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How To make Mocha Whipped Cream Filling (For Graham Cracker Cake)
2 1/2 c Heavy cream, well chilled
1/3 c Strained confectioner's
-sugar 3 tb Strained unsweetened cocoa
1 ts Coffee zest (see note)
2 tb Kahlua or Tia Maria
1/2 ts Unsweetened cocoa, for
-garnish Pour cream into a well-chilled mixing bowl. Beat in an electric mixer fitted with chilled beaters or whip attachment. Stir in the confectioner's sugar and cocoa and beat on medium speed until the cream begins to thicken. Add the coffee zest and liqueur. Continue whipping until cream reaches the soft peak stage, and remove from the mixer. Finish beating by hand using a wire whisk, whipping until cream is quite thick but not grainy. Refrigerate. Note: to make coffee zest, add 3 parts coffee crystals to 1 part boiling water. To assemble the cake, split each layer into halves. Set the first layer on a serving plate, top side down. Fit a 14-inch pastry bag with a large no. 5 plain tube, and fill it 1/3 rd full with mocha whipped cream. Starting 1/2 inch from the edge, pipe a circle of cream around the top of the layer. Fill center of the circle with additional cream, smoothing surface with a large metal offset spatula. Repeat with the second and third layers, placing them cut side up. Arrange the top layer cut side down, aligning layers so the sides of the cake are even. Empty the remaining whipped cream into the pastry bag. Pipe 1/2 inch whipped cream dots on the top layer, beginning at the outer edge. Each dot should touch the preceding one, forming a ring. Continue working toward the center of the cake until the entire surface is covered. Place 1/2 tsp cocoa in a very fine mesh strainer. Gently tap the strainer over the surface of the cake to give it a light dusting of cocoa. Place the cake in the refrigerator uncovered to chill, but remove from refrigerator at least 1 hour before serving. Storage: Store leftover cake in the refrigerator under a foil tent. This cake will keep for up to three days.
How To make Mocha Whipped Cream Filling (For Graham Cracker Cake)'s Videos
How to Make S'mores Cake
How to Make S'mores Cake
Full Recipe:
Toasted marshmallows, chocolate and a moist cinnamon cake, what's not to love about a s'mores cake??! This tender graham cracker cake is filled with a marshmallowy fluff, covered in chocolate buttercream, drizzled with dark chocolate throughout, and skirted with an addictive, crunchy graham cracker crumble. It’s a MUST make cake!!! I've baked this cake a few times and it's a total crowd pleaser. And yes, I think it makes a perfect birthday cake in case you're wondering.
What's my favorite part? I love the crunch from the Graham cracker crumble and the solidified chocolate in this cake, it contrasts well with the gooey marshmallow fluff! THis cake is SO YUMMY I really hope you ger a chance to make it soon.
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How to Make No Bake Chocolate Eclair Cake
Looking for a quick and easy dessert recipe with only 15 minutes of hands-on time ? Try out delicious No Bake Chocolate Eclair Icebox Cake !
Mocha Graham Cake/Easy Dessert
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INGREDIENTS:
1 pack Graham cracker
1/2 can Condensed Milk, chilled
250ml All Purpose Cream, chilled
1 teaspoon coffee powder
Chocolate syrup
MILO GRAHAM CAKE
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FUDGEE BARR ICE CREAM
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Boston Cream Graham Cake | No Bake Chocolate Graham Dessert | Custard Chocolate Cream Cake
Make this easy, no bake and no oven cake! Perfect for any occasions! Easy Boston Cream Graham Cake with only a few ingredients to need!
Ingredients:
graham crackers
all purpose cream / whipping cream
egg yolks
whole/ fresh milk
dark chocolate bar
condensed milk
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Easy and No bake | Refrigerator Espresso Graham Cake | Icebox Cake
Espresso Graham Cake with layers of graham crackers and espresso mousse. This icebox/refrigerator cake is rich, silky, and with an intense coffee flavor. It's a delicious way to get your caffeine fix!
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How to Make Espresso Royale Icebox Cake
✅Ingredients
2 cups heavy cream, very cold
1 can (14 ounces) condensed milk, very cold
1 tablespoon instant coffee granules, dissolved in 1 tablespoon warm water, and completely cooled
14 graham crackers, about 3-inch in lengths
2 tablespoons cocoa powder or chocolate shavings
✅Instructions
Line a 9 x 6 x 2 baking pan with parchment paper, leaving about a 1-inch overhang on all sides.
In a bowl, combine heavy cream, condensed milk, and liquid coffee. Using a hand mixer at low speed, whip the mixture until it begins to thicken. Increase speed to medium and continue to beat to stiff peaks.
Arrange one layer of graham crackers on the bottom of the prepared baking dish, breaking pieces as needed to fit sides.
Spoon ⅓ of the cream mixture on crackers and spread to cover.
Arrange another layer of graham crackers over the cream. Spoon and spread ⅓ of the cream mixture.
Repeat with another layer of graham crackers. Spoon and spread the remaining ⅓ of the cream mixture on top of the crackers.
Cover tightly with plastic film and refrigerate overnight. Freeze for about 1 hour before serving. Or freeze for about 6 hours for ice cream-like consistency.
Lift cake from pan using parchment paper overhang as support and transfer onto a serving platter.
Sprinkle the cocoa powder or chocolate shavings on top of the cake or dust with cocoa powder. Cut into squares to serve.
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Graham Cake Recipe (for those who don't want mangoes or anything)
Ingredients:
2 packs M.Y San Graham Crackers (set aside 3-4 pcs M.Y San Graham Crackers for toppings)
2 packs (250ml) All-Purpose cream
1 can (370g) Sweetened Condensed Milk
1 cup evaporated milk (to dip graham crackers)
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