How To make Mocha Layer Cake

Chocolate Drip Mocha Cake recipe | with Mocha Buttercream frosting

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Check out Coffee Bean Chocolate Truffle



Mocha Chocolate Cake
**Used piping tip : 869k
** 18 cm(7 inch) round pan

Ingredients ( 1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 240 ml)
[For mocha chocolate cake]
*Divide the batter into three parts and make three cake sheets.
200 g (1 cup+1 Tbsp) brown sugar( You can replace it with Granulated Sugar. )
200 g (3/4 cup + 2 tbsp) unsalted butter, softened plus extra for the tins
4 eggs
200 g (1 1/2 cup + 2 Tbsp) all purpose flour
56 g (8 Tbsp) unsweetened cocoa powder
1 Tbsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
2 tsp instant coffee powder
4 Tbsp(60 ml) milk

[For Mocha Buttercream]

350 g(1.5 cup) unsalted butter(softened)
370 g (3 cups) powdered sugar (shifted) (icing sugar or confectioners sugar)
1 Tbsp (7 g) unsweetened cocoa powder
2 Tbsp (12 g) instant coffee powder instant coffee
90 ml hot water
1/4 tsp salt ( *Optional but recommended, If you use salted butter, skip it.)
1 tsp vanilla extract ( *Optional but recommended.)
1~2 Tbsp milk or water (*Add little by little if necessary.)

[Dripping ganache ]
60 g dark chocolate + 60 g whipping cream

[Coffee bean truffle]


#How_to_make_mocha_cake #coffee_cake #cake_design

Vegan Layer Mocha Cake Recipe

It's official! I'm obsessed with Ombre! Check out this gigantic 7 Layer Mocha Cake recipe with ombre cake layers and mocha buttercream filling & icing!
It's only 2 recipes but it's quite the project! Check it out!


CLICK HERE FOR THE RECIPE


CLICK HERE FOR THE GREEN TEA MATCHA CAKE RECIPE

**In the video I kept saying 1/4 sheet pans! They are 1/8 sheet pans!!
Here is the correct pan:: CLICK HERE FOR THE 1/8 SHEET PANS



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30 days of holiday bakes, part 10: Mocha Chocolate Overload Cake

#shortsmaschallenge

Mocha layer cake. Super easy, no bake !

Hello, it‘s me uncle coconut..! This is the first dessert I am posting in my channel and definitely won't be the last ! Since I don't have so much experience in desserts or baking in general, I would like to start with simple and easy dessert, where you can't go wrong ! This mocha layer cake is exactly that. You just need biscuits and cream to make your layers and that's it ! Enjoy it cold. Perfect for summer days.

Here are the ingredients:
200 gr whole wheat biscuits
400 ml heavy cream
150 ml condensed milk
1 tablespoon instant coffee powder
chocolate icing

#notalkingrecipes #quickvideorecipes

Enjoy !

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This COFFEE CAKE literally tastes like a creamy cup of coffee! Moist coffee cake recipe

RECIPE:
SHOP:

If you’re looking for a moist, fluffy coffee cake that is bursting with coffee flavour, then this recipe is it! Soft coffee cake layers are sandwiched between the most divine white chocolate and coffee whipped ganache frosting, and lightly candied walnuts – YUM!

INGREDIENTS:

Coffee Cake
- 2½ cups (320 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ⅓ cup (40 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- 4 tbsp (15 g) instant coffee powder - I use a fine powdered coffee
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 6)
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature, see note 5 if using a homemade buttermilk substitute

Bake at 160 °C (320°F) for 30 minutes with the fan on (see note 4 on blog post if you don't have a fan function).

Whipped White Chocolate & Coffee Ganache Frosting
- 1 cup (180 g) white/milk chocolate - couverture preferred, otherwise regular eating chocolate. Try not to use compound white chocolate.
- 3 cups (675 g) cream - minimum fat percentage of 34%
- 1½ tbsp instant coffee powder - I use a fine powdered coffee

Lightly Candied Walnuts
- 2 tbsp (30 g) soft brown sugar
- 1 tbsp (14 g) unsalted butter
- ½ tsp ground cinnamon
- 1 cup (100 g) walnuts - roughly chopped or halved

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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -

NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -

CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -

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Cotton Soft Mocha Cake Recipe

Cotton Soft Mocha Cake – this cake is unbelievably soft and moist. Someone requested this cake and I’ve actually did one long time ago, so I guess it’s time to do another version. Not very much difference from coffee cake except with additional cocoa powder added. This cake can be stored in the fridge for at least 3-4 days, so if you wish to bake ahead of time for a party, this cake will be a good choice. I hope you’ll be inspired and give this cake a try. Enjoy!

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Ingredients:

• Mocha Sponge Cake
I was using 6x6x3inch or 15x15x7.6cm inch pan.

40g [2⅔ tbsp] whole milk
6g [2 tsp] instant coffee

4 egg yolks
40g [3 tbsp] caster sugar
48g [3½ tbsp] oil
60g [½ cup] cake flour
15g [2 tbsp] cocoa powder

4 egg whites
½ tsp cream of tartar
50g [¼ cup] caster sugar


• Mocha Syrup
3g [1 tsp] instant coffee
2g [1 tsp] cocoa powder
15g [1 tbsp] sugar
30g [2 tbsp] hot water


• Mocha Cream Frosting
3g [1 tsp] instant coffee
7g [1½ tsp] hot water
480g [2 cup] whipping cream
40g [4 tbsp] powdered sugar
12g [2 tbsp] cocoa powder


• Chocolate Drizzle
60g [⅓ cup] dark chocolate, chopped
60g [¼ cup] whipping cream, hot


Piping tip: #353


Instructions:

• Mocha Sponge Cake
1. In a glass, add milk and instant coffee. Mix until coffee is dissolved. Set aside.
2. Separate the eggs. Yolk in one bowl, egg whites in another bowl.
3. In a large mixing bowl of yolk, add sugar. Mix vigorously about a minutes.
4. Add the oil, mix vigorously until well combined.
5. Add the milk coffee mixture, mix until well combined.
6. Sift in the dry ingredients: cake flour and cocoa powder. Mix until combined.
7. In the bowl of egg whites, add cream of tartar. Start mixing on low speed until frothy. Add in the sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
8. Add in the egg whites into the chocolate batter in 3 batches. Use a spatula to fold until combined.
9. Transfer the batter into a prepared 15x15cm or 6x6 inch pan, greased and lined with parchment paper. Drop the pan few times on the counter top to release air bubbles.
10. Bake in preheated oven at 160°C/320°F for 30 minutes, then lower to 150°C/300°F for another 30 minutes. Total baking time is 60 minutes.
11. Soon after taken out from oven, remove the cake from the pan, let it cool completely before slicing.
12. Slice the cake into 4 sheets.


• Mocha Syrup
1. In a small bowl, add in coffee, cocoa powder and sugar.
2. Add in the hot water. Mix until all ingredients are dissolved.
3. Set aside until completely cool.


• Mocha Cream Frosting
1. In a small bowl, add coffee and hot water. Mix until all dissolved. Set aside.
2. In a large chilled mixing bowl of whipping cream, sift in powdered sugar and cocoa powder.
3. Start mixing on low speed until combined.
4. Add in the coffee mix. Continue mixing on medium speed until cream is thickened.
5. Transfer half the cream into another bowl which is for icing the cake later. Cover and refrigerate while working on the next step.
6. For the other half, mix on low speed until the cream is stiff, do not over mix. The cream should be stable and smooth at the same time. When you lift up the mixer paddle, it should hold in the paddle and will not drop. This cream is for the insert.

• Assemble the Cake (refer to video)

• Chocolate Drizzle
1. In a small bowl, add chopped chocolate and hot whipping cream. Let it sit for at least 5 minutes.
2. Mix until all the chocolate is melted. If you still find lumps in the mixture, pop it into the microwave to heat for a few seconds and mix them again so that all the lumps are gone. This chocolate sauce can be used for the cake top or drizzle.

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