Cotton Soft Mocha Cake Recipe
Cotton Soft Mocha Cake – this cake is unbelievably soft and moist. Someone requested this cake and I’ve actually did one long time ago, so I guess it’s time to do another version. Not very much difference from coffee cake except with additional cocoa powder added. This cake can be stored in the fridge for at least 3-4 days, so if you wish to bake ahead of time for a party, this cake will be a good choice. I hope you’ll be inspired and give this cake a try. Enjoy!
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Ingredients:
• Mocha Sponge Cake
I was using 6x6x3inch or 15x15x7.6cm inch pan.
40g [2⅔ tbsp] whole milk
6g [2 tsp] instant coffee
4 egg yolks
40g [3 tbsp] caster sugar
48g [3½ tbsp] oil
60g [½ cup] cake flour
15g [2 tbsp] cocoa powder
4 egg whites
½ tsp cream of tartar
50g [¼ cup] caster sugar
• Mocha Syrup
3g [1 tsp] instant coffee
2g [1 tsp] cocoa powder
15g [1 tbsp] sugar
30g [2 tbsp] hot water
• Mocha Cream Frosting
3g [1 tsp] instant coffee
7g [1½ tsp] hot water
480g [2 cup] whipping cream
40g [4 tbsp] powdered sugar
12g [2 tbsp] cocoa powder
• Chocolate Drizzle
60g [⅓ cup] dark chocolate, chopped
60g [¼ cup] whipping cream, hot
Piping tip: #353
Instructions:
• Mocha Sponge Cake
1. In a glass, add milk and instant coffee. Mix until coffee is dissolved. Set aside.
2. Separate the eggs. Yolk in one bowl, egg whites in another bowl.
3. In a large mixing bowl of yolk, add sugar. Mix vigorously about a minutes.
4. Add the oil, mix vigorously until well combined.
5. Add the milk coffee mixture, mix until well combined.
6. Sift in the dry ingredients: cake flour and cocoa powder. Mix until combined.
7. In the bowl of egg whites, add cream of tartar. Start mixing on low speed until frothy. Add in the sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
8. Add in the egg whites into the chocolate batter in 3 batches. Use a spatula to fold until combined.
9. Transfer the batter into a prepared 15x15cm or 6x6 inch pan, greased and lined with parchment paper. Drop the pan few times on the counter top to release air bubbles.
10. Bake in preheated oven at 160°C/320°F for 30 minutes, then lower to 150°C/300°F for another 30 minutes. Total baking time is 60 minutes.
11. Soon after taken out from oven, remove the cake from the pan, let it cool completely before slicing.
12. Slice the cake into 4 sheets.
• Mocha Syrup
1. In a small bowl, add in coffee, cocoa powder and sugar.
2. Add in the hot water. Mix until all ingredients are dissolved.
3. Set aside until completely cool.
• Mocha Cream Frosting
1. In a small bowl, add coffee and hot water. Mix until all dissolved. Set aside.
2. In a large chilled mixing bowl of whipping cream, sift in powdered sugar and cocoa powder.
3. Start mixing on low speed until combined.
4. Add in the coffee mix. Continue mixing on medium speed until cream is thickened.
5. Transfer half the cream into another bowl which is for icing the cake later. Cover and refrigerate while working on the next step.
6. For the other half, mix on low speed until the cream is stiff, do not over mix. The cream should be stable and smooth at the same time. When you lift up the mixer paddle, it should hold in the paddle and will not drop. This cream is for the insert.
• Assemble the Cake (refer to video)
• Chocolate Drizzle
1. In a small bowl, add chopped chocolate and hot whipping cream. Let it sit for at least 5 minutes.
2. Mix until all the chocolate is melted. If you still find lumps in the mixture, pop it into the microwave to heat for a few seconds and mix them again so that all the lumps are gone. This chocolate sauce can be used for the cake top or drizzle.
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MOCHA CAKE ala Goldilocks
The mocha cake is a moist and fluffy chocolate cake with coffee flavor and has its own quirky taste which many people, especially coffee and chocolate lovers, find extra delightful. The mocha cake is really irresistible and is arranged in layer with oozing mixture of butter, milk chocolate and coffee granules.
#mochacake #mocharecipe #mochacakerecipe
Weitten Recipe at
For the cake base
4 egg whites
1/4 teaspoon cream of tartar
1/4 cup white sugar
1 cup cake flour
1/2 cup sugar
1 tablespoon cocoa powder
1 teaspoon salt
1 teaspoon baking powder
4 egg yolks
1/4 & 1/8 cup vegetable oil
1/3 cup evaporated milk
2 tablepoon coffee granules + 1/8 cup water
For the frosting
2 tablespoon coffee granules
1 tablespoon cocoa powder
1/4 cup evaporated milk
1 cup unsalted butter
1 cup powdered sugar
OTHER RECIPES TO TRY
➡️STEAMED CASSAVA CAKE
➡️MAGNUM ICE CANDY
➡️COFFEE ICE CREAM
➡️ YEMA CAKE (no oven | Steamed only)
➡️ Puto Cheese ala Goldilocks
➡️ Fruity Maja Blanca
Mocha Cake Recipe | Moist Mocha Cake Recipe | Mocha Cake tutorial | Lordeliza Salundaguit
Mocha Cake By; Lordeliza S.
Buttermilk: (Mix and set aside atleast for 5 minutes)
1 Cup Evaporated Milk, 1 Tablespoon Vinegar
Mix, Dry ingredients (Must be sifted, except for the sugar)
2 & 1/2 Cups All purpose flour
1 Tablespoon Cocoa Powder
1/4 Cup Milk powder
1 & 1/2 Teaspoon Baking Soda
2 Teaspoon Baking powder
Mix
2 Eggs
1 Cup Vegetable Oil
1 Tablespoon vanilla
1 & 3/4 Cups Sugar
Mix
1/2 Cup like warm water (Mali yung nasabe ko sa video na 1 & 1/2 cup)
3 Teaspoon Black coffee powder
Pre-heat oven for 140 Degree celcuis for 10 minutes.
then drop temperature for 120 degree celcuis then bake for 1 hour and 30 minutes.
TAKE NOTE; DO NOT OVER MIX THE MIXTURE
IT WILL AFFECT THE TEXTURE OF OUR MOCHA CAKE.
This recipe can make 2pc. 6x3 round pan
Scoop 3 cups mixture each pan
Paano gumawa ng MOCHA frosting? Using whipping cream?
Ang gamit ko po dito ay EVER WHIP Whipping cream pero any brand ng whipping cream ay pwede niyo pong gamitin.
Napakasarap na mocha frosting na dapat mong subukan ????
2 CUPS WHIPPING CREAM
1/3 CUP CONFECTIONER SUGAR
3 Teaspoon Tablespoon BLACK COFFEE POWDER
1/4 CUP CHOCO FUDGE OR GANANCHE
FOR CHOCOLATE FUDGE
INGREDIENTS:
1/2 CUP COCOA POWDER (UNSWEETENED)
2 CUPS EVAPORATED MILK
6 TBSP. CORNSTARCH
1 CUP SUGAR
1 TSP. IODIZED SALT
2 tbsp. VEGETABLE OIL OR MELTED BUTTER
1/3 CUP WATER
1/3 CUP ALL PURPOSE CREAM
Procedure: Haluin lang lahat, isalang sa mahinang apoy hangang sa lumapot.
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How to Make a Mocha Cake
How to Make a Mocha Cake
Full Recipe:
Coffee always accentuates the chocolatey flavor of a chocolate cake of ganache. Most of the time you don’t even notice it but today I’m pouring some extra espresso into the batter and buttercream to make an amazing mocha cake! Between each layer you’ll find a mocha buttercream, chocolate ganache and chopped chocolate covered espresso beans. This is a cake for coffee lovers so if you’re not a fan maybe try my ultimate funfetti cake?
Fluffiest Coffee Infused Chiffon Cake
How to make the best Coffee Chiffon Cake. This quick and easy recipe of Coffee Infused Chiffon Cake gives you this perfect coffee flavor in every bite. Perfect for tea and coffee sesh :) Bake along with me and you'll be amazed on how easy it is to make the fluffiest chiffon cake you will make.
Here's what you'll need:
1 and 1/2 tbsps instant coffee powder (10g) you can make it 2 tbsps if you want a more strong coffee flavor
1 tbsp hot water (15ml)
5 egg yolks
1/4 cup sugar (50g)
1/4 cup oil (60ml)
1 tsp vanilla (5ml)
1/4 cup milk (60ml)
1 cup cake flour (100g)
1 tsp baking powder (5g)
1/2 tsp salt (3g)
5 egg whites
1 tsp white vinegar
1/2 cup sugar (100g)
Thank you all my Darlings! I hope you'll give this a try. Please let me know and comment down below if you liked this recipe. If there's any recipe you would like me to create or recreate, please let me know. Thank you all so much!
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Vanilla Sponge Cake With Mocha Butter Cream
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Mocha Butter Cream
370 gr. Full Milk
120 gr. Fine Sugar
2 tbsp. Instant Coffee
125 gr. Whipping Cream (35% or 40%)
120 gr. Fine Sugar
4 Egg Yolks (from egg that weigh 58-60 gr. each with shell)
40 gr. Custard Powder
500 gr. Unsalted Butter
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