How To make Mocha Nut Rounds
3/4 c Butter or margarine
2/3 c Granulated sugar
2 ts Instant coffee crystals
Dissoved in 1/2 ts Water
2 oz Semisweet chocolate
Melted & cooled 1/8 ts Salt
1 Egg
1 ts Vanilla extract
1 1/4 c All-purpose flour
1 c Milk chocolate chips
1 tb Shortening
Pistachio nuts; finely -chopped Recipe by: BH&G, Christmas Cookies 1994 Beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, dissolved coffee, melted chocolate and salt; beat until combined. Beat in the egg and vanilla extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Shape the dough into two 6-inch rolls. Wrap in waxed paper and chill for 4 to 24 hours. Preheat oven to 350 degrees. Cut the rolls of dough into 1/4-inch thick slices; place on an ungreased cookie sheet. Bake for 10 to 12 minutes. Cool on a rack. Melt the milk chocolate and shortening. Roll the edges of the cookies in the melted chocolate, then the chopped nuts. Penny Halsey (ATBN65B). -----
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Ingredients
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Cake weight - 725 gm
Cornflour - 1 Tbsp.
All-purpose flour - 1/2 Cup
(1 Cup = 250 ml)
Cocoa powder - 1 Tbsp.
Instant Coffee powder - 1 Tsp.
Baking powder - 1/2 Tsp.
Baking Soda - 1/8 Tsp.
Salt - 1 pinch
Sugar - 6 Tbsp.
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Vanilla essence - 1/2 Tsp.
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Vinegar - 1/4 Tsp.
Sugar - 1/4 Cup
Water - 1/2 cup
Salt - 1 pinch
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Whipping cream - 2 Tbsp.
Whipping cream - 1 Cup
Dark compound - 125 gm
Whipping cream - 1/4 Cup
Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
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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!
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9-inch Whisk -
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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.
Classic Coffee & Walnut Cake Recipe | Cupcake Jemma Channel
How we have gone this long without sharing this classic recipe for Coffee & Walnut cake we don't quite know! But alas, here it is in all its perfectly simple glory; layers of coffee and walnut sponge filled and decorated with coffee buttercream and topped off with more walnuts. This is a perfect tea time cake and we guarantee you will absolutely love it.
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Preheat Oven to 170C fan assisted (190C non fan)
For the 3 layer 7 cake that Sally makes in the video:
This quantity will also work for 2 x 8 sponge, see below for 6
250g Softened Unsalted Butter
250g Caster Sugar
4 Eggs
250g Self Raising Flour
50g Chopped Walnuts
3tbsp cold good quality Espresso (or 1tbsp instant coffee granules mixed with 3tbsp water)
Coffee Buttercream:
250g softened Unsalted Butter
400g Icing Sugar
3-4 tbsp cold good quality Espresso (or 1tbsp instant coffee granules mixed with 4tbsp water)
Walnuts to decorate!
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For 2 layers of 6 sponge:
125g Softened Unsalted Butter
125g Caster Sugar
2 Eggs
125g Self Raising Flour
25g Chopped Walnuts
1.5tbsp cold good quality Espresso (or 0.5tbsp instant coffee granules mixed with 1.5tbsp water)
Coffee Buttercream:
125g softened Unsalted Butter
200g Icing Sugar
1-2 tbsp cold good quality Espresso (or 1/2tbsp instant coffee granules mixed with 2tbsp water)
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How to make the Best Moist Chocolate Cake Recipe
This chocolate cake recipe is easy and simple to make and tastes delicious. I suggest to use a good quality cocoa powder because the cocoa powder you use will have an impact to the flavor of the cake. Adding coffee to the cake is optional but it enhances the chocolate flavor on it.
MOIST CHOCOLATE CAKE
➡️ Written Recipe:
➡️ Homemade Evaporated Milk
➡️ How to make Cake Flour:
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