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Archive for the ‘Mocha’ Category

Marbled Mocha Cake

Last year around this time I decided to start up this blog in order to document the different things that I tried my hand at baking. I’ve really enjoyed the process of it all and have been learning more and more as I go.

This recipe actually comes from last year. My dad had been raving about a mocha cake, from a bakery, that he had had at school one day and decided that he wanted that cake for his birthday. We fulfilled the request but the cake was not what he was expecting and left much to be desired.

Needless to say, I decided to try my hand at baking him the cake that he had been dreaming about. Even though we aren’t a coffee drinking family, this cake is full of coffee flavour. A two tiered, marbled black and white cake (aka the best of both worlds) is filled with coffee flavoured chocolate pudding and then iced with a mocha frosting.

Result: better than store bought. As if it were ever a competition. Homemade wins every. single. time.

The only problem, even though it tastes delicious, this cake looks atrocious thanks to my lack of photo skills and understanding of how to make food look appetizing. Embarrassing. I’d like to think that I’ve improved over the past year!

 

 

 

Chocolate Marble Sheet Cake

Adapted from MyRecipes

1 cup butter                            1 3/4 cups sugar, divided

2 eggs                                     2 tsp vanilla

2 1/2 cups flour                       1 tbsp baking powder

1/2 tsp salt                              1 cup half-and-half

1/4 cup unsweetened cocoa     3 tbsp hot water

Preheat oven to 325°.

Beat butter and 1 1/2 cups sugar at medium speed with a mixer 4 to 5 minutes or until creamy.

Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla.

Combine flour, baking powder, and salt.

Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

Spoon 1 1/4 cups batter into a bowl, and stir in cocoa, 3 tbsp hot water, and remaining 1/4 cup sugar until well blended.

Spread remaining vanilla batter into 2 greased and floured 9 inch cake pans.

Spoon chocolate batter onto vanilla batter in pans; gently swirl with a knife or small spatula.

Bake for 23 to 28 minutes or until a wooden pick inserted in center comes out clean.

Cool completely in pan on a wire rack.

Chocolate Mocha Pudding

1 package Jello chocolate pudding       1 tbsp instant coffee

Follow the package instructions on how to make the pudding. When completing the liquids section, add in instant coffee and allow to dissolve.

When the cakes are cool, spread the pudding on one layer and top with the other layer.

Mocha Frosting

3 cups icing sugar              2/3 cup unsweetened cocoa

3 tbsp hot brewed coffee    2 tsp vanilla

1/2 cup butter                   3 to 4 tbsp half-and-half

Whisk together sugar and cocoa in a medium bowl.

Combine coffee and vanilla.

Beat butter at medium speed with a mixer until creamy; gradually add sugar mixture alternately with coffee mixture, beating at low speed until blended.

Beat in half-and-half, 1 tbsp at a time, until smooth and mixture has reached desired consistency.

Frost the cooled cake with this icing.

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