IRRESISTIBLE MOCHA CAKE
Mocha cake is irresistibly delicious, with rich chocolate and coffee flavors. Make this frosted cake recipe for a special holiday dessert!
Provided by Kevin Is Cooking
Categories Desserts
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 350˚F.
- Spray bottom and up sides of 9-inch springform pan with non-stick cooking spray. Set aside.
- In a small saucepan over medium-high heat, whisk together sugar, water, and espresso coffee crystals and bring to a boil. Remove pan from heat and whisk in the chocolate chips until melted and smooth. Set aside to cool slightly.
- To a small bowl, add egg yolks and vanilla extract and whisk to combine. Temper the eggs (See Note 1) by whisking the yolks into the chocolate mixture in small increments until thoroughly blended. Set aside.
- To a medium bowl, add flour, cocoa powder, cinnamon and baking powder and whisk to combine. Slowly whisk in the egg yolk and chocolate mixture until smooth.
- To large mixing bowl or bowl of stand mixer, add egg whites. Use electric hand mixer or stand mixer on high to beat egg whites until stiff peaks form. With a spatula, gently fold the chocolate mixture into the egg whites, folding over to incorporate until all are combined and the mixture is light. Do not over mix!
- Spread cake batter into prepared 9-inch springform pan.
- Bake for 30 minutes or until the top springs back to the touch. Leave cake in pan and place onto wire rack to cool completely before frosting.
Nutrition Facts : Calories 401 kcal, Carbohydrate 59 g, Protein 5 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 106 mg, Sodium 149 mg, Fiber 2 g, Sugar 50 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
MOCHA SPICE CAKE
Coffee, chocolate and cinnamon flavor this luscious cake, while sour cream adds moistness.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Mix sour cream, coffee and vanilla until blended. Microwave butter and chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Add eggs, 1 at a time, beating with mixer on low speed after each addition until blended. Add 1/2 cup flour, baking soda, cinnamon, baking powder and salt; mix well. Add remaining flour alternately with sour cream mixture, beating well after each addition.
- Pour into 13x9-inch pan sprayed with cooking spray.
- Bake 45 min. or until toothpick inserted in center comes out clean. Cool completely.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SUPER MOIST SPICE CAKE
Homemade and super moist spice cake with tangy cream cheese frosting. Such an easy recipe packed with TONS of flavor!
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
- Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
- Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
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.
SPICE CAKE WITH A SPICY MOCHA FROSTING
A small batch recipe for a snacking spice cake that has a ribbon of cream cheese running through it and a lush mocha cinnamon frosting on top. Delicious!
Provided by Marie Rayner
Time 55m
Number Of Ingredients 24
Steps:
- Preheat the oven to 130*F/180*C/ gas mark 4. Butter an 8-inch square cake tin and line with baking paper.
- Make the cream cheese filling by popping all of the ingredients into a bowl and beating together until smooth.
- Make the cake batter by combining all of the cake ingredients in a bowl and beating with an electric whisk until smooth, stopping to scrape the bowl occasionally.
- Spread half of the cake batter in the tin. Dollop the cream cheese filling over top and then spread it out as well as you can in an even layer. Finish with the remaining cake batter, spreading it evenly over top as much as possible.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean and the top springs back when lightly touched.
- Leave to cool in the tin for 10 minutes, then lift out onto a wire rack to cool completely.
- Once the cake is cooled, measure all of the frosting ingredients into a bowl and beat together with an electric whisk until smooth and spreadable. Spread this mixture over top of the cake.
- Cut into squares to serve. Delicious!
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.
LIGHT & FLUFFY CHOCOLATE MOCHA CAKE
Have your cake and eat it, with this beautifully decadent low-fat chocolate cake
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly butter and line the bases of 2 x 18cm sandwich tins with baking paper. Whisk the eggs and sugar until light and fluffy, about 5 mins with a tabletop mixer or 10 mins using an electric hand whisk. The mixture will have increased greatly in volume and be thick enough to leave a trail on the surface when the whisk blades are lifted.
- Sift the flour, cornflour, cocoa and baking powder over the surface and fold in gently using a large metal spoon. Divide between the tins, gently spreading the mixture to the edges, then bake for 15-20 mins until the cakes are well risen, have begun to shrink away from the sides of the tins and spring back when gently pressed. Leave to cool in the tins for 5 mins, then turn out onto a rack.
- To decorate, microwave the chocolate and coffee together on Medium for 20-30 secs until the chocolate has melted. Gently stir until smooth, then cool slightly. Beat the soft cheese with the yogurt and icing sugar until smooth, then spoon half the mixture into a small bowl stir in the melted chocolate and set aside. Place one cake on a serving plate and spread with the yogurt mixture. Cover with the other cake, then spread the chocolate yogurt mixture over the top.
- To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.
Nutrition Facts : Calories 180 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.33 milligram of sodium
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
SPICE CUPCAKES WITH MOCHA FROSTING
Old-fashioned flavor comes through with the molasses, cinnamon, cloves and nutmeg in these light, fluffy cupcakes. The mocha frosting is a fresh touch that makes them extra special. -Sarah Vaughan, Waterville, Maine
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 cupcakes.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg; add to creamed mixture alternately with buttermilk. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and cocoa. Stir in the coffee, butter and vanilla until smooth. Frost cupcakes. Garnish with coffee beans and candies if desired.
Nutrition Facts : Calories 227 calories, Fat 7g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 147mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 0 fiber), Protein 2g protein.
GEVALIA KAFFE MOCHA SPICE CAKE
Make and share this Gevalia Kaffe Mocha Spice Cake recipe from Food.com.
Provided by LikeItLoveIt
Categories Swedish
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325 F.
- Mix sour cream, coffee and vanilla in small bowl.
- Melt chocolate and butter, stir in sugar.
- Beat in eggs, one at a time (with electric mixer).
- Beat in 1/2 cup flour, baking soda, cinnamon, baking powder and salt.
- Add remaining flour alternately with sour cream mixture, beating thouroughly.
- Pour into greased and floured 9-cup fluted tube pan.
- Bake 60 min.
- Cool.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 402.3, Fat 20.5, SaturatedFat 12.4, Cholesterol 85.8, Sodium 413.7, Carbohydrate 52.7, Fiber 1.8, Sugar 33.6, Protein 5.3
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