How To make Mocha Chocolate Torte
1/2 c Unsweetened cocoa
1/2 c Boiling water
2 1/2 c All purpose flour
1 1/2 ts Baking soda
1/2 ts Salt
1 3/4 c Sugar
2/3 c Butter or margarine
2 Eggs
1 t Vanilla extract
1 c Buttermilk
FILLING: 5 tb Flour
1 c Milk
1 c Sugar
1 c Butter or margarine
1/2 ts Instant coffee granules
2 ts Water
1 t Vanilla extract
2 ts Unsweetened cocoa
1 c Chopped pecans
FROSTING: 1/2 c Shortening
1/4 c Butter or margarine
2 1/2 tb Evaporated milk
1 tb Boiling water
1 1/2 ts Vanilla extract
1 d Salt
1 lb Sifted confectioners' sugar,
-divided
CAKE: Pecan halves, optional For cake, make a paste of cocoa and water. cool and set aside. Sift together flour, soda and salt; set aside. In a large mixing bowl, cream the sugar and butter. Add eggs and vanilla. Blend in cocoa mixture. Add flour mixture alternately with the buttermilk. Blend until smooth. Pour into two greased and floured 9 inch cake pans. Bake at 350 for 35 minutes or until cake tests done. Remove from pans and cool on a wire rack. For filling, cook flour and milk in a saucepan over low heat,stirring constantly, until thick. Cool. Meanwhile, cream sugar and butter until light. Dissolve coffee in water; add with vanilla, cocoa and milk mixture to creamed mixture. BEat until fluffy, about 5 minutes. Fold in nuts. Split each cake layer in half. Divide filling into thirds and spread between layers. For frosting, cream shortening and butter. Add milk, water, vanilla, salt and half the sugar. Beat well. Add remaining sugar and beat until smooth and fluffy. Spread over top and sides of cake. Garnish with pecan halves, if desired. Origin: Country Woman, Nov/Dec 1991 Shared by: Sharon Stevens
How To make Mocha Chocolate Torte's Videos
Chocolate Cake With Chocolate Ganache Glaze
The chocolate cake with chocolate butter cream and chocolate ganache recipe
***The cake (16cm round pan)
60g cocoa powder
200ml hot coffee
150g all purpose flour
1tsp baking soda
1/2 tsp baking powder
1 pinch of salt
2 eggs
170g sugar
75ml milk
60g oil
1 tbsp vanilla
1 tbsp vinegar
***Chocolate butter cream
300g room temperature butter
50g cocoa powder
200g powdered sugar (you can add up to 300g if you want more sweet)
80g dark chocolate (finely chopped)
60g heavy cream
***Chocolate ganache glaze
130g dark chocolate (finely chopped)
130g heavy cream (boiled)
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World most easiest moist chocolate cake recipe | chocolate cake recipe
#Chocolate #cake #recipe
World most easiest moist chocolate cake recipe | chocolate cake recipe
Indulge in pure decadence with our mouthwatering Moist Chocolate Cake recipe! Dive into layers of rich, velvety chocolate perfection that will captivate your senses and leave you craving for more. Join us on a delectable journey as we unveil the secrets to achieving the perfect balance of moistness and irresistible chocolatey goodness. Get ready to delight your taste buds and impress your loved ones with this heavenly treat. Don't miss out on this ultimate chocolate experience—subscribe and discover the art of baking this moist masterpiece today!
#easycookingwithdas #chocolate
3 ingredients VANILLA CAKE recipe
Moist chocolate cake recipe
only 3 ingredients BISCUITS RECIPE ????
❤️Healthy chocolate cake recipe????????
????Rich chocolate cake recipe
NO OVEN CHOCOLATE CAKE RECIPE
???? Bakery Biscuits recipe????
Healthy cookies recipe.❤️
Chocolate sponge cake recipe????
vanilla cake recipe
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Moist chocolate cake recipe:
Ingredients:
1 cup all-purpose flour(120gm)
1 cup granulated sugar(200gm)
1 tsp baking powder(4.8gm)
1/2 tsp baking soda(2gm)
1/3 cup cocoa powder (35gm)
1/2 tsp salt
2 eggs 【(or, 120gm curd)】
2/3 cup hot water(158ml)
1/4 cup vegetable oil(60ml)
1 tsp vanilla extract
Instructions:
Preheat your oven to 350°F (175°C) and grease and flour a 8-inch square or round cake pan.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
Add the eggs, hot water, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture on medium speed for about 2 minutes until the batter is smooth and well combined.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it .
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chocolate frosting recipe.
Ingredients:
1 cup chocolate chips(180g)
1/2 cup milk(122gm)
1/4 cup dark cocoa powder(30gm)
1/4 cup butter(57g)
1/2cup granulated sugar(100g)
2 tablespoons corn starch(15gm)(or plain flour)
1 teaspoon vanilla extract
Instructions:
In a medium-sized saucepan, combine the chocolate chips, milk, dark cocoa powder, unsalted butter, granulated sugar, and corn starch.
Place the saucepan over low heat and stir continuously until the ingredients are melted and well combined. Make sure to stir constantly to prevent burning and ensure smooth consistency.
Continue cooking the mixture on low heat for about 5-7 minutes, stirring continuously. The mixture should thicken and become glossy.
Remove the saucepan from heat and let the mixture cool for a few minutes.
Stir in the vanilla extract and mix well.
Transfer the frosting to a bowl and let it cool completely. You can speed up the cooling process by placing the bowl in the refrigerator for about 2-3 hours.
Once the frosting has cooled and thickened further, it's ready to use. You can spread it over cakes, cupcakes, or any other desserts of your choice.
Enjoy your homemade chocolate frosting!
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Chocolate cake recipe
moist chocolate cake recipe.
chocolate sponge cake recipe.
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homemade easy chocolate cake recipe | easy sponge cake recipe | yummy cake recipe | super delicious chocolate cake recipe |
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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Music provided by: VINTAGE NOTE Video Link:
How to Make a Mocha Cake
How to Make a Mocha Cake
Full Recipe:
Coffee always accentuates the chocolatey flavor of a chocolate cake of ganache. Most of the time you don’t even notice it but today I’m pouring some extra espresso into the batter and buttercream to make an amazing mocha cake! Between each layer you’ll find a mocha buttercream, chocolate ganache and chopped chocolate covered espresso beans. This is a cake for coffee lovers so if you’re not a fan maybe try my ultimate funfetti cake?
Mocha Chocolate Torte | Waitrose
Silvana Franco makes this simple and attractive cake - the perfect dinner party centrepiece. View the recipe here:
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Soft Mocha Sponge Cake
Soft Mocha Sponge Cake - My birthday is only in a few day's time. I am sort of making this cake for my own birthday. I love this cake especially with the coffee smell and flavor in the cake. The cake is so soft and moist and light too. I am a coffee lover, and I love the coffee everywhere in cake and frosting. You can add the amount of coffee you desire. Hope you are inspired with this cake. Enjoy! By the way, Happy Valentine's Day!
FOR FULL RECIPE, please visit my blog at
Cake Cutter Tool
Ingredients:
I am using 7-inch cake pan, 4-inch height
- Mocha Sponge Cake
5 egg yolks
80g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) corn oil
100ml (1/3 cup + 1 tbsp) milk
2 tsp instant coffee
120g (1 cup) cake flour
30g (1/4 cup) cocoa powder
5 egg whites
80g (1/3 cup) fine sugar
½ tsp cream of tartar
- Mocha Syrup
45ml (3 tbsp) water
35g (3 tbsp) sugar
6g (2 tsp) instant coffee
5g (2 tsp) cocoa powder
- Mocha Frosting
375g (1 1/2 cup) whipping cream
2 tsp instant coffee
22g (3 tbsp) cocoa powder
36g (3 tbsp) fine sugar
- Chocolate Ganache
90g (1 cup) dark chocolate melt
90g (1/4 cup+2 tbsp) whipping cream
Deco: Mocha Macarons
Instructions:
- Mocha Sponge Cake
1. Melt the instant coffee in the warm milk, set aside.
2. Preheat oven at 150°C/300°F.
3. In 2 large bowls, separate the egg whites and egg yolks. Set the egg whites aside.
4. In the egg yolks bowl, add the sugar. Mix well until well combined. Mix well.
5. Add the oil and coffee milk mixture. One at a time and mix one at a time.
6. Sift in the dry ingredients. Fold in using a spatula until just until the flour disappear. Do not over mix. Switch to a whisk to ensure well mixing.
7. In the other egg whites bowl, add in the cream of tartar. Mix it until bubbly or foamy. Then gradually add in the sugar, little by little. Mix until stiff peaks formed. This is important to achieve rising of the cake.
8. Add the egg white mixture into the chocolate batter. Use a whisk to gently fold in the egg whites. Switch to a whisk and continue folding in a circular motion. This method will help in elevating the cake later. Do it gently. However, do not over mix at this point. Mix just until the whites are gone.
9. Pour into a prepared pan, 7inch, greased and lined with parchment paper.
10. Bake it at preheated oven at 150°C/300°F for 30 min, then reduce to 140°C/285°F for 35 min (to prevent cracking on top). Insert a toothpick to make sure the toothpick comes out clean.
11. Let the cake cool completely before slicing the cake.
- Mocha Syrup
1. In a small pot, add all the ingredients.
2. Dissolved the ingredients over a low heat.
3. Strain the mixture and set aside.
- Mocha Frosting
1. In a small pot, add the whipping cream, sugar, coffee and cocoa powder.
2. Dissolved the ingredients over a low heat.
3. Strain the mixture. Wrap with cling film and refrigerate the mixture for at least 1 hour.
4. In a chilled bowl, add whipping cream and sugar
- Chocolate Ganache
1. In a bowl, add the chocolate melt. Then add in the hot whipping cream. Let it rest for 3-5 min.
2. Mix until well combined. Microwave for 20 seconds if you still find lumps.
- Assemble the cake
- Cake is ready to serve.
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Here is the measurement for 9 inch cake. Just in case you wonder, I changed slightly of the ratio
• Chocolate Sponge Cake
9-inch round pan
7 egg yolks
100g [½ cup] fine sugar
100g [¼ cup+3 tbsp] light oil
100ml [¼ cup + 2 tbsp] milk
2½ tsp instant coffee
½ tsp salt
150g [1¼ cup] cake flour
42g [5½ tbsp] cocoa powder
7 egg whites
¾ tsp cream of tartar
100g [½ cup] fine sugar
- Mocha Syrup
63ml (¼ cup) water
50g (¼ tbsp) sugar
8g (2½ tsp) instant coffee
7g (3 tsp) cocoa powder
- Mocha Frosting
420g (1 ¾ cup) whipping cream
2½ tsp instant coffee
30g (¼ cup) cocoa powder
50g (¼ cup) fine sugar
- Chocolate Ganache
125g (1¼ cup) dark chocolate melt
125g (½ cup) whipping cream
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