Mocha Cake | Taste Like Goldilocks | Soft, Moist and Spongy | Easy Recipe
Mocha Cake by Mackdi Sweet Overload
Ingredients:
6 eggyolk
1 C Sugar
2 tsp instant coffee
2 tsp cocoa
3 tsp hot water
1/2 C Vegetable oil
1 C All purpose flour
1 tsp baking powder
6 eggwhites
1 tsp cream of tartar
for frosting click the link
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How to make a Mocha
Extra Pointers
- The video uses a 20oz pitcher, 10oz cup, whole milk and a double shot espresso
- Some chocolates melt easier than others. I recommend a liquid cocoa when making a mocha as it mixes easily.
- Cocoa powder is optional but an interesting thing that you can do is only use cocoa powder instead of chocolate to create a vegan mocha (with an alternative milk ofcourse!).
- The sweetness of a mocha is really personal preference but you want both the espresso and chocolate to work in harmony. Not have one flavor overshadow the other.
- Properly foamed milk is half the battle of good latte art. It's important to not only add the right amount of microfoam but also incorporate that foam throughout the pitcher with a whirlpool motion.
Silky MOCHA Buttercream NO Condensed Milk NO Eggs Smooth like Swiss Meringue Buttercream No Grit
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Written Recipe:
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#Buttercream #Frosting #Mocha
Cotton Soft Mocha Cake Recipe
Cotton Soft Mocha Cake – this cake is unbelievably soft and moist. Someone requested this cake and I’ve actually did one long time ago, so I guess it’s time to do another version. Not very much difference from coffee cake except with additional cocoa powder added. 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!
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Ingredients:
• Mocha Sponge Cake
I was using 6x6x3inch or 15x15x7.6cm inch pan.
40g [2⅔ tbsp] whole milk
6g [2 tsp] instant coffee
4 egg yolks
40g [3 tbsp] caster sugar
48g [3½ tbsp] oil
60g [½ cup] cake flour
15g [2 tbsp] cocoa powder
4 egg whites
½ tsp cream of tartar
50g [¼ cup] caster sugar
• Mocha Syrup
3g [1 tsp] instant coffee
2g [1 tsp] cocoa powder
15g [1 tbsp] sugar
30g [2 tbsp] hot water
• Mocha Cream Frosting
3g [1 tsp] instant coffee
7g [1½ tsp] hot water
480g [2 cup] whipping cream
40g [4 tbsp] powdered sugar
12g [2 tbsp] cocoa powder
• Chocolate Drizzle
60g [⅓ cup] dark chocolate, chopped
60g [¼ cup] whipping cream, hot
Piping tip: #353
Instructions:
• Mocha Sponge Cake
1. In a glass, add milk and instant coffee. Mix until coffee is dissolved. Set aside.
2. Separate the eggs. Yolk in one bowl, egg whites in another bowl.
3. In a large mixing bowl of yolk, add sugar. Mix vigorously about a minutes.
4. Add the oil, mix vigorously until well combined.
5. Add the milk coffee mixture, mix until well combined.
6. Sift in the dry ingredients: cake flour and cocoa powder. Mix until combined.
7. In the bowl of egg whites, add cream of tartar. Start mixing on low speed until frothy. Add in the sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
8. Add in the egg whites into the chocolate batter in 3 batches. Use a spatula to fold until combined.
9. Transfer the batter into a prepared 15x15cm or 6x6 inch pan, greased and lined with parchment paper. Drop the pan few times on the counter top to release air bubbles.
10. Bake in preheated oven at 160°C/320°F for 30 minutes, then lower to 150°C/300°F for another 30 minutes. Total baking time is 60 minutes.
11. Soon after taken out from oven, remove the cake from the pan, let it cool completely before slicing.
12. Slice the cake into 4 sheets.
• Mocha Syrup
1. In a small bowl, add in coffee, cocoa powder and sugar.
2. Add in the hot water. Mix until all ingredients are dissolved.
3. Set aside until completely cool.
• Mocha Cream Frosting
1. In a small bowl, add coffee and hot water. Mix until all dissolved. Set aside.
2. In a large chilled mixing bowl of whipping cream, sift in powdered sugar and cocoa powder.
3. Start mixing on low speed until combined.
4. Add in the coffee mix. Continue mixing on medium speed until cream is thickened.
5. Transfer half the cream into another bowl which is for icing the cake later. Cover and refrigerate while working on the next step.
6. For the other half, mix on low speed until the cream is stiff, do not over mix. The cream should be stable and smooth at the same time. When you lift up the mixer paddle, it should hold in the paddle and will not drop. This cream is for the insert.
• Assemble the Cake (refer to video)
• Chocolate Drizzle
1. In a small bowl, add chopped chocolate and hot whipping cream. Let it sit for at least 5 minutes.
2. Mix until all the chocolate is melted. If you still find lumps in the mixture, pop it into the microwave to heat for a few seconds and mix them again so that all the lumps are gone. This chocolate sauce can be used for the cake top or drizzle.
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Swiss Mocha Mix | Lets Make Our Own | Pantry Stock
Swiss Mocha Mix
1/2 C. Instant Coffee
2 Tbsp. Cocoa
1/2 C. sugar or more to taste
1/4 tsp. Vanilla
1 C. Powdered Milk
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Copycat Swiss Miss Hot Chocolate and Hills Bros Mocha Cappuccino : Make at Home
Today I'm going to give you two mixes for hot winter drinks. You can put them together in just minutes and have them on hand all season. They also make wonderful hostess gifts or even gifts for your kiddos to give their teachers. Just add a decorative jar, a ribbon and a tag with directions and you have one gift giving solution.
We thought it would be interesting to see just where everyone stands on hot drinks, thus the concept of hot chocolate vs cappuccino. Try in in your household...who wins? Share your favorite in the comments and we'll tally up the totals.
I hope these mixes excite your imagination and you change the flavors and make them your own. If you come up with a fantastic flavor combination, share it with me, I'd love to hear about it.
Take a second while you're here and click that subscribe button if you haven't already and be sure to hit the notification bell to make sure you don't miss next week's recipe.
Enjoy and have fun in the kitchen!
Cappuccino Mix
INGREDIENTS
• 1 1/4 cup powdered non-dairy creamer
• 1 cup instant chocolate drink mix (for mocha flavored)
• 1/2 cup instant coffee granules
• 1 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
PREPARATION STEPS
1. Combine all the ingredients and store in an air tight container.
2. Once you are ready to use, give it a shake to mix the ingredients again.
3. Add 2-4 tablespoons of mix to 8 oz. of hot water and mix well.
Hot Cocoa Mix
INGREDIENTS
• 3 1/2 cups dry milk
• 2 cups powdered sugar, sifted
• 1 cup powdered coffee creamer
• 1/2 cup unsweetened cocoa powder, sifted
PREPARATION STEPS
1. In a mixing bowl combine dry milk powder, powdered sugar, creamer, and cocoa.
2. Store in an airtight container.
3. For each serving, place 1/3 cup of the mix in a mug and add 3/4 cup boiling water.
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