Cake Marvelous Mocha Pound Cake Recipe 415

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.

Steps:

• HEAT oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick baking spray.
• MIX milk and vinegar together in medium bowl. Combine flour, baking soda and salt in separate medium bowl. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed, until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to butter mixture, beating until blended.
• PLACE 1 cup batter in small bowl. Blend in 1/2 cup mocha cappuccino spread. Pour remaining vanilla batter into prepared pan. Top evenly with chocolate batter. Do not stir.
• BAKE 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely. Heat remaining 1/4 cup mocha cappuccino spread in microwave on HIGH for 30 to 45 seconds. Stir. Drizzle evenly over cake, allowing spread to run down sides of cake.

Steps:

• Set rack in center of oven. Preheat to 350 degrees. Grease and flour a 12-cup bundt pan or 10-inch tube-pan. Sift flour with baking powder and salt. Set aside. Cream butter in large mixing bowl until light and fluffy. Add sugar slowly. Increase speed to high and beat five minutes. Add eggs one at a time, beating well after each addition. Beat until fluffy, scraping down sides of bowl as needed. Add cocoa and coffee. Blend well. Add dry ingredients alternately with wet ingredients until batter is smooth. Pour batter into prepared pan. Bake at 350 about 1 hour and 20 minutes until the cake pulls away from the side s of the pan and a toothpick inserted in the center of the cake comes out clean. Transfer cake to a wire rack to cool for 30 minutes. Invert cake onto rack and when completely cool, dust with cocoa powder.

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.

Steps:

• Preheat oven at 325 degrees Fahrenheit.
• Sift together salt, flour and cocoa.
• Cream together butter, both sugars, and eggs. (See Note* ).
• Add optional instant coffee granules for a mocha pound cake!
• Add vanilla.
• Combine sour cream and baking soda.
• Combine creamed mixture with dry ingredients and alternate with sour cream mixture.
• *Note: For a lighter, even more tender cake, separate the eggs; cream in the yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added.
• Pour into a greased and floured 10 inch tube pan.
• Bake 1 hour and 20 minutes. I cover the cake with foil paper for the last 20 minutes of baking.

Steps:

• Place a rack in middle of oven; preheat to 325°. Lightly butter three 8"-diameter cake pans and line bottoms with parchment paper rounds. Toast 2 cups (250 g) raw walnuts in a single layer on a rimmed baking sheet, tossing halfway through, until golden brown, 12-14 minutes. Let cool. Set aside 1 cup walnuts for serving.
• Meanwhile, cook ¾ cup (1½ sticks) unsalted butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 6-8 minutes. Remove from heat and immediately stir in ½ cup plus 2 Tbsp. vegetable oil or refined coconut oil, melted. Set brown butter mixture aside.
• Pulse remaining 1 cup toasted walnuts in a food processor until coarsely ground (it should be the texture of panko). Transfer to a large bowl and whisk in 2 cups (250 g) all-purpose flour, 2¼ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. baking soda.
• Process 4 large eggs, 1¼ cups (250 g) sugar, 2 tsp. vanilla extract, and 1 tsp. instant espresso powder in food processor (no need to clean bowl) until mixture is lightened in color and thickened, about 30 seconds. Stir 2 Tbsp. whole milk into reserved brown butter mixture. With motor running, gradually stream brown butter mixture into egg mixture and process until combined. Add dry ingredients and process just until a smooth batter forms. Divide batter among prepared pans.
• Bake cakes, rotating pans front to back after 15 minutes, until puffed and just starting to pull away from the sides of pans and a tester inserted in the centers comes out clean, 20-22 minutes. Transfer pans to wire racks and let cakes cool 15 minutes. Run a small knife around edges of each cake to release from pan if needed. Turn out cakes onto racks and remove parchment paper; discard. Turn cakes right side up and let cool completely.
• Combine 8 large egg whites, 2¼ cups (450 g) sugar, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. cream of tartar in the bowl of a stand mixer. Set over a medium saucepan filled with 1½" of simmering water (bowl should not touch water). Heat, stirring and scraping often with a heatproof rubber spatula, until sugar is dissolved and an instant-read thermometer registers 185°, 10-15 minutes.
• Fit bowl onto stand mixer fitted with whisk attachment and beat, starting on low speed and gradually increasing to high, until meringue is shiny and stiff, 8-10 minutes. Beat in 1 tsp. vanilla extract.
• With mixer on medium speed, add 3 cups (6 sticks) unsalted butter, room temperature, cut into pieces, a piece at a time, mixing until incorporated before adding more. Once all the butter has been added, increase speed to high and beat 1 minute. Transfer buttercream in bowl to refrigerator and chill 30 minutes.
• Fit bowl with buttercream back onto stand mixer and add ¼ cup (21 g) unsweetened cocoa powder, sifted if needed, and 2 tsp. instant espresso powder. Beat on medium-low speed, scraping down sides as needed, until combined.
• Using a large serrated knife and long sawing strokes, remove tops of cakes to level if needed. Place a cake layer, right side up, on a cake stand or large plate. Using an offset spatula, spread ¼ cup buttercream over cake, working all the way to the edges. Place second cake layer, right side up, on top; spread another ¼ cup buttercream over cake, working all the way to the edges. Place third cake layer, cut side down, on top, and press lightly to adhere. Spread top and sides of cake with ½ cup buttercream in a thin, even layer. Chill, uncovered, at least 1 hour and up to 12 hours. (If chilling cake longer than 1 hour, cover remaining buttercream in bowl and chill. Bring to room temperature and beat again before using.)

Steps:

• Preheat oven to 315°F. Prepare a bundt pan with nonstick baking spray, set aside. CAKE: In a large mixing bowl, attached to a stand mixer fitted with a whisk attachment, beat the butter for 2 minutes on high until pale in color. Add in sugar and salt and cream together for an additional 7 minutes, scraping down the sides of the bowl a couple times. Mixture will be very pale yellow and fluffy. Add in the eggs, one at a time, beating well after each addition. Turn the mixer to low and slowly add in flour, being careful not to over beat. Pour in Cherry 7 Up and mix just until combined. Fold in maraschino cherries. Pour batter into prepared pan and bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in pan for about 10 minutes, then invert on serving plate. Cool completely before adding glaze. GLAZE: Get out two bowls and put 1 cup of powdered sugar in each. To one bowl, add in cherry juice. Whisk until smooth. To the other bowl, add in milk, whisk until smooth. Pour the white glaze over the top of the cake first. Then drizzle with the cherry glaze.