Triple Layer Mocha Cake Recipes

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.

LAYERED MOCHA CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. , Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.

TRIPLE CHOCOLATE MOCHA CAKE

Steps:

• Butter 2 8" cake pans or muffin pans, etc, and coat evenly with cocoa powder (I began using my new silicone pans with this recipe and did not need to pre-treat my pans with butter or cocoa).
• In large bowl mix together well first 8 ingredients with a wire whisk.
• Add eggs, chocolate milk, hot fudge topping, butter and vanilla; beat on medium for 2 minutes.
• In a small bowl, mix together hot water and instant espresso, stirring well to dissolve.
• Add espresso carefully to cake mix and beat until mixed well, batter will seem thin.
• Pour evenly into the prepared pans.
• Bake in pre-heated oven at 350º for about 40 minutes or until toothpick comes out clean; it's a dense cake and won't rise as high as you might expect.
• Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
• Frost or dust with powdered sugar as desired.

TRIPLE LAYER MOCHA MARBLE CAKE

Steps:

• Preheat the oven to 350° F. Spray 3 8 inch round baking pans with flour-added cooking spray or just grease and flour. Alternatively, you could use 2 slightly deeper 9 inch pans, but the cakes will be thicker and need a little more time in the oven.
• Have ready two large mixing bowls. In the first bowl, mix together all dry ingredients for the yellow cake batter (flour through salt). In the second bowl, mix together all dry ingredients for the chocolate batter (flour through salt).
• Make the yellow batter first. Whisk the eggs, yolk, vanilla and 2 tablespoons of the milk together in a small bowl. Add the butter to the dry ingredients and mash it around, then stir in the egg mixture until it's as blended as you can get it. Add the remaining buttermilk and beat with a handheld mixer until smooth.
• Repeat the same procedure with the chocolate batter. Whisk the egg, vanilla and all the buttermilk together in a small bowl. Add the butter to the dry mixture and mash it around. Add the egg mixture and blend it as much as you can, then add the coffee and beat with a handheld mixer until smooth. Now you should have a bowl of vanilla batter and a bowl of chocolate batter.
• Starting with the vanilla (it's thicker), layer the two flavors of batter into the pans, dividing evenly among the pans.
• Bake the cakes for about 25 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then carefully invert onto a cooling rack. Let cool completely, then fill with Mocha Filling, stack and frost with Chocolate Frosting.
• Make the mocha filling first. In a large mixing bowl, mix the butter, coffee, confectioners' sugar and about 1 tablespoon of the cream. Beat until well mixed, then gradually add the cream, scraping sides of bowl often, until you get a smooth, spreadable consistency. Frost the tops of two cakes.
• Make the chocolate frosting. In a large mixing bowl, mix the butter, sugar, cocoa, salt and 3 tablespoons of the cream as well as you can, then beat with a hand-held mixer until pasty and thick. Continue adding remaining cream until you get a nice, smooth, spreading consistency

TRIPLE-LAYER MOCHA CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in coffee and vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk. In another bowl , beat egg whites on high speed until stiff peaks form; fold into batter., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 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., For frosting, combine confectioners' sugar and cocoa. In another large bowl, cream butter and sugar mixture. Beat in coffee and vanilla. Spread between layers and over top and sides of cake.