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.
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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.
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✅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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Mocha Buttercream Recipe | Yummy PH
This buttercream has the balanced flavors of chocolate and coffee. The best thing about this? It's basically a no-fail frosting.
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Mocha Icing
Hi guys this is some what part 2 of the mocha chiffon cake, in this video I demonstrate how to make mocha icing, we gonna start with swiss meringue buttercream, then transform it into mocha icing,
I do apologize in one part where I add the chocolate I forgot to press record button but anyhow here is the recipe
The basic recipe of Swiss Meringue Buttercream is 123 no matter how much you make its the same principle
132 g of egg white
264 g of sugar
396 g of butter
to make it mocha
80 g of dark chocolate (cooking or baking)
2 tsp of instant coffee
1 table spoon of water
One Minute Chocolate Frosting Recipe
This One Minute Chocolate Frosting is sweet, chocolatey and decadent! A simple, quick and easy chocolate frosting recipe!
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If you would like to learn how to make easy chocolate frosting then just follow this One Minute Chocolate Frosting Recipe.
Get the full recipe for One Minute Chocolate Frosting
More Frosting Recipes
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Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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ONE MINUTE CHOCOLATE FROSTING RECIPE
Ingredients
2 Tbsp / 30g Butter
1 Cup / 125g Powdered Sugar / Icing Sugar
2 Tbsp / 12g Cocoa Powder
1/2 tsp Salt
1-2 Tbsp Hot Water
Instructions
Bring some water to the boil in kettle or in a small saucepan over high heat. Once it is boiling set aside.
In a medium sized mixing bowl add the butter, powdered sugar, cocoa powder and salt.
Pour over the hot water and use a whisk to combine the ingredients together until whipped and smooth.
Add more water if needed for a thinner consistency.
Notes
Use the Chocolate Frosting immediately as it will start to thicken as it sits.
More hot water can be added to thin out the consistency if it has set.
The recipe can easily be doubled or tripped to make a larger amount.
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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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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.
Chocolate Cake with Mocha Icing | How I decorate
For Icing recipe, click this link:
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#chocolatecake #mochaicing #boiledicing #easycake #cakeidea #mochacake