Cappuccino Cake With Mocha Frosting Recipes

Steps:

• Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
• Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.

Steps:

• Preheat oven to 350.
• Grease one 9x13 or two 9" round cake pans.
• Cake: combine the flour, sugar, baking powder, baking soda, salt, and cocoa.
• Add the molasses, mayonnaise, and vegetable oil. Mix well.
• While mixing, pour in the hot coffee.
• Add the vanilla and chocolate chips, stir until combined. Batter will be thinner than normal cake batters.
• Pour the batter into the pan(s). Bake for the 35 minutes, or until a toothpick comes out clean. 9x13 pans usually need to go for a few more minutes.
• If you are layering the round cakes, cool them for ten minutes on a wire rack, run a knife gently around the edges, flip pans over, rest for 10 minutes, then remove cakes from pans. Don't worry if they break apart a little bit. You can "glue" them back together with glaze and frosting!
• Allow cakes to cool completely, even overnight, before glazing/frosting.
• Espresso/Coffee Glaze:.
• In a saucepan over medium heat, combine sugar and coffee/espresso. Stir until sugar is dissolved.
• Allow to cool to body temperature or lower.
• Cappuccino Frosting.
• Combine dry ingredients in a medium bowl.
• Combine butter and shortening in a seperate, large bowl or mixer. Beat until fluffy.
• Add vanilla to the butter/shortening mixture.
• To the butter mixture, add half of the dry ingredients, beat, then half of the espresso/coffee, beat some more, then the other half of the dry ingredients, beat again.
• Add the remaining coffee slowly, only until desired consistency is reached. For a frosted layer cake, you want it to be a bit thick, but still smooth and fluffy.
• Assembly:.
• Set up desired cake board with one of the round cakes. Brush the ckae entirely with the semi-cool coffee glaze.
• Allow the glaze about 5 minutes to set.
• Spread a generous layer of frosting on top and place the second cake.
• Glaze the second cake.
• If you have any leftover glaze, just keep brushing it on (resist the urge to sip it, if you can!).
• Frost the sides and top of the cake with remaining frosting.
• Store cake in the refrigerator until you need it, as that will set the frosting properly. Because of the shortening, it will sit out well in normal temperatures, once it's been chilled.
• Enjoy!

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:

• 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:

• For frosting, in a small bowl, dissolve coffee granules in water; set aside. In a bowl, cream butter until light and fluffy. Beat in cocoa. Gradually beat in confectioners' sugar and coffee granules until smooth., Cut cake into three horizontal layers. Place bottom layer on a serving plate; spread with frosting. Repeat with middle cake layer. Top with remaining cake layer; frost top and sides of cake. Garnish with chocolate sprinkles if desired.

Steps:

• Crust:.
• Mix ingredients together and press firmly into a 9 or 10 inch springform pan.
• Filling:.
• Combine cream cheese and sugar in a large bowl, beating until smooth and creamy.
• Combine coffee and vanilla in a small bowl, stirring to dissolve granules.
• Add eggs and coffee mixture to cream cheese mixture, beating until blended.
• Add cup of melted chocolate chips and heavy cream stirring until mixed.
• Pour into crust.
• Bake at 275º for 1 ½ hours in center of oven.
• Turn oven off and leave cake in for another 45 minutes.
• Take out of oven and cool completely.
• Remove form sides of pan by running a butter knife around the inside edge. Release cake from sides of pan and refrigerate at least 4 hours.
• Topping:.
• In a small saucepan on low heat, combine ½ cup of chocolate chips and 1 T. margarine with 2 t. milk and 1 ½ t. corn syrup, stirring until smooth.
• Add extra milk as needed for spreading consistency.
• Spoon and gently spread over chilled cheesecake.
• Refrigerate shortly, but not until topping is set.
• Use a sharp knife to score top into 12-16 pieces before topping has completely set. Now refrigerate at least two more hours to set topping.
• To serve; run sharp knife over scored lines.
• Note: Butter sometimes seeps through pan during baking. I recommend putting a foil-lined cookie sheet on bottom rack below cake.