CHOCOLATE MOCHA LIQUEUR CAKE II
A German Chocolate Bundt cake, coated with ground pecans and well imbibed with coffee liqueur.
Provided by ARVILLALAR
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch Bundt pan. Place the ground nuts in pan and roll the pan around to coat the inside with nuts.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, oil, coffee liqueur and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour sauce over the cake while still in the pan. Let stand 30 minutes before removing from pan.
- To make the sauce: In a saucepan, combine sugar, 1/4 cup water, 1/4 cup coffee liqueur and margarine. Bring to a boil, then continue to boil for 2 minutes.
Nutrition Facts : Calories 519 calories, Carbohydrate 66 g, Cholesterol 62 mg, Fat 23.4 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 4.5 g, Sodium 559.4 mg, Sugar 49.9 g
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.
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
MOCHA & HAZELNUT CAKE
Combine the holy trinity of chocolate, coffee and hazelnut for a blissfully indulgent cake. It makes the perfect centrepiece dessert at a family dinner
Provided by Diana Henry
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter two 20cm cake tins and line the bases, then dust well with flour and tap out the excess. Put the chocolate in a small bowl set over a pan of gently simmering water. Stir until melted, then set aside to cool.
- Mix the espresso with 250ml boiling water, then leave to cool. Blitz the hazelnuts in a food processor until finely ground.
- Combine the ground hazelnuts, sugar, flour, a good pinch of salt and the bicarb in a mixer. Mix the eggs, soured cream, vanilla, butter, hazelnut oil and the cooled espresso in a jug. With the mixer on a low speed, gradually add the egg mixture to the sugar mixture and combine until smooth. Add the melted chocolate and beat for 15 seconds.
- Divide the batter between the tins (it'll be quite thin at this stage) and bake for 35-40 mins, or until a skewer inserted into the middle of each cake comes out clean. Leave to cool in the tin for 10 mins, then run a knife around the edge and turn the cakes out onto a wire cooling rack. Leave to cool completely.
- For the buttercream filling, dissolve the espresso powder in 1 tbsp boiling water and leave to cool. Beat the butter and icing sugar in a mixer or by hand in a bowl, gradually adding the cooled coffee. Use a palette knife to spread the buttercream over the top of one sponge.
- To make the topping, gently heat the cream, espresso powder and sugar in a pan, stirring to help the sugar and coffee dissolve. Take off the heat and add the chocolate. Stir to melt until smooth and glossy, then leave to cool until thickened. Toast the whole hazelnuts in a dry frying pan, leave to cool, then chop very roughly (you'll want some halves in the mixture).
- Place the top layer of cake onto the bottom layer and cover with the glaze. Scatter the hazelnuts on top.
Nutrition Facts : Calories 693 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 66 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
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