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 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.
MOCHA FROSTING
Delicious mellow coffee flavor makes this frosting a favorite on chocolate cake. Eat with a spoon or use to frost a cool cake.
Provided by Samantha S
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
- Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 28.8 g, Cholesterol 11.6 mg, Fat 4.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.9 g, Sodium 32.1 mg, Sugar 27.6 g
CHOCOLATE CAKE WITH COFFEE FROSTING
I work evenings in the operating room at our local hospital. Since getting away for meals can be difficult, we occasionally plan potlucks. I'm frequently asked to bring my "chocolate cake with the special icing". -Irene Peery Charlottesville, Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter. Cover and microwave on high for 1 minute. Stir; cook 30 seconds longer or until melted., In a small bowl, combine the buttermilk, oil and egg. Add to dry ingredients; beat just until combined. Add the chocolate mixture and vanilla. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in butter and vanilla. Spread warm frosting over cake.
Nutrition Facts : Calories 394 calories, Fat 18g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 361mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
MOCHA DARK CHOCOLATE CAKE WITH CAPPUCCINO FROSTING
My husband made this cake for a Valentine's Party. The other guys totally ignored the other desserts. Whether you make this as a simple 9X13 and slap the frosting on top, or go all out for a filled layer cake with the espresso glaze and cappuccino frosting, you will not be disappointed! This is mocha java heaven! Preparation time allows for the cake to sit overnight and chill once it's frosted. It's worth the wait, as the coffee flavors have time to blend with the chocolate flavors. YUM. The coffee glaze is a little extra work, but it is delicious and amazingly helpful when it comes to frosting the cake!
Provided by Kabwe Cook
Categories Dessert
Time P1DT35m
Yield 2 9, 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350.
- Grease one 9x13 or two 9" round cake pans.
- Cake: combine the flour, sugar, baking powder, baking soda, salt, and cocoa.
- Add the molasses, mayonnaise, and vegetable oil. Mix well.
- While mixing, pour in the hot coffee.
- Add the vanilla and chocolate chips, stir until combined. Batter will be thinner than normal cake batters.
- Pour the batter into the pan(s). Bake for the 35 minutes, or until a toothpick comes out clean. 9x13 pans usually need to go for a few more minutes.
- If you are layering the round cakes, cool them for ten minutes on a wire rack, run a knife gently around the edges, flip pans over, rest for 10 minutes, then remove cakes from pans. Don't worry if they break apart a little bit. You can "glue" them back together with glaze and frosting!
- Allow cakes to cool completely, even overnight, before glazing/frosting.
- Espresso/Coffee Glaze:.
- In a saucepan over medium heat, combine sugar and coffee/espresso. Stir until sugar is dissolved.
- Allow to cool to body temperature or lower.
- Cappuccino Frosting.
- Combine dry ingredients in a medium bowl.
- Combine butter and shortening in a seperate, large bowl or mixer. Beat until fluffy.
- Add vanilla to the butter/shortening mixture.
- To the butter mixture, add half of the dry ingredients, beat, then half of the espresso/coffee, beat some more, then the other half of the dry ingredients, beat again.
- Add the remaining coffee slowly, only until desired consistency is reached. For a frosted layer cake, you want it to be a bit thick, but still smooth and fluffy.
- Assembly:.
- Set up desired cake board with one of the round cakes. Brush the ckae entirely with the semi-cool coffee glaze.
- Allow the glaze about 5 minutes to set.
- Spread a generous layer of frosting on top and place the second cake.
- Glaze the second cake.
- If you have any leftover glaze, just keep brushing it on (resist the urge to sip it, if you can!).
- Frost the sides and top of the cake with remaining frosting.
- Store cake in the refrigerator until you need it, as that will set the frosting properly. Because of the shortening, it will sit out well in normal temperatures, once it's been chilled.
- Enjoy!
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- 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.
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