~Caramel Hot Mocha Mix~
This hot cocoa mix is just as good if not better than its store bought version of ~Swiss Miss Hot Caramel Cream Cocoa Mix~! This is a sure winner on the flavor and most of all your wallet!!! Try this hot cocoa mix yourself and you tell me if it's not a winner in your household as well. Enjoy!
~Caramel Hot Mocha Mix~
1 c Hershey's cocoa
1 c powdered coffee creamer
1 c powdered milk
2 c powdered sugar
2 tsp salt
2 - small boxes of the caramel pudding
Put all ingredients into a bowl & mix well. Mix until it's all well blended. Now put into a container. Be sure to label it & include directions on how to use.
To make . . . get a lg coffee cup out & fill it with either hot water or hot milk (I prefer to mix mine with milk, milk makes it creamier). then use 2 heaping tablespoons of the ~Caramel Hot Mocha Mix~. Stir well! Enjoy!
Be sure to check out my special video that goes with this lil' beauty of a wintery caramel hot mocha!!! Trust me you will want to make it as well & add it to holiday gift jars that you will be making this holiday season!
Mocha Swiss Roll
Hi guys today I will be sharing my recipe of Mocha Swiss Roll
MOCHA Icing
Ingridients
5 egg yolks
100 grams sugar divided about 1/3 cup plus 1 tbs (30 grams for the yolk mixture )
25 g melted butter
25 ml milk
1 tsp vanilla
1/8 tsp of salt
80 g cake flour
1 tbs coffee
1 tsp cocoa powder
FOr the meringue
5 egg whites
70 g sugar remaining from the 100 grams
For the Mocha Icing enough for filling and Icing the cake
100 g of eggwhites
200 grams of sugar
300 g of butter
1 tbs milk
1/2 tbs of coffee
30 grams of chocolate
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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Simple Mocha Cake Roll/ Easy and Yummy Cake Recipe/ Bart’s Kitchen
This easy recipe of mocha cake roll is moist and fluffy with delicious coffee flavor.
Ingredients:
5 eggs yolks
2 1/2 granulated white sugar (10g)
1/4 tsp salt (1g)
2 1/2 tsp instant coffee (5g)
1 tbsp milk (15 ml)
3 1/4 tbsp vegetable oil (45ml)
2 1/2 tsp instant coffee (5g) dissolved in 1/4 cup hot water (60ml), let it cool
100g cake flour, sifted (3/4 cup)
Meringue Mixture
5 egg whites
70g sugar (1/3 cup)
Filling:
150 ml whipping cream
2g instant coffee (1 tsp) and 15g white sugar (4 tsp) dissolved in 10 ml hot water (2 tsp), let it cool
This recipe is for a 10 x 15 jelly roll pan
Bake at 340 degrees Fahrenheit for 20 minutes