How To make Chocolate Cake with Mocha Icing
2 2/3 cups sifted cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup dark brown sugar
packed
1 1/2 sticks unsalted butter :
softened
3 eggs
3/4 cup light corn syrup
1 tablespoon vanilla extract
4 ounces unsweetened chocolate melted and cooled
1 1/2 cups buttermilk
GLAZE: 1 cup water
1/2 cup sugar
1 teaspoon vanilla extract
MOCHA ICING: 3 sticks unsalted butter :
room temp.
4 1/2 cups powdered sugar
1/2 cup heavy cream
3 tablespoons instant coffee powder
2 teaspoons unsweetened cocoa powder
2 teaspoons vanilla extract
1/4 teaspoon salt
Sift the flour, baking soda and salt together in a medium-size bowl and set asi de. Place the brown sugar in a large bowl of an electric mixer; beat on high s peed about 10 seconds to break up sugar. Add the butter and beat until the mix ture is the consistency of wet sand, about 1 minute. Beat in the eggs one at a time until well blended, about 10 seconds each time. Add the corn syrup and v anilla and beat until smooth, about 5 seconds. Beat in the cooled chocolate un til well blended and smooth, about 3-5 minutes, scraping bowl sides well. Add flour mixture and buttermilk alternately to chocolate mixture, beginning and en ding with flour and beating after each addition just until smooth. Pour equal amounts of the batter into three 8-inch round greased and lightly floured cake pans (1 1/2 inches deep). Bake at 350 degrees until centers spring back when l ightly pressed, about 35 - 40 minutes. Remove cake layers from pans to a wire rack and glaze while still hot. Cool thoro! ! ughly. spread generously with icing between layers and on top and sides.
GLAZE: In a small saucepan combine the water and sugar; bring to a boil. Remo ve from heat and stir in the vanilla. With a pastry brush, brush hot glaze ove r the surface and a little on the sides of each cake layer, using all the glaze . Makes about 1 cup glaze.
MOCHA ICING: Cream the butter in a large bowl of an electric mixer on high spe ed until very creamy, about 2 minutes. Gradually add the sugar and beat until smooth, about 3 minutes.
In a separate bowl, combine 1/3 cup of the cream and the remaining ingredients, stirring until thoroughly dissolved. Add cream mixture to the butter mixture . Beat until well blended and sugar is completley dissolved, about 5 minutes, scraping bowl well. Thin with a little more cream if desired. Makes enough fr osting for one 3-layer cake.
How To make Chocolate Cake with Mocha Icing's Videos
Chocolate Cake with Mocha Icing | How I decorate
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Red Ribbon Mocha Roll: Chiffon with Mocha Buttercream, Caramel & Chocolate Logs | Cooking with Kurt
Learn how to make a Red Ribbon-Style Mocha Roll - it's a moist mocha-flavored chiffon roll covered in a rich mocha buttercream, drizzled with salted caramel and topped with chocolate logs. It's a coffee-lover's favorite! Enjoy!
RECIPE:
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Equipment:
Jelly Roll Pan -
Parchment Paper -
Measuring Cup -
Electric Mixer -
9-inch Whisk -
Measuring Set -
Flexible Bench Scraper -
Icing Comb Set -
Cake Decorating and Piping Tips -
Ingredients:
Mocha Chiffon Cake:
Dry Ingredients:
1 cup cake flour [113 g] -
2 tsp baking powder [8 g]
1/3 cup granulated sugar [67 g]
1/2 tsp salt [3 g]
Wet Ingredients:
4 egg yolks [80 g]
1/3 cup vegetable oil [80 mL]
1/2 cup cup strong-brewed coffee [120 mL]
1 tsp vanilla extract [5 mL]
Meringue:
4 egg whites [120 g]
1/2 tsp cream of tartar [1.7g]
1/3 cup sugar [67 g]
(powdered sugar for dusting)
Mocha Swiss Buttercream:
5 egg whites [150 g]
2 cups (4 sticks) unsalted butter [454 g]
1 1/2 cups granulated sugar [300 g]
1 tsp salt [5.7 g]
1 tbsp vanilla extract [15 mL]
5 tsp instant espresso powder [10 g] -
(substitute with 3 tbsp instant coffee dissolved in 3 tbsp hot milk)
Caramel Drizzle:
1/2 cup granulated sugar [100 g]
4 tsp water [20 mL]
1/3 cup heavy cream (room temp) [80 mL]
2 tablespoons butter [28.4 g]
1/4 tsp salt [1.4 g]
6 chocolate batons / logs -
*Disclaimer: Cooking with Kurt® is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.
MOCHA CUPCAKES
MOCHA CUPCAKES WITH MOCHA BUTTERCREAM
Makes 12- 14 (3oz) cupcakes
½ cup butter
¾ cup sugar
2 whole eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 tablespoon instant coffee powder
1 tablespoon cocoa powder
¾ cup all-purpose cream (180 grams)
½ cup chocolate chips
Buttercream:
1 cup butter, at room temperature (225 grams)
1 cup all-purpose or heavy cream (225 grams)
1 cup powdered sugar
2 teaspoons instant coffee powder
Chocolate Coffee Cake | EXTRA *moist* | Eggless Chocolate Ganache Cake
You know those flavour combinations that feel like a match made in heaven? Chocolate and coffee is hands down one of them. It’s amazing how the two flavours complement each other and bring out the best taste. This chocolate coffee layered cake is going to be loved by everyone who takes a bite. It is unbelievably soft, moist, and decadent!
May I go ahead and also say, this might be the best recipe on my channel
#BakeWithShivesh
Written recipe -
Ingredients -
For cake
¾ cup (90gms) cocoa powder
¾ cup (180ml) hot water
1 tbsp (12gms) coffee
1 + ½ cups (300gms) castor sugar
¾ cup (180ml) vegetable oil
1 tsp (5ml) vanilla extract
1 cup (285gms) yogurt
1 + ½ cup (180gms) maida
1 tsp (4gms) baking powder
½ tsp (3gms) baking soda
Pinch of salt
For dark chocolate ganache
2 cups (350gms) dark chocolate (chopped)
2 cups (460gms) whipping cream
2 tbsp coffee powder
Sugar syrup
¼ cup (50gms) granulated sugar
¼ cup (60ml) water
Dark Chocolate -
Coffee I use -
Cocoa powder -
6” cake pans -
Parchment paper -
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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?
No bake Mocha Chocolate Cake | Mocha Cake | Mocha Chocolate cake recipe
Mocha Chocolate Cake
Cake ingredients:
2 cups all purpose flour
2 tbsp instant coffee(more if needed)
2 cups sugar
1/4 cup cocoa powder
2 large eggs
1/2 tsp baking powder
1 tsp baking soda
1/2 cup vegetable oil(canola oil,corn oil)
1 cup buttermilk(1 tbsp white vinegar + milk to complete 1 cup)
1/2 tbsp vanilla extract
1/8 tsp salt
1 cup hot water
For Toppings:
Chocolate chips
Dark sweet Chocolate
Mocha Buttercream Frosting ingredients:
1 tbsp instant coffee
1 cup evaporated milk
3/4 cup sugar
4 tbsp + 1/2 tbsp all purpose flour
3/4 cup butter(margarine)
1/4 cup shortening
1/2 tbsp vanilla extract
A. Cake Procedure:
1) Combine 1 tbsp vinegar and evaporated milk to complete 1 cup. Mix and set aside to set for at least 5 min.
2) Bring 1 liter of water to a boil
3) In a bowl combine flour, baking powder, baking soda, cocoa powder and salt. Mix until well blended
4) Mix hot water and instant coffee. Set aside
5) In a separate bowl combine buttermilk, vegetable oil, eggs, vanilla extract and sugar. Mix until well blended
6) Add half of the dry ingredients and mix well
7) Add the remaining dry ingredients and mix well
8) Add the coffee mixture and mix until it has no lumps
9) Pour cake batter into a pan with a parchment paper. *do not forget to lightly grease and flour the sides of the pan
10)Tap few times to release air bubbles
11)Steam over low heat for 35-40 min. and make sure to wrap the lid with clean cloth(cotton) to prevent water from dripping into the cake
12)After 35 min. check with barbecue stick and if it comes out clean or with few moist crumbs it's cook. *but if it comes out with cake batter cook for another 5 min. and check again
13)Turn the heat off but do not take the cake out yet. Let it set for 5-10 min. inside the steamer with the lid on. In this way the cake will noy shrink.
14)Cool cake in a pan for 5 min.
15)Unmold cake and take the parchment paper off
16)Cool completely before frosting.
B. Mocha Buttercream Frosting:
1) In a pan combine flour, sugar, instant coffee and mix well
2) Add milk and vanilla extract and mix well
3) turn the heat on and cook over low heat
4) Mix continuously until the texture is thick
5) When the mixture is thick and smooth turn off the heat
6) Transfer the mocha paste into a container. Cover and refrigerate for 2 hours or until very cold.
7) In a bowl combine butter and shortening and beat until light in color and fluffy
8) Add cold mocha paste 1 tbsp at a time and mix after each addition
C. Assemble cake/Frosting
1) turn the cake upside down or cut off the cake dome
2) Do the crumb coat. Apply a thin layer of frosting to seal the crumbs
3) Chill cake for 15-30 min. before applying the final coat
4) When the cake is chilled and firm finish frosting
5) Design cake and top with chocolate chips and chocolate shavings
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