Chocolate Mocha Cake Gf Recipes

Steps:

• Preheat the oven to 425 degrees F. Grease an 8-inch springform pan and line the bottom with parchment paper.
• Place the one pound of chocolate in a large heatproof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules and salt with a rubber spatula. Whisk in the egg yolks until smooth.
• Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!)
• Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.
• Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heatproof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch springform pan. In a medium bowl, combine cookie crumbs and butter. Mix well and press into the bottom of springform pan.
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. Beat in the eggs one at a time. Blend in the coffee liqueur. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
• Bake in the preheated oven for 60 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate at least 4 hours before serving.

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.

Steps:

• Make the cake: Heat oven to 350 degrees. Butter and flour two 8-inch cake pans, and line the bottoms with rounds of parchment paper cut to fit.
• Using an electric mixer or by hand, in a bowl, mix the butter and turbinado sugar until evenly blended. Add eggs and vanilla, and mix again until smooth. In a separate bowl, whisk or sift the flour, baking powder and salt together. Add half the dry ingredients to the egg mixture, mix well, then add half the milk and mix again. Repeat with remaining dry ingredients and milk. Add the chocolate chips and mix well. The batter may look curdled.
• Pour the batter into the pans and bake until a tester inserted into the center comes out clean, 30 to 35 minutes. Let cool for 15 minutes before removing cakes from pans to a rack to cool completely. If the cakes are domed, use a long, serrated knife to level the tops.
• Make the frosting: Using an electric mixer or by hand, mix the confectioners' sugar with the butter, salt and vanilla, until well blended. In a small bowl, mix the espresso powder with the boiling water to dissolve; add it to the frosting, blending well.
• Place one cake layer on a serving platter and spread about one-third of the frosting over the top in an even layer. Top with the second cake layer and use an offset spatula or butter knife to spread frosting over top and, optionally, sides of the cake. Decorate with the chocolate chips.

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans for Chocolate Mocha Cake on cover. Or prepare three 8-inch round cake pans for Chocolate Ganache Cake, pictured here.
• 2. In a medium-size bowl, whisk together the coffee and cocoa powder. Add hot water and whisk until smooth.
• 3. On a piece of waxed paper, sift together flour blend, baking soda, baking powder, salt and xanthan gum. Set aside.
• 4. In the bowl of an electric mixer, beat the margarine or shortening and sugar at medium-high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium and add the eggs, one at a time. Then add the vanilla and cream well. Scrape down the sides of the bowl.
• 5. Blend half the dry ingredients into the wet batter, followed by half the cocoa mixture. Blend in remaining dry ingredients and cocoa mixture, mixing on medium speed until smooth, about 2 minutes.
• 6. Spoon the batter equally into prepared cake pans or standard-size cupcake tins. Bake in preheated oven for about 40 minutes. Watch carefully as time will vary depending on oven and pan size. Cake is done when an inserted toothpick comes out clean.
• 7. Remove cake from oven and cool in pans for 20 minutes. Then turn cake out onto a wire rack to cool completely before frosting. Frost tops of layers with Mocha "Buttercream" Frosting or Chocolate Ganache Frosting. Assemble cake and frost sides.
• *TIP For Egg-Free Mocha Chocolate Cake, mix ½ cup applesauce with 2 teaspoons baking powder in a small bowl. In another small bowl, thoroughly mix 4 tablespoons cold water with 1 tablespoon egg replacer. (For gluten-free egg replacer, visit ener-gfoods.com) Add egg replacer mixture to applesauce mixture. Then add the entire egg-free mixture to the creamed shortening and sugar and proceed with recipe instructions.

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 inch square pan with nonstick spray.
• Combine dry ingredients in a large bowl.
• In a small bowl, whisk wet ingredients together.
• Blend well.
• Add liquids to dry ingredients, whisking until smooth.
• Bake 35-40 minutes, or until done.
• Cool completely.
• Frost, if desired.

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly butter and line the bases of 2 x 18cm sandwich tins with baking paper. Whisk the eggs and sugar until light and fluffy, about 5 mins with a tabletop mixer or 10 mins using an electric hand whisk. The mixture will have increased greatly in volume and be thick enough to leave a trail on the surface when the whisk blades are lifted.
• Sift the flour, cornflour, cocoa and baking powder over the surface and fold in gently using a large metal spoon. Divide between the tins, gently spreading the mixture to the edges, then bake for 15-20 mins until the cakes are well risen, have begun to shrink away from the sides of the tins and spring back when gently pressed. Leave to cool in the tins for 5 mins, then turn out onto a rack.
• To decorate, microwave the chocolate and coffee together on Medium for 20-30 secs until the chocolate has melted. Gently stir until smooth, then cool slightly. Beat the soft cheese with the yogurt and icing sugar until smooth, then spoon half the mixture into a small bowl stir in the melted chocolate and set aside. Place one cake on a serving plate and spread with the yogurt mixture. Cover with the other cake, then spread the chocolate yogurt mixture over the top.
• To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.