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
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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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Ina Garten's Chocolate Cake with Mocha Frosting | Barefoot Contessa | Food Network
Espresso powder is the best compliment to the chocolate in the batter and frosting of Ina Garten's decadent cake ????
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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 Cake with Mocha Frosting
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 45 min (includes cooling time)
Active: 35 min
Yield: 12 servings
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
1 tablespoon pure vanilla extract
3 extra-large eggs, at room temperature
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2/3 cup hottest tap water
2/3 cup unsweetened cocoa powder, such as Droste Cocoa Powder
1 teaspoon instant espresso powder
2/3 cup half-and-half
Mocha Frosting, recipe follows
Mocha Frosting:
12 ounces bittersweet chocolate, such as Lindt, 1/4-inch-chopped
3 tablespoons unsalted butter, diced, at room temperature
2 teaspoons instant espresso powder
1 1/4 cups heavy cream
1 tablespoon Kahlua
1 teaspoon pure vanilla extract
Directions
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
Mocha Frosting:
Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.
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Ina Garten's Chocolate Cake with Mocha Frosting | Barefoot Contessa | Food Network
MOCHA CAKE | Mocha Chiffon Cake with Mocha Cream Cheese Frosting
Mocha Cake is one of my favorite cakes of all time. And I am sharing with you how I make my favorite Mocha Cake.
Light and fluffy mocha chiffon cake filled with mocha cream cheese frosting.
MOCHA CHIFFON CAKE
4 eggyolks
1/2 cup sugar
1 tsp. vanilla extract
1/3 cup vegetable oil
1/2 cup strong brewed coffee, cooled
(1/2 cup hot water + 2 Tbsp instant coffee)
1 1/2 cake flour
1/2 Tbsp baking powder
1/4 tsp. salt
4 eggwhites
1/4 tsp. cream of tartar (optional)
1/3 cup sugar
MOCHA GANACHE
1 cup heavy cream
2 Tbsp. instant coffee
1 cup semisweet chocolate chips
MOCHA CREAM CHEESE FROSTING
1/2 cup cream cheese, softened
2 1/2 - 3 cups heavy/ whipping cream
1 1/2 cups powdered sugar
1 tsp. vanilla extract
Mocha Icing l how to make Boiled Icing l Recipe Pinas By Elcee
Recipe pinas: Mocha Boiled Icing Recipe l By Elcee
Smooth and Glossy Icing.. You will love my Homemade Mocha Boiled Icing, not too sweet ???????? and the best Frosting for cupcakes, and chiffon /sponge cakes..
Here's the link for Moist Chocolate Cupcakes recipe :
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You need :
170 g Butter (cut into 1½inch cubes, not too soft)
2 egg whites
1/2 Cup white sugar
1tsp Coffee, 1tsp Cocoa Powder - (Dissolved in 1 Tbsp water)
Super Stable Mocha Buttercream Frosting | Lutong Bahay ni Elma
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Super Stable Mocha Buttercream Frosting
Disclaimer: This is not my original recipe but I made a slight revision
Ingredients:
1 can condensed milk
1/2 cup flour/cornstarch
2 Tbsp Coffee powder
2 Tbsp Cocoa Powder
2 cups evaporated milk
1 Tbsp Vanilla
Buttercream
1 1/2 cup butter
1/3 cup vegetable shortening
1 cup powdered sugar