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How To make Michael's Mocha Halo Cakes
1 1/2 c Sifted cake flour
1/2 c Cocoa
1/2 ts Baking soda
2 ts Baking powder
1/4 ts Salt
1/2 c Shortening
1 c Sugar
1 Egg
2 Egg yolks
1/2 c Cold strong coffee
1/2 c Buttermilk
MOCHA ICING:
1 1/2 c Powdered Sugar
1 tb Coffee
1/8 ts Salt
1 Egg Yolk, Well Beaten
4 ts Cocoa
1/4 c Butter
1 ts Vanilla Flavoring
Thought you might be interested in these two recipes for a birthday cake. Michael, one of my roommates, just had his big 5-0. He said he wanted a mocha cake so I hauled out a couple of fifty year old cookbooks and put together this cake. (Well, they were almost 50 years old++one was put out in '46, the other in '50.) The cake++the first I'd ever made from scratch++turned out great. It was nice and moist, if a tad on the heavy side. The recipe is actually for cupcakes, but I just made one big layer. The frosting is outstanding, a definite keeper. Sift flour, cocoa, soda, baking powder and salt together 3 times. Cream shortening with sugar until fluffy. Combine whole egg and egg yolks, beat well and add to creamed mixture. Combine coffee and buttermilk. Add sifted dry ingredients and liquids alternately in small amounts, beating well after each addition. Pour into greased cupcake pans and bake in moderate oven (350F) for 20 minutes. Makes 18 medium or 12 large cupcakes. Frost with Fluffy White Icing. Melt 1 ounce (square) chocolate with 1 teaspoon butter and put a band around each cake with teaspoon or pastry brush. From "250 Classic Cake Recipes", edited by Ruth Berolzheimer, Culinary Arts Institute. Consolidated Book Publishers, 1950. MOCHA ICING: Sift sugar. Cream butter. Add sugar. Beat until smooth. Add remaining ingredients. Beat until well blended. From "The Searchlight Recipe Book", compiled by The Household Magazine, Topeka, Kansas. Capper Publications, 1946. Posted by Stephen Ceideberg; June 24 1993.
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Mirror Glaze Raspberry Mousse Cake | No Bake No Eggs
Raspberry Mousse Cake with Mirror Glaze – I usually don’t really fancy raspberry flavor, but if you make it into a mousse, it tastes out of this world. I also love how the mirror glaze turned out. It’s my first time using white chocolate to make a mirror glaze, and it amazingly turned out pretty shiny and glossy. For those who don’t desire using gelatins, just replace the same amount with agar agar powder.
FOR FULL RECIPE
Ingredients:
• Praline Crunch
I’m using 6-inch ring
50g [1 cup] cornflakes
80g [1 cup + 2 tbsp] sugar
15ml [1 tbsp] water
90g [1 cup] roasted almonds
28g [2 tbsp] melted butter
• Raspberry Puree
300g [1½ cup] frozen raspberry
50g [¼ cup] sugar
15ml [1 tbsp] lemon juice
• Raspberry Jelly
30ml [2 tbsp] water
10g [1 tbsp] gelatin powder
240g [1 cup] raspberry puree
• Raspberry Mousse
7g [2 tsp] gelatin powder
20ml [1½ tbsp] water
85g [½ cup] couverture white chocolate
60g [¼ cup] whipped cream, hot
80g [⅓ cup] raspberry puree
240g [1 cup] whipping cream
30g [2 tbsp] fine sugar
• Chocolate Mirror Glaze
14g [1½ tbsp] gelatin powder
60ml [¼ cup] water
200g [1 cup] sugar
100ml [⅓ cup + 1 tbsp] water
150g [½ cup] condensed milk
240g [1½ cup] couverture white chocolate
3-4 drops red food colorings
• Chocolate Deco
50g [¼ cup] couverture white chocolate
Deco:
Fresh Raspberries
Edible gold flakes
Instructions:
• Almond Praline Crunch
1. Crush the corn flakes. Set aside.
2. In a non-stick pan, add sugar. Cover over low heat until the sugar is caramelised. Do not stir while it is caramelised. You may check the consistency while moving the pan around.
3. Off the heat. Add in salt and the roasted almond. Mix until they come together. Do this very quickly. Place the praline on a baking sheet for cooling. Break them in smaller piece and place them in a food processor. Pulse a few times until they become sand, then pulse continuously until it becomes a paste. Transfer the paste onto a bowl.
4. Add in the crushed corn flakes and the melted butter. Transfer them into a 6-inch pan, lined transparent sheet around and a non-stick parchment paper on the bottom.
5. Freeze for 30 minutes or while working on the next item.
• Raspberry Puree
1. In a pot, add the frozen raspberries and sugar.
2. Cook over medium heat until it becomes a sauce.
3. Remove from the heat. Strain the mixture.
4. Add the lemon juice, mix until combined. Set aside.
• Raspberry Jelly
1. In a small bowl, add water and gelatins.
2. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
3. Microwave the gelatins until it’s completely melted and dissolved.
4. Add the gelatins into 1 cup of raspberry puree. Mix until combined.
5. Pour on top of the praline crunch.
6. Refrigerate for 1-2 hours or until it’s set.
• Raspberry Mousse
1. In a small bowl, add water and gelatins. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
2. In a bowl, add white chocolate and hot whipping cream. Let it sit for about 5 minutes.
3. After 5 minutes, stir until no lumps. If there are still lumps, pop into the microwave for a few seconds to melt and dissolve the white chocolate completely. Mix until well combined.
4. Add in the raspberry puree. Mix until well combined. Add in the bloomed and melted gelatins (microwave the bloomed gelatins earlier until melted and dissolved.) Mix until well combined.
5. In a large mixing bowl, mix the whipping cream until soft peaks. Add in the raspberry puree chocolate mixture, mix with an electric mixer for a few seconds to combine, do not over mix. Switch to a spatula to mix until well combined.
6. Place a 7-inch ring over the refrigerated praline and raspberry jelly. Then add in the raspberry mousse. Spread the surface evenly.
7. Refrigerate for 6 hours or overnight.
• Mirror Glaze
1. In a small bowl, add water and gelatins. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
2. In a pot, add sugar, water and condensed milk. Stir the mixture occasionally, bring it to a simmer. Once it reaches a simmer, off the heat. Add in the bloomed gelatins. Mix until the gelatins is well dissolved.
3. Pour the hot mixture over the white chocolate. Gently whisk it until there is no lumps. The mixture should be soft and smooth.
4. Add a few drops of red food colorings. Mix until well combined.
5. Strain the mixture. Let it cool until it reaches 35°C-37°C or until you feel it’s room temp when you touch with your palm. The mixture is ready to pour over the mousse cake.
6. Let the glaze drip for a few seconds. Transfer the cake over a cake board.
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Claire Saffitz Makes Vinny's Tiramisu-Inspired Wedding Cake (+ Eggs Giveaway) | Dessert Person
Special thanks to Vital Farms for sponsoring today's video. Head over to for your chance to win a year's supply of eggs and butter.
Claire Saffitz Makes Vinny's Tiramisu-Inspired Wedding Cake (+ Eggs Giveaway) | Dessert Person
#cake #clairesaffitz #weddingcake
OLIVE OIL CHIFFON SPONGE
1½ cups cake flour (202g)
1 teaspoon baking powder
¼ teaspoon baking soda
1½ teaspoons kosher salt, plus a pinch
6 large eggs, whites and yolks separated, at room temperature
1 cup granulated sugar (200g), divided
½ cup olive oil (104g)
½ cup buttermilk (120g), at room temperature
2 teaspoons vanilla extract
¼ teaspoon cream of tartar
MOCHA CREME CHIBOUST
5 tablespoons unsalted butter, cut into pieces
2 ounces chopped semisweet chocolate
1½ cups whole milk
3 tablespoons whole coffee beans
1 teaspoon vanilla paste or seeds scraped from ½ vanilla bean
¾ teaspoon kosher salt, plus a pinch
3 tablespoons granulated sugar
3 tablespoons cornstarch
4 large egg yolks
1½ teaspoons unflavored powdered gelatin
3 large egg whites
PInch of cream of tartar
½ cup granulated sugar
¼ cup brewed and cooled espresso
¼ cup best-quality extra-virgin olive oil
MASCARPONE FROSTING
4 oz. unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
4 oz. mascarpone cheese, at room temperature
1 teaspoon vanilla paste or extract
Pinch of kosher salt
2 cups powdered sugar
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Producer/Director: Vincent Cross
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Animation Credits:
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Background Illustrator: Jagriti Khirwar
Mocha Coffee Delight। Coffee delight। easy,quick delicious cooler.by Kavita's recipes. EP : 141
Mocha with Coffee delight it's nice cooler for summer. So everyone must try this summer cooler.
INGREDIENTS:-
1 glass full cream milk.
1 ybsp. Cocopowder.
1.tbsp. instant coffee powder.
1/4th tsp. Cinnamon powder.
3 tbsp. Sugar
4-5 ice cubes.
1/4th cup milk.
2 cup Vanilla ice cream.
1.tbsp. chocolate syrup.
PROCEDURE:-
1.Take 4-5 ice cubes in a blender jar & add all other ingredients given in proportion (except 1 cup vanilla icecream) and blend it well for 40 seconds.
2. Take one large glass and spread chocolate syrup as shown in video. Then pour some chilled white milk upto 1/4th portion of glass, now pour Mocha with coffee we prepared till 3/4 th portion of glass.
3. Now it's time to pour 1 cup vanilla icecream we kept and make zigzag like design (garnishing) with some chocolate syrup and serve chilled and enjoy.
MOCHA WITH COFFEE DELIGHT is ready to serve.
Definitely try this cooler thus summer and let me know your opinion in comment section.
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