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
Perfect MOCHA ICING | Swiss Meringue Buttercream | How to make MOCHA ICING| Recipe Pinas by Elcee
Recipe Pinas: Mocha Icing | Perfect Swiss Meringue Buttercream | How to make Mocha Frosting using Egg Whites
Easy Swiss Meringue Buttercream Frosting. *Please watch the whole video for the full procedure and list of ingredients.
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My husband hates CHOCOLATE CAKE but LOVED this one!
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If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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Soft Mocha Sponge Cake
Soft Mocha Sponge Cake - My birthday is only in a few day's time. I am sort of making this cake for my own birthday. I love this cake especially with the coffee smell and flavor in the cake. The cake is so soft and moist and light too. I am a coffee lover, and I love the coffee everywhere in cake and frosting. You can add the amount of coffee you desire. Hope you are inspired with this cake. Enjoy! By the way, Happy Valentine's Day!
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Ingredients:
I am using 7-inch cake pan, 4-inch height
- Mocha Sponge Cake
5 egg yolks
80g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) corn oil
100ml (1/3 cup + 1 tbsp) milk
2 tsp instant coffee
120g (1 cup) cake flour
30g (1/4 cup) cocoa powder
5 egg whites
80g (1/3 cup) fine sugar
½ tsp cream of tartar
- Mocha Syrup
45ml (3 tbsp) water
35g (3 tbsp) sugar
6g (2 tsp) instant coffee
5g (2 tsp) cocoa powder
- Mocha Frosting
375g (1 1/2 cup) whipping cream
2 tsp instant coffee
22g (3 tbsp) cocoa powder
36g (3 tbsp) fine sugar
- Chocolate Ganache
90g (1 cup) dark chocolate melt
90g (1/4 cup+2 tbsp) whipping cream
Deco: Mocha Macarons
Instructions:
- Mocha Sponge Cake
1. Melt the instant coffee in the warm milk, set aside.
2. Preheat oven at 150°C/300°F.
3. In 2 large bowls, separate the egg whites and egg yolks. Set the egg whites aside.
4. In the egg yolks bowl, add the sugar. Mix well until well combined. Mix well.
5. Add the oil and coffee milk mixture. One at a time and mix one at a time.
6. Sift in the dry ingredients. Fold in using a spatula until just until the flour disappear. Do not over mix. Switch to a whisk to ensure well mixing.
7. In the other egg whites bowl, add in the cream of tartar. Mix it until bubbly or foamy. Then gradually add in the sugar, little by little. Mix until stiff peaks formed. This is important to achieve rising of the cake.
8. Add the egg white mixture into the chocolate batter. Use a whisk to gently fold in the egg whites. Switch to a whisk and continue folding in a circular motion. This method will help in elevating the cake later. Do it gently. However, do not over mix at this point. Mix just until the whites are gone.
9. Pour into a prepared pan, 7inch, greased and lined with parchment paper.
10. Bake it at preheated oven at 150°C/300°F for 30 min, then reduce to 140°C/285°F for 35 min (to prevent cracking on top). Insert a toothpick to make sure the toothpick comes out clean.
11. Let the cake cool completely before slicing the cake.
- Mocha Syrup
1. In a small pot, add all the ingredients.
2. Dissolved the ingredients over a low heat.
3. Strain the mixture and set aside.
- Mocha Frosting
1. In a small pot, add the whipping cream, sugar, coffee and cocoa powder.
2. Dissolved the ingredients over a low heat.
3. Strain the mixture. Wrap with cling film and refrigerate the mixture for at least 1 hour.
4. In a chilled bowl, add whipping cream and sugar
- Chocolate Ganache
1. In a bowl, add the chocolate melt. Then add in the hot whipping cream. Let it rest for 3-5 min.
2. Mix until well combined. Microwave for 20 seconds if you still find lumps.
- Assemble the cake
- Cake is ready to serve.
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Here is the measurement for 9 inch cake. Just in case you wonder, I changed slightly of the ratio
• Chocolate Sponge Cake
9-inch round pan
7 egg yolks
100g [½ cup] fine sugar
100g [¼ cup+3 tbsp] light oil
100ml [¼ cup + 2 tbsp] milk
2½ tsp instant coffee
½ tsp salt
150g [1¼ cup] cake flour
42g [5½ tbsp] cocoa powder
7 egg whites
¾ tsp cream of tartar
100g [½ cup] fine sugar
- Mocha Syrup
63ml (¼ cup) water
50g (¼ tbsp) sugar
8g (2½ tsp) instant coffee
7g (3 tsp) cocoa powder
- Mocha Frosting
420g (1 ¾ cup) whipping cream
2½ tsp instant coffee
30g (¼ cup) cocoa powder
50g (¼ cup) fine sugar
- Chocolate Ganache
125g (1¼ cup) dark chocolate melt
125g (½ cup) whipping cream
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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
1 Minute Chocolate Frosting Recipe ( Fudge Buttercream Frosting )
Chocolate Frosting Recipe for cakes & cupcakes! This frosting takes 1 minute to make, It's very simple and tastes amazing!
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1 Minute Chocolate Frosting Recipe in grams and cups:
- 400 gr Powdered Sugar (3 1/4 cups)
- 80 gr unsweetened Cocoa Powder (2/3 cups)
- 150 gr Softened Butter ( 1 1/3 sticks)
- 100 gr Boiling Water (1/3 cups + 1 1/2 tbsp)
- 60 gr Melted Dark Chocolate 75% cocoa ( 2 ounces)
- 1/2 tsp Salt
Enjoy!
The Ultimate Chocolate Cake Recipe
A decadent and moist Chocolate Cake recipe with whipped, chocolatey & silky smooth chocolate frosting. Both, the cake and the frosting are so easy to make. It makes for a stunning birthday cake.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
✅INGREDIENTS FOR CHOCOLATE CAKE:
►3 cups all-purpose flour
►1/2 cup unsweetened cocoa powder
►2 cups granulated sugar
►2 tsp baking soda
►1 tsp salt
►2 cups warm coffee (not hot)
►2 Tbsp white vinegar
►1 Tbsp vanilla extract
►2/3 cup light olive oil (not extra virgin)
✅INGREDIENTS FOR CHOCOLATE FROSTING:
►12 oz cream cheese, room temperature
►1 cup (16 Tbsp) unsalted butter, room temperature
►5 cups powdered sugar
►1 cup unsweetened cocoa powder
►1/2 tsp salt
►2 tsp vanilla extract
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