Moist Chocolate Cake From Scratch (with Coffee)
Yes, I said the word moist. And I don't regret it. You won't either after you try this cake. It comes together in one bowl, and the addition of coffee makes for a beautifully intense chocolate flavor. The texture is soft and light, and yet (yes) moist at the same time. It's a family favorite!
P.S. I've always use 8 cake rounds for this recipe, but they are definitely fairly full. If you're not feeling like pushing your luck, use 9 rounds instead.
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MOCHA CAKE ala Goldilocks
The mocha cake is a moist and fluffy chocolate cake with coffee flavor and has its own quirky taste which many people, especially coffee and chocolate lovers, find extra delightful. The mocha cake is really irresistible and is arranged in layer with oozing mixture of butter, milk chocolate and coffee granules.
#mochacake #mocharecipe #mochacakerecipe
Weitten Recipe at
For the cake base
4 egg whites
1/4 teaspoon cream of tartar
1/4 cup white sugar
1 cup cake flour
1/2 cup sugar
1 tablespoon cocoa powder
1 teaspoon salt
1 teaspoon baking powder
4 egg yolks
1/4 & 1/8 cup vegetable oil
1/3 cup evaporated milk
2 tablepoon coffee granules + 1/8 cup water
For the frosting
2 tablespoon coffee granules
1 tablespoon cocoa powder
1/4 cup evaporated milk
1 cup unsalted butter
1 cup powdered sugar
OTHER RECIPES TO TRY
➡️STEAMED CASSAVA CAKE
➡️MAGNUM ICE CANDY
➡️COFFEE ICE CREAM
➡️ YEMA CAKE (no oven | Steamed only)
➡️ Puto Cheese ala Goldilocks
➡️ Fruity Maja Blanca
How to Make a Chocolate Mocha Cake | Best Mocha Cake Recipe EVER
This chocolate mocha cake is the ultimate indulgence. A rich dark chocolate cake with a silky mocha swiss meringue buttercream. Perfect for chocolate lovers.
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INGREDIENTS:
► Chocolate Cake:
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup Dutch-processed cocoa powder sifted
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup vegetable oil
3/4 cup buttermilk
3/4 cup strong brewed coffee hot
2 large eggs
2 tsp vanilla
► Mocha Buttercream:
3 large egg whites
1 cup granulated sugar
1 1/2 cups unsalted butter room temperature, cubed
1 tsp vanilla
1 Tbsp instant espresso powder dissolved in 1 tsp hot water, cooled
3 oz dark chocolate chopped, melted, and cooled
► Ganache Drip:
3 oz dark chocolate
3 oz heavy whipping cream
#ChocolateCake #DarkChocolate #CakeRecipes #ChocolateRecipes #Indulgence #BestRecipes #AmazingDesserts
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Super Moist White Chocolate Mocha Cake Recipe
Super Moist White Chocolate Mocha Cake – This is my first time making the cake this way. The technique is a little different as in I mixed the butter into the sifted ingredients until it becomes like sand. This cake is super moist and soft. Just watch out the baking in the oven, do not over baked it. The cake came out perfect. The texture is quite fine. You can also use all-purpose flour if you wish, I believe it will still come out great. I normally don’t like my cakes too sweet, so I have reduced the sweetness a lot partly because the white chocolate is considered sugar to me. I also wanted to do the white chocolate drip as part of the deco, then I changed my mind because it will be adding a lot of sugars to the cake. I hope you’ll be inspired and give this cake a try. Enjoy!
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Ingredients:
• White Chocolate Mocha Cake
240g [2 cup] cake flour
3g [¾ tsp] baking powder
3g [½ tsp] salt
115g [½ cup] white chocolate
120g [½ cup] whole milk, luke warm
2 tsp instant coffee
100g [½ cup] caster sugar
113g [½ cup] unsalted butter, softened
2 large eggs, room temp
1 tsp vanilla extract
• Mocha Swiss Meringue Buttercream
3 egg whites OR120g [½ cup]
150g [¾ cup] caster sugar
230g [1 cup + 1 tbsp] unsalted butter, lightly softened
1 tsp instant + 1 tsp hot water
• Coffee Syrup
2g [1 tsp] instant coffee
15g [1 tbsp] sugar
15g [1 tbsp] hot water
Deco:
piping tip: #869
coffee beans
Instructions:
• White Chocolate Mocha Cake
1. Preheat oven at 170°C/340°F.
2. Sift the dry ingredients into a large mixing bowl: flour, baking powder and salt. Give it a quick whisk and set aside.
3. Melt the chocolate in a hot water bath. You can also melt it in a double boiler or microwave for few seconds. Set aside.
4. In a jug, mix luke-warm milk and instant coffee. Mix to dissolve the coffee completely. Set aside.
5. Cut the butter in chunks and let it rest until it gets softened (not melting).
6. In the large mixing bowl of sifted ingredients, mix on low speed with an electric mixer. Gradually add in the pieces of butter. Mix until they become sand.
7. In the jug of milk coffee, add in the eggs and vanilla extract. Stir until well combined.
8. As you’re mixing the bowl of butter and flour, gradually add in the milk coffee egg mixture. You may increase the speed just until combined and ribbon formed, maybe about 30-60 seconds depending on your mixer speed. Do not over mix.
9. Divide the batter evenly into three 6-inch pans. Drop the pans hard on the table to release air bubbles.
10. Bake in preheated oven at 170°C/340°F for 20-23 minutes or until inserted skewer comes out clean.
11. Remove the cakes out of the pans. Let them cool completely.
• Mocha Swiss Meringue Buttercream
1. In a mixing bowl, add egg whites and sugar.
2. Place the bowl over a double boiler. Heat the pot in low heat, and continuously mix it until the mixture reaches 65°-70°C / 150°-158°C.
3. Remove the bowl from the double boiler.
4. With an electric mixer, mix the egg whites on high speed. This process will take about 8 minutes or so. As you’re mixing toward achieving stiff peaks, touch the bowl with your hand. If the bowl is completely cool and the meringue achieved stiff peaks, that means it is good to go.
5. Gradually add in the cut up butter in chunks. Add in one at a time as you mix on high speed. As the butter is incorporated into the meringue, add in another one. During the process, the mixture might be a little curdled, that is normal. Keep going until all the butter is mixed in and well incorporated. The cream will eventually become stiff and stable. When you lift up your paddle, a lump will be held within the paddle. That shows the cream is stable.
6. Add in the dissolved coffee. Continue Mixing until well combined.
7. Transfer the buttercream into a piping bag for the assembling of the cake.
• Coffee Syrup
1. In a small bowl, dissolve sugar and instant coffee with the hot water.
2. Set aside for cooling.
• Assemble the Cake (refer to video)
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The Best Chocolate Cake Recipe
Calling all chocolate lovers! I present to you the best chocolate cake recipe. Perfectly moist and soft, with a velvety, decadent chocolate buttercream frosting, this is the stuff chocolate dreams are made of! This easy cake is pure chocolate flavor and basically foolproof. This might be the best birthday cake ever if you're looking for a soft, decadent, fudgy chocolate dream.
RECIPE:
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Chocolate Mocha Cake Recipe
The mix of chocolate and coffee is one of the best combinations around, which is exactly why cafe mochas are such popular morning drinks. But when you want the same mixture in a dessert? You need to try this recipe for chocolate mocha cake.
#Recipe #Cake #Chocolate
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