No bake Mocha Chocolate Cake | Mocha Cake | Mocha Chocolate cake recipe
Mocha Chocolate Cake
Cake ingredients:
2 cups all purpose flour
2 tbsp instant coffee(more if needed)
2 cups sugar
1/4 cup cocoa powder
2 large eggs
1/2 tsp baking powder
1 tsp baking soda
1/2 cup vegetable oil(canola oil,corn oil)
1 cup buttermilk(1 tbsp white vinegar + milk to complete 1 cup)
1/2 tbsp vanilla extract
1/8 tsp salt
1 cup hot water
For Toppings:
Chocolate chips
Dark sweet Chocolate
Mocha Buttercream Frosting ingredients:
1 tbsp instant coffee
1 cup evaporated milk
3/4 cup sugar
4 tbsp + 1/2 tbsp all purpose flour
3/4 cup butter(margarine)
1/4 cup shortening
1/2 tbsp vanilla extract
A. Cake Procedure:
1) Combine 1 tbsp vinegar and evaporated milk to complete 1 cup. Mix and set aside to set for at least 5 min.
2) Bring 1 liter of water to a boil
3) In a bowl combine flour, baking powder, baking soda, cocoa powder and salt. Mix until well blended
4) Mix hot water and instant coffee. Set aside
5) In a separate bowl combine buttermilk, vegetable oil, eggs, vanilla extract and sugar. Mix until well blended
6) Add half of the dry ingredients and mix well
7) Add the remaining dry ingredients and mix well
8) Add the coffee mixture and mix until it has no lumps
9) Pour cake batter into a pan with a parchment paper. *do not forget to lightly grease and flour the sides of the pan
10)Tap few times to release air bubbles
11)Steam over low heat for 35-40 min. and make sure to wrap the lid with clean cloth(cotton) to prevent water from dripping into the cake
12)After 35 min. check with barbecue stick and if it comes out clean or with few moist crumbs it's cook. *but if it comes out with cake batter cook for another 5 min. and check again
13)Turn the heat off but do not take the cake out yet. Let it set for 5-10 min. inside the steamer with the lid on. In this way the cake will noy shrink.
14)Cool cake in a pan for 5 min.
15)Unmold cake and take the parchment paper off
16)Cool completely before frosting.
B. Mocha Buttercream Frosting:
1) In a pan combine flour, sugar, instant coffee and mix well
2) Add milk and vanilla extract and mix well
3) turn the heat on and cook over low heat
4) Mix continuously until the texture is thick
5) When the mixture is thick and smooth turn off the heat
6) Transfer the mocha paste into a container. Cover and refrigerate for 2 hours or until very cold.
7) In a bowl combine butter and shortening and beat until light in color and fluffy
8) Add cold mocha paste 1 tbsp at a time and mix after each addition
C. Assemble cake/Frosting
1) turn the cake upside down or cut off the cake dome
2) Do the crumb coat. Apply a thin layer of frosting to seal the crumbs
3) Chill cake for 15-30 min. before applying the final coat
4) When the cake is chilled and firm finish frosting
5) Design cake and top with chocolate chips and chocolate shavings
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Mocha Icing
Hi guys this is some what part 2 of the mocha chiffon cake, in this video I demonstrate how to make mocha icing, we gonna start with swiss meringue buttercream, then transform it into mocha icing,
I do apologize in one part where I add the chocolate I forgot to press record button but anyhow here is the recipe
The basic recipe of Swiss Meringue Buttercream is 123 no matter how much you make its the same principle
132 g of egg white
264 g of sugar
396 g of butter
to make it mocha
80 g of dark chocolate (cooking or baking)
2 tsp of instant coffee
1 table spoon of water
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
Red Ribbon Mocha Roll: Chiffon with Mocha Buttercream, Caramel & Chocolate Logs | Cooking with Kurt
Learn how to make a Red Ribbon-Style Mocha Roll - it's a moist mocha-flavored chiffon roll covered in a rich mocha buttercream, drizzled with salted caramel and topped with chocolate logs. It's a coffee-lover's favorite! Enjoy!
RECIPE:
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Equipment:
Jelly Roll Pan -
Parchment Paper -
Measuring Cup -
Electric Mixer -
9-inch Whisk -
Measuring Set -
Flexible Bench Scraper -
Icing Comb Set -
Cake Decorating and Piping Tips -
Ingredients:
Mocha Chiffon Cake:
Dry Ingredients:
1 cup cake flour [113 g] -
2 tsp baking powder [8 g]
1/3 cup granulated sugar [67 g]
1/2 tsp salt [3 g]
Wet Ingredients:
4 egg yolks [80 g]
1/3 cup vegetable oil [80 mL]
1/2 cup cup strong-brewed coffee [120 mL]
1 tsp vanilla extract [5 mL]
Meringue:
4 egg whites [120 g]
1/2 tsp cream of tartar [1.7g]
1/3 cup sugar [67 g]
(powdered sugar for dusting)
Mocha Swiss Buttercream:
5 egg whites [150 g]
2 cups (4 sticks) unsalted butter [454 g]
1 1/2 cups granulated sugar [300 g]
1 tsp salt [5.7 g]
1 tbsp vanilla extract [15 mL]
5 tsp instant espresso powder [10 g] -
(substitute with 3 tbsp instant coffee dissolved in 3 tbsp hot milk)
Caramel Drizzle:
1/2 cup granulated sugar [100 g]
4 tsp water [20 mL]
1/3 cup heavy cream (room temp) [80 mL]
2 tablespoons butter [28.4 g]
1/4 tsp salt [1.4 g]
6 chocolate batons / logs -
*Disclaimer: Cooking with Kurt® is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.
Time Lapse - Chocolate Cake With Mocha Icing
This is a time lapse video of a chocolate birthday cake being decorated. It has mocha icing on it. Mocha is just a fancy way of saying coffee and chocolate.
Are you a fan of mocha? I'm not a big fan of coffee so mocha isn't my favourite either. It does make a lovely icing to match chocolate cake.
I had injured my finger earlier in the day. So I was unable to get my engagement ring off. Just in case you noticed it in the video and wondered why I was still wearing it.
I really enjoy baking and creating new things. I figured I would share that with you because I'm sure there are other people out there that would like it as well. Feel free to follow me on Instagram @Pastry_Genie Enjoy.
Cheers, Your Friendly Neighbourhood Pastry Genie
Mocha Cake, SIMPOL!
This is one of my favorite cake sa #BakingSimpol cookbook! It’s kinda intimidating pero kapag nakuha mo ang technique, sobrang simpol na gawin! Konting back story lang guys, lagi rin itong request ng mga staff ko kaya I had a chance to test it several times to achieve a perfect Mocha Cake. Hindi naman kami nabigo, and now I'll be able to share this recipe with you guys. Tag us when you do it ha ????
Ingredients:
Set A:
1 3/4 cups cake flour
2 Tbsps. baking powder
2 Tbsps. unsweetened cocoa powder
3 Tbsps. instant coffee
1 tsp. salt
Set B:
1/2 cup canola oil
1/2 cup granulated sugar
8 egg yolks
1/2 cup Arla UHT Full Cream Milk
Set C:
8 egg whites
1 tsp. cream of tartar
1 1/2 cups granulated sugar
MOCHA BUTTERCREAM
Ingredients:
Set A:
4 Tbsps. coffee powder
2 Tbsps. evaporated milk
1 can condensed milk (396 ml)
Set B:
1 cup Arla Unsalted Butter
4 to 6 Tbsps. powdered sugar
1/2 tsp. salt
1 tsp. vanilla extract
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