MOCHA CAKE | Mocha Chiffon Cake with Mocha Cream Cheese Frosting
Mocha Cake is one of my favorite cakes of all time. And I am sharing with you how I make my favorite Mocha Cake.
Light and fluffy mocha chiffon cake filled with mocha cream cheese frosting.
MOCHA CHIFFON CAKE
4 eggyolks
1/2 cup sugar
1 tsp. vanilla extract
1/3 cup vegetable oil
1/2 cup strong brewed coffee, cooled
(1/2 cup hot water + 2 Tbsp instant coffee)
1 1/2 cake flour
1/2 Tbsp baking powder
1/4 tsp. salt
4 eggwhites
1/4 tsp. cream of tartar (optional)
1/3 cup sugar
MOCHA GANACHE
1 cup heavy cream
2 Tbsp. instant coffee
1 cup semisweet chocolate chips
MOCHA CREAM CHEESE FROSTING
1/2 cup cream cheese, softened
2 1/2 - 3 cups heavy/ whipping cream
1 1/2 cups powdered sugar
1 tsp. vanilla extract
Easy Recipe for Mocha buttercream | Coffee Buttercream
[Ingredients] 1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 240 ml
350 g(1.5 cup) unsalted butter(softened)
370 g (3 cups) powdered sugar (shifted) (icing sugar or confectioners sugar)
*There was a typo in the video. It's not 400 g but 370 g.
1 Tbsp (7 g) unsweetened cocoa powder
2 Tbsp (12 g) instant coffee powder instant coffee
90 ml hot water
1/4 tsp salt ( *Optional but recommended, If you use salted butter, skip it.)
1 tsp vanilla extract ( *Optional but recommended.)
1~2 Tbsp milk or water (*Add little by little if necessary.)
How to make Mocha whipping cream frosting/simple recipe
Ingredients;
3 cups heavy cream or whipping cream
1 & 1/2 cup icing sugar
2 & 1/2 tsp coffee granules
1 tbsp cocoa powder
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Chocolate Mocha Cream Frosting | Mocha Cream Recipe | Whipped Cream Recipe | How to Make Mocha Cream
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Chocolate Mocha Cream Frosting
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Mocha Roll | Mocha Cake | Soft & Spongy
Filipino ???????????????????? ???????????????? with Buttercream Frosting. Soft, spongy, and delicious! Tastes like Goldilocks!
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How to substitute CAKE FLOUR:
Video Notes:
Making the Frosting:
Before proceeding, make sure the meringue has totally cooled down.
Add softened butter (1 tbsp at a time), beating well after each addition until the mixture is smooth.
***Mixture may look curdled before all of the butter is added but will come back together by the time beating is finished. So keep on beating. If you followed the tips below about butter, they will definitely come together.
Tips:
Make sure to get a good brand of unsalted butter. Not margarine.
Soften butter at room temperature. It should still be cool to the touch, but when pressed using a little pressure, your finger will leave an indentation. If your finger sinks into the butter, then it was overly softened.
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AMAZING NO-BAKE KETO MOCHA CHEESECAKE | NO EGGS | NO TOOLS | SUPER EASY
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Almond flour (
Allulose (
Monk fruit (
Gelatin powder (
7-inch (18 cm) springform pan (
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If you are a coffee lover, this no-bake, smooth and creamy mocha cheesecake is for you.
The recipe can be viewed and printed at this link;
[Total Servings = 8]
NUTRITION INFO PER SERVING
Total Carb = 6.5 g
Dietary Fiber = 2.4 g
Net Carb = 4.1 g
Calories = 361
Total Fat = 34.6 g
Protein = 7.7 g
INGREDIENTS FOR THE CRUST
Almond flour = 150 g (1 1/4 cups)
Unsalted Melted Butter = 60 g (1/4 cup)
Monk fruit = 30 g (2 tbsp) (If you prefer not to taste the grainy texture then you can use powdered sweetener)
Unsweetened cocoa powder = 8 g (3 tsp) (Optional)
Salt = 1/4 to 1/2 tsp
OR
Coconut flour = 60 g (1/2 cup)
Coconut oil = 50 ml (3 1/4 tbsp)
Monk fruit = 8 g (1 tbsp)
Unsweetened cocoa powder = 8 g (3 tsp) (Optional)
Salt = 1/4 tsp
Flax egg = 1 (Mix 7 g or 1 tbsp flaxseed meal + 45 ml or 3 tbsp water. Rest for 15 minutes until thickened)
INGREDIENTS FOR THE GELATIN MIXTURE
Gelatin Powder = 8 g (3/4 tbsp)
Room temperature water = 30 ml (2 tbsp)
INGREDIENTS FOR THE BATTER
Cream Cheese (softened) = 375 g (13 oz or 1 3/4 cups)
Whipping/Heavy Cream (cold) = 225 g (1 cup)
Allulose = 120 g (1 cup) (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Unsweetened cocoa powder = 10 g (4 tsp)
Instant coffee powder = 10 g (2 tbsp) (+ 30 ml or 2 tbsp hot water)
INGREDIENTS FOR THE CHOCOLATE COFFEE GANACHE (OPTIONAL)
Whipping or heavy cream = 70 ml (4 1/2 tbsp)
Chopped dark chocolate = 60 g (1/3 cup)
Monk fruit = 50 g (1/4 cup)
Instant coffee powder = 3 g (1/2 tbsp)
DIRECTIONS FOR THE CRUST & BATTER
1. In the video, I used a 7-inch (18 cm) springform pan. You can also use a 6-inch (15 cm) springform pan so the cake will be taller. Line the bottom and sides of the pan with parchment paper. Set aside.
2. Mix all the ingredients for the crust in a bowl until a dough is formed. Transfer into the pan. Spread evenly and flatten with a cup. Then smoothen the edges with a spoon. Chill in the fridge until needed.
3. Add the gelatin powder and water into a bowl, stir to mix then set aside.
4. Mix the instant coffee powder with the hot water, stir until dissolved then set aside.
5. In a bowl, add the softened cream cheese and mix with a spatula until soft and creamy.
6. Then add the powdered sweetener and mix until well combined, smooth and creamy.
7. Add the cold whipping cream into the batter (in two batches) and whisk until well combined.
8. Add the cocoa powder and prepared coffee mixture into the batter and whisk until well combined.
9. Place the bowl of gelatin mixture over a small bowl of hot water. You can also use the microwave. Stir until the gelatin is dissolved. Then remove the bowl of hot water and temper the gelatin with a few spoons of batter. Mix until combined then add back into the batter. Whisk until well combined.
10. Pour the batter onto the crust. Spread evenly.
11. If you are not making the ganache, immediately chill in the fridge for at least 6 hours or preferably overnight until well set. If you are making the ganache, freeze it then start making the ganache (see steps below).
12. Once the cheesecake is well set, remove the pan and parchment paper. Smooth the sides with an offset spatula. Slice and enjoy.
DIRECTIONS FOR THE CHOCOLATE COFFEE GANACHE
1. This is totally optional. You could also dust with cocoa powder or just leave it plain.
2. To make the ganache, add the cream, sweetener, coffee powder into a small saucepan and cook over the stove with low to medium heat until dissolved. Then pour over the chopped chocolate. Stir until the chocolate is dissolved.
3. It is important to ensure that the ganache is pourable and not thick. It should also be a thin layer only. If too thick like in the video, it is hard to cut through the cheesecake as the top is heavy and dense.
4. Remove the cheesecake from the freezer and pour the ganache over it. Spread evenly.
5. Chill for at least 6 hours or preferably overnight.