Mocha Roll | Mocha Cake | Soft & Spongy
Filipino ???????????????????? ???????????????? with Buttercream Frosting. Soft, spongy, and delicious! Tastes like Goldilocks!
???????? ???????????? ???????????? ???????????? ???????????????????????????????????????????????? ???????????????? ???????????? ????????????????????????????????????, it will be a great support to me and will inspire me to create more videos. Thank you :)
Get Detailed ???????????????????????? ???????????? ???????????????? at
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.
????????????????????????, more ???????????????? and photos of those who have tried it at
Connect with me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
#mocharoll #mochacake #cakeroll
Track: Special Days — JayJen [Audio Library Release] Music provided by Audio Library Plus Watch: Free Download / Stream:
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 Buttercream Frosting
Mocha Buttercream Frosting, Not so sweet, tasty and stable, great frosting for chocolate cake and mocha cake,
1 can condensed milk
1/2 cup flour
2 tbsp. Coffee
2 tbsp. Cocoa powder
1 cup milk
1 cup heavy whipping cream
1 tbsp. Vanilla
1 & 1/2 cup butter
1/3 cup crisco vegetable shortening
1 cup powder sugar
Mocha Chiffon Cake????????????????????????
Mocha Chocolate Cake with White Ganache Dripping????????????????????????
Ube Drip Cake
Flamingo Cupcake
Yummy & cheesy Caramel Bread Pudding
Flour buttercream frosting, less sweet and stable
Flamingo Stripped Cake:
#share #cooking #video #baking #cake #cakedecorating #shorts#recipe #cakes #cakedesign #cakedecorating
Perfect MOCHA ICING | Swiss Meringue Buttercream | How to make MOCHA ICING| Recipe Pinas by Elcee
Recipe Pinas: Mocha Icing | Perfect Swiss Meringue Buttercream | How to make Mocha Frosting using Egg Whites
Easy Swiss Meringue Buttercream Frosting. *Please watch the whole video for the full procedure and list of ingredients.
Please Subscribe to my YouTube Channel for more Videos.,Like our FB page and Follow Us on Instagram. Enjoy and Thank you for Watching!!
YouTube Channel:
Website: recipeph.com
FB Page: Recipe Pinas (@recipepinas)
Instagram: recipepinas (@recipepinas)
Twitter: recipepinas
Watch other Videos:
Chocolate cing:
Pink Icing:
Moist Cake:
Chocolate Roll Cake:
Yema Cake:
Chocolate sponge cake:
Paano gumawa ng MOCHA frosting? Using whipping cream | Mocha Frosting | Lordeliza Salundaguit
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
1 & 1/2 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.
How to make choco fudge
➡️
#Mochafrosting
#MochaFrostingUsingWhippingCream
___________________________________________________
For business inquiries & collaboration
Please Email me ????
Email: Lordelizasalundaguit2.1@gmail.com
⬇️Facebook page:
⬇️Facebook group:
⬇️ Add me on Facebook:
Thank you for watching ❤️
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
???? Disclaimer :
No copyright infringement intended
I do not own the audio and the template in this video.
They belong to their rightfully owners.
Credits to vintage note ✨
Music provided by: VINTAGE NOTE Video Link:
Eggless Soft Moist Mocha Cake | Stable Mocha Cream Frosting
Eggless Soft Moist Mocha Cake – this cake is unbelievably soft and moist. Last week I did an egg version, and not forgetting the eggless version this week. The cake itself is super delicious with a fluffy and soft texture, almost you can’t tell if it was made without eggs. The fragrant is amazing when you add some coffee flavour to a chocolate cake. My whole house smells mocha after baking this cake. Ermine frosting is such an amazing recipe. It’s creamy, smooth and super stable. This frosting is so easy, basically just follow the recipe and method, quite a fool proof recipe.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!
If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON.
Ingredients:
• Eggless Mocha Sponge Cake
I was using 15cm or 6 inch round pan.
105g [⅓ cup + 2 tbsp] whole milk, warm
6g [2 tsp] instant coffee
230g [2 cup] cake flour
6g [1½ tsp] baking powder
4g [¾ tsp] baking soda
20g [3 tbsp] cocoa powder
¼ tsp salt
150g [¾ cup] caster sugar
112g [½ cup] oil
120g [½ cup] plain yogurt
1 tsp vanilla extract
• Mocha Cream Frosting
120g [½ cup + 1 tbsp] caster sugar
50g [⅓ cup + 1 tbsp] plain flour
10g [1½ tbsp] cocoa powder
6g [2 tsp] instant coffee
340g [1⅓ cup] whole milk
300g [1⅓ cup] unsalted butter, room temp
mocha syrup
[1 tsp instant coffee+ 1 tsp cocoa powder
+ 1 tbsp sugar + 1 tbsp hot water]
• Chocolate Drizzle
20g [2 tbsp] dark chocolate, chopped
20g [1⅓ tbsp] whipping cream, hot
Instructions:
• Eggless Mocha Sponge Cake
1. In a glass, mix the warm milk and coffee together. Mix well until the coffee is fully dissolved. Set aside.
2. Sift all the dry ingredients: cake flour, baking powder, baking soda, cocoa powder and salt. Give it a quick mix. Set aside.
3. In a large mixing bowl, add sugar, oil, yogurt and vanilla extract. Mix vigorously to combine well.
4. Add in the sifted ingredients in 3 batches, alternate with the coffee milk mixture. Mix until combined.
5. Add in the coffee milk mixture in 3 batches, alternate with the sifted ingredients. Mix until combined.
6. Transfer the batter into the prepared 15cm or 6 inch round pan, greased and lined with parchment paper. Drop the pan few times on the table top to release air bubbles.
7. Bake in preheated oven at 175°C/348°F for 30-35 minutes.
8. After out from oven, remove cake from the pan. Let it cool completely.
9. Slice the cake into 4 sheets.
• Mocha Cream Frosting
1. In a pot, add sugar, flour and cocoa powder. Give it a quick mix.
2. Gradually add in the milk, stir to combine. Break as much lumps as possible.
3. Cook on medium heat until the sauce is thickened. Lift up using the spatula or whisk, it should be able to hold the lump on it.
4. Transfer to a bowl.
5. Cover with cling film directly on top to prevent formation of skin.
6. Set aside until it is completely cool before use.
7. In a large bowl, add butter (room temp). With an electric mixer, mix on high speed until the butter is creamy and pale.
8. Add in the cooked mixture little by little in a few batches. Continue mixing on high speed until it is well combined.
9. The cream should be very smooth and stable. You can pop into the fridge for 10 minutes just to firm up the consistency more.
• Mocha Syrup
1. In a bowl, add all the dry ingredients and then add the hot water.
2. Mix until all the ingredients dissolved.
3. Cool completely. Set aside.
• Assemble the Cake (refer to video)
• Chocolate Drizzle
1. In a small bowl of chocolate, add the hot whipping cream into the chocolate. Make sure all chocolate submerge into the cream.
2. Let it sit for 5 minutes.
3. After 5 minutes, mix until the chocolate is combined and no lumps.
Follow me at:
Instagram: @gracioustreatz
Email: gracioustreatz@gmail.com
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.