Tita Aidas Mocha Cake Recipes

MOCHA BLACKOUT CAKE

Steps:

• For the Cake: Heat the oven to 350 degrees F and arrange a rack in the middle. Coat 2 (9-inch) round cake pans with butter and dust with cocoa powder.
• In a large mixing bowl, whisk together cocoa, flour, espresso powder, baking soda, and baking powder until well combined; set aside. Combine the sugar, oil, eggs, vanilla, and salt in a separate large bowl, and whisk until combined and smooth. Combine the milk and coffee in a small bowl. Add 1/3 of the milk mixture into the sugar/egg mixture and whisk until just incorporated. Add 1/3 of the flour mixture, and whisk until smooth. Continue with the remaining milk and flour mixture, alternating between each and whisking until all the ingredients are just incorporated and smooth.
• Divide the batter evenly between prepared pans. Put the pans on a baking sheet. Bake, rotating the baking sheet 180 degrees halfway through, until a tester inserted in the center comes out clean, about 25 to 30 minutes.
• Remove the cakes from the oven and let them rest, in the pans, on a cooling rack for 10 to 15 minutes. Remove the cakes from the pans, and cool completely before proceeding.
• For the Pudding: Combine the sugar, cornstarch, cocoa powder, espresso powder and salt in a medium saucepan and whisk to evenly combine. Whisk in the milk and vanilla until completely incorporated and the mixture is smooth. Whisk in the egg yolks until combined.
• Cook over medium-low heat, stirring constantly, until mixture thickens and bubbles, about 7 minutes. Reduce the heat to low and cook, stirring constantly, until completely thickened, about 1 minute more.
• Remove from the heat and immediately add the chocolate and the butter, and stir until melted and evenly combined. Put plastic wrap directly on surface of the pudding and chill at least 1 1/2 hours.
• To assemble: Arrange 1 of the cakes on a flat cake plate and top with 1/3 of the pudding, spreading evenly and almost to the edges. Top with second cake then use the remaining pudding to frost the top and sides of the cake.
• Press the cookie crumbs into the sides and top of the cake. Pick up any fallen crumbs and apply them, pressing gently to cover the cake completely. Cover loosely with plastic wrap and refrigerate at least 30 minutes before serving.
• For the Whipped Cream: In a medium bowl, add the cream and whisk until soft peaks form. Add the rum and continue to whisk until stiff and the cream sticks to the whisk. Serve the whipped cream on the side.

MYSTERY MOCHA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Melt the chocolate and butter together over hot water. Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt. Stir the dry mixture into the chocolate mixture and blend. Stir in the milk and vanilla. Pour into a greased, square 9 by 9-inch cake pan. Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter. Pour coffee over and bake for 40 minutes. Serve warm or cold from the pan.

MOIST MOCHA CAKE

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.

MOCHA LAYER CAKE

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.

VEGAN RASPBERRY MOCHA CAKE

Steps:

• Mix together flour, sugar, baking soda, and cocoa in a large mixing bowl.
• Slowly incorporate oil and vanilla, then vinegar and water, and finally the coffee and raspberry preserves.
• Mix the batter until it is smooth and creamy.
• Pour into a greased cake pan and bake at 350 degrees for 25 minutes or until a toothpick comes out clean.
• Allow to cool before frosting.

MOCHA CAKE

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.

MOLTEN MOCHA CAKE

Steps:

• Whisk together first four ingredients. In another bowl, whisk together flour, cocoa, coffee granules and salt; gradually beat into egg mixture. Transfer to a greased 1-1/2-qt. slow cooker., Cook, covered, on low until a toothpick inserted in center comes out with moist crumbs, 2-1/2 to 3 hours. Serve warm. If desired, serve with ice cream and raspberries.

MYSTERY MOCHA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Melt the chocolate and butter together over hot water.
• Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt.
• Stir the dry mixture into the chocolate mixture and blend. Stir in the milk and vanilla.
• Pour into a greased, square 9 by 9-inch cake pan.
• Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter.
• Pour coffee over and bake for 40 minutes.
• Serve warm from the pan.