MOCHA CREAM
A tasty coffee flavored whipped cream perfect for fillings and/or frostings.
Provided by Carol
Categories Desserts Frostings and Icings Chocolate
Yield 16
Number Of Ingredients 4
Steps:
- Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.
Nutrition Facts : Calories 109.1 calories, Carbohydrate 2.5 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 11.4 mg, Sugar 1.6 g
FROZEN MOCHA MARBLED LOAF
This showstopping marbled dessert seems fancy, but it's really simple to prepare ahead of time and pop in the freezer. Frosty slices have a creamy blend of chocolate and coffee that's delightful anytime of year. -Cheryl Martinetto, Grand Rapids, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Line a 9x5-in. loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. , Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight. , To serve, lift out of the pan; remove foil. Cut into slices.
Nutrition Facts : Calories 490 calories, Fat 32g fat (18g saturated fat), Cholesterol 94mg cholesterol, Sodium 275mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 2g fiber), Protein 7g protein.
MOCHA NUT BREAD
This rich, dark-colored loaf features the unbeatable combination of coffee and chocolate. Family and friends can't eat just one slice.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, cocoa, coffee granules, baking soda and salt. In another bowl, beat eggs, sour cream and butter until smooth. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 292 calories, Fat 15g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 174mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
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 BUTTERCREAM AND MOCHA PASTRY CREAM
A filling of custardy pastry cream is layered within the Mocha Bubble Cake. Ultra-smooth buttercream adds a rich finishing touch.
Provided by Martha Stewart
Categories Food & Cooking
Time 3h5m
Yield Makes 4 cups each (enough for one 8-inch layer cake)
Number Of Ingredients 16
Steps:
- Make the mocha buttercream: Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Heat egg whites and sugar in a heatproof bowl of a mixer set over a pan of simmering water, whisking until whites are warm to the touch and sugar dissolves, 2 to 3 minutes. (Mixture should feel smooth when rubbed between 2 fingers.) Whisk egg-white mixture with a mixer on medium-high speed until stiff, glossy peaks form and mixture cools completely, about 10 minutes.
- Reduce speed to medium-low. Add butter, a few tablespoons at a time, whisking well after each addition. Switch to the paddle attachment, and reduce speed to low. Beat in espresso mixture and melted chocolate until smooth, then beat to reduce air bubbles, 3 to 5 minutes. Cover with plastic wrap, and let stand at room temperature until ready to use.
- Make the mocha pastry cream: Prepare an ice-water bath. Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Whisk eggs, egg yolks, and 1/4 cup sugar in medium bowl.
- Bring remaining 1/4 cup sugar, the milk, vanilla seeds, cornstarch, and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat, whisking constantly. Remove from heat, and gradually whisk one-third of hot-milk mixture into egg mixture. Whisk entire mixture back into saucepan. Raise heat to medium-high, and bring to a boil, whisking constantly. Cook, continuing to whisk, until mixture is thick enough to hold its shape when lifted with a spoon, about 3 minutes.
- Remove from heat. Whisk in butter, 1 piece at a time. Whisk in espresso mixture and chopped chocolate until smooth. Strain mixture through a fine sieve into a bowl. Cover with parchment or plastic wrap, pressing it directly on surface to prevent a skin from forming. Transfer to ice-water bath; let stand until cooled, about 30 minutes. Refrigerate until chilled and firm, at least 2 hours.
MOCHA PASTRY CREAM
Steps:
- Prepare an ice bath; set aside. In a small bowl, combine the espresso powder and hot water, and stir until dissolved; set aside. In a medium bowl, combine the whole eggs, egg yolks, and 1 cup sugar. Whisk to combine.
- In a medium saucepan, combine the milk, vanilla seeds, cornstarch, salt, and remaining cup of sugar. Bring to a boil over medium-high heat, whisking constantly. Remove from the heat; slowly pour about a third of the hot milk mixture into the egg mixture, whisking constantly until combined. Pour egg mixture back into the remaining milk, whisking constantly. Return saucepan to medium-high heat. Bring to a boil, whisking constantly, until mixture is thick enough to hold a trail when you drag a wooden spoon through it, about 3 minutes.
- Whisk in butter, one piece at a time. Whisk in chopped chocolate and espresso mixture; continue whisking until smooth and combined. Strain the mixture into a large, heatproof bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Place in the ice bath until completely chilled, stirring occasionally, about 30 minutes. Cover and refrigerate until ready to use, up to 3 days.
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