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How To make Mocha Whipped Cream Filling (For Graham Cracker Cake)
2 1/2 c Heavy cream, well chilled
1/3 c Strained confectioner's
-sugar 3 tb Strained unsweetened cocoa
1 ts Coffee zest (see note)
2 tb Kahlua or Tia Maria
1/2 ts Unsweetened cocoa, for
-garnish Pour cream into a well-chilled mixing bowl. Beat in an electric mixer fitted with chilled beaters or whip attachment. Stir in the confectioner's sugar and cocoa and beat on medium speed until the cream begins to thicken. Add the coffee zest and liqueur. Continue whipping until cream reaches the soft peak stage, and remove from the mixer. Finish beating by hand using a wire whisk, whipping until cream is quite thick but not grainy. Refrigerate. Note: to make coffee zest, add 3 parts coffee crystals to 1 part boiling water. To assemble the cake, split each layer into halves. Set the first layer on a serving plate, top side down. Fit a 14-inch pastry bag with a large no. 5 plain tube, and fill it 1/3 rd full with mocha whipped cream. Starting 1/2 inch from the edge, pipe a circle of cream around the top of the layer. Fill center of the circle with additional cream, smoothing surface with a large metal offset spatula. Repeat with the second and third layers, placing them cut side up. Arrange the top layer cut side down, aligning layers so the sides of the cake are even. Empty the remaining whipped cream into the pastry bag. Pipe 1/2 inch whipped cream dots on the top layer, beginning at the outer edge. Each dot should touch the preceding one, forming a ring. Continue working toward the center of the cake until the entire surface is covered. Place 1/2 tsp cocoa in a very fine mesh strainer. Gently tap the strainer over the surface of the cake to give it a light dusting of cocoa. Place the cake in the refrigerator uncovered to chill, but remove from refrigerator at least 1 hour before serving. Storage: Store leftover cake in the refrigerator under a foil tent. This cake will keep for up to three days.
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No Bake Chocolate Chiffon cake with Chocolate ganache and Mocha whipped cream filling (steamed cake)
No Bake Chocolate Chiffon cake with Chocolate ganache and Mocha whipped cream filling
ingredients:
1 cup all purpose flour
1/2 cup white sugar
1 tsp baking powder
1/4 tsp salt
2 tbsp powdered milk
1/4 cup cocoa powder
4 egg yolks
1/4 cup water
1/4 cup canola oil(vegetable oil)
1 tsp vanilla extract
Meringue:
4 egg whites
1/2 cup white sugar
1 tsp white vinegar
Chocolate Chiffon cake Procedure:
1) Bring 1 liter of water to a boil
2) In a bowl combine all purpose flour, sugar, salt, baking powder, powdered milk and cocoa powder. Mix well
3) In a separate bowl combine egg yolks, water, canola oil and vanilla extract. Mix well
4) Combine dry and wet ingredients. Mix well
5) Meringue procedure: Beag egg whites until foamy
6) Add vinegar and beat until soft peaks form
7) Gradually add sugar and beat on high speed until stiff peaks form
8) Fold meringue into the cake batter
9) Transfer cake batter into the cake pan with parchment paper
10)Steam for 25 minutes over medium low heat. *don't forget to wrap the lid with clean cloth to prevent water from dripping into the cake
11)After 25 minutes do the toothpick check and if it comes out clean the cake is cook. *but if it's still wet adjust cooking time and check every 5 minutes.
12)Turn the pan upside down on the cooling rack
13)Remove cake pan and cool completely
14)Repeat steps for the second layer
Chocolate Ganache:
356ml evaporated milk
1/2 cup cocoa powder
1 cup white sugar
pinch of salt
1/2 tsp instant coffee
1/3 cup cornstarch
1/8 cup butter
1 tbsp vanilla extract
1) In a sauce pan combine evaporated milk,cocoa powder, white sugar, salt, instant coffee and cornstarch. Mix well
2) Continue stirring. Cook over low heat until thickened
3) Add butter and vanilla extract. Mix well
4) Turn the heat off and let it cool
Mocha Whipped cream Filling:
1 cup whip cream powder
2 tsp instant coffee
2 tbsp powdered milk
1/2 tsp vanilla extract
1) In a bowl combine whip cream powder and cold water. Mix well
2) Add instant coffee, powdered milk and vanilla extract
3) Whip on high speed until stiff peaks form
Assemble:
1) Cut the cakes
2) Spread mocha whipped cream frosting on each layer
3) Spread a generous amount of chocolate ganache on top of the cake and just let it drip on the side
4) (optional)Decorate the cake
Related Videos:
No Bake Custard Cake
No Bake Oreo Cake
No Bake Ube Chiffon Cake
No Bake Chiffon Cake
No Oven Mango Cake
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NO-BAKE GRAHAM CRACKER CAKE! | Kailey's Kitchen
This is a delicious and easy dessert to wow your crowd! Enjoy!!
What are you doing this 4th? Ryan and I are hanging by the pool and going to watch the new Stranger Things 3
Adapted from Sally's Baking Addiction:
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Try this easiest dessert you can make! Whipped Coffee Cream Cake without an Oven
Whipped Coffee Cream Cake by Kirbyyy
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Ingredients:
1 cup Crushed Grahams
60g Melted Butter
500ml All Purpose Cream
3/4 cup Condensed Milk
3 tbsp Sugar
3 tbsp Instant Coffee
3 tbsp Hot water
Cocoa Powder for toppings
Hello, I'm Kirby from the Philippines.
I make vlogs about desserts which you will enjoy making on your own and indulge your sweet tooth desires.
Thank you for watching! Please don't forget to subscribe!
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tags: kirbyyy, whipped coffee cream cake, how to make coffee ref cake, whipped coffee, refrigerator cakes, ref cakes, coffee cakes, coffee,
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*BASIC* GRAHAM CAKE
Graham Float
Ingredients
500ml CHILLED heavy cream or all purpose cream
300ml sweetened condensed milk
2 packs of 200g graham crackers
1/8 cup crushed graham crackers for topping
1 1/2 cup evaporated milk
Procedure
For the milk and cream mixture:
1. Add CHILLED cream in a large bowl. Whisk or use an electric hand mixer to beat until stiff peaks form.
2. Add sweetened condensed milk. Beat until fully incorporated.
To assemble the graham float:
1. Dip graham crackers in evaporated milk
2. Arrange graham crackers (no. of crackers depend on your container - use a square or rectangular container to arrange layers easily)
3. Pour and spread cream and milk mixture
4. Repeat process for 2nd, 3rd, 4th layer
5. For the last layer, add crushed grahams.
6. Chill for 8 hours or overnight to set completely before serving
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Graham Cracker Cake
Simple to make:
Make a batch of fresh whip cream (2 pints of heavy cream, sugar and some vanilla extract)
and add some chocolate syrup to taste. Today we used Hershey's Special Dark. You don't need a lot.
Once you have your whip cream ready, put a thin layer in the bottom of your pan and then start building. Once you are done, cover it and put it in the fridge overnight. The graham crackers will absorb some of the whip cream and take on a really nice texture.