CHOCOLATE CAKE WITH MOCHA FROSTING
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
- Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
- Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
- Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
- Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.
MOCHA OATMEAL CAKE
Nice. For another flavor profile cut the coffee and cocoa and add cinnamon. Then top with Recipe #478186
Provided by Ambervim
Categories Dessert
Time 1h15m
Yield 1 Cake
Number Of Ingredients 17
Steps:
- reheat oven to 350.
- Mix coffee and water. Reserve 2 tablespoons for icing.
- Pour over oats and stir.
- Cover and let stand for 20 minutes.
- Beat butter until creamy and add sugars.
- Beat till fluffy.
- Add vanilla and eggs.
- Add oat mixture and blend well.
- Sift together flour, soda, salt and cocoa. Add to other bowl.
- Turn batter into silpat 9 inch equivalent pan (or grease & flour pan).
- Bake 50-55 minutes.
- FROSTING:.
- Cream butter and sugar. Add salt, vanilla and coffee.
- Beat until smooth.
- Frost the cooled cake.
Nutrition Facts : Calories 4874.3, Fat 144.3, SaturatedFat 84.5, Cholesterol 707.6, Sodium 5085.7, Carbohydrate 863.5, Fiber 15.2, Sugar 650.6, Protein 46.9
DATE OATMEAL CAKE WITH MOCHA FROSTING
Delicious and easy cake, perfect with coffee or tea. From the Great Food Fast cookbook (Dieticians of Canada)
Provided by briana.tomkinson
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350F & prepare your baking dish (I like using a bundt pan for the shape, but a 9" square baking pan is what's recommended).
- In a small bowl, combine oats and boiling water; let stand until cool (note: this takes a while. You might want to combine the oats and water and brew the coffee, take a break and come back to do the rest to allow time for the liquids to cool).
- In a separate bowl, combine flour, baking soda and salt. Set aside.
- In a large bowl, cream together margarine and brown sugar until fluffy. Beat in vanilla, oat mixture and flour mixture. Stir in dates & walnuts.
- Pour mixture into prepared pan and bake in preheated oven for 30-35 minutes, or until cake tester inserted in middle comes out clean. Set aside to cool.
- Prepare the frosting: in a bowl, blend together all frosting ingredients until fluffy. If icing is too thick, add a little more coffee to thin it. If too thin, add icing sugar. Spread icing over cooled cake.
Nutrition Facts : Calories 685, Fat 26.6, SaturatedFat 4.1, Sodium 546, Carbohydrate 109.8, Fiber 5.1, Sugar 79.2, Protein 6.9
MOCHA CAKE
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
Time 1h10m
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, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.
OATMEAL CAKE WITH CARAMEL ICING
This oatmeal cake recipe tastes anything but light. The caramel icing sets up quick, so frost the cake immediately after it cools. -Summer Marks, Louisville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, pour boiling water over oats; let stand 10 minutes. , Meanwhile, preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out with moist crumbs, 18-22 minutes. Cool completely on a wire rack., For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Immediately spread icing over cake. Let stand until set.
Nutrition Facts : Calories 218 calories, Fat 5g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 203mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.
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