Chocolate Mocha Fault Line Cake with Chocolate Sail
This Chocolate Mocha Fault Line Cake with Chocolate Sail consists of three layers of moist chocolate cake with cream cheese mocha filling and a bit of crunch from the crushed coffee beans and small pieces of chocolate, coated in a delicious sweetened condensed milk buttercream. For the fault line, coffee beans and chocolate are used and the top is decorated with an impressive chocolate sail, everything enhanced with edible gold paint.
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Ingredients
Chocolate Layer Cakes
2 1/4 cups (280g) all-purpose flour
1 cup (120g) unsweetened cocoa powder
2 ½ tsp (15g) baking soda
1 ½ tsp (7g) salt
2 ½ cups (500g) sugar
3 small eggs
2/3 cup (140g) vegetable oil
1 ¼ cup (300g) buttermilk
3 tsp (10g) vanilla extract
1 ¼ cup (300ml) hot coffee
Mocha Cream Cheese Frosting
7 oz (200g) cream cheese
⅓ cup (40g) powdered sugar
2 tsp(2g) Instant coffee powder
3/4 cup (180ml)whipping cream
For assembly
2 tbsp (10g) coffee beans
2 tbsp (25g) dark mini chocrocks or chopped chocolate
Mocha Sweetened Condensed Milk Buttercream
1 1/3 cup (300g) unsalted butter, at room temperature
1 can (14 oz-397g) sweetened condensed milk
1 tsp (5g) vanilla extract
2 tsp (2g) coffee powder
Chocolate Sail
2.5 oz (70g) semisweet chocolate
1 oz (30g) semisweet chocolate, for tempering
Edible Gold paint
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Chocolate Mocha Cake Recipe | Chocolate Cake Recipe
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Chocolate and coffee are really the perfect combination - surprisingly simple, yet super impressive-looking layer chocolate mocha cake. this chocolate cake is moist, fluffy and packed with chocolate and coffee flavor.
Spice Bites Blog – 424
Ingredients;-----
for the cake –
6 eggs – room temperature
sugar 1/3 cup (67g) + 1/2 cup (100g)
vanilla extract 1/2 tbsp
cooking oil 1/3 cup (80ml)
milk 1/2 cup (125ml) + 2tbsp
all purpose flour (maida) – 1 and 1/2 cup (180g)
baking powder 1/2 tbsp
instant coffee 1 and 1/2 tbsp
hot water 2 tbsp
cocoa powder 1/3 cup (35g)
for the chocolate mousse –
whipping cream (hot) – 1/2 cup (125ml)
Semi-sweet dark chocolate 200g
whipping cream 300ml
powdered sugar 1/4 cup (25g)
for the chocolate topping –
white chocolate 100g + whipping cream (hot) 1/4 cup (60ml)
semi-sweet dark chocolate 150g + whipping cream (hot) 1/3 cup (80ml)
instant coffee 1/2 tsp
* baking pan size 8 inch
* box size 4x4 inch
* baking time - bake preheated oven at 175c for 30 to 35 minutes (each cake)
** CUP SIZE *
FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML! *
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THE EASIEST CREAMY CHOCOLATE PIE | No Bake 5 Ingredient Pie Recipe
THE EASIEST CREAMY CHOCOLATE PIE | No Bake 5 Ingredient Pie Recipe
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Recipe Chocolate Mocha Meringue Pie Recipe
Recipe - Chocolate Mocha Meringue Pie Recipe
INGREDIENTS:
●3 egg whites
●1/4 teaspoon cream of tartar
●3/4 cup sugar
●FILLING:
●1 tablespoon unflavored gelatin
●1 cup cold water
●1 cup sugar
●3 tablespoons baking cocoa
●1 teaspoon instant coffee granules
●1/8 teaspoon salt
●1 cup 2% milk
●1 cup heavy whipping cream, whipped
●Chocolate curls
CALLING ALL COFFEE LOVERS! Coffee Pavlova Recipe - Hot Chocolate Hits
FULL PRINTABLE RECIPE:
A lush, billowy meringue infused with coffee, filled with coffee cream and embellished with fresh berries. Perfect for any occasion.
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Ina Garten's Chocolate Banana Cream Pie | Barefoot Contessa | Food Network
Ina's idea of a make-ahead dessert? Chocolate Banana Cream Pie!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Banana Cream Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 7 hr 10 min (includes cooling and chilling times)
Active: 45 min
Yield: 8 servings
Ingredients
For the crust:
2 cups graham cracker crumbs (10 to 12 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the chocolate filling:
3/4 cup sugar
5 extra-large egg yolks
1/3 cup cornstarch
1 teaspoon kosher salt
4 cups whole milk, scalded
7 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, diced
1 tablespoon coffee liqueur
1 teaspoon instant coffee powder
For the decoration:
2 large bananas, sliced
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
Milk chocolate, for garnish
Directions
Preheat the oven to 350 degrees.
For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream.
Remove the pie from the pan, place it on a cake plate and serve.
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Ina Garten's Chocolate Banana Cream Pie | Barefoot Contessa | Food Network