Chocolate Mocha Chiffon Cake that melts in your mouth
How to make Chocolate Mocha Chiffon Cake that melts in your mouth.
Here's what you'll need:
FROSTING:
1 cup salted butter (227g)
2 cups icing sugar (260g)
1/2 cup pure cocoa powder (50g)
1 tsp vanilla extract (5ml)
1 cup whipping cream
or heavy cream (250ml)
CHIFFON CAKE:
1 and 3/4 cup plain flour (218g) or all purpose flour or cake flour
1/2 cup pure cocoa powder (50g)
1/2 tsp salt (3g)
2 tsp baking powder (8g)
1/2 cup sugar (100g)
4 egg yolks
1 and ½ cup evap milk (370ml)
1/3 cup oil (80ml)
1 tsp instant coffee granules
1 tsp vanilla (5ml)
4 eggwhites
1/2 tsp white vinegar (3ml)
3/4 cup sugar (150g)
1. Let's make the frosting first, beat softened butter until smooth. Then sift in icing sugar and pure cocoa powder, add vanilla and beat until smooth.
2. Add melted chocolate and whipping cream, beat until light and fluffy.
3. Set aside or keep in the fridge until you need it.
4. For chiffon cake, sift flour, cocoa powder, salt, and baking powder. Mix well.
5. Add 4 egg yolks, evap milk, instant coffee and vanilla. Mix well. Set aside.
6. Beat eggwhites until frothy, add vinegar. When it's foamy, gradually add sugar. Beat until medium peaks form.
7. Add 2 dollops of beaten eggwhite to the base mixture. Mix until incorporated.
8. Then add the rest of the eggwhites, fold until homogenous.
9. Place batter in an 8 x 8 inches square pan or any pan available for you.
10. Bake in a preheated oven at 160°C or 320°F for 25 to 30 minutesor until comes out clean when inserted.
11. Let cool down completely.
12. Assemble it :)
13. Serve and enjoy!
14. Thank you darlings!
Food for the soul:
Colossians 3:17 And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through Him.
TO GOD BE THE GLORY!
#chocolate
#cake
#mocha
Flourless mocha cake / gluten free / no flour / no gelatin coffee cake/ Mokka cake
Thank you for your support ❤❤
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Mocha cake/ gluten free mocha/ Mokka cake
Ingredients
Flourless cacao cake
-6 eeg Yorks
-30 gram sugar
- vanilla extract 5 gram
- 6 eeg whites
-3 gram lemon juice
-100 gram sugar
- 110 gram almond powder
-- 30 gram cacao powder
- 20 gram corn starch
- 1 tsp baking powder
- 50 ml milk
- 30 gram melted butter
# Coffee syrup
- instant coffee 6 gram
- sugar 5 gram
- water 30 ml
# Mocha cream
- instant coffee 10 gram
-cacao powder 5 gram
- water 10 gram
- mascarpone 200 gram
- icing sugar 50 gram
- whipping cream 300 ml
#coffeecake #mochacake #glutenfreecake
Amazing Gluten FREE Chocolate Cake!
Must have to try it ➡️ Gluten FREE Chocolate Cake. This gluten free cake is so much easier to make than you think. You can whip it up in no time. You are going to love it! This amazing chocolate cake is gluten free and dairy free, fluffy and tender.
Topped with 2 ingredients Dairy-free chocolate ganache from the pantry.
????Get FREE Guide Easy baking recipes Substitutions:
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---------------------------------- RECIPE ------------------------------------
Ingredients
* 3 eggs room temperature
* 2/3 cup sugar (150g)
* 1/2 cup plant milk room temperature (125g)
* 3 tbsp coconut oil melted (40g)
* 2 tsp vanilla extract
* 1 1/2 cup almond flour (145g)
* 1/2 cup cornstarch (60g)
* 1/2 cup unsweetened cocoa powder (60g)
* 1 tsp baking powder
* 1 tsp baking soda
* 1/4 tsp finely ground salt
for the glaze
* 1 cup (150 g) chocolate chips (60%)
* 1 cup (150 g) coconut cream
Instructions
For a cake
* In a bowl add the eggs and sugar and beat until smooth, about 1 minute. Add in the milk, coconut oil and vanilla and continue mixing until combined.
* In a separate bowl mix together almond flour and salt. SIFT in cornstarch, cocoa powder, baking powder, baking soda. Whisk well to combine.
* Add dry ingredients to the wet ingredients and then mix until no lumps remain. Let the batter sit for 10-15 minutes.
* Meanwhile, preheat the oven to 350 F (175 C). Once the oven is heated, prepare a cake pan (7inch - 8inch): grease with oil and dust with cocoa powder and then transfer the batter to the pan.
* Bake the cake for 40-50 minutes or until a tookpick comes out clean. Let the cake cool for 10-15 minutes before removing it from the pan.
* Wait until the cake has completely cooled before frosting. To speed up the cooling process put the cake into the fridge or freezer for a few hours until cool to touch.
* Top the cake with the frosting and using a spoon create large “swooshes” in the frosting.
For the frosting
* Pop the coconut cream in a heatproof jug and microwave for 1-2 minutes until hot but not boiling.
* Pour over the chocolate chips and stand for a few minutes without stirring to soften the chocolate.
* Mix well until a smooth chocolate sauce forms. Microwave for 30 seconds and stir to remove any lumps (if needed)
* Let it cool in the fridge a bit (30 minutes) for a spreadable texture, stir once or twice.
* Decorate cake.
ENJOY!
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#glutenfree#almondcake#glutenfreecake#foodmetrica
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Flourless Chocolate Cake Recipe | Yummy Ph
This is not a drill: you can make your homemade chocolate cake extra rich and extra indulgent with a simple ingredient swap.
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Chocolate Mocha Crepe Cake - No-Bake Dessert
If you haven’t tried a Crepe Cake by now you should definitely consider it. It is amazing how some basic, common crepes can turn into such an amazing and delightful dessert like this Chocolate Mocha Crepe Cake. So, here it is, a no-bake dessert with layers of chocolate crepes filled with an amazing mocha and mascarpone frosting, a recipe that is very easy to prepare and a true delight for everybody.
#chocolatecrepecake #crepecake #chocolatemochacake
Chapters:
00:00 - Intro
00:43 - Cocoa Crepe Batter
02:25 - Cooking Crepes
04:21 - Mocha Mascarpone Filling
05:44 - Cake Assembly
07:00 - Chocolate Glaze
07:23 - Cake Decorating
09:35 - Enjoying the Cake!
To print the recipe check the full recipe on my blog:
Ingredients
Crepe Batter
4 eggs
½ cup (100g) sugar
1/2 tsp (3g) salt
1 tsp (5g) vanilla extract
2 cups (480ml) milk
¾ cup (90g) cocoa powder
2 tsp (2g) instant coffee powder
2 ¾ cups (350g) all-purpose flour
6 tbsp (80g) oil
2 cups (480ml) sparkling mineral water
Mocha Mascarpone Filling
2 pounds (1kg) Mascarpone cheese, room temperature
2 ⅔ cups (640g) whipping cream, chilled
1 ⅓ cup (160g) powdered sugar
1 ½ tsp (7g) vanilla extract
3 ½ tsp (7g) instant coffee powder
Chocolate Glaze
4 oz (120g) semisweet chocolate
5 oz (140g) whipping cream
For decoration
¾ cup (180g) whipping cream
instant coffee powder for dusting
crushed coffee beans
Chocolate swirls
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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!
FOR FULL RECIPE, please visit my blog at
Cake Cutter Tool
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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