Mocha Cake with (FOOLPROOF) Mocha Swiss Meringue Buttercream
bake for 40min-1hr at 150C. But always do a toothpick test after 40min for doneness.
Mocha Cake:
3c all purpose flour
2 1/2c sugar
2tbsp cocoa powder
1tbsp instant coffee powder
1tbsp baking powder
1/2tbsp baking soda (na mention ko pala sa video is 1 1/2tbsp, pero 1/2tbsp lang kelangan)
3/4c canola or vegetable oil
1c buttermilk (1c fresh milk + 1tbsp vinegar/lemon)
1/2c sour cream (1/2 all purpose cream + 1/2tbsp vinegar/lemon)
1tbsp vanilla
3 eggs
1 1/2c water
Mocha Swiss Meringue Buttercream:
6 egg whites
1 1/2c sugar
1tsp cocoa powder
1tsp instant coffee powder
1tsp vanilla
1/4tsp almond flavor/extract
2c butter
Silky MOCHA Buttercream NO Condensed Milk NO Eggs Smooth like Swiss Meringue Buttercream No Grit
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Coco-Mocha Hot Cocoa Mix ~ Homemade Cocoa Mix Recipe ~ Noreen's Kitchen
Thanksgiving is over and now the work begins to get ready for Christmas! Over the next few weeks I will be so happy to share with you festive and easy holiday gift giving ideas and recipes that will be delicious gifts for your family and friends.
Over the years I have shared a variety of different cocoa mixes. All different flavors have been done. Today I want to add another to the growing list! This, Coco-Mocha hot cocoa mix is going to be a favorite among the coffee lovers on your list. You can mix this up in a single or double batch and have lots of gifts ready to go! This combines two favorite flavors. Coffee and chocolate, into a creamy and rich delicious hot drink that anyone who loves to drive through the local coffee house is going to enjoy!
Just like all my other hot cocoa mixes, this one starts with dry milk powder, coffee creamer, powdered sugar and a pudding mix as the base. This give the final product a beautiful silkiness from the corn starch and other ingredients that give the pudding it's richness. I also added a healthy dose of rich Ramstadt cocoa and some decaf instant coffee crystals. Just mix this all up in a big bowl and if you have to, get your hands in there, like I did and get those clumps busted.
If you want to add even more chocolaty goodness to this mix, simply add a cup of grated dark or semi sweet chocolate to the mix and that will boost the chocolate flavor. You can grate your chocolate on a box grater, micro plane or in a food processor.
In the past I have made cocoa mixes in the food processor. This time I wanted to show you how easy it can be done with this particular flavor, just in a big bowl. However, you can also mix this up in a food processor, especially if you are using the powdered milk from the grocery store that is more granulated, than my fine powdered milk. That will break everything up into an even powdered form. You can also choose to do this in your stand mixer on a low setting and set it for about 4 or 5 minutes to get everything really well incorporated.
This mix filled up 6 half pint jars. That is 6, one cup gifts full of delicious coffee flavored hot cocoa mix. You can choose to decorate the jars with a cute tag or colorful bonnet tied with ribbon and embellish them up for the holidays. You can also put this mix in an icing cone and top it off with mini marshmallows and chocolate chips tied with a bow for a quick and easy gift that you don't have to buy jars for.
To make a delicious cup of this cocoa-mocha hot cocoa, just add 1/4 cup of mix to 1 cup (8 ounces) of hot water and stir and enjoy. You can add a splash of cream or just drink as is.
I hope you give this Cocoa Mocha hot cocoa mix a try for your holiday gift giving and I hope you love it!
Happy eating and Happy Holidays!
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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!
RECIPE:
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Equipment:
Jelly Roll Pan -
Parchment Paper -
Measuring Cup -
Electric Mixer -
9-inch Whisk -
Measuring Set -
Flexible Bench Scraper -
Icing Comb Set -
Cake Decorating and Piping Tips -
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.
Make Your Own: Swiss Miss Hot Cocoa Mix
'Swiss Miss' hot chocolate made from scratch! This is based off of a recipe I found online for Swiss Miss and was tweaked to become more like the real deal. Made from ingredients you probably already have in your pantry.
What you'll need:
2 cups nonfat dry milk
3/4 cup white sugar
1/2 cup non dairy creamer
2 Tbsp cocoa powder
pinch of salt
Mix ingredients together well and store in an airtight container.
To make a cup: put 3 heaping tablespoons of cocoa mix into a mug and add 1 cup of hot water. Stir to mix well. Enjoy!