Mocha Layer Cake With Chocolate Rum Cream Filling Recipes

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MOCHA LAYER CAKE



Mocha Layer Cake image

"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

1 package devil's food or chocolate cake mix (regular size)
1-1/3 cups brewed coffee, room temperature
1/2 cup canola oil
3 eggs
1/2 cup semisweet chocolate chips
FROSTING:
1/2 cup butter, softened
1/2 cup shortening
4 cups confectioners' sugar
3/4 cup baking cocoa
1/4 teaspoon almond extract
7 tablespoons brewed coffee, room temperature, divided
1/2 cup semisweet chocolate chips

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.

MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING



Mocha Layer Cake with Chocolate-Rum Cream Filling image

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

4 cups whipping cream
1/4 cup unsalted butter
1/4 cup sugar
22 ounces semisweet chocolate, finely chopped,divided use
1/3 cup dark rum
2 teaspoons vanilla extract
1/4 cup water
2 tablespoons sugar
2 tablespoons dark rum
1 1/2 teaspoons vanilla extract
3/4 teaspoon instant coffee powder
2/3 cup cake flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
3 large eggs, separated
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt

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.

MOCHA CAKE



Mocha Cake image

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

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar

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.

FOUR-LAYER MOCHA CREAM CAKE



Four-Layer Mocha Cream Cake image

A mocha whipped cream filling rests between four layers of rich, moist chocolate cake. This lovely, decadent dessert is much easier to prepare than it sounds! You can eat it right away, but it tastes better chilled. Decorate with shaved chocolate if desired. Enjoy!

Provided by Lindsay Young

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 2h35m

Yield 14

Number Of Ingredients 13

2 cups white sugar
6 tablespoons butter
2 eggs
2 cups boiling water, divided
1 cup unsweetened cocoa powder
1 teaspoon baking soda
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 ½ cups chocolate chips
¾ cup white sugar
6 tablespoons hot water
4 teaspoons instant coffee granules
3 ¾ cups whipping cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch cake pans with parchment paper.
  • Beat sugar and butter for cake together in a bowl with an electric mixer until creamy; add eggs and beat until pale in color.
  • Mix 1 cup boiling water and cocoa powder together in a separate bowl. Mix into the sugar mixture. Combine baking soda with remaining boiling water and add to the batter. Mix in flour and baking powder until just combined. Pour evenly into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool for 15 minutes in the pans; run a knife around the edges of the cakes and transfer onto wire racks to cool completely.
  • While cakes cool, prepare filling. Combine chocolate chips, sugar, hot water, and coffee granules in a small saucepan. Stir over low heat until sugar is dissolved and mixture is smooth. Cool completely.
  • Whip cream until it starts to thicken; add cooled chocolate mixture and whip until stiff.
  • Split each cooled cake layer in two with a knife. Divide filling into 4 equal portions. Spread 1/4 of the filling on the first cake layer, top with another layer, and repeat until you've frosted the top layer. Chill at least 1 hour for best results.

Nutrition Facts : Calories 594.6 calories, Carbohydrate 70.1 g, Cholesterol 127 mg, Fat 35.8 g, Fiber 3.6 g, Protein 6.1 g, SaturatedFat 21.8 g, Sodium 233.8 mg, Sugar 49.6 g

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