prepare the streusel topping: In a medium mixing bowl, make the streusel by combining all of the streusel ingredients together. Season with 1/8 teaspoon kosher salt. Mix until well incorporated. Set aside.
- Prepare the cake – dry ingredients: In a medium bowl, combine the flour, cocoa, baking powder, baking soda and salt. Stir to combine. Set aside.
- Prepare the cake – wet ingredients: In a large mixing bowl with a handheld mixer, or the bowl of a stand mixer fitted with the whisk attachment, combine the sugars, oil and eggs. Beat on medium speed until light in color and well incorporated, about 2 minutes. Add in the buttermilk and vanilla. Beat until combined. Add the dry ingredients to the wet ingredients. Stir until JUST combined. Very gently fold in the chocolate chips.
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