- Home
- Cake
- How To make Cream Cheese Mocha Cake
How To make Cream Cheese Mocha Cake
1/2 c Strong coffee, hot
1/3 c Cocoa
1/2 c Butter or margarine
1 c Brown sugar
1 c Granulated sugar
3 x Egg yolks
1 ts Baking soda
1/2 c Sour cream
2 c All-purpose flour
3 x Egg whites, beaten stiffly
2 Batches of Cream-Cheese fros
-ting.
CREAMCHEESE FROSTING 1 BATCH:
3 oz Cream cheese, softened
2 tb Butter
1/2 ts Vanilla flavoring
1 3/4 c Confectioners' sugar
Gradually add coffee to cocoa, stirring constantly; let stand until cool. Cream butter and sugars until light and fluffy. Add egg yolks; beat until batter is thick. Add coffee-and-cocoa mixture. Disolve soda in cream. Add alternately to sugar mixture with flour; beat well after each addition. Fold in egg whites. Pour batter into two well- greased and floured 9 inch cake pans. Bake in 350F oven 35 - 40 minutes or until done. Remove from pans and cool. Prepare frosting as directed. Spread between cake layers; stack layers. Spread over sides and top of cake. Score top of cake to indicate serving pieces. Using a ribbon edge piping tip and frosting filled pastry bag, form a flower on each serving piece. CREAM CHEESE FROSTING: Beat cream cheese, butter, and vanilla until smooth. Gradually add sugar; beat until fluffy. Yields 1 cup.
How To make Cream Cheese Mocha Cake's Videos
Mocha Cake Recipe with Whipped Cream and Cream Cheese Frosting
Mocha Cake Recipe with Whipped Cream and Cream Cheese Frosting
Mocha Cake | Taste Like Goldilocks | Soft, Moist and Spongy | Easy Recipe
Mocha Cake by Mackdi Sweet Overload
Ingredients:
6 eggyolk
1 C Sugar
2 tsp instant coffee
2 tsp cocoa
3 tsp hot water
1/2 C Vegetable oil
1 C All purpose flour
1 tsp baking powder
6 eggwhites
1 tsp cream of tartar
for frosting click the link
Swiss Meringue Buttercream (Mocha)
Stable Boiled Icing
Swiss Meringue Buttercream (Mocha)
Mocka Cake
Cheesy Ube Jelly Salad
Carrot Cake
Chocolate Moist Cupcake
Chiffon Orange Cake
Brazo de Mercedes
Chewy Crincles
Choco Chips Cookies
Caramel Bar Ala Max
Minimalist Cake Step by Step
chocolate Ganache Frosting
Icing Using Whippit
Pure Eggyolk Leche Plan
Easy Pansit Malabon
Cheesecake Bar Philadelphia Oreo
Condense Milk Cake
Murang Chocolate Moist Cake
Chocolate Ganache
How To Make Sushi Cake
people are also searching for:
how to make mocha cake like goldilocks
how to make mocha cake with box mix
how to make mocha cake filipino style
how to make mocha cake without oven
how to make mocha cake ala goldilocks
how to make mocha cake frosting
how to make mocha cake roll
does mocha cake have caffeine
what does mocha cake taste like
does mocha cake have coffee
does mocha cake have chocolate
how make mocha cake
what is mocha cake
what is chocolate mocha cake
where to buy mocha cake
#mochacake #mackdisweetoverload
Moist COFFEE CAKE! That Melts in Your Mouth! Simple and Delicious recipe
Hello everyone ,today I'm sharing with you Moist COFFEE CAKE! That Melts in Your Mouth! Simple and Delicious recipe. How to Make Sponge Coffee Cake step by step. Do you like COFFEE CAKE? Leave me a comment if you make Sponge Coffee Cake, and tell me what other cookies or desserts recipes you would like to see.
????RATE THE VIDEO????WRITE A COMMENT or at least a smiley❤️
❤️ SUBSCRIBE and Don't forget to choose the ????BELL icon ❤️
❤️Your one subscribe help me growing up channel ????
❤️Watch this video from start to finish to learn this delicious cake recipe!❤️
Let's Make Delicious Sponge Coffee Cake
#Coffeecake #CookingStation #Easybaking
▶️Subscribe For new videos : youtube.com/@Cookingstation
???? Ingredients
The cake
110 g cake flour
1/2 tsp baking powder
1/4 tsp salt
60 g caster sugar
4 egg yolks
10 g instant coffee
1 tsp cocoa powder
1 tbsp hot water
55 g vegetable oil
60 g milk
1 tsp vanilla extract
4 egg whites
60 g caster sugar
1/2 tsp vinegar
----------------
The whipped cream
300 g whipping cream
70 g icing sugar
a pinch of salt
150 g cream cheese
2 tsp instant coffee
1 tbsp hot water
-------------
ganache sauce
100 g hot whipping cream
100 g semi-sweet chocolate
---------------
Tray size 11 x 11 inch
--------------
How to bake
- Bake preheated oven at the 170 C for 18-22 minutes
======================
Make sure you pre-heat your oven
======================
❤️Thank you for watching ❤️
????Subscribe and Like always thanks ❤️
????ส่วนผสม
แป้งเค้ก 110 กรัม
ผงฟู 1/2 ช้อนชา
เกลือ 1/4 ช้อนชา
น้ำตาล 60 กรัม
ไข่แดง 4 ฟอง (เบอร์2)
ผงกาแฟ 10 กรัม
ผงโกโก้ 1 ช้อนชา
น้ำร้อน 1 ช้อนโต๊ะ
น้ำมันพืช 55 กรัม
นมสด 60 กรัม
กลิ่นวานิลลา 1 ช้อนชา
ไข่ขาว 4 ฟอง (เบอร์2)
น้ำตาล 60 กรัม
น้ำส้มสายชู 1/2 ช้อนชา
----------------
วิปปิ้งครีม 300 กรัม
น้ำตาลไอซิ่ง 70 กรัม
เกลือเล็กน้อย
ครีมชีส 150 กรัม
ผงกาแฟ 2 ช้อนชา
น้ำร้อน 1 ช้อนโต๊ะ
-------------
วิปปิ้งครีมร้อน 100 กรัม
ช็อกโกแลต 100 กรัม
***********
ในคลิปใช้ถาด 11 x 11 นิ้ว
---------------
วิธีการอบ
- อบไฟบน-ล่าง 170 องศา ไม่เปิดพัดลม 18-22 นาที
**เช็คสุกโดยการใช้นิ้วแตะดูที่หน้าขนม หากไม่มีรอยนิ้วมือ ก็ใช้ได้ค่ะ**
==================
▶️ อย่าลืมอุ่นเตาอบก่อนทุกครั้ง ก่อนนำเค้กหรือคุกกี้เข้าอบ ❤️
==================
❤️ ถ้าชอบคลิปนี้ อย่าลืม ????กดไลค์ ????กดแชร์ ????กดติดตาม เพื่อรับชมคลิปใหม่ๆนะคะ
หรือถ้าอยากให้ทำเมนูอะไร คอมเม้นท์ไว้ใต้คลิปเลยค่ะ ❤️
--------------------------------------
MOCHA CAKE With Mocha Whipped Cream Recipe
Soft & fluffy Mocha Chiffon Cake with Mocha Whipped Cream Recipe.
➡️ WRITTEN RECIPE:
You will also learn some tips how to prevent your chiffon cake from deflating and sinking in the middle.
This cake is so soft, very delicious and you will surely going to love it.
If you tried it, I would love to hear your feedback how it turned out ????
▶️ Stabilized Whipped Cream
▶️ How to make Cake flour
▶️ Homemade Evaporated Milk
Please don't forget to LIKE, COMMENT, SHARE, SUBSCRIBE & click the BELL icon ???? to get notified with new video.
If you have any request, please comment below and I will do my very best to make it.
▶️ PLAYLIST: RECIPES
???????? CHOCOLATE RECIPES
???????? SPONGE CAKE | CHIFFON | CUPCAKES | CHEESECAKE RECIPES
???????? LOW CARB RECIPES
???????? CARAMEL | DULCE DE LECHE | CUSTARD RECIPES
???????? NO EGG RECIPES
???????? NO BAKE | NO OVEN RECIPES
???????? BREAD | BISCUITS | COOKIES RECIPES
???????? ICE CREAM RECIPES
???????? HOT & COLD DRINKS RECIPES
???????? FROSTING | BUTTERCREAM | FONDANT | JAM | SWEET SAUCE RECIPES
???????? HOMEMADE SUBSTITUTE RECIPES
???????? HOMEMADE POWDERS
???????? TIPS | DIY
???????? CAKE TOPPER | CAKE DECORATING
???????? EDIBLE LACE & FLOWER PASTE RECIPES | TUTORIALS
—————————————————————————————————
Tubebuddy (helps you grow your channel)
You may want to follow my Sweet Art Of Cake Facebook Page:
Join our Facebook Group
Website:
AMAZING NO-BAKE KETO MOCHA CHEESECAKE | NO EGGS | NO TOOLS | SUPER EASY
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
**********
Links to purchase products via Amazon;
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Almond flour (
Allulose (
Monk fruit (
Gelatin powder (
7-inch (18 cm) springform pan (
*********
If you are a coffee lover, this no-bake, smooth and creamy mocha cheesecake is for you.
The recipe can be viewed and printed at this link;
[Total Servings = 8]
NUTRITION INFO PER SERVING
Total Carb = 6.5 g
Dietary Fiber = 2.4 g
Net Carb = 4.1 g
Calories = 361
Total Fat = 34.6 g
Protein = 7.7 g
INGREDIENTS FOR THE CRUST
Almond flour = 150 g (1 1/4 cups)
Unsalted Melted Butter = 60 g (1/4 cup)
Monk fruit = 30 g (2 tbsp) (If you prefer not to taste the grainy texture then you can use powdered sweetener)
Unsweetened cocoa powder = 8 g (3 tsp) (Optional)
Salt = 1/4 to 1/2 tsp
OR
Coconut flour = 60 g (1/2 cup)
Coconut oil = 50 ml (3 1/4 tbsp)
Monk fruit = 8 g (1 tbsp)
Unsweetened cocoa powder = 8 g (3 tsp) (Optional)
Salt = 1/4 tsp
Flax egg = 1 (Mix 7 g or 1 tbsp flaxseed meal + 45 ml or 3 tbsp water. Rest for 15 minutes until thickened)
INGREDIENTS FOR THE GELATIN MIXTURE
Gelatin Powder = 8 g (3/4 tbsp)
Room temperature water = 30 ml (2 tbsp)
INGREDIENTS FOR THE BATTER
Cream Cheese (softened) = 375 g (13 oz or 1 3/4 cups)
Whipping/Heavy Cream (cold) = 225 g (1 cup)
Allulose = 120 g (1 cup) (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Unsweetened cocoa powder = 10 g (4 tsp)
Instant coffee powder = 10 g (2 tbsp) (+ 30 ml or 2 tbsp hot water)
INGREDIENTS FOR THE CHOCOLATE COFFEE GANACHE (OPTIONAL)
Whipping or heavy cream = 70 ml (4 1/2 tbsp)
Chopped dark chocolate = 60 g (1/3 cup)
Monk fruit = 50 g (1/4 cup)
Instant coffee powder = 3 g (1/2 tbsp)
DIRECTIONS FOR THE CRUST & BATTER
1. In the video, I used a 7-inch (18 cm) springform pan. You can also use a 6-inch (15 cm) springform pan so the cake will be taller. Line the bottom and sides of the pan with parchment paper. Set aside.
2. Mix all the ingredients for the crust in a bowl until a dough is formed. Transfer into the pan. Spread evenly and flatten with a cup. Then smoothen the edges with a spoon. Chill in the fridge until needed.
3. Add the gelatin powder and water into a bowl, stir to mix then set aside.
4. Mix the instant coffee powder with the hot water, stir until dissolved then set aside.
5. In a bowl, add the softened cream cheese and mix with a spatula until soft and creamy.
6. Then add the powdered sweetener and mix until well combined, smooth and creamy.
7. Add the cold whipping cream into the batter (in two batches) and whisk until well combined.
8. Add the cocoa powder and prepared coffee mixture into the batter and whisk until well combined.
9. Place the bowl of gelatin mixture over a small bowl of hot water. You can also use the microwave. Stir until the gelatin is dissolved. Then remove the bowl of hot water and temper the gelatin with a few spoons of batter. Mix until combined then add back into the batter. Whisk until well combined.
10. Pour the batter onto the crust. Spread evenly.
11. If you are not making the ganache, immediately chill in the fridge for at least 6 hours or preferably overnight until well set. If you are making the ganache, freeze it then start making the ganache (see steps below).
12. Once the cheesecake is well set, remove the pan and parchment paper. Smooth the sides with an offset spatula. Slice and enjoy.
DIRECTIONS FOR THE CHOCOLATE COFFEE GANACHE
1. This is totally optional. You could also dust with cocoa powder or just leave it plain.
2. To make the ganache, add the cream, sweetener, coffee powder into a small saucepan and cook over the stove with low to medium heat until dissolved. Then pour over the chopped chocolate. Stir until the chocolate is dissolved.
3. It is important to ensure that the ganache is pourable and not thick. It should also be a thin layer only. If too thick like in the video, it is hard to cut through the cheesecake as the top is heavy and dense.
4. Remove the cheesecake from the freezer and pour the ganache over it. Spread evenly.
5. Chill for at least 6 hours or preferably overnight.
My FAVOURITE Chocolate Frosting | Epic, Easy, Stable Chocolate Frosting Recipe | #SHORTS
If you're bored of always making a regular ganache for frosting all your cakes, then you have to try this chocolate fudge frosting! This frosting truly defines decadence and I can’t wait for all of you to make it for yourselves.
#SHORTS #YoutubeShorts
Written recipe:
Ingredients:
½ cup (113g) butter, softened
¼ cup (25g) cocoa powder
1 cup (130g) icing sugar
1 tsp (2.5ml) vanilla
½ cup (170ml) chocolate, melted
½ cup (120ml) fresh cream
Product links:
1) Dark chocolate:
2) Cocoa Powder:
3) Vanilla extract:
4) Icing sugar:
For written recipes, visit -
Follow me on Instagram -
Follow me on Facebook -
Follow me on YouTube -
Follow me on Pinterest -
best chocolate frosting, chocolate fudge frosting recipe, fudge frosting, chocolate frosting not ganache, stable chocolate frosting, bake with shivesh, shivesh bhatia, baking channel, cake frosting recipe, chocolate buttercream frosting