LAYERED MOCHA CHEESECAKE
In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It's as much a feast for the eyes as for the palate! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. , Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.
Nutrition Facts : Calories 535 calories, Fat 37g fat (21g saturated fat), Cholesterol 128mg cholesterol, Sodium 295mg sodium, Carbohydrate 48g carbohydrate (39g sugars, Fiber 2g fiber), Protein 8g protein.
MOCHA LAYER CAKE
"My family often requests this delightful layer cake," writes Terry Gilbert of Orlean, Virginia. "They love the mocha flavor and extra chocolate surprise hidden beneath the taste-tempting frosting."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer. , Meanwhile, for frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in cocoa and extract. Beat in 5 tablespoons coffee, 1 tablespoon at a time until light and fluffy. Spread between layers and over the top and sides of cake. , In a microwave, melt chocolate chips and remaining coffee; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides.
Nutrition Facts : Calories 658 calories, Fat 35g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 426mg sodium, Carbohydrate 85g carbohydrate (62g sugars, Fiber 3g fiber), Protein 5g protein.
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.
LAYERED MOCHA CAKE RECIPE
Get out coffee, chocolate cake mix and instant pudding for our Layered Mocha Cake Recipe! Use this mocha cake recipe to make a scrumptious coffee dessert.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h43m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Add hot water to 2 tsp. coffee granules in large bowl; stir until dissolved. Add cake mix, dry pudding mix, eggs and oil; beat with mixer until blended. Pour into prepared pan. Bake 30 to 33 min. or until toothpick inserted in center comes out clean. Cool completely.
- Melt 2 oz. chocolate as directed on package. Add to cream cheese, marshmallow creme and remaining coffee granules in large bowl; beat with mixer until blended.
- Use foil handles to lift cake from pan; cut crosswise in half. Stack cake layers on plate, spreading cream cheese mixture between layers. Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto top and side of cake. Melt remaining chocolate; drizzle over cake.
Nutrition Facts : Calories 450, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 450 mg, Carbohydrate 60 g, Fiber 2 g, Sugar 45 g, Protein 5 g
MOCHA LAYER CAKE
Yummy delicious chocolate layer cake with a hint of coffee!
Provided by Dan
Categories Chocolate Cake
Time 1h30m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
- Dissolve baking soda in buttermilk. Combine flour, cocoa powder, and salt in a separate bowl.
- Beat butter in a mixing bowl until creamy. Gradually add sugar, beating well. Add flour mixture alternately with the buttermilk mixture, beginning and ending with the flour mixture; mix well after each addition. Stir in 1 tablespoon plus 2 teaspoons coffee and vanilla.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the creamed mixture. Pour batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto a serving plate or cooling rack. Let cool, about 20 more minutes.
- While the cake is cooling, beat butter and cocoa powder for frosting in a bowl until well creamed. Add powdered sugar, egg yolk, and vanilla and beat until smooth.
- Stack the 3 cake layers on top of each other, spreading frosting between layers, and on top of the cake.
Nutrition Facts : Calories 471 calories, Carbohydrate 79.5 g, Cholesterol 52.6 mg, Fat 16.2 g, Fiber 1 g, Protein 4 g, SaturatedFat 10.1 g, Sodium 135.5 mg, Sugar 59.4 g
MOCHA FUDGE LAYER CAKE
A local restaurant serves this cake it is delicious! By looking at the recipe it looks complicated by after making it, it wasn' that bad! I copied the original recipe, but I used all purpose flour and I didn't sift anything. It still turned out great!
Provided by Beth 8
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Cake: Melt chocolate; set aside to cool. Cream butter in large mixing bowl; gradually add sugar beating well. Add eggs one at a time, beating well after each addition. Add chocolate and vanilla; Mix well.
- Combine flour, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in boiling water. (Batter will be thin).
- Pour batter into 2 greased and floured 8 inch cake pans. Bake at 350°F for 30 to 35 minutes or until toothpick comes out clean. Cool in pans for 10 minutes; remove from pans and cool completely on wire racks. Split cake layers in half horizontally to make 4 layers.
- Filling: Beat whipping cream, vanilla and powered sugar together until soft peaks form. If needed add a little more powered sugar to get to thicken.
- Spread filling between layers.
- Frosting: Beat first 5 ingredients together until light and fluffy. Add cream if too stiff. Put icing on top and sides of cakes.
FOUR-LAYER MOCHA CREAM CAKE
A mocha whipped cream filling rests between four layers of rich, moist chocolate cake. This lovely, decadent dessert is much easier to prepare than it sounds! You can eat it right away, but it tastes better chilled. Decorate with shaved chocolate if desired. Enjoy!
Provided by Lindsay Young
Categories Desserts Cakes Chocolate Cake Recipes
Time 2h35m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch cake pans with parchment paper.
- Beat sugar and butter for cake together in a bowl with an electric mixer until creamy; add eggs and beat until pale in color.
- Mix 1 cup boiling water and cocoa powder together in a separate bowl. Mix into the sugar mixture. Combine baking soda with remaining boiling water and add to the batter. Mix in flour and baking powder until just combined. Pour evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool for 15 minutes in the pans; run a knife around the edges of the cakes and transfer onto wire racks to cool completely.
- While cakes cool, prepare filling. Combine chocolate chips, sugar, hot water, and coffee granules in a small saucepan. Stir over low heat until sugar is dissolved and mixture is smooth. Cool completely.
- Whip cream until it starts to thicken; add cooled chocolate mixture and whip until stiff.
- Split each cooled cake layer in two with a knife. Divide filling into 4 equal portions. Spread 1/4 of the filling on the first cake layer, top with another layer, and repeat until you've frosted the top layer. Chill at least 1 hour for best results.
Nutrition Facts : Calories 594.6 calories, Carbohydrate 70.1 g, Cholesterol 127 mg, Fat 35.8 g, Fiber 3.6 g, Protein 6.1 g, SaturatedFat 21.8 g, Sodium 233.8 mg, Sugar 49.6 g
MOCHA LAYER CAKE
Make and share this Mocha Layer Cake recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 1h10m
Yield 14-16 serving(s)
Number Of Ingredients 15
Steps:
- In large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
- Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream.
- Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees for 30-35 minutes or until toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool.
- In a large mixing 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 793.6, Fat 31.9, SaturatedFat 19.5, Cholesterol 140.6, Sodium 595.1, Carbohydrate 122.5, Fiber 2.4, Sugar 96.3, Protein 8.9
CHOCOLATE MOCHA CAKE I
This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.
Provided by Carol
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 53.1 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 381.9 mg, Sugar 34.5 g
More about "layered mocha cake recipes"
MOCHA LAYER CAKE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 10Estimated Reading Time 4 minsCategory Dessert
SILKY MOCHA LAYER CAKE | CANADIAN LIVING
From canadianliving.com
CHOCOLATE MOCHA LAYER CAKE RECIPE - YUMMIEST FOOD
From yummiestfood.com
MOCHA LAYER CAKE - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
MOCHA CAKE RECIPE | RECIPES.NET
From recipes.net
MOCHA LAYER CAKE | ALLRECIPES
From stage.element.allrecipes.com
TWELVE LAYER MOCHA CAKE » ALLFOOD.RECIPES
From allfood.recipes
MOCHA MARBLE CAKE - VEGAN RICHA
From veganricha.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
MOCHA CAKE RECIPE - 7 LAYER OMBRE CAKE - GRETCHEN'S VEGAN …
From gretchensveganbakery.com
MINI PEPPERMINT MOCHA CHEESECAKES - A BAJILLIAN RECIPES
From abajillianrecipes.com
TWELVE-LAYER MOCHA CAKE RECIPE | EPICURIOUS
From epicurious.com
FRENCH MOCHA CAKE RECIPE - EASY RECIPES
From recipegoulash.cc
You'll also love