MOCHA CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 01 hours 10 minutes
Prep Time 40 minutes
Cook Time 30 minutes
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, FatContent 34g fat (21g saturated fat), CholesterolContent 131mg cholesterol, SodiumContent 528mg sodium, CarbohydrateContent 99g carbohydrate (73g sugars, FiberContent 3g fiber), ProteinContent 9g protein.
CHOCOLATE MOCHA CAKE I RECIPE | ALLRECIPES
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 9 inch layer cake
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, CarbohydrateContent 53.1 g, CholesterolContent 31.8 mg, FatContent 11 g, FiberContent 2.1 g, ProteinContent 4.8 g, SaturatedFatContent 2 g, SodiumContent 381.9 mg, SugarContent 34.5 g
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Reviews 3.1
Total Time 1 hours 20 minutes
Cuisine Frosting
Calories 1138 calories per serving
- For the Cake: Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper. Grease and flour the sides. Prepare your bake even stripes if desired. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined. In a separate bowl, sift together the dry ingredients. Alternate half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Repeat with remaining ingredients. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed. Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely. For the Frosting: Prepare the espresso. In a microwave-safe dish, heat the water until it’s almost boiling and add 1 tablespoon instant espresso powder, stirring until it’s dissolved. Place the espresso in the freezer to cool it down. Once cooled, measure out 2 tablespoons of brewed espresso to add to the frosting and brush any leftovers over top of the chocolate cake layers prior to assembling. Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Alternate adding 2-3 cups of powdered sugar at a time with a portion of the liquid ingredients: brewed espresso, heavy cream and vanilla extract. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar. Add the remaining 1 1/2 tablespoons espresso powder into the prepared frosting. Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1 tablespoon at a time. To Assemble this Cake: Level off your cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that. Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top. Use you offset spatula to press any excess frosting onto the edges of the cake. To finish, pipe the frosting along the outside edge of the cake using a large open round tip, or a cake icer tip. Then use an offset spatula or icing smoother to create a smooth edge. Chop the dark chocolate into thin and small pieces and gently press into the sides of the cake. Fill the piping bag with the remaining frosting to pipe the rosettes on top. Sprinkle to top with leftover chocolate. Store in an airtight container.
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