Here is a standby recipe for a warm mocha pudding cake dessert that the Victor crew just loves in the winter. It is very easy recipe that is done in the pan so there isn’t much clean up either! Bonus!
Mocha Pudding Cake
1 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup plus 2 tbsp cocoa, divided
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 tbsp vegetable oil
1 tsp vanila extract
1 cup firmly packed brown sugar
1 3/4 cups boiling strongly brewed coffee
Whipped cream or ice cream
Preheat oven to 350 degrees. Combine the flour, granulated sugar, 2 tbsp cocoa, baking powder, and salt in 9-inch square pan. Add milk, oil, and vanilla and whisk until smooth. In a small bowl, combine the brown sugar and 1/4 cup cocoa. sprinkle over the batter. pour the coffee over all. Don’t stir!
Bake for 40-45 minutes or until a toothpick inserted in the cake part comes out clean. Cool for five minutes. Spoon out into a bowl and top with whipped cream or ice cream.
Makes 9 servings. (270 calories, 4.1 grams fat, 2.8 grams protein, 55.2 grams carbohydrate)
There is nothing like the taste of chocolate with coffee! YUM! Here is a recipe from the Swedish Crown Bakery.
Karleks Mums (or Mocha squares)
1.5 cup sugar
1.5 cup flour
2 tbsp. Cocoa powder
2 tsp baking powder
6 oz. melted butter
3/4 cup milk
6 tbsp. coffee
4 tsp cocoa
2 tsp vanilla
1.5 cup powdered sugar
1. Preheat oven to 350 F.
2. Using a kitchen mixer, whip eggs and sugar on high speed until white & fluffy.
3. While whipping eggs, melt butter in a pot on the stove.
4. Sift flour, cocoa powder and baking powder into a bowl and set aside.
5. When butter is melted, add milk. It is important that the butter is hot when adding the milk, so the mixture doesn’t cool down too much.
6. When the egg/sugar mixture is ready, change the mixer from high to low speed.
7. Gradually add the flour and the butter mixtures to the egg mixture. Continue to whisk on slow for 15-20 seconds, or until there are no signs of lumps. If there are still lumps, change the speed to medium and whisk for another 10 seconds.
8. Pour the batter into an oiled 9×13 pan and bake at 350 F for 18-20 min. Check with a toothpick to make sure the cake is ready inside. Set aside to cool.
9. While the cake is cooling, make the glaze.
10. Melt the butter in a pot. When fully melted, add all the other ingredients while stirring quickly with a whisk or wooden spatula until it forms a shiny, semi-thick glaze. If the glaze is too thick, add more coffee, a tsp at a time. If the glaze is too runny, add more powdered sugar.
11. Put glaze on the cooled cake, making sure to spread evenly.
12. Sprinkle cake with unsweetened shredded coconut.
13. Let the glaze settle on the cake before cutting into squares and enjoying with a cup of coffee or tea.
Is there even such a thing? Sometimes there is a little coffee left in the pot.
How about making coffee ice cubes? You could add them to milk to make coffee-flavored milk. You can add them to a cup of coffee to make iced coffee or even to cool your coffee down without diluting it.
Add the coffee to your chocolate cake or cake mix instead of water for a mocha flavor. Drizzle some over your ice cream for a new flavor. Experiment with it and try to make a sauce by heating it using cocoa powder and confectioners sugar to thicken it. If it doesn’t thicken enough add a little cornstarch. Add it to a banana smoothie along with some chocolate syrup.
Here is a simple recipe Jody‘s crew gleaned from looking at several ways to make Caffe Mocha.
For the syrup:
1/4 cup cocoa powder
1/2 cup sugar
1 dash salt
1/2 cup water
1 tsp vanilla extract
The syrup makes about a cup.
For the coffee:
Brew as much coffee as you want double strength
For each cup of Caffe Mocha:
Use about 1-2 tablespoons syrup (above) and add 1/4 cup double strength coffee. Add 3/4 cup hot milk (steam it if you can). Enjoy
Jody Victor: Here’s a wonderful, chocolatty cool dessert for your next warm-weather get-together.
Easy Mocha Pie
1 tub (8 oz.) frozen Whipped Topping (Do Not thaw), divided
28 chocolate sandwich cookies, divided
1/4 cup finely chopped walnuts
1/3 cup butter, melted
3/4 cup brewed double-strength coffee, cooled, divided
3/4 cup whipping cream
1 pkg. (3.9 oz.) chocolate instant pudding
6 squares semi-sweet baking chocolate, divided
Heat oven to 350 degrees F.
Spoon half the whipped topping into small bowl; refrigerate until ready to use. Return remaining whipped topping to freezer.
Crush 20 cookies; mix with nuts and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Meanwhile, chop remaining cookies.
Reserve 1 Tbsp coffee. Mix remaining coffee with whipping cream in large bowl. Add dry pudding mix; beat with whisk 2 min. Stir in thawed whipped topping and chopped cookies. Spread onto bottom of crust.
Microwave 3 chocolate squares and frozen whipped topping in microwaveable bowl on High 2 min. or until chocolate is melted, stirring after each minute. Stir in reserved coffee. Let stand 15 min.; spread over pie. Refrigerate 6 hours.
Shave remaining 3 squares of chocolate as garnish curls over each slice before serving.
Enjoy with friends and your favorite coffee!