STEPH'S TRIPLE LAYER MOCHA DELIGHT
This is scrumptious and the cake turned out so moist.
Provided by stephanie sorbie @seasickpeach
Categories Cakes
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Line 2 9x13 pans with non stick foil or 2 small cookie sheets. Then in a large mixing bowl combine all dry ingredients and set aside.
- In a separate bowl combine buttermilk, oil, eggs and vanilla. When mixed add hot coffee.
- Pour the liquid mixture into the dry mixture. Using rubber spatula combine until moist. Then using a hand mixer, mix until complete blended. Pour into pans and bake until an inserted tooth pick comes back clean.
- Let the cakes cool. While cooling. Mix together on high the Heavy cream and powdered sugar until you can form stiff peaks.( you can add flavors to the cream also, like cocoa, mint or banana extract.)
- When cake is cool, remove from pans lifting out by the foil. Lay on a flat surface. Then using what ever design you choose. Cut out three cake pieces. (i used a circle, but hearts, clovers, egg or stars would be fun.)
- Place the first layer of cake on the plate. Cover with whipped cream and repeat two more times leaving the cream as the last layer. Sprinkle the mini chips over the cake. (you can also sprinkle in the layers if you prefer.
- I garnished this one with a strawberry. But Chocolate shavings on top, raspberries or even a fruit syrup drizzled would be nice. Enjoy....
MOCHA DELIGHT
This recipe may look complicated but is actually very simple. This recipe was a tested product of my business pitch in August of 2018 and a $250 award winner. Very delicious and moist cake, also light and fluffy in texture.
Provided by Christapher Lawrence
Categories Cakes
Time 50m
Number Of Ingredients 18
Steps:
- 1. Preheat conventional oven to 350° F or convection oven to 325°F
- 2. Grease and flour 1 13 x 9 cake pan or two 9" round cake pans
- 3. In a 4 and 1/2 quart stand mixer cream together butter and sugar. Mixture should be pale and creamy in texture
- 4. While the butter and sugar are being creamed, sift together the flour, baking powder, baking soda, baking cocoa, and salt
- 5. Beat in eggs one at a time, scraping the bowl down after each addition. Add the vanilla, coffee, and buttermilk. The mixture will look broken and curdled
- 6. Mix in the dry ingredients one third at a time and beat until just blended.
- 7. Mix in the dry ingredients one third at a time and beat until just blended.
- 8. Mix in the dry ingredients one third at a time and beat until just blended.
- 9. Let stand five minutes in oven after it is shut off
- 10. Remove from oven and let stand five minutes longer
- 11. Flip onto a flat surface and let cool
- 12. Below are the frosting
- 13. In a 4 1/2 qt. stand mixer Cream together Butter and powdered sugar
- 14. Add the baking cocoa
- 15. Add the vanilla and Cold brew coffee
- 16. Blend in mixer for 10 minutes until mixture is light and fluffy
- 17. Spread evenly on the cake
- 18. Garnish with coffee grounds of your choice
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.
COFFEE AND MOCHA BUTTERCREAMS
This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake like the one in the preceding recipe. The base for this buttercream yields two different-flavored frostings: espresso coffee and bittersweet-chocolate mocha.
Provided by Ruth Cousineau
Categories Coffee Chocolate Dessert Christmas Kid-Friendly Quick & Easy Christmas Eve Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 5 cups coffee-flavored and 2 1/2 cups mocha flavored
Number Of Ingredients 11
Steps:
- Bring 1 3/4 cups sugar and water to a boil in a 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, until it registers 220 to 225°F, 15 to 20 minutes.
- At this point, while continuing to boil syrup, beat whites with espresso powder, vanilla, cream of tartar, and salt in mixer at medium speed until they just hold soft peaks. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating, and beat until whites just hold stiff peaks.
- When syrup reaches soft-ball stage (238 to 242°F), immediately pour syrup in a slow stream down side of bowl into whites (avoid beaters) while beating at high speed. Beat until completely cool, 25 to 30 minutes. With mixer at medium speed, add butter 1 tablespoon at a time, beating well after each addition (see cooks' note, below) and until buttercream is smooth. (Mixture may look curdled before all butter is added but will come together at end.)
- Transfer 2 cups buttercream to a small bowl and stir in chocolate. If buttercreams are too soft to spread, chill, stirring occasionally.
PAMPERED CHEF DOUBLE CHOCOLATE MOCHA TRIFLE
This is a modified Pampered Chef recipe. You can use a trifle bowl or large glass punch/salad bowl to show it off. It is really easy to make and I never have any leftovers. Cook time includes chill time.
Provided by Kimke
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare/Bake brownies according to cake-like directions.
- Cool completely.
- In separate bowl, whisk pudding mix with milk until it begins to thicken (or mix with mixer--i like to use my Kitchen Aid mixer).
- Dissolve coffee granules with warm water, then add to pudding mixture, mixing well.
- Fold in whipped topping.
- Cut brownies into 1 inch cubes.
- Layer 1/3 of brownie cubes into bowl, top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee.
- Repeat layers 2 more times.
- Chill 30 minutes before serving.
MOCHA DELIGHT
Make and share this Mocha Delight recipe from Food.com.
Provided by loof751
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- In a tall glass or large mug, mix coffee and milk until well blended.
- Stir in ice cream and mix until creamy.
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