What Is Mocha Cake?

Calling all my chocolate coffee lovers to this Mocha Cake! It’s made up of eight luscious chocolate cake layers frosted with coffee flavored Swiss meringue buttercream and topped with toasted hazelnuts. What is Mocha? The word mocha comes from moccacino, which is essentially a chocolate flavored coffee.

What are the ingredients in a mocha cake?

This mocha cake recipe starts with basic chocolate cake ingredients; flour, sugar, eggs, vanilla extract, baking powder and two types of chocolate. For the mocha flavor, I use espresso powder, which can be found in the coffee aisle of most grocery stores.

What is Mocha in iced coffee?

Mocha in iced coffee comes in a shot of espresso, milk, and chocolate syrup. How is mocha used in cooking? Caffeine friends aren’t the only ones who benefit from mocha’s rich flavor! If you want to add a bit of sweetness and intensity to your next dessert recipe or cake, there is no need to reach for any artificial ingredients—mocha can do the job!

Is the Mocha cake at Starbucks a Coffee Lover’s Dream?

The combo of the chocolate mocha cake + the smooth coffee buttercream frosting is very truly a coffee lover’s dream. This mocha cake was one of those cakes we kept taking bites of and saying “oh my gosh, it’s SO GOOD.” We just couldn’t stop. And with a cup of coffee on the side? I mean, there’s no better combo.

What does mocha cake contain?

This mocha cake is moist, fluffy and packed with chocolate and coffee flavor. Between each layer you’ll find a mocha buttercream, chocolate ganache and chopped chocolate covered espresso beans.

Does mocha cake have caffeine?

The whole cake here has 800 mg of caffeine in it, roughly 8 cups of coffee’s worth. So eat a 1/8th slice and you’re good to go! It’s a bit of an overload and really tasty.

What is the best filling for mocha cake?

Soft chocolate cake layers, creamy espresso filling, and lots of mocha buttercream make this cake absolutely incredible!

  • You can use low-fat cream cheese for the filling if you prefer but don’t use nonfat.
  • You can use instant coffee rather than instant espresso, but your filling won’t have as strong a coffee flavor.
  • Are dogs allowed to eat mocha cake?

    Cake may also have some harmful and dangerous ingredients that can not only harm your dog, but potentially cause toxicosis and death. It’s best to avoid feeding cake to dogs at all times and opt for healthier treat choices.

    What is mocha flavor?

    Mocha is a high quality type of coffee made from a specific coffee bean. It’s easily confused with the flavored drink also called a mocha, which combines coffee and chocolate. Mocha coffee beans are from the plant species called Coffee arabica, and it was originally only grown in Mocha, Yemen.

    How many calories are in a mocha cake?

    Mocha Cake (1 piece) contains 81g total carbs, 77.5g net carbs, 42g fat, 10g protein, and 726 calories.

    Does Starbucks coffee cake have nuts?

    You may find slight variations of the coffee cake recipe at different Starbucks locations. Sometimes the cake is topped with chopped pecans and some may be dusted on top with a little powdered sugar.

    Does coffee cake contain caffeine?

    Does caffeine cook out of cake? Because of the crystalline structure of coffee, the answer looks to be “no”.

    Is mocha coffee or chocolate?

    What Is a Mocha? A mocha, also known as a cafe mocha or caffè mocha, is a coffee drink made with chocolate, espresso, and milk. The exact proportions of those ingredients and even the type of chocolate—such as chocolate syrup, cocoa powder, or hot chocolate mix—varies widely.

    How do you make mocha icing for a cake?

    Mocha Buttercream Frosting

    1. 3 sticks (339g) unsalted butter, slightly softened.
    2. 9 cups (1035g) powdered sugar (icing sugar in UK)
    3. 1 Tablespoon (7g) unsweetened cocoa (sifted)
    4. 1 teaspoon (3g) salt.
    5. 1/2 teaspoon (2g) vanilla extract.
    6. 1 Tablespoon + 1 teaspoon (5g) instant espresso coffee powder.
    7. 1/4 cup (60g) hot water.

    Can dogs eat bananas?

    Yes, dogs can eat bananas. In moderation, bananas are a great low-calorie treat for dogs. They’re high in potassium, vitamins, biotin, fiber, and copper. They are low in cholesterol and sodium, but because of their high sugar content, bananas should be given as a treat, not part of your dog’s main diet.

    Can dogs drink milk?

    How Much Milk Can Dogs Drink? Milk is a safe treat in small quantities. A few tablespoons of cow’s milk or goat’s milk on an occasional basis can be a nice reward for your dog without the side effects of overindulgence.

    Can dogs eat pineapple?

    Yes, fresh pineapple is a healthy alternative to packaged treats that may contain too many fats or additives. It’s packed with hydration properties as well as nutrients that support your dog’s overall health. The tangy fruit may not be appealing to all dogs, but many find it delicious in smoothies or doggie ice cream.

    How do you make chocolate mocha cake?

    This Chocolate Mocha Cake is the ultimate indulgence. A rich dark chocolate cake with a silky mocha swiss meringue buttercream. Preheat oven to 350F, grease three 6″ round baking pans and dust with cocoa powder. Line bottoms with parchment. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment.

    Is the Mocha cake at Starbucks a Coffee Lover’s Dream?

    The combo of the chocolate mocha cake + the smooth coffee buttercream frosting is very truly a coffee lover’s dream. This mocha cake was one of those cakes we kept taking bites of and saying “oh my gosh, it’s SO GOOD.” We just couldn’t stop. And with a cup of coffee on the side? I mean, there’s no better combo.

    Mocha Cake with Coffee Swiss Meringue Buttercream

    This Mocha Cake is calling out to all of my chocolate and coffee enthusiasts! Eight layers of rich chocolate cake are sandwiched together and covered with coffee-flavored Swiss meringue buttercream before being topped with caramelized hazelnuts.

    What is Mocha?

    The word mocha is derived from the word moccacino, which is simply a coffee with a chocolate flavoring.Typically, when the term ″mocha″ is used to describe something, it is referring to the combination of chocolate and coffee, so calling this a chocolate mocha cake is a bit redundant…but I went ahead and did it nevertheless.Contrary to popular belief, I dislike chocolate in my coffee, thus I don’t care for mochas, but I like mocha-flavored pastries…and this chocolate cake with coffee buttercream does not fail to deliver on that promise.

    How to make the best chocolate cake

    In the same way that there are a zillion chocolate cake recipes out there, everyone has their own notion of what makes a ″great″ chocolate cake.So, here’s my take on the finest chocolate cake you’ve ever had.Chocolate cake with a fluffy, moist crumb that also has a very rich chocolate flavor and a gorgeous dark hue is one of my favorite desserts to make.Although I preferred the recipes that used buttermilk over those that did not, the milk dramatically lightens the color of the cake.It is essential to use a high-quality dutch-process cocoa powder in order to get a rich, dark chocolate cake with a distinct chocolate taste.Ghirardelli and King Arthur are two of my favorite chocolates.

    Ingredients for Chocolate Mocha Cake

    • For chocolate cake, I usually use all-purpose flour because, when coupled with cocoa powder, it gives a beautifully soft texture that is perfect for cutting into. When measuring the flour, be sure you weigh it or use a spoon and level it.
    • Sugar: For this chocolate cake, I used granulated sugar instead of confectioners’ sugar.
    • Dutch process cocoa powder is used because it has a smoother flavor and produces a more pleasing color than regular cocoa powder. This chocolate cake recipe calls for one-third cocoa powder and two-thirds flour, making it extremely important to utilize a high-quality cocoa powder.
    • In order for the cake to be leavened, baking soda must react with the buttermilk and coffee in the batter.
    • Baking Powder: Because of the Dutch process cocoa powder, I use both baking powder and baking soda in my recipes. If you are using natural cocoa powder, you may reduce the amount of baking soda to 1 teaspoon and skip the baking powder.
    • Espresso powder: This is optional, but will give it a more ″mocha″ flavor rather than a chocolate flavor.
    • A pinch of salt may make cakes more tender and bring out natural flavors.
    • Eggs: I use large, room temperature eggs.
    • Oil: Chocolate has a strong flavor, so any liquid oil would work, but I would use a neutral-flavored oil.

    How to make coffee Swiss meringue buttercream 

    Making Swiss meringue buttercream for the first time might be frightening, but don’t be discouraged; it’s more simpler than you think!Essentially, you’ll be cooking egg whites and sugar over a double boiler in order to create a consistent meringue consistency.It will then be necessary to continue beating until firm peaks have formed in the mixture.Following a thorough cooling to room temperature, you’ll whisk in the butter and you’ll have a finished product.Use espresso powder or instant coffee granules in boiling water to give the dish a coffee-like taste.Allow it to cool for a few minutes before incorporating it into the buttercream.

    Because I didn’t have my favourite vanilla bean paste on hand, I substituted hazelnut essence, which goes exceptionally well with both chocolate cake and the coffee Swiss meringue buttercream.

    Can I just use American Buttercream?

    Yes, it is possible.I absolutely prefer European type buttercream over American style buttercream, but it is purely a matter of personal opinion on my part.If you want to make American buttercream, I would suggest using 2 cups of butter and 6-7 cups of powdered sugar, with perhaps only 1-2 tablespoons of espresso powder.If you want a thinner frosting, you can use heavy cream or substitute half of the butter for cream cheese.

    How to assemble a mocha cake?

    Bake four layers and then cut them in half to create the eight layers you see above.Because my 6-inch cakes do not often dome, I do not cut the tops of them.I mark the cake with a ruler to indicate where I want to cut it, and then I slice it using a big knife and a turntable.Each layer should have a layer of buttercream approximately a 14-inch thick.Before frosting, place the buttercream in the refrigerator for 20-30 minutes if it is too soft to handle.If the cake appears to be crumbling at any time, place it in the refrigerator for at least half an hour before continuing to ice it and serve.

    If you want to see a video instruction on how to frost a cake, Chelsweets has an excellent one available.You may also use a chocolate ganache drizzle to finish it off.Simply heat 1/4 cup of cream and pour it over 1/2 cup of chocolate chips or chopped chocolate to make a rich, decadent dessert.

    Allow it to sit for a minute before gently stirring it until it becomes smooth.If you’re making a cake, allow it to cool somewhat before frosting it and refrigerating it for at least 20 minutes before drizzling it on top of the cake.

    How to store layer cakes?

    Despite the fact that this mocha cake may technically be stored at room temperature, I would not recommend it due to its height and thinness.Make care to keep it chilled overnight to avoid it becoming too mushy and falling over.Wrap the cake in plastic wrap and store the pieces in an airtight container if there are any openings on the edges.The cake can keep for at least a week if kept in an airtight container.Alternatively, it can be frozen for up to 2-3 months.Wrapping each slice in plastic wrap and placing it in an airtight container before placing the container in a freezer bag can help to keep it as fresh as possible in the freezer.

    Everything above is optional, but it will keep the cake from tasting stale and from developing freezer burn for a bit longer.Those of you who enjoy coffee, please make sure to tag me @baranbakery on Instagram if you create this cake.As usual, best wishes for a lovely day and good baking!

    Love, B Preparation time: 1 hour; cooking time: 30 min.Added Time: 3 more hours Time allotted: 4 hours and 30 minutes

    Ingredients

    Chocolate Cake

    • 240g all-purpose flour
    • 2 cups (400g) granulated sugar
    • 1 cup (80g) unsweetened cocoa powder
    • 12 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon instant espresso powder
    • 12 teaspoon salt
    • 2 large eggs
    • 3/4 cup (177mL) oil
    • 3/4 cup (177mL) buttermilk
    • 3/4 cup (177mL) brewed coffee
    • 1 teaspoon hazelnut extract
    • 2 teaspoons baking soda
    • 2 teaspoons baking powder
    • 2 teaspoons baking powder
    • 2

    Coffee Swiss Meringue Buttercream

    • 6 big egg whites (260g)
    • 2 cups (400g) granulated sugar
    • 2 cups (454g) unsalted butter, room temperature
    • 4 tbsp (24g) espresso powder*
    • 1 tbsp (15mL) hot water
    • 2 tsp hazelnut essence
    • toasted hazelnuts for garnish
    • chocolate shavings to garnish

    Instructions

    Chocolate Cake

    1. To begin making the chocolate cake, preheat the oven to 350°F (177°C) and oil and line the bottoms of four 6-inch (20cm) cake pans.
    2. In a medium-sized mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, espresso powder, and salt until well combined. Place the dry ingredients in a separate bowl. The ingredients for this recipe are blended in a large mixing bowl by whisking them together until they are properly incorporated. Sift the dry ingredients over the wet ones and gently fold them together until the last streak of flour is incorporated.
    3. Distribute the batter evenly among the cake pans that have been prepared (about 11 oz per 6-inch pan). Bake for 30 minutes, or until the middle of the cake springs back when pushed or a toothpick inserted comes out clean when removed from the oven. To cool the cakes entirely, remove them from the pan and set them aside to cool completely.

    Coffee Swiss Meringue Buttercream

    1. To begin, carefully clean the metal mixing bowl as well as the whisk attachment of the stand mixer (they must have any fat residue on them because they will be used for meringue). Place the egg whites and granulated sugar in a mixing bowl once they’ve been thoroughly cleaned and dried
    2. Simmer 1/2 cup (118mL) water in a small pot until it is just simmering. Keep the water simmering on a low heat, then set the bowl with the egg whites and sugar on top of the saucepan, producing a ″double boiler″ environment. Over a low heat, whisk the egg whites and sugar for 5 to 10 minutes, or until the sugar granules are completely dissolved. If the sugar is completely dissolved, you can feel it between your fingertips, or you may use a candy thermometer to bring the mixture to around 140°F (60°C).
    3. The egg whites are entirely dissolved when the sugar granules are completely dissolved in them. Remove the bowl from the heat and set it on a stand mixer fitted with the whisk attachment. Medium-high speed should be used to whip the ingredients until firm peaks form and the meringue is no longer warm to the touch. In most cases, this takes roughly ten minutes.
    4. Meanwhile, add boiling water and espresso powder in a mixing bowl and stir until the powder is completely dissolved. Remove it from the oven and set it aside to cool.
    5. Slowly incorporate the softened butter into the meringue, 2 to 3 tablespoons at a time, until well incorporated. Following incorporation of the butter, continue beating on medium speed for a few minutes, or until the mixture emulsifies into a buttercream. Before emulsifying, it may go through periods of seeming soupy or curdled, but it should come together in 5-10 minutes.
    6. Then, once the buttercream has come together, put in the espresso mixture and the hazelnut extract and whisk until everything is well blended.
    7. This is optional, but if you wish to remove the air bubbles from the buttercream, swap to a paddle attachment and run the mixer on low speed for 5-10 minutes until the air bubbles have been removed. When you’re icing the outside of the cake, this will make it simpler to get a flawless finish.
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    Assembling Cake

    1. Tops of the cooled cakes should be trimmed (only if they are domed), and then each cake should be cut in half. Make a layer of coffee buttercream approximately a quarter-inch thick and continue the process with each additional layer of cake.
    2. If you see that the cake is becoming unstable at any time, store it in the refrigerator for about 30-60 minutes before continuing to frost and complete the cake. After being chilled, the buttercream becomes firm, so if any buttercream manages to ooze out between the layers, carefully smooth it back in place.
    3. After the cake has been completely layered, place it in the refrigerator for 1-2 hours before finishing icing the top and edges of the cake. When it comes to frosting cakes, Chelsweets provides an excellent lesson if you’ve never frosted a layer cake before
    4. You may create the design that I made by pressing a little spoon on the frosted cake and then moving it slightly higher as the turntable is spinning, as shown in the image below. Repeat the process for the top of the cake, but begin on the outside and work your way in. Chocolate shavings and roasted hazelnuts are sprinkled on top.

    Notes

    *I used 4 tablespoons of espresso powder and 2 tablespoons of water, but you may use more or less according on your preference; just make sure it’s completely dissolved in as little liquid as possible.

    • In order to prevent the cake from falling over, refrigerate the cake before slicing it and then allow it to return to room temperature if you want it softer when eating it.
    • Due to the height of the cake, it may be simpler to cut bigger pieces of this cake and then split them in half lengthwise to serve more people.
    • Refrigerate the layer cake and wrap any exposed edges with plastic wrap to prevent them from drying out.
    • Instead of dividing the layers in half, you may make four thicker cake layers instead (alter the quantity of frosting between the layers as needed).
    • Bake the cake in three 8-inch cake pans and then cut it in half to create six layers.
    • Alternatively, three 9-inch cake pans can be used to make this cake, although they may be too thin to divide in half.

    Nutrition Information:

    Yield:

    Serving Size:

    1 Serving Size (in grams): Nutrients: 980 calories 60 g of total fat 25 g of saturated fat 0 g of Trans Fat Total fat (unsaturated): 31g Cholesterol: 136 milligrams Sodium: 469 milligrams 105 grams of carbohydrates 2 g of dietary fiber 82 g of sugar 10 g of protein Nutritional information is not always up to date and correct.

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    Irresistible Mocha Cake

    Rich chocolate and coffee tastes combine to create an irresistibly delectable mocha cake.You may use this frosted cake recipe to create a festive holiday treat!If you’re searching for a quick and easy Christmas dessert, this recipe is perfect for you.Chocolate pastries are a perennial favorite at any time of year, and a dash of espresso adds a distinct dimension.The cake has a deep flavor without being too heavy, and the proportion of espresso to chocolate is perfect for this recipe.The top of the cake is finished with a fluffy chocolate buttercream icing and chocolate shavings for an exquisite look.

    Changing the recipe to make it a lower-calorie choice is a straightforward process.You might, for example, omit the frosting from the recipe.Instead, drizzle dark chocolate ganache on top of the cake.

    Alternatively, decorate the top of your mocha cake with fresh berries and low-calorie whipped topping.If you’re a fan of chocolate desserts but don’t want to spend time preparing, try this simple fudge recipe.Alternatively, you might create some east chocolate mousse or Christmas cookies!My favorite cookies are these chewy chocolate peanut butter cookies, and my Texas sheet cake cookies are a hit with everyone.

    Irresistible Mocha cake

    This recipe provides approximately 8 serves of a single layer mocha cake made with espresso. If you’re serving a bigger group, feel free to prepare two single cakes and a double batch of mocha buttercream to accommodate the extra people. Just sandwich a layer of frosting between the layers of mocha cake before slicing the cake into smaller pieces.

    Ingredient notes and substitutions

    In order to make this mocha cake, you’ll need the standard chocolate cake ingredients: flour, granulated sugar, eggs, vanilla extract, baking powder, and two different kinds of chocolate.Espresso powder, which can be purchased in the coffee department of most supermarket shops, is used to create the mocha taste in this recipe.Alternatively, search near the baking ingredients if you cannot find it there.Flour for all purposes

    All-purpose flour is what I use, but if you’d want to lighten the texture and consistency of the cake, you may substitute half of the all-purpose flour for cake flour, which has less gluten proteins than all-purpose flour.WARNING: Do not replace all of the all-purpose flour with cake flour, since the cake will not be robust enough to support the frosting until you do so.Cocoa powder that has not been sweetened

    Obviously, there is a difference between plain unsweetened cocoa and Dutch process cocoa, but because this mocha cake recipe calls for baking powder rather of baking soda, you can use whichever sort of cocoa powder you choose. I make my cakes using the Dutch technique, which results in a smoother flavor and a deeper hue. Espresso powder is a powder that is used to make espresso.

    Espresso powder is prepared by carefully grinding and roasting coffee beans to a deep, dark brown color.It is brewed, then the grounds are dried and ground a second time before being brewed a third time Due to the fact that espresso powder is significantly more concentrated than instant coffee, a minimal amount is required to impart a significant amount of coffee taste.What if I told you something you already knew?The term ″espresso bean″ is a misnomer since espresso can be prepared with any type of coffee beans by pushing water through the grinds at extremely high pressure.

    Substitutions for espresso powder in mocha cake

    • If you are unable to locate espresso powder, there are several substitutes you might use. Make one 1-ounce shot of freshly brewed espresso and decrease the amount of water called for in this cake recipe from 8 ounces to 7 ounces.
    • Replace the 8 ounces of water called for in this recipe with 8 ounces of brewed dark roast coffee
    • this will result in a stronger cup of coffee.
    • Granulated instant coffee — Instant coffee is somewhat weaker than espresso powder, but it will suffice in a hurry. I recommend replacing 3 tablespoons of instant coffee for the 2 teaspoons of espresso powder in the recipe below.

    Despite the fact that I’ve gathered a great deal of baking expertise over the years and that I adore baking, I do not possess professional baking abilities.A sophisticated French pastry like cheese puffs (gougeres) will appear every now and then, but I like to create simple treats like this mocha cake most of the time.Making baked goods is a science, and more than anything else, accuracy is required in the process of making them.Making even a minor change to the components might have a significant impact on the outcome.As a result, wherever possible, I like to employ cake making ideas from reputable, expert sources.Having said that, I do have a few suggestions for making a moist and tasty mocha cake to present to your guests.

    Cake baking tips

    1. Use room temperature ingredients.

    Developing adequate structure in any baked food, but notably in cakes, cookies, and laminated pastries like croissants and puff pastry, requires that the ingredients be heated to the proper temperature before baking. When making a smooth mocha cake batter, for example, it is critical to use room temperature butter and eggs to achieve the best results.

    1. Measure the ingredients properly.

    When measuring the flour, scoop it into the measuring cup with a spoonful at a time.Use your measuring cup to scoop the flour out of the container, not the other way around.Seriously, scooping compacts the flour, resulting in a far larger quantity of flour than the recipe asks for.When the measuring cup is completely filled of flour, carefully scrape the top of the measuring cup with the dull side of a knife to remove any excess flour.This will get rid of any leftover flour.Isn’t it straightforward?

    1. Temper hot liquids into colder ones.
    • Having sweetened scrambled eggs in their mocha cake, believe me, is not something anyone enjoys. It will be necessary to temper the eggs with the hot chocolate mixture in order to avoid this from happening. It’s quite simple, yet it’s extremely crucial to complete. Here’s how it’s done: Into the egg yolks, slowly whisk in two or three tablespoons of hot melted chocolate until well incorporated. Continue to add the chocolate in little amounts at a time until the egg yolks are no longer chilled. Once about half of the chocolate mixture has been mixed with the yolks, the remaining chocolate mixture may be incorporated without difficulty. Okay, I believe the most significant points have been discussed. It is now your responsibility to create a beautiful, sumptuous, and tasty chocolate mocha cake. I hope you find it entertaining! Originally published on Kevin is Cooking on July 2, 2013, this post was last updated on December 17, 2021 with new content. 2 tbsp espresso powder, 4 oz chocolate chips, 3 egg yolks room temperature, 2 teaspoon vanilla extract, 1/3 cup all-purpose flour, 1 teaspoon powdered cinnamon, and 1/3 cup unsweetened cocoa powder are all used in this recipe. The following ingredients are required: 1 1/4 teaspoon baking powder
    • 5 egg whites room temperature.

    Frosting

    • 1/2 cup melted butter
    • 1 1/2 cups powdered sugar
    • 1 tablespoon milk of choice

    Garnish

    • Whipped cream (optional)
    • 1 1/2 cups fresh mixed berries
    • shaved chocolate (as shown in the photograph)
    • Preheat the oven to 350 degrees Fahrenheit. Spray the bottom and up the sides of a 9-inch springform pan with nonstick cooking spray before starting. To make the espresso coffee crystals, place them in a small pot and bring them to a boil over medium-high heat, whisking constantly. Remove the pan from the heat and slowly whisk in the chocolate chips until they are completely melted and smooth. Set aside for a short period of time to allow the mixture to cool somewhat.
    • In a small mixing bowl, whisk together the egg yolks and vanilla essence until well combined. Preparation: Temper the eggs (See Note 1) by whisking in little amounts at a time of the yolks into the chocolate mixture until fully incorporated. Set aside
    • in a medium-sized mixing basin, whisk together the flour, cocoa powder, cinnamon, and baking powder until well combined. Using a slow whisk, slowly incorporate the egg yolk and chocolate mixture until creamy.
    • Add the egg whites to a large mixing basin or the bowl of a stand mixer. To make firm peaks in the egg whites, use an electric hand mixer or a stand mixer on high speed until they form. With a spatula, gently fold the chocolate mixture into the egg whites, folding over to incorporate all of the chocolate mixture until the mixture is light and fluffy, about 3 minutes. It is important not to overmix.
    • Spread the cake batter into the 9-inch springform pan that has been prepped.
    • Bake for 30 minutes, or until the top of the cake springs back when pressed. Allow the cake to cool entirely in the pan before transferring it to a wire rack to finish cooling.

    Frosting

    • Meanwhile, while the cake is cooling, in a large mixing bowl, cream together the softened butter, powdered sugar, and milk until it forms a thick, creamy frosting. Alternatively, you may use a stand mixer fitted with a paddle attachment to make the batter. In case the frosting is too thick for your taste, add 1 teaspoon of milk at a time until you get the correct consistency. After cooling completely, take the cake from the springform pan and transfer it to a cake plate. Spread icing evenly over top of cake, being careful not to drag crumbs. If desired, garnish with berries or shaved chocolate (as shown in the photo)

    Tempering the eggs with the chocolate mixture will help to keep them from frying.Add a couple of teaspoons of the hot melted chocolate to the egg yolks and whisk it in slowly to incorporate it.Repeat the process, adding little amounts at a time, until the egg yolks are no longer cold.Once about half of the chocolate mixture has been blended with the yolks, you should have no problems combining them.

    The information displayed is based on an estimate supplied by a nutrition calculator on the internet.It should not be construed as a substitute for the advice of a licensed professional nutritionist.401 calories |59 grams of carbohydrates |5 grams of protein |17 grams of fat |

    10 grams of saturated fat |1 gram of polyunsaturated fat |4 grams of monounsaturated fat |

    1 gram of trans fat |106 milligrams of cholesterol |149 milligrams of sodium |164 milligrams of potassium |

    2 grams of fiber |50 grams of sugar |487 international units (IU) of vitamin A |

    1 milligram of vitamin C |48 milli

    What is Mocha? A simple guide to your favorite drink!

    1. What exactly is mocha?
    2. Answering the question is contingent on who you are speaking with.
    3. Throughout history, mochas, or coffee with chocolate added, have been a popular beverage in Europe and North America, particularly in the United Kingdom.
    4. It has been suggested that the name derives from the Arabic term ″mukha,″ which means ″upside-down.″ Others claim the name mocha comes from the fact that it resembles cocoa powder (cacao).
    5. It was Yemeni traders that introduced mocha to Europe during the late 1700s.

    Mocha is an extremely flavored coffee mix that originated in Ethiopia and was brought to Europe by traders from Yemen.A combination of espresso and hot chocolate milk is used to make this drink.Together, they provide a flavorful blend with notes of chocolate, caramel, earthy spices such as cinnamon or nutmeg, and fruity tastes like as raspberry or orange blossom, which may be derived from the combination of these ingredients.If you are sensitive to sugar, avoid drinking mochas since they include caffeine and sugar, making them dangerous for those with diabetes.Mocha can be served hot or cold, according on your preference.Regarding taste, some individuals think mocha to be too sweet, while others adore its deep, savory flavor.

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    It is possible to make a variety of varieties, including white chocolate.If you are not a coffee drinker, the name ″mocha″ may conjure up images of some old Asian warrior in your mind’s eye.But, if you are, here is your time to finally discover out what it means!

    This article will teach you all you need to know about mocha and how to use it into dishes and drinks.

    What is mocha? How to use Mocha

    1. What exactly is Mocha, and how does it differ from culture to culture?
    2. This drink is referred to as ″Chocolat Chaud″ and ″Moka″ in France, where it is popular.
    3. It is referred as as a cappuccino in Spain.
    4. The European form of a mocha differs significantly from its American equivalent, which is why we are discussing it here.
    5. To make this variant, hot milk is combined with melted or chopped chocolate, rather than the traditional chocolate and coffee combination.

    Adding liquor to a mocha may give it a richer flavor, which is popular in Europe.It was quite popular in the 1960s due to its high calorie content, which made it ideal for sharing!Similarly to Americans, Europeans like mocha ice cream and even bake it into cakes and brownies.What is the American way of drinking mocha?Aside from the caffeine content, the American version of a mocha is quite similar to its European counterpart in that it is produced by combining chocolate and coffee in the same way.If you’re craving an American mocha, there are several methods to prepare one.

    Italy is also a coffee lover’s delight, as is the rest of Europe.Anyone who believes that ″coffee culture″ is synonymous with American Starbucks and Dunkin’ Donuts should be aware that this is not the case.It is the complex flavours of Italian food that are both delicate and simple at the same time that distinguish it from other cuisines.

    Perhaps some instant coffee and some melted chocolate chips can be added to the mix if you are feeling very daring.You may also start by boiling some milk and whisking in some chocolate syrup and whipped cream to create a drink that is comparable to Starbucks’ mocha Frappuccino.By baking a mocha cake, you may satisfy your sweet taste while also get your daily caffeine dose at once.Let’s have a look at some of the applications of mocha today!Used in the preparation of espresso, cappuccino, and iced coffee.

    1. Mocha may be one of the most popular sorts of blends among those who enjoy a good cup of coffee.
    2. Even while it does not contain as much caffeine as other famous beverages, such as latte’s, it has a fantastic taste and a wonderful scent!
    3. If you are concerned about the flavor and scent of coffee, there is a wealth of information available to help you enjoy and experience the same sensation as drinking coffee.
    4. The mocha iced coffee is made with a shot of espresso, milk, and chocolate syrup, and it is delicious.
    5. Used in the preparation of food and baking
    1. What is the role of mocha in the kitchen?
    2. The rich flavor of mocha is not just beneficial to those who use caffeine!
    3. There is no need to seek for any artificial additives when you want to add a little of sweetness and intensity to your next dessert dish or cake; mocha can do the trick!
    4. Choosing the right mocha combination for your recipe is essential since you never know how much chocolate or coffee flavor will be required.
    5. We love making a simple and quick cheesecake with frozen mocha coffee that is melted and poured over the top, or a lighter version of tiramisu that uses ladyfingers soaked in mocha syrup instead of alcohol as an alternative to alcohol.

    A mocha beverage may also be used to bring out the coffee taste in baked goods, giving whatever you are preparing a distinctive depth of flavor.In other words, it improves the overall quality of your culinary experience.

    What is Mocha flavor?

    1. Which techniques are employed in the preparation of mocha coffee?
    2. The rich flavor of mocha is not just beneficial to those who use caffeine.
    3. There is no need to seek for any artificial additives when you want to add a touch of sweetness and intensity to your next dessert dish or cake; mocha can do the trick!
    4. Choosing the right mocha combination for your recipe is critical since you never know how much chocolate or coffee flavor will be required.
    5. We love making a simple and quick cheesecake with frozen mocha coffee that is melted and poured over the top, or a lighter version of tiramisu that uses ladyfingers soaked in mocha syrup instead of rum.

    Using mocha in baking will bring out the coffee taste, providing whatever you’re producing a distinct depth of flavor.That is to say, it improves the overall quality of your dining experience.

    1. The flavor of a good dark chocolate mocha is smooth and rich, yet it is not overbearing.
    2. This delicious combination of traditional coffee and silky chocolate tastes adds a new dimension to your daily routine!
    3. This beverage has a flavor that is a cross between coffee and chocolate in nature.
    4. You may reduce the amount of water you use to produce your espresso shots by increasing the amount of sweetness you desire.
    5. You may also use any sort of milk or cream you like, which gives you even more possibilities!

    Stop by a few coffee shops today to get some free samples before you commit to buying the entire bag of beans.The taste of white chocolate

    1. With a taste of smooth, velvety white chocolate and a tangy jolt of coffee, the white chocolate mocha flavor is a favorite of many.
    2. It has always been an unassuming and underappreciated treat, which makes it all the more special for its simplicity and originality.
    3. This wonderful treat, which is made by mixing cocoa butter into milk or cream, not only satisfies your yearning for something sweet, but it also fulfills your caffeine appetite!
    4. Starbucks’ White Chocolate Mocha is one of the most popular beverages in the company’s winter lineup, and it is a departure from the company’s usual Hot Cocoa.
    5. Vanilla essence and sugar syrup have been added to increase its richness, and more whipped cream has been added to make it even more decadent!

    Flavor with a hint of hazelnut

    1. The hazelnut mocha, sometimes known as ″mocha,″ is a wonderful addition to your morning cup of coffee that packs a powerful punch!
    2. This popular drink has a flavor that is similar to rich dark chocolate, with the addition of toasted hazelnuts for texture.
    3. Not only does it make you feel fancy, but it also contains caffeine, which allows you to return to the world feeling refreshed after indulging yourself in this delicious delicacy without feeling guilty, merely satisfied from how delicious it was!
    4. You may try the robust Hazelnut Mocha brew today if you’re searching for something quick and tasty to grab on your way out the door this morning or if you’re looking for an afternoon pick-me-up in the afternoon.
    5. Raspberry
    1. What if I told you that raspberry mocha is one of the most popular latte flavors in the world?
    2. It has a strong cherry flavor with a hint of chocolate undertones to it.
    3. With a hint of raspberry extract and just the right amount of coffee, this is one beverage that will keep you going throughout the day.
    4. Raspberry Mocha is a coffee drink made with raspberries.
    5. Certainly sounds like something for individuals who are early risers!

    Although it contains only a little amount of caffeine, this fruity-sweet mixture will wake you up in time for work without imparting an overpowering flavor or making it difficult to concentrate on anything else other than choosing out clothing from your wardrobe all day.

    Is Mocha chocolate? How to make Mocha

    1. If you haven’t already guessed, mocha is a drink that combines chocolate and coffee.
    2. ″Does mocha chocolate count as chocolate?″ you might wonder.
    3. ″Kind of″ is the response to that question.
    4. A mocha latte blend is a combination of espresso and hot chocolate—this is where things start to get tricky!
    5. In order to comprehend what a mocha is, the simplest way to describe it is that it is a combination of chocolate and coffee that is often sweeter than either one consumed alone.

    For those of you who have ever had an iced mocha latte or the Frappuccino variant, you are aware of how amazing the tastes can be when combined.Is mocha simply an iced or hot beverage with some cocoa powder put in for flavoring purposes?The answer to that question, on the other hand, is not so clear.It can be confusing since there are two sorts of these drinks: cold-brewed coffee (similar to an Americano), which has more caffeine than its counterparts, and hot-brewed coffee (similar to an Americano).An iced product, on the other hand, keeps your drink chilled throughout the warmer months without providing any additional energy boost.In the second form of Mocha beverage, components like as espresso beans and vanilla essence are used, which are extremely similar to the ingredients found in ice cream!

    On average, a mocha has around 50% chocolate and an espresso shot of coffee, but other coffees may include less than 10% of chocolate and espresso shot.For example, if you have a yearning for a rich flavor or have difficulty drinking black coffee, this may be your best option.And if you’re seeking for the original mocha – the one made with cocoa – you’ll need to look for kopi luwak coffee, which can be found in Indonesia.

    The coffee beans on the ground are actually coffee beans that have been digested and expelled by a cat-like creature!Make yourself a cup of mocha at home by following the steps shown below: –

    Ingredients:

    • Espresso or finely ground dark roast coffee beans, 2 scoops of ice cubes, 2 cups of water, 1 tablespoon chocolate syrup, milk, and whipped cream are all needed to make this drink.

    Preparation

    1. Pour three teaspoons of espresso or finely powdered dark roast beans into two cups of water in a saucepan over medium-high heat and bring to a boil
    2. set aside.
    3. Wait 5 minutes before pouring over ice-filled milk in your favorite mug.
    4. In a separate bowl, mix an ounce of chocolate syrups and whisk until well incorporated.
    5. Remember to add whipped cream to the top of each drink for that extra touch of taste experience that we all like
    6. Once you’re finished, sit back and relax
    7. You’ve earned it.

    What is the difference between mocha and chocolate?

    1. First and first, it is definitely required to grasp that ″mocha″ is a sort of coffee before we can discuss the distinctions between chocolate and mocha.
    2. This means you will be able to acquire a cup of hot chocolate at your local Starbucks, correct?
    3. No, not at all.
    4. A mocha latte mix is produced by blending espresso coffee with hot chocolate and a variety of additional ingredients to create a rich, creamy drink.
    5. It is a combination of the two flavors, with the coffee flavor often being the stronger of the two.

    Mocha lattes and Frappuccinos, in addition to being sweeter than plain hot chocolate, are typically highly creamy due to the addition of whipped cream and milk to the mix.In the case of’mocha’ or ‘chocolate,’ for example, what exactly does such phrase mean?An espresso latte with hot chocolate is what is meant by ″mocha,″ according to the definition provided by the American Coffee Association.The amount of coffee in the mixture might vary, but it is typically the taste that stands out from the others.Any Starbucks Frappuccino or an iced mocha will prove to you that chocolate and coffee can be a winning combination.People also get them mixed up with mocha latte and latte mochaccinos.

    In order to make a mocha latte, you’ll need espresso beans and hot chocolate.In order to make a latte mochaccinos, you need espresso and heated milk, but no chocolate powder is used.In most cases, a mocha will be served hot, although a latte can be served cold (iced) if you like.

    When making any type of coffee, only pure beans and water should be used.Nothing else can offer you with the same level of satisfaction!So, what exactly is the difference between a mocha and a chocolate flavored beverage?

    Differences:

    • By comparing the colors, it is possible to tell the difference. Mochas are often darker in color than chocolates because they include more milk or cream than chocolates.
    • Unlike chocolate, which may be created with any number of additives such as vanilla extract or salt, mocha can be produced with only three components: coffee, cocoa powder, or chocolate, and sugar.
    • In addition, the flavor is a little different – mochas are often sweeter than chocolates –
    • Mochas are available in a variety of flavors, although most chocolates do not include any additional tastes other than the chocolate itself.
    • In contrast to chocolate, which is manufactured from cocoa beans, mocha is a sort of coffee.
    • Unlike chocolate, which may be served either hot or cold, mocha must always be served at room temperature.

    Why drink Mocha?

    Having a cup of mocha coffee is more than simply a tasty pleasure. It is also beneficial to your health! Listed below are five reasons why consuming this sort of coffee may be advantageous to your health:

    1. Mocha coffee includes less caffeine than other varieties of coffee
    2. it increases antioxidant capacity
    3. it aids in weight reduction
    4. and it is delicious.
    5. This coffee bean contains flavonoids, which have been shown to decrease inflammation
    6. Increased blood flow to brain cells indicates that memory retention is improved as a result of this effect.

    If any of these advantages appeals to you, or if you simply need an excuse to indulge in a steaming cup of coffee without feeling guilty, place an order for or prepare some mocha-based beverages right away.

    Conclusion​

    1. How do you define mocha, we feel we’ve addressed your query.
    2. There are a plethora of delectable beverages available that can offer you an energy boost and help the workweek pass more quickly.
    3. One such beverage that we encourage you try is mocha coffee!
    4. Mocha beans are roasted for a longer period of time than most other varieties of coffee, giving it its unique flavor.
    5. Because they have been roasted for an extended period of time, this type of bean contains a higher concentration of caffeine, which means you will be able to remain awake while enjoying this delicious beverage!
    See also:  How To Draw A Birthday Cake?

    Consider putting our suggestion to the test now and seeing whether it may help you amp up your work routine like never before!More posts in this category: More posts in this category: What You Should Know About Cleaning a Coffee Maker: A Step-by-Step Guide for Baristas!Instructions on How to Make Coffee at Home Using a Percolator How to Make Kahlua Coffee at Home: How to Make Your Own Coffee Liqueur Cookies are used on our website to provide you with the best relevant experience possible by storing your choices and recognizing you when you return.By selecting ″Accept All,″ you agree to the usage of ALL cookies on this website.To grant a controlled permission, you may, on the other hand, go to ″Cookie Settings.″

    Mocha Cake with Coffee Buttercream

    1. Because I am an Amazon Associate, I receive money when people make eligible purchases.
    2. Rich chocolate cake with a coffee flavoring and a creamy coffee buttercream frosting on top.
    3. Coffee lovers, take note: the cake on the menu today is perfectly perfect for you.
    4. Because I am a self-proclaimed coffee aficionado, this cake, which arrived at our door right at the start of quarantine life, ended up being completely housed in OUR home because I was unable to transport it to the social event for which it was intended to be served.
    5. So.

    It goes without saying…It’s safe to say that around 75% of this cake ended up in my personal stomach.And I have no qualms about it.Because this article is a part of SpringSweetsWeek, I can’t continue without giving a heartfelt THANK YOU to Door County Coffee for supplying me with the coffee I used to make this fantastic cake!Every day, we have been carefully working our way through the massive amount of coffee that was brought to us.You may choose from a variety of ″traditional″ tastes (for example, black & tan) as well as some more unique ones (like brownie batter).

    We’ve like everything we’ve tasted so far, and we’d want to express our heartfelt gratitude to them for providing us with caffeine to keep us going during our quarantine period.Before I go into detail about what this cake comprises, I’d want to point out that you’ve probably already seen this cake a couple of times.If you’re a frequent reader of my blog, you’re probably aware that I am the world’s greatest advocate for repurposing a dish in a variety of ways.

    Having said that, we first utilized this chocolate cake recipe in my dark chocolate cake with peanut butter icing, which was a hit with the crowd.My chocolate bundt cake from the previous winter was a good example of how we utilized it again.We are not going to meddle with this chocolate cake recipe since it is just wonderful!Coffee is called for in my original chocolate cake recipe; but, for today’s mocha cake recipe, we’re taking the same coffee and compressing it down down down to create a more concentrated form of the same coffee flavor.We’re going to start with a lot of coffee (continue reading) and work our way down to 1 and 1/4 cup total, much like we did with a champagne reduction in my champagne layer cake and a Guinness reduction in my Guinness cupcakes.Depending on how much coffee taste you want in your cake, the amount of coffee you start with will be determined, so let’s work our way backwards.

    Since I wanted a great coffee flavor, but I was also aware that I would be receiving a significant amount of coffee flavor from the coffee buttercream, I started by brewing 32oz of coffee and working my way up from there.Are you curious about our preferred method of brewing coffee?For quite some time, a French press has been our preferred method of brewing coffee.There is no other way!

    1. And this specific press is capable of producing up to 34oz!
    2. I took my 32oz of coffee and dumped it into a pot, boiling it until it was reduced to 1 and 14 cup.
    3. Rather of going back and forth, I just added a small bit of water to get the total quantity of liquid to 1 and 14 cup after boiling it down a little too much to a smidge more than 1 cup.
    4. With the help of this concentrated coffee, you can simply transform a chocolate cake into a coffee flavored cake, which is perfect for parties.
    5. But you can certainly taste it.

    It’s not overbearing, but it’s noticeable.Subtle, yet with a lot of depth.It’s just beautiful!It’s in the mocha cake icing, though, that my pals will find the true love they deserve.This stuff was so delicious that we couldn’t stop trying it, and I almost ran out of supplies before I could finish decorating the cake itself.

    Oops!Then there’s THIS COFFEE BUTTERCREAM (!) Y’all.From here on out, you’ll need to use it on everything.Maybe even your morning cup of coffee (well, maybe that’s a stretch).

    Everything about this cake is straightforward: the vanilla buttercream is based on my normal vanilla buttercream recipe, but instead of using milk or cream as the liquid, we’re using straight up coffee.I used regular brewed coffee for this stage, but if you’re feeling sassy, you may prepare a more concentrated coffee for this step as well.Completely at your discretion.

    1. The only thing you’ll need to watch out for is using cold coffee, since otherwise your beloved coffee buttercream may curdle.
    2. And that’s something we absolutely don’t want!
    3. It is definitely a coffee lover’s dream to have the combination of the chocolate mocha cake and the silky smooth coffee buttercream icing.
    4. Oh my my, it’s SO GOOD,″ we exclaimed after every slice of this mocha cake.
    5. We couldn’t seem to put a halt to it.

    Plus a cup of coffee on the side, of course.There just isn’t a better combination.Layer cakes are one of my favorite desserts since they are so visually appealing.Even if you just want to make it incredibly simple, they’re a lot of fun to design on the exterior.

    JOIN MY SKILLSHARE COURSE TO LEARN HOW TO ASSEMBLE AND DECORATE YOUR NEXT CAKE

    1. When it comes to truly understanding how to build a gorgeous stacked cake, there is only so much that I can spell out or show you in photographs on the computer.
    2. If you’re a beginning cake decorator, I strongly encourage you to enroll in my Skillshare course, where I teach you how to construct and design a cake with basic embellishments in a step-by-step format.
    3. However, as you can see, I decided to decorate my cake with some chopped chocolate and some basic coffee buttercream poofs on top.
    4. You may also opt to keep it plain or even ″naked.″ Pour the coffee into a cup and top with finely chopped chocolate, cacao shavings, chocolate-covered espresso beans, chocolate-covered espresso beans, chocolate (or otherwise brown) sprinkles, or any other garnish that shouts ″mocha″ to you.
    5. Given how much chocolate and coffee taste is contained within, there is truly nothing wrong with the exterior of this cake.

    This is a treat for those who want to read about coffee desserts.Coffee connoisseurs…UNITE!I can’t wait for you to give it a try, my fellow loves!

    Mocha Cake

    Rich chocolate cake with a coffee flavoring and a creamy coffee buttercream frosting on top. Preparation time: 10 minutes Cooking Time: 30 minutes Time allotted: 40 minutes Servings: This recipe serves 12 people.

    MOCHA CAKE

    • 3 to 4 cups (720-960mL) freshly made, strong coffee (we prefer to use a French press for this)
    • 1 cup (200g) granulated sugar
    • 1 cup (200g) packed brown sugar
    • 2 cups (240g) all-purpose flour (make sure to measure correctly)
    • 1 cup (200g) granulated sugar
    • A quarter cup (69g) Dutch processed cocoa powder
    • two teaspoons baking powder
    • twelve teaspoon baking soda
    • one teaspoon salt
    • four big eggs
    • one-twelfth cup (120g) vegetable oil
    • two teaspoons vanilla extract

    COFFEE BUTTERCREAM

    • 1 cup (227g) unsalted butter, softened to room temperature
    • 4 to 5 cups (480-660g) powdered sugar
    • 14 to 13 cup (60-80mL) strong coffee, chilled
    • 1 cup (227g) unsalted butter, softened to room temperature
    • A pinch of sodium chloride
    • Bring the brewed coffee to a boil in a small saucepan over medium heat, then reduce the heat to low and allow the coffee to simmer until it reaches 1 and 14 cup (4 cups will take around 20 to 25 minutes)
    • If you accidentally lower the level too far, add water to bring it back up to 1 and 14 cup. Remove from consideration

    MOCHA CAKE

    • Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Prepare two 8-inch round cake pans by greasing and flouring them (or using homemade cake release). Set aside
    • in a large mixing basin, whisk together the granulated sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt until well combined and smooth. Separate the eggs, vegetable oil, and vanilla extract in a small mixing basin until thoroughly blended. Mix everything together by whisking or stirring the batter until everything is well-combined.
    • Divide the batter evenly between the pans that have been prepared. Bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out largely clean. Cool on a wire rack before serving. Remove the cakes from the oven and let them to cool fully in their pans on a wire rack before removing them and assembling them

    COFFEE BUTTERCREAM

    • Butter should be beaten on medium speed for about 3 minutes in a medium-sized mixing basin with a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment.
    • Reduce the mixer speed to a low setting. Combine the powdered sugar, cooled coffee, and salt in a mixing bowl. Increase the mixer speed to high and continue to beat until everything is thoroughly incorporated (approximately 2-3 minutes). In case the frosting is too thick, add more liquid until it reaches the appropriate consistency. If it’s too thin, add a little more powdered sugar to it.

    ASSEMBLE THE CAKE

    • Cake layers should be trimmed to provide a smooth surface once they have cooled. A big serrated knife or a cake leveler can be used to do this. I divided each of my cake layers in half, resulting in four layers of cake. Place one of the layers on a plate or cake stand and spread the top with coffee buttercream to finish it off. Distribute equally with an offset spatula
    • place the next layer on top, cut surface down, and repeat the process until you have used all of your cake layers. Refrigerate for approximately 10 minutes at this stage to make the cake more sturdy. Once the cake has been gently cold, take it from the refrigerator and put more icing on top and around the sides. If desired, garnish with chocolate chips or chopped chocolate. Serve. Leftovers will remain fresh for up to 5 days at room temperature and up to 1 week in the refrigerator if they are securely wrapped.
    • Prepare cakes and icing up to 1 day ahead of time by following the instructions below. Seal firmly and set aside at room temperature or in the refrigerator until you are ready to assemble the cakes. Refrigerate the frosting in an airtight container until you’re ready to use it, around 30 minutes. Unfrosted cake layers can be frozen for up to 2 months if they are wrapped firmly. Before constructing, allow the frozen components to thaw overnight in the refrigerator. Frosted cake may be freezer for up to 2 months if it is covered firmly. Defrost in the refrigerator overnight and bring to room temperature before serving

    If you start with more coffee than usual, the intensity of the coffee flavor will increase. We favored a cake that began with four cups of coffee and was reduced to one and a quarter cup.

    Mocha Cake

    Preparation time: 40 minutes 30 minutes in the oven plus cooling

    Makes

    There are 16 servings total. This is, without a doubt, the finest chocolate cake I’ve ever cooked in my life. I make this scrumptious treat available to as many people as I can! KATHERIA DELOACH (Visalia, California) writes: Photo courtesy of Taste of Home of Mocha Cake Recipe.

    Ingredients

    • 3 cups all-purpose flour
    • 1 cup melted butter
    • 3 cups packed brown sugar
    • 4 big eggs, room temperature
    • 3 teaspoons vanilla extract
    • 1 cup granulated sugar
    • 1.5 cups brewed coffee that has been chilled
    • 1-1/3 cups sour cream
    • 3/4 cup baking cocoa, 3 teaspoons baking soda, 1/2 teaspoon salt
    • 3/4 cup baking cocoa
    • FROSTING:
    • 12 ounces cream cheese, softened
    • 6 tablespoons butter, softened
    • 6 ounces unsweetened chocolate, melted
    • 6 tablespoons brewed coffee
    • 2 teaspoons vanilla extract
    • 4-1/2 to 5-1/2 cups confectioners’ sugar
    • 12 ounces cream cheese, softened
    • 6 tablespoons butter, softened
    • 6 ounces unsweetened chocolate, melted
    • 4-1/2 to 5-1/2 cups confectioners’ sugar

    Directions

    1. Preheat the oven to 350 degrees. Combine butter and brown sugar in a large mixing basin until light and creamy, about 5-7 minutes. Toss in the eggs one at a time, thoroughly mixing after each addition. Add in the vanilla extract. Combine the flour, cocoa, baking soda, and salt in a separate bowl
    2. alternately add the flour mixture and sour cream to the creamed mixture, beating thoroughly after each addition.
    3. Pour into three 9-inch round baking pans that have been greased and dusted. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out completely clean. Allow to cool for 10 minutes before transferring to wire racks to cool fully. In a large mixing bowl, cream together the cream cheese and butter until frothy. Blend in the chocolate, coffee, and vanilla until everything is well-combined. Beat in the confectioners’ sugar one tablespoon at a time. Spread between the layers, as well as over the top and edges of the cake. Cover and place in the refrigerator until ready to serve.

    Nutrition Facts

    1 slice has 710 calories, 34 grams of fat (21 grams of saturated fat), 131 milligrams of cholesterol, 528 milligrams of sodium, 99 grams of carbohydrates (73 grams of sugars, 3 grams of fiber), and 9 grams of protein.

    Mocha Cake

    1. This mocha cake is rich and fluffy, and it’s bursting with chocolate and coffee flavor to satisfy any need.
    2. There will be a mocha buttercream, a chocolate ganache, and chopped chocolate covered espresso beans between each tier of the cake.
    3. I enjoy both chocolate and coffee, so it should come as no surprise that a mocha cake would be totally up my alley, to put it mildly.
    4. The chocolaty taste of a chocolate cake or ganache is always enhanced by the addition of coffee.
    5. Even though most of the time you won’t even notice it, this time I’m adding additional espresso to the batter and buttercream to create an outstanding mocha cake!

    If you’re not a fan of coffee, you might want to try my ultimate funfetti cake, which is a great alternative.In case you’re intimidated by the prospect of cake decorating, check out my How to Decorat

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