Magic Mocha Cake Recipe

Magic Mocha Cake
submitted by sumit at ifood.tv

Summary

Preparation Time1 Hr 15 MinDifficulty LevelEasy
Health IndexHealthyServings8
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Devil's food cake mix18 1⁄4 Ounce (1 package)
 Ground cinnamon1 Teaspoon
For mocha whipped cream filling
 Heavy cream1 1⁄2 Cup (24 tbs)
 Confectioners sugar1⁄2 Cup (8 tbs)
 Instant coffee granules1 Tablespoon
For chocolate frosting
 Unsweetened chocolate3 Ounce, cut up (3 squares, 1 ounce each)
 Butter/Margarine1⁄2 Cup (8 tbs)
 Egg yolk1
 Confectioners sugar2 Cup (32 tbs)
 Strong coffee1⁄4 Cup (4 tbs)
 Vanilla extract1⁄2 Teaspoon
 White icing1 Cup (16 tbs) (adjust quantity as needed)
 Water1 1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 807 Calories from Fat 377

% Daily Value*

Total Fat 43 g66.4%

Saturated Fat 23.8 g118.9%

Trans Fat 2.2 g

Cholesterol 115 mg

Sodium 624.6 mg26%

Total Carbohydrates 104 g34.6%

Dietary Fiber 3.4 g13.5%

Sugars 75.5 g

Protein 7 g13.8%

Vitamin A 20.8% Vitamin C 0.49%

Calcium 5.5% Iron 18.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat oven to 350F.
2) Lightly grease and flour two 8-by-8-by-2-inch layer-cake pans.
3) In a bowl, make cake mix according to package directions, add cinnamon to mix.
4) Bake the cake as per the package directions.
5) Take the cake out of oven and; cool 10 minutes before removing from pans, on the wire rack. Invert and take out of pan and allow to cool completely.
6) In a bowl, mix together cream, sugar and coffee granules.
7) Wrap the bowl with foil and refrigerate, for 30 minutes.
8) Using a electric hand blender, beat the coffee mixture until stiff.
9) Chill until ready to use.

MAKING
10) For Chocolate Frosting:
11) In top bowl of double boiler, mix together chocolate and butter.
12) Melt the butter over hot, not boiling, water, stirring occasionally.
14) Beat in egg yolk until well mixed.
15) Take the bowl off the double boiler from hot water.
16) Beating continuously, add in 2 cups confectioners' sugar, the coffee and vanilla; with wooden spoon, mix until smooth.
17) Place the bowl double boiler in pan of ice water, stirring occasionally, 8 to 10 minutes or until frosting is thick enough to spread.

FINALIZING
For Cake:
18) Carefully slice layers in half horizontally to make four layers.
19) Put a layer, cut side up, on cake plate.
20) Smear the cake layer with 1 cup filling and repeat with remaining layers, with top layer cut side down.
21) Smear frost top and side of cake with Chocolate Frosting.
For White Icing:
22) In a bowl, mix together confectioners' sugar and water until well mixed.
23) Fill the sugar mixture into pastry bag with writing tip.
24) Starting in the center, pipe a spiral design 1 inch apart on top of cake.
25) Starting in the center, using toothpick, draw lines toward edge 1 inch apart, all around the cake.
26) Refrigerate the cake for 1 hour, or until well chilled.

SERVING
26) Cut in wedges and serve cold.
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