In a small bowl, combine flour, baking powder and salt, set aside In a large bowl, with electric mixer combine butter and sugar until fluffy, 2 to 3 minutes, add melted chocolate and eggs, beat to combine Add chocolate milk, baking soda and hot water, stir to combine Gradually add flour mixture and mix just until combined Cake. Spread the coffee mousse over the chocolate cake in the pan, using an offset spatula. GOOD. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Whisk in vanilla and rum. Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Moist and spongy and loaded with coffee flavor, this cake is for all you coffee lovers. Chocolate Mocha Sponge Cake (with Mocha Filling using pudding mix), Desserts, Cakes We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. Heat oven to 375°F. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Drizzle remaining syrup over cut side of second cake layer. Transfer 1 cup of the warm chocolate mixture to a small bowl; Whisk remaining 2 ounces chocolate into mixture in a bowl and set . Place the next cake layer on top and repeat with filling, caramel and chocolate chips. 1. Place layer, syrup side down, atop filling; press to adhere. Cook the crepe until the top appears dry. Half & Half 1 layer of chocolate cake, 1 layer of yellow cake, fudge filling, buttercream icing, fudge kisses, white and dark chocolate curls around bottom. Add eggs, milk, oil, and vanilla. Chocolate cake with vanilla filling, sugar, or a buttercream frosting is a delight. Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer. Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. For syrup: Drizzle with salted caramel and sprinkle with mini chocolate chips. Beat on medium speed for 2 minutes. Beat eggs in large bowl until foamy; add salt and vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. Spread 1/3 of the marshmallow filling on top of the cake layer. Top with another cake layer. Prepare cake.*. In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt. Pour a small ladle of batter in the middle of the pan and with a circular move spread the batter to the edges of the pan. Bake Chocolate Cake: Stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. From preparation to the plate, this recipe takes about 45 minutes. °To fill and decorate:<br /> <br /> Stir first 3 ingredients in a large, heavy saucepan over medium-high heat until sugar dissolves and cream comes to a boil. Cover; let stand at room temperature. Combine 2 egg yolks, sugar, butter and vanilla in bowl. Instructions. Dust the top of the cake with cocoa powder. Allow to cool for 10 mins. On medium-speed, add the marshmallow cream, almond extract, and confectioners' sugar. In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot). Drizzle remaining syrup over cut side of second cake layer. Heat oven to 350°F. In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt. Good for coffee lovers!! Into a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Alcoholic beverages can do wonders if tart and bright items such as oranges, lemons, or raspberry contrast with chocolate bars. Spray 15x10x1-inch baking pan with no-stick cooking spray. 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. Add the dry ingredients to the wet ones until well-combined, then slowly mix in the coffee. Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. I had to add more sugar to mine because the coffee flavor was a little too strong for my liking. Put the heavy cream into a microwave safe measuring cup or bowl and microwave for 2-3 minutes or until boiling. Place layer, syrup side down, atop filling; press to adhere. Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressing wrap onto surface, and let stand 30 minutes or until cool. Pour into greased pans. In a medium bowl, whisk together cocoa powder and coffee until cocoa is incorporated, and then whisk in condensed milk. Heat a 9 inch (23cm) non-stick pan over medium heat. Preheat the oven to 350 F. Butter 2 8×2-inch round cake pans. Whisk together first 4 ingredients in a small saucepan. In the bowl of a stand mixer, beat the eggs until lightened in color and slightly frothy, about 2 minutes. Cook over medium heat, whisking constantly, 5 minutes or until thickened. Transfer 1 cup warm chocolate mixture to small bowl. Whisk in rum and vanilla. In a small bowl, lightly beat eggs and add the sour cream. LFerreira . Remove from heat. Rating: 5 stars. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). When the cake has cooled down, mark the center of each layer using three toothpicks (see picture below). In a medium bowl, whisk together the flour, ¾ cup cocoa powder, baking powder, baking soda, and ½ teaspoon salt. Melt butter, chocolate, water and sugar in a medium saucepan. Add the eggs, vanilla, sour cream, oil, vinegar, and hot coffee (or hot . cookie dough in the middle… Pretty much heaven in cake-form! Bake Chocolate Cake: Stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Cover and let stand up to 1 day. Stir in pecans. Place the second layer of chocolate sponge on top and repeat the process with chocolate sponge being the topmost layer. Place this in the fridge for a couple of hours till the cream is set. 2. Bake at 350°F. Pour 1/2 the Mocha Bavarian cream on top of it. Stir to combine. Some molten-cake recipes call for simply underbaking the batter so the middles stay lava-like, but mini cakes get done so quickly it's best to give them a filling that won't set up. Whisk with rum and vanilla. Thus a tuxedo cake with mocha buttercream filling and a light whipped cream topping. Remove from heat. Place second layer, syrup side down, atop filling; press to adhere. Cover; let stand at room temperature. Cover and let stand up to 1 day. In a separate large bowl, combine the eggs, sugar, 2 teaspoons vanilla extract, sour cream, and vegetable oil. Gently stir in cherries. The Directions. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. This recipe serves 16 and costs $1.73 per serving. Beat in vanilla. Step 2. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). It was a big hit with both the kids and adults at Bjørn's party… and I have to admit, I've been sneaking some of the leftover cookie dough filling the last few nights before bed! One serving contains 545 calories, 5g of protein, and 39g of fat. Drizzle remaining syrup over cut side of second cake layer. Cover and refrigerate for about 4 hrs or overnight to set before serving. Combine the wet ingredients in a separate bowl. Using an electric mixer, beat the butter and sugar on medium speed for 5 minutes, until light and fluffy. Whisk until melted and smooth. Add 20 ounces chocolate. Line the bottoms with parchment paper, grease the paper, and then flour the pans (gently tap out any excess flour.) Pour mixture into prepared pans. Whisk in rum and vanilla. Combine the flour, baking soda, and salt. Using an electric mixer, beat the butter and sugar on medium speed for 5 minutes, until light and fluffy. Remove from heat; mix in rum. For syrup: Place the chocolate chips in a heat proof bowl, set aside. Place one cake layer on a serving plate. Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted comes out clean. This is a more grown up taste. Alcoholic beverages can do wonders if tart and bright items such as oranges, lemons, or raspberry contrast with chocolate bars. Grease two 9 inch round cake pans. Bake mocha cake at 350 degrees F for 35 to 40 minutes. Add the melted, cooled chocolate and beat until well combined and fluffy. Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Pour the batter into the cake pan. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. With an electric mixer, mix whipping cream on medium-high speed until it starts to thicken. If you don't have a microwave you can bring to a boil in a saucepan on the stove. 1/2 teaspoon baking soda 3 large eggs, separated 3/4 cup sugar 1/4 teaspoon cream of tartar 1/4 teaspoon salt For filling and topping: Step 1 Stir first 3 ingredients in heavy large saucepan over. Add eggs, one at a time, beating well after each addition. As far as decorations go, I had just finished my Wilton level 3 classes which was fondant and gum paste. Spread the whole filling uniformly over the cake top, aligning it with the cake's edges. Search Menu In a large bowl, whisk together the granulated sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt. In the bowl of a mixer, beat egg whites with the whisk attachment until semi soft peaks begin to form. Line with parchment paper, then grease and flour the pan. Place layer, syrup side down, atop filling; press to adhere. Scrape sides of bowl, add egg yolk, and eggs one at a time beating well between each addition. I mean, it knocked the Momofuku Birthday Cake right out of the #1 spot, and that was a damn good cake.. Flip over and cook the other side for a few seconds. Step 2 Mocha Cake - A chocolate and coffee flavored cake that is poked, drenched with a creamy mocha filling, and finished with espresso whipped cream. In a separate large bowl, combine the eggs, sugar, 2 teaspoons vanilla extract, sour cream, and vegetable oil. Chocolate Glaze: Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a saucepan of simmering water. Pour warm heavy cream over chopped chocolate and let it sit for a few minutes Whisk until smooth Transfer the ganache to a squeeze bottle or large plastic bag with one corner snipped off and squeeze a circle around the top of the cake, applying pressure in some points to create drips Yellow Cake. This cake right here? The fourth element of chocolate is the garnish of chocolate curls that are sprinkled on top of the cake. Place layer, syrup side down, atop filling; press to adhere. Raoulysgirl . 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. 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. The chocolate cookies absorb all the flavors of the pudding and make for rich layers. Set aside. Grease and line a 8" round cake pan. Add egg mixture to the flours. For filling, combine the ricotta cheese, 1/2 cup granulated sugar, and chocolate pieces. Fold in flour. Chocolate cake, 1 layer of choc mousse filling, 1 layer of coconut pecan filling, fudge icing, chocolate crumbs on sides, and coconut pecan filling covering the top. Cool 10 minutes. Ingredients for filling of Mocha Buttercream Cake Recipe: 375 ml (12.68 oz) of milk Prepare Chocolate Mousse Filling. Using electric mixer, beat butter in large bowl until smooth. Add cooled chocolate mixture; blend thoroughly. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Add 20 ounces of chocolate; Whisk until melted and smooth. Easy way to melt chocolate: microwave for about 1 1/2 minutes, stir and set aside. Preheat oven to 350°F. Everyone loved the cake - both chocolate and vanilla lovers! Yellow Cake in a Mug. 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. In a large bowl, beat butter with an electric mixture until creamy then add brown sugar and beat for approximately 2 minutes until mixture is blended and smooth. Directions Preheat oven to 350°. 3. Line the bottoms with parchment paper, grease the paper, and then flour the pans (gently tap out any excess flour.) Instructions Checklist Step 1 Whisk together first 4 ingredients in a small saucepan. SO. Filling: Stir first 3 ingredients in large saucepan over medium-high heat until sugar dissolves and cream comes to a simmer. Beat egg whites in bowl at high speed, scraping bowl often, until stiff peaks form. Preheat the oven to 350 F. Butter 2 8×2-inch round cake pans. Preheat oven to 350 degrees. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Heart Healthy Brussel Sprout Recipes Healthy Brussel Sprout Recipe Ideas Healthy Ingredients For Dogs Best Healthy Pork Chop Recipe . Line bottom of pan with parchment paper. Grease and flour (or use homemade cake release) two 8-inch round cake pans. Add the wet ingredients into the dry ingredients, mixing until blended. Line the bottoms with parchment paper, grease the paper, and then flour the pans (gently tap out any excess flour.) Stir in boiling water then pour into prepared pans. Add eggs, milk, oil, and vanilla. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Step 10: Set aside. Cover and let stand up to 1 day. Using a medium bowl, whisk flour, cocoa powder, baking soda and salt together, set aside. Set aside. Add the eggs, vanilla, sour cream, oil, vinegar, and hot coffee (or hot . Become a Member. Until now I've only seen chocolate cake in a mug recipes, and so I figured I'd put one up for those who just don't like chocolate. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil. The Best Chocolate Mousse Filling Recipes on Yummly | Vegan Buche De Noel-with Chocolate Mousse Filling And Mocha Buttercream Frosting, Chocolate Mousse, Chocolate Mousse Cake With Chocolate Mousse Mascarpone Frosting Sift these together three times and set aside. Whisk the dry ingredients together. Bake the cake: Position a rack in the lower third of the oven and heat the oven to 350°F. For syrup: Stir water and sugar in small saucepan over low heat just until sugar dissolves. Drizzle remaining syrup over cut side of second cake layer. In a bowl, whisk egg yolks until thick and golden in color. Whisk together the milk, egg whites, and vanilla in a small bowl. For cake: Preheat oven to 350°F. Drizzle remaining syrup over cut side of second cake layer. Line bottoms with parchment. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Add eggs one at a time beating well between additions then add vanilla. In a medium bowl, sift together the flour and baking soda, then stir in the salt. In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt. Set aside. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Combine 2 egg yolks, sugar, butter and vanilla in bowl. Spray paper and sides of pan lightly with no-stick cooking spray. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Serve the cakes with a scoop of low-fat coffee ice cream and garnish with a chocolate . Set aside. Beat cold chocolate filling with an electric mixer until thick and lighter in color, less than 1 minute. Using a warm knife cut the cake into slices and serve. Remove from heat; mix in rum. Assembly. Beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Assemble the cake: Place 1 cake layer on serving plate; spread top with 4 Tablespoons Coffee liqueur Ganache Icing. Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans. Mocha Layer Cake With Chocolate-Rum Cream Filling might be just the dessert you are searching for. Healthy Menu. A mixture of whipping cream, salt, cup rum, and a handful of other . for 30 to 35 minutes or until toothpick inserted in center comes out clean. Quick and easy, makes a great filling for a dense chocolate or mocha cake. 3. Cream cold butter, and add sugar. Whisk in remaining 2 ounces of chocolate. It's amazing. Once everything is combined, increase the speed to medium-high and beat until the smooth and fluffy. Make the Cake: Preheat oven to 350 degrees F. Grease a 9x13-inch pan; set aside. Once the cream is boiling stir in the instant coffee if you want to make mocha ganache. Also, this recipe can be modified and you can add in anything that you want to. Preheat the oven to 350ºF (177ºC). Remove from heat, stir in the liqueur, and let cool slightly. Instructions. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. 2. Pour into prepared pans. Grease 2 (8") Cake Pans with butter and line bottoms with parchment paper, butter parchment paper. This impressive chocolate cake recipe features three layers of tender chocolate cake and two layers of creamy mocha-chocolate filling covered in a rich chocolate-coffee ganache. This Chocolate Mocha Cake is seriously. Gradually add in 1/3 cup of sugar and coffee extract. I'm bringing new meaning to the term "coffee cake." Run a warm knife around the edges of the cake to remove the sides of the pan. Gradually add sugar, beating well. Moist, dark chocolate mocha cake, with a delicious layer of (eggless, of course!) Add brown sugar and beat until well blended, about 2 minutes. Beat at medium speed for 2 minutes until smooth; batter will be thin. Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressing wrap onto surface, and let stand 30 minutes or until cool. Gradually whisk in 1/3 cup of the remaining sugar and continue beating until stiff peaks finally form. Cook over medium heat, whisking constantly, 5 minutes or until thickened. Then place all the ingredients, minus the cream, in the bowl. Add in espresso granules and sugar, and continue mixing until medium peaks form. Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted comes out clean. Beat egg whites in bowl at high speed, scraping bowl often, until stiff peaks form. Heat oven to 350°F. Spread 1/3 of the filling on the bottom layer of cake. Chocolate Cake: Preheat oven to 350F, grease three 6″ round baking pans and dust with cocoa powder. Add the eggs, vanilla, sour cream, oil, vinegar, and . Beat on medium speed for 2 minutes. In large bowl, combine cake mix, 1 teaspoon espresso coffee, water, oil and eggs. Place layer, syrup side down, atop filling; press to adhere. Mocha Filling: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Make the Cake: Preheat oven to 350 degrees F. Grease a 9x13-inch pan; set aside. So I had some extra flowers from my final cake that worked perfectly for the top of the cake. 05/15/2002. Drizzle remaining syrup over cut side of second cake layer. Icebox Mocha Cake is easy to assemble with simple ingredients. These rich, mocha-flavored morsels are guaranteed to stay moist and gooey, owing to a simple mocha ganache in the middle. Advertisement. I've made a couple of icebox cakes in the last few years. In a medium bowl, whisk together the flour, ¾ cup cocoa powder, baking powder, baking soda, and ½ teaspoon salt. Butter a cake pan and dust it with cocoa powder. Sprinkle a teaspoon of vegetable oil or butter. Line bottom of pan with parchment paper. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar. Stir in boiling water then pour into prepared pans. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Set aside. Spray paper and sides of pan lightly with no-stick cooking spray. Prepare Icing, then Mocha-Chocolate Filling and then cake, in this order due to the different cooling times. Do not over bake. Some have been perfect and some have been not so great. Beat until light and fluffy on medium speed. In large bowl, beat cake mix, water, oil, 2 tablespoons liqueur and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. For syrup: Stir water and sugar in small saucepan over low heat just until sugar dissolves. Use a cake marker to draw a line for slicing the cake horizontally into three equal layers. Chill 6 to 8 hours or overnight. Prepare the cake: Preheat the oven to 350 F. Butter 2 8x2-inch round cake pans. Continue layering the filling and cake, ending with cake. For cake: Preheat oven to 350°F. In a mixing bowl, pour the boiling water over the cocoa and stir to blend. Chocolate cake with vanilla filling, sugar, or a buttercream frosting is a delight. Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Preheat oven to 150°C / 300°F. Slide the cake onto a cooling rack using a cake lifter. Set aside. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. 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. In a large measuring cup, stir together the oil, buttermilk, and vanilla. Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more. Meanwhile, in a large bowl, sift flours together. MOCHA CAKE. 1 person has tried and liked this recipe. In a stand mixer with a paddle attachment, combine the flour, sugar, baking powder, and salt on low speed for 20 seconds. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Place the first cake layer, top side (crumb side) up on a cake board, set on a turntable. Add the dry ingredients to the wet ones until well-combined, then slowly mix in the coffee. I mean, they taste great, but the filling is sometimes a little too runny. Then the cake off the pan, remove the parchment paper and then add the ganache to the cake. In a medium bowl, sift together the flour and baking soda, then stir in the salt. Pre-heat the oven to 350° F. Prepare two 9-inch round cake pans by first buttering, then flouring, and then lining them with parchment paper. Dissolve instant coffee in hot water, and add to mixing bowl. Line the bottoms of three 9-inch cake pans with parchment and lightly grease the sides. Heat oven to 350°F (325°F for dark or nonstick pans). Rich dark chocolate cake and a silky Mocha Swiss Meringue buttercream, topped with a dreamy chocolate ganache. Place the butter and sugar in the bowl of an electric mixer. All cool recipes and cooking guide for Best Chocolate Cupcake Recipe With Coffee are provided here for you to discover and enjoy. Spray 15x10x1-inch baking pan with no-stick cooking spray. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. About 1 inch thick ) mixer, mix whipping cream, and 39g fat!: //helleme.com/mocha-layer-cake-with-chocolate-rum-cream-filling/ '' > chocolate Mocha cake at 350 degrees F for 35 40! The middle Ideas Healthy ingredients for Dogs Best Healthy Pork Chop Recipe Healthy Brussel Sprout Recipes Brussel. All dry ingredients to the plate, this cake is for all you coffee lovers ; cake! 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