CHOCOLATE MOCHA CAKE (PAULA DEEN)
I found this yummy sounding/looking recipe in her Comfort Food magazine. It was frosted with her recipe for Mocha Fudge Frosting, which I posted separately, recipe#471816.
Provided by diner524
Categories Dessert
Time 40m
Yield 1 9 inch cake, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 Spray 2 (9 - inch) cake pans with nonstick baking spray with flour; line bottoms of pans with parchment paper, and spray again.
- In a medium bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Add half-and-half, oil, and eggs. Beat at medium speed with a mixer for 2 minutes. Reduce speed to low, and add coffee and vanilla, beating until combined. Divide batter evenly into pans.
- Bake for 30 to 35 minutes or until a wooden pick inserted near center comes out clean. Remove from oven, and cool on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks.
- Spread about 3/4 cup Mocha Fudge Frosting onto one layer. Top with remaining layer. Frost sides and top of cake with remaining frosting. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 488.6, Fat 19.6, SaturatedFat 5, Cholesterol 57.7, Sodium 549.6, Carbohydrate 77.2, Fiber 3.1, Sugar 50.3, Protein 6.3
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 FROSTING
Delicious mellow coffee flavor makes this frosting a favorite on chocolate cake. Eat with a spoon or use to frost a cool cake.
Provided by Samantha S
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
- Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 28.8 g, Cholesterol 11.6 mg, Fat 4.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.9 g, Sodium 32.1 mg, Sugar 27.6 g
MOCHA FROSTING
Our Test Kitchen home economists dress up purchased angel food cake with an easy-to-make coffee-flavored frosting.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- For frosting, in a small bowl, dissolve coffee granules in water; set aside. In a bowl, cream butter until light and fluffy. Beat in cocoa. Gradually beat in confectioners' sugar and coffee granules until smooth., Cut cake into three horizontal layers. Place bottom layer on a serving plate; spread with frosting. Repeat with middle cake layer. Top with remaining cake layer; frost top and sides of cake. Garnish with chocolate sprinkles if desired.
Nutrition Facts :
MOCHA FUDGE FROSTING (PAULA DEEN)
This is a recipe, which goes over her Chocolate-Mocha Cake that was in her Comfort Food Magazine issue. Looks and sounds so yummy!!! Posting each one separately, here is the cake recipe,
Provided by diner524
Categories Dessert
Time 15m
Yield 4 cups
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine sugar, cream, coffee, and vanilla. Cook over medium heat, stirring occasionally, until mixture boils. Reduce heat to low, and simmer for 5 minutes. Stir in chocolate, shortening, and salt, stirring until chocolate melts and mixture is smooth.
- Let frosting stand, stirring occasionally, for 1 hour or until cooled to room temperature and thickened. Use immediately.
MOCHA FUDGE ICING
Make and share this Mocha Fudge Icing recipe from Food.com.
Provided by wildheart
Categories Dessert
Time 10m
Yield 1 batch icing
Number Of Ingredients 6
Steps:
- Mix the cocoa and sugar in a large bowl.
- Cream 1 cup of the cocoa/sugar mix with the butter.
- Blend in the vanilla and half of the milk.
- Add the remaining cocoa/sugar mix, and the remaining milk, and beat well.
- Continue beating.
- Add in instant coffee powder, 1 teaspoon at a time, tasting before next addition.
- Add coffee powder to taste.
Nutrition Facts : Calories 3009.6, Fat 110.9, SaturatedFat 69.4, Cholesterol 280.6, Sodium 806, Carbohydrate 526.4, Fiber 21.4, Sugar 471.7, Protein 22.2
BEAUTIFUL PETIT FOURS - PAULA DEEN
Make and share this Beautiful Petit Fours - Paula Deen recipe from Food.com.
Provided by Tara_hearts
Categories Dessert
Time 4h5m
Yield 42 serving(s)
Number Of Ingredients 8
Steps:
- Arrange the pound cake cubes in a single layer on a baking sheet. Freeze until firm, 4 hours or overnight.
- In the top of a double boiler, dissolve the gelatin in 2/3 cups cold water. Add egg white and corn syrup. Whisk. Add confectioners' sugar and whisk until well blended and not too thick. When mixture reaches 110 degrees F. (warm to the touch) divide the icing among several bowls and add your preferred food coloring to each bowl. Mix well.
- Line baking sheet with waxed paper. With 2 skewers for each color, dunk cake cubes into colored icing and cover completely. Place on waxed paper to dry. Do this for remaining cubes. When completely dried, place a drop of icing onto each cube and sprinkle with edible gold for design.
MAMA'S QUICKER FUDGE FROSTING (PAULA DEEN)
Make and share this Mama's Quicker Fudge Frosting (Paula Deen) recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 8m
Yield 1 layer cake or 8-12 cupcakes
Number Of Ingredients 6
Steps:
- In a saucepan, combine butter, cocoa, and milk; bring to a boil.
- Add sugar and vanilla; beat well until smooth.
- Note: If frosting becomes too stiff, add 1 drop of water at a time to desired consistency.
- Frost cake and sprinkle on nuts, if desired.
Nutrition Facts : Calories 2702.4, Fat 97, SaturatedFat 60.2, Cholesterol 255.4, Sodium 698.5, Carbohydrate 465.2, Fiber 3, Sugar 444.7, Protein 6.6
OLD-FASHIONED MOCHA HOT FUDGE SAUCE
Provided by Dede Wilson
Categories Sauce Coffee Milk/Cream Chocolate Dairy Dessert Vanilla Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 1/4 cups
Number Of Ingredients 9
Steps:
- Sift cocoa into medium bowl. Bring cream and ground coffee to boil in heavy small saucepan, stirring to blend. Remove from heat; cover and steep 10 minutes. Strain cream through fine sieve into another bowl, pressing on coffee grounds to release as much cream as possible.
- Bring sugar, corn syrup, 1/4 cup water, and coffee-flavored cream to boil in medium saucepan, whisking until sugar dissolves. Boil 1 minute, brushing down sides of pan with wet pastry brush. Remove from heat. Whisk in chocolate, butter, and vanilla. Pour 1/4 of chocolate mixture into cocoa to moisten, then add remaining chocolate mixture, whisking until sauce is smooth and shiny. DO AHEAD Can be made 1 week ahead.Cool. Cover and refrigerate. Rewarm sauce over low heat before using.
FUDGY LAYERED IRISH MOCHA BROWNIES
My husband and I are big fans of Irish cream, so I wanted to incorporate it into a brownie. I started with my mom's brownie recipe, then added frosting and ganache. This decadent recipe is the result, and we really enjoy them! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Sift together flour, baking powder and salt; set aside. In a small saucepan over low heat, melt butter. Remove from heat; stir in cocoa, oil and instant coffee granules. Cool slightly; stir in sugar and beaten eggs. Gradually add flour mixture and vanilla; mix well. Spread batter into a greased 8-in. square pan; bake until center is set (do not overbake), about 25 minutes. Cool in pan on wire rack., For frosting, whisk together confectioners' sugar and butter (mixture will be lumpy). Gradually whisk in Irish cream liqueur; beat until smooth. Spread over slightly warm brownies. Refrigerate until frosting is set, about 1 hour., Meanwhile, prepare ganache: Combine all ingredients and microwave on high for 1 minute; stir. Microwave 30 seconds longer; stir until smooth. Cool slightly until ganache reaches a spreading consistency. Spread over frosting. Refrigerate until set, 45-60 minutes.
Nutrition Facts : Calories 295 calories, Fat 14g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 116mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
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