Mochaccino Cake Rich And Luscious
When your favorite cafe mocha made into a cake. So rich and luscious, with coffee goodness. Come and bake along with me.
Here's what you'll need:
6 large eggs
1 cup sugar (200g)
1 and 1/3 cup cake flour (160g)
a pinch of salt
1/2 tbsp instant coffee
2 tbsp pure unsweetened cocoa powder (15g)
1/4 cup hot milk (55ml)
Mochaccino Frosting:
150g semi sweet dark chocolate
1 tsp instant coffee
1/3 cup whipping cream (80ml) + 1 and 1/4 cup whipping cream (300ml)
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Mocha Roll | Mocha Cake | Soft & Spongy
Filipino ???????????????????? ???????????????? with Buttercream Frosting. Soft, spongy, and delicious! Tastes like Goldilocks!
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How to substitute CAKE FLOUR:
Video Notes:
Making the Frosting:
Before proceeding, make sure the meringue has totally cooled down.
Add softened butter (1 tbsp at a time), beating well after each addition until the mixture is smooth.
***Mixture may look curdled before all of the butter is added but will come back together by the time beating is finished. So keep on beating. If you followed the tips below about butter, they will definitely come together.
Tips:
Make sure to get a good brand of unsalted butter. Not margarine.
Soften butter at room temperature. It should still be cool to the touch, but when pressed using a little pressure, your finger will leave an indentation. If your finger sinks into the butter, then it was overly softened.
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Mocha Cake Recipe | Moist Mocha Cake Recipe | Mocha Cake tutorial | Lordeliza Salundaguit
Mocha Cake By; Lordeliza S.
Buttermilk: (Mix and set aside atleast for 5 minutes)
1 Cup Evaporated Milk, 1 Tablespoon Vinegar
Mix, Dry ingredients (Must be sifted, except for the sugar)
2 & 1/2 Cups All purpose flour
1 Tablespoon Cocoa Powder
1/4 Cup Milk powder
1 & 1/2 Teaspoon Baking Soda
2 Teaspoon Baking powder
Mix
2 Eggs
1 Cup Vegetable Oil
1 Tablespoon vanilla
1 & 3/4 Cups Sugar
Mix
1/2 Cup like warm water (Mali yung nasabe ko sa video na 1 & 1/2 cup)
3 Teaspoon Black coffee powder
Pre-heat oven for 140 Degree celcuis for 10 minutes.
then drop temperature for 120 degree celcuis then bake for 1 hour and 30 minutes.
TAKE NOTE; DO NOT OVER MIX THE MIXTURE
IT WILL AFFECT THE TEXTURE OF OUR MOCHA CAKE.
This recipe can make 2pc. 6x3 round pan
Scoop 3 cups mixture each pan
Paano gumawa ng MOCHA frosting? Using whipping cream?
Ang gamit ko po dito ay EVER WHIP Whipping cream pero any brand ng whipping cream ay pwede niyo pong gamitin.
Napakasarap na mocha frosting na dapat mong subukan ????
2 CUPS WHIPPING CREAM
1/3 CUP CONFECTIONER SUGAR
3 Teaspoon Tablespoon BLACK COFFEE POWDER
1/4 CUP CHOCO FUDGE OR GANANCHE
FOR CHOCOLATE FUDGE
INGREDIENTS:
1/2 CUP COCOA POWDER (UNSWEETENED)
2 CUPS EVAPORATED MILK
6 TBSP. CORNSTARCH
1 CUP SUGAR
1 TSP. IODIZED SALT
2 tbsp. VEGETABLE OIL OR MELTED BUTTER
1/3 CUP WATER
1/3 CUP ALL PURPOSE CREAM
Procedure: Haluin lang lahat, isalang sa mahinang apoy hangang sa lumapot.
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How to make a MOCHA CAKE | Pinoy Style Cake
This is how to make a mocha chiffon cake that has a strong coffee and chocolate flavors. It is also one of the favorite cakes among Filipinos especially during special celebrations. SUBSCRIBE for new videos every week -
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???? EQUIPMENT FOR THIS RECIPE????
1. Kitchen Aid Mixer -
2. Measuring Spoon -
3. Metal Fine Mesh Strainer -
4. Mixing bowls -
5. Wilton 8 inch Cake Pan -
6. Wilton 6 Angled Spatula -
7. Ikea Colored Rubber Spatula -
8. Wilton Turning Table -
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???? MOCHA CAKE RECIPE????
Here's the recipe. Try to bake this cake.
For the cake
1 tsp (5 grams) hot water
1 tsp (4 grams) cocoa powder
2 tbsp (20 grams) coffee granules
1 tsp (5 grams) vanilla extract
1 cup (125 grams) all purpose flour
1 tsp (4 grams) baking powder
1 tsp (4 grams) salt
6 egg yolks
1 cup (200 grams) sugar
1/2 cup (109 grams) vegetable oil
For the Meringue
6 egg whites
1 tsp (4 grams) cream of tartar
For the Mocha Buttercream Frosting
1 cup (250 grams) butter
1 cup (125 grams) powdered sugar
1 - 2 tbsp (10 to 20 grams) coffee
1/2 cup (125 grams) whipping cream
2 tbsp cocoa powder
Instructions
For the Cake
1. In a small bowl, mix the hot water, coffee granules, cocoa powder, and vanilla extract. Set aside.
2. In another bowl, sift all purpose flour, baking powder, and salt.
3. Beat 6 egg yolks in medium speed. Add the sugar slowly. Continue beating until it will become creamy and light yellow in color.
4. Add the vegetable oil to the egg-sugar mixture. Beat until well combined.
5. Add the coffee mixture into the egg-sugar mixture.
6. Add the flour mixture into two portions (at least 1/2 cup) to ensure that the batter is mixed properly. You will notice that the batter will become a bit sticky.
7. In another bowl, beat egg whites and cream of tartar until hard peaks form or almost like an icing.
8. Fold the meringue into the mocha batter by 3 to 4 batches at a time.
9. Pour the batter between two cake pans evenly. The cake pans should be greased and line the bottom and sides with parchment paper.
10. Bake the cake for 35 to 40 minutes at 180C temperature.
11. When the top becomes golden brown and the toothpick comes out clean when inserted in the center, then the cake is done.
12. Cool the cake on the rack.
For the frosting
1. Cream the 1 cup butter in a mixing bowl, add 1 cup of powdered sugar slowly.
2. Add the coffee.
3. Add the whipping cream.
4. Beat until becomes smooth.
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꾸준한 인기 카페 모카 생크림케이크 /ASMR/Cafe Mocha Cake / Whipped cream Icing
** 한글 자막을 켜시면 친절한 설명을 보실 수 있습니다. **
안녕하세요. 오늘도 시청해 주셔서 너무 감사해요.
가을에는 역시 커피와 초콜릿 디져트가 어울리는것 같아요.
지난번 만든 커피콩 쿠키로 장식한 카페모카 생크림 케이크를 만들어 보았어요.
이 케이크를 위한 커피콩 쿠키는 반죽을 4그람씩만 떼서 작게 만들었어요.
저의 커피콩 쿠키 영상은 여기로
이번 케이크의 제누아즈는 가장 기본인 공립법으로 만들어보았어요.
아주 부드러우면서도 높이감 있는 케이크시트를 만들기위하여 계란거품 내는 방법을 보여드려요
중탕한 계란을 고속으로 6분 저속으로 2분만 거품을 낸다면 절대 무너지지않는 멋진 스폰지가 나올거에요.
본인의 핸드믹서가 너무 강하다면 중고속으로 올려주시고요. 만일 좀 약한편 이라면 강속으로 7분까지 시간을 늘려주세요.
시럽과 생크림의 경우 커피만 하면 자칫 느끼할 수 있는 부분을 초콜릿을 더하여 감추었어요.
부드럽고 깊은 초코와 커피가 어울어져 감동적인 맛이 된답니다.
** 생크림 휘핑 주의 사항
아이싱 하시기 전 커피와 초콜릿 섞은 생크림을 반드시 냉장실에서 오랫동안 숙성 하시고
휘핑 직전에는 냉동실에 넣어 살얼음이 낄때까지 두었다 꺼내서 휘핑을 시작하세요.
처음에는 60%만 휘핑한 후 360g은 샌딩용으로 휘핑하고
200g 정도 덜어내 두었다가 마무리 아이싱과 데코하기 직전에 휘핑하여 쓰세요.
이렇게 하면 무척 안정적으로 아이싱이 끝날때 까지 버글거리지 않고 매끄러운 상태를 유지 할 수 있습니다.
만일 실내가 덥다면 휘핑한 생크림볼 아래 얼음 볼을 대고 쓰면 좋아요.
많은 분들이 저의 초코생크림 케이크나 얼그레이케이크를 만들면서 아이싱 너무 잘된다고 기뻐하셨어요.
하지만 간혹 휘핑이 안된다고 질문 하시는 분들이 있었는데요.
대부분 숙성시간이 넘 짧았거나. 냉동실에 넣는 과정을 빼셨더라구요.
꼭 냉동실에서 살얼음이 낄때 까지 두었다가 중속에서 천천히 휘핑해 보세요.
환상적인 질감의 크림이 나옵니다.
** 초콜릿 가나슈 드리핑
초콜릿 가나슈 드리핑 할때는 케이크를 냉동실에 15분정도 두어 아주 차게 유지시킨후
가나슈를 27~29도 정도 맞추어 흘려주세요. 속도는 천천히 하세요.
가나슈가 너무 따뜻하면 생크림이 녹고 너무 차가우면 아래로 자연스럽게 흘러내지리 않아요.
숟가락으로 떠서 흘려도, 짤주머니에 넣어서 조그만 구멍으로 흘려도 다 괜찮아요
관건은 케이크와 가나슈의 온도를 잘 맞추는 거랍니다.
재료 (지름 15cm 원형 1호 케이크)
♥︎ 카페모카 제누아즈 ( 15cm x 7cm 원형팬)
달걀 150g(3개정도)
설탕 100g
우유 35g
인스턴트커피 5g (맥심)
무염버터 26g
박력분 100g
♥︎카페모카시럽
물 50g
설탕 25g
코코아가루 6g (발로나)
인스턴트커피 5g (맥심)
♥︎ 카페모카 생크림 (500ml 생크림 사용)
생크림a 100g (서울우유)
인스턴트커피 5g (맥심)
다크초콜릿 30g (깔리바우트 57.7%)
생크림b 390g (서울우유)
설탕 35g
♥︎ 초코가나슈
생크림 50g
다크초콜릿 50g (깔리바우트 57.7%)
♥︎ 조꽁드가 사용한 도구
스메그 오븐
레브젠 핸드믹서 (국산)
윌튼 1M 깍지
지름 15cm 높이 7cm 원형 팬
쿠이지프로 거품기
직각 스크래퍼
전문가용 케이크 돌림판
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When you are icing, make sure to set the whipped cream in the refrigerator for a long time.
And Then, Just before whipping, place in freezer until having thin ice around the edge, then begin to whip.
When you reach the runny stage,
Divide the cream 360g for sanding, and 200g for icing and decoration.
Keep the second one in the fridge and whip up just before finishing icing and decoction and use.
This keeps your cream to have a very stable and smooth texture until the icing is finished.
If the room is warm, it's good to use an ice bowl under a whipped cream bowl.
When you drip chocolate ganache, leave the cake in the freezer for about 15 minutes and keep it very cold.
Drip the chocolate ganache at 27 to 29 degrees. If it's too warm, the whipped cream melts and if it's too cold, it won’t drip naturally down.
Joconde's coffee bean cookies video is here.
Ingredients (15 cm in diameter round cake)
♥︎ Cafe mocha sponge cake (15cm x 7cm round pan)
150g Eggs (about 3 eggs)
100g Sugar
35g Milk
5g Instant coffee powder
26g Unsalted butter
100g Cake flour
♥︎ Cafe mocha syrup
50g Water
25g Sugar
6g Cocoa powder (Valrhona)
5g Instant coffee
♥︎ Cafe mocha whipped cream
100g Heavy cream
5g Instant coffee
30g Dark Chocolate (Callebaut 57.7%)
390g Heavy cream
35g sugar
♥︎ Chocolate ganache
50g Heavy cream
50g Dark Chocolate (Callebaut 57.7%)
♥︎ Joconde used
Smeg oven
Revgen Handmixer
Wilton 1M Star Tip
15cm X 7cm Round cake pan
MOIST MOCHA CAKE! That Melts in Your Mouth! Simple and very tasty!
Hello everyone ,today I'm sharing with you MOIST MOCHA CAKE! That Melts in Your Mouth. How to Make MOCHA CAKE step by step. Do you like MOCHA CAKE? Leave me a comment if you make chocolate mocha cake recipe, and tell me what other cookies or desserts recipes you would like to see.
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❤️Watch this video from start to finish to learn this delicious cake recipe!❤️
Let's Make MOCHA CAKE
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???? Ingredients
the cake
80 g cake flour
1/2 tsp baking powder
10 g cocoa powder
1 tbsp instant coffee
4 egg yolks (L)
50 g granulated sugar
1/4 teaspoon salt
60 g milk
50 g vegetable oil
1 tsp vanilla extract
4 egg whites
50 g caster sugar
1/2 teaspoon vinegar
Syrup
80 g milk
15 g sugar
The whipped cream
100 g Whipping cream (1)
50 g semi-sweet chocolate (57.7%)
2 g instant coffee
300 g Whipping cream (2)
50 g icing sugar
a pinch of salt
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Tray size 9 x 9 inch
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How to bake
-Bake preheated oven at the 160 C for 20-22 minutes
======================
Make sure you pre-heat your oven
======================
❤️Thank you for watching ❤️
????Subscribe and Like always thanks ❤️
????ส่วนผสม
ตัวเค้ก
แป้งเค้ก 80 กรัม
ผงฟู 1/2 ช้อนชา
ผงโกโก้ 10 กรัม
ผงกาแฟ 1 ช้อนโต๊ะ
ไข่แดง 4 ฟอง (เบอร์2)
น้ำตาล 50 กรัม
เกลือ 1/4 ช้อนชา
นมสด 60 กรัม
น้ำมันพืช 50 กรัม
กลิ่นวานิลลา 1 ช้อนชา
ไข่ขาว 4 ฟอง
น้ำตาล 50 กรัม
น้ำส้มสายชู 1/2 ช้อนชา
น้ำเชื่อมพรมเค้ก
นมสด 80 กรัม
น้ำตาล 15 กรัม
วิปปิ้งครีมแต่งหน้าเค้ก
วิปปิ้งครีม 100 กรัม (1)
ดาร์กช็อกโกแลต 50 กรัม (57.7%)
ผงกาแฟ 2 กรัม
วิปปิ้งครีม 300 กรัม (2)
น้ำตาลไอซิ่ง 50 กรัม
เกลือเล็กน้อย
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ในคลิปใช้พิมพ์ขนาด 9x9 นิ้ว
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วิธีการอบ
- อบไฟบน-ล่าง 160 C ไม่เปิดพัดลม 20-22 นาที หรือกระทั่งสุก
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