au.blackmilkmag.com
New recipes

Triple Chocolate Coffee Cake

Triple Chocolate Coffee Cake


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Prep 10min
  • Total40min
  • Servings16

This cake has not one, not two, but three types of chocolate!MORE+LESS-

Ingredients

1

(18. 25-ounce) package devils food cake mix

1

(3.9-ounce) package chocolate instant pudding mix

1

teaspoon vanilla extract

3

cups semisweet chocolate morsels, divided

1

cup white chocolate morsels (I omitted this)

1

cup chopped pecans, toasted (I omitted this)

Steps

Hide Images

  • 1

    Beat first 6 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Stir in 2 cups semisweet chocolate morsels; pour batter evenly into 2 greased and floured 9-inch square cake pans.

  • 2

    Bake at 350° F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

  • 3

    Microwave white chocolate morsels in a glass bowl at HIGH 30 to 60 seconds or until morsels melt; stirring at 30-second intervals until smooth. Drizzle evenly over cakes; repeat procedure with remaining cup of semisweet morsels. Sprinkle cakes evenly with pecans.

Nutrition Information

No nutrition information available for this recipe


Recipe Summary

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 cup vegetable oil
  • ¾ cup water
  • 3 eggs
  • ¼ cup coffee flavored liqueur
  • ¼ cup vodka
  • 1 cup white sugar
  • ½ cup butter
  • ¼ cup hot water
  • 2 tablespoons coffee flavored liqueur
  • 2 tablespoons vodka

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, combine the cake mix, pudding mix, oil, 3/4 cup water, eggs, 1/4 cup coffee liqueur and 1/4 cup Vodka. Mix well, then pour into greased and floured Bundt pan.

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour glaze over hot cake while still in pan. Let cake sit for 30 minutes.

To make the glaze: in a small saucepan combine sugar, butter and 1/4 cup hot water. Bring to a boil and cook for 1 minute. remove from heat and stir in 2 tablespoons coffee liqueur and 2 tablespoons vodka.


If it's too late in the day to pour another cup of joe, why not take a bite out of a delicious coffee- or espresso-flavored dessert instead? They may not have the energizing effects of your favorite hot beverage, but these buzzy desserts, including the Flourless Chocolate Espresso Cake that's pictured here, deliver all the flavor you know and love and then some. All of the recipes in the slides ahead call for hot brewed coffee or espresso, instant espresso powder, ground coffee, and coffee beans, so be sure to stock up on these essentials before baking.

Tiramisu is one of the most classic examples of a coffee dessert. This Italian treat features layers of ladyfingers dipped in hot espresso and a creamy mascarpone cheese filling. It's topped with a dusting of cocoa powder and is best enjoyed with a shot (or two) of espresso, of course. We've also flavored timeless treats like cream puffs, ice cream, crème brûlée, pot de crème, and even shortbread with coffee or espresso. Our mocha desserts, which pair chocolate with coffee, are decadent and irresistible. Coffee and chocolate is a natural pairing&mdashthe robust bitter, dark, and sometimes fruity flavor of coffee enhances sweet, rich chocolate in so many recipes. However, coffee doesn't just pair well with chocolate. It's also fantastic when combined with spices such as cinnamon, nutmeg, cloves, and ginger. We even married the two to create a spectacular Christmas cookie recipe (but feel free to enjoy it all year long).

A dessert that is always elegant is the French macaron. We've created an espresso-flavored version that is flavorful and snackable, featuring an espresso-infused Swiss meringue buttercream filling.

Next time you have a craving for caffeine, try these innovative coffee and espresso dessert recipes.


TRIPLE CHOCOLATE WITH COFFEE MOUSSE CAKE

One of our top favorite desserts is Chocolate Mousse Cake! That layers of creamy goodness with a hint of coffee is to die for! This chocolate mousse cake done in layers is a perfect dessert to please the crowd!

I spent a lot of time trying recipes over the years. Finally, I came across this recipe by omgchocolatedesserts.com which is really satisfying! I love how the crust is not made of crushed crackers but rather, it’s cake! So go ahead and try this mousse cake that I have adapted from omgchocolatedesserts.com. In my version, the white layer part is coffee flavored and topped it off with that silky chocolate ganache. What could be anything better than the combination of coffee and chocolate, right?!

INGREDIENTS:

Bottom Cake Layer:

  • 1 1/2 cups semisweet chocolate (chopped)
  • 4 large eggs (room temperature, yolks and egg whites separated)
  • 1/3 cup granulated sugar
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1/2 cup butter (softened at room temperature)

Chocolate Mousse Layer:

  • 1 1/2 cups semisweet chocolate(chopped)
  • 1 1/2 cups heavy whipping cream
  • 1 tsp. unflavored gelatin
  • 2 Tbsp. water

White Coffee Mousse Layer:

  • 1 cup white chocolate (chopped)
  • 1 1/2 cups heavy whipping cream
  • 1 teaspoon unflavored gelatin
  • 3 tsp. instant coffee powder
  • 1 Tbsp. water

Chocolate Ganache Layer:

INSTRUCTIONS

1. Preheat oven to 350F. In a 9 or 10 u-inch round pan, put a parchment paper in the bottom to make sure the cake layer won’t stick.

2. Melt the 1 1/2 cups of semi-sweet chocolate in the microwave. Set aside.

3. Place the egg whites on a bowl and beat them then gradually add the 1/3 cup of sugar, salt and vanilla. Whisk until the meringue is on stiff peak stage.

4. Add the softened butter into the melted chocolate and mix until it’s well combined then add the egg yolks.

5. Add half of the meringue into the chocolate mixture and gently fold with a spatula.

6. Pour the batter in the pan and bake for 25-27 minutes.

7. Let the cake layer cool after baking and refrigerate for at least an hour. Take out the cake layer out of the pan and put this inside a springform pan in the bottom to create. Now we’re ready for the chocolate layer!

CHOCOLATE MOUSSE:

1. Place the 1 1/2 cups semisweet chocolate in a heatproof bowl.

2. Bring the 1/2 cup heavy whipping cream to a boil using a stove top then pour it all over the chocolate and stir. Mix well until no lumps and smooth. Set aside

3. In a small bowl, combine the gelatin and water. Microwave for 30 seconds and stir. Make sure they are free of lumps and well combined.

4. When the gelatin mix is done, pour this in the melted chocolate and stir well. Let it cool room temperature.

5. When your melted chocolate is now room temperature, let’s prepare the whipped cream! Whip the heavy whipping cream until soft peaks and gently add the melted chocolate. Mix well until everything is incorporated.

6. Spread the mousse on top of the cake in the springform pan with a spatula and place it back in the fridge to settle.

WHITE COFFEE MOUSSE LAYER:

1. Do the exact same thing! Just add the 3 tsp. of coffee powder with the melted white chocolate.

CHOCOLATE GANACHE LAYER:

1. Heat heavy whipping cream in the microwave and pour it in the semi-sweet chocolate. Mix well until everything is smooth and free of lumps.

2. Pour this on top gently as this will be runny. Put the mousse cake back in the fridge.

Here’s the hard part. Let it sett in the fridge for 24 hours before serving!


Watch how to make this triple layer chocolate cake

  • For the cake:
  • 150g cocoa powder
  • 600ml boiling water
  • 360g butter, softened
  • 600g caster sugar
  • 2tsp vanilla extract
  • 6 eggs, room temperature
  • 360g self raising flour
  • 2tsp baking powder
  • ½tsp bicarbonate of soda
  • ½tsp salt
  • For the buttercream:
  • 250g butter, softened
  • 500g icing sugar, sifted
  • 200g dark chocolate plus extra
  • 2tsp vanilla extract
  • 2tbsp milk
  • You'll also need:
  • 3x 25cm round baking tins or 4x 20cm round baking tin

Decadent Triple Chocolate Coffee Cake Recipe

This time I made one Decadent Triple Chocolate Coffee Cake Recipe in a regular square baking pan and the other in a disposable foil container. The ones at Walmart were colored and came with the see thru lids. The prefect gift for a neighbor and friend. Everyone Loves chocolate and this is a great excuse to eat chocolate for breakfast.

The only adjustments for this recipe was I did not have sour cream on hand so I used Greek yogurt which actually makes this a healthier breakfast right? .
Also the baking time was longer than suggested.

Tie the one you are giving away in a cute ribbon and you have the perfect gift that was baked with love.


Triple Chocolate Coffee Cake Donuts Recipe

Every school day I set my alarm 30 minutes prior to the time I need to wake the kids. Why you might ask? Well I need this time to let the dog out and have a cup of coffee in silence. If anyone has traveled with me, they know if I don&rsquot get the cup of GOOD coffee, I can be a beast. Where am I going with this you might ask, I want to share my favorite coffee creamer and coffee combination as well as a decadent Triple Chocolate Coffee Cake Donuts Recipe that pairs so nicely with that morning cup of Joe.

A few years ago I made a triple chocolate coffee cake and decided I wanted to try the recipe as a donut. The doughnuts are baked and use a cake mix for easy preparation even on a busy weekend. The only unique item you need for this recipe is a donut pan.

Since this recipe starts with a chocolate cake mix and a pudding package, it is basically made for you! Well not really, you still need to add Greek yogurt, butter and chocolate chips but how much harder can it get.

The batter is very dense and it easily makes 24 donuts. If you don&rsquot need that many, bake the other half of the batter in a 8×8 square pan and freeze it for another weekend.

Once the donuts are cooled completely, you can make chocolate topping. Simply mix semisweet morsels with Simply Pure creamer and microwave for about 30 seconds or until smooth.

Add the melted mixture into a plastic Ziploc bag and use it to drizzle chocolate on top of the donuts.

Repeat with white chocolate morsels and top with chopped pecans. (optional but I love the additional crunch)

Any good donut deserves a nice cup of coffee. I grew up on Dunkin&rsquo Donuts and was thrilled when I moved away from the Midwest, to find it available in grocery stores. Dunkin&rsquo Donuts is consistently a great cup of coffee from store to shelf. It&rsquos available in a variety of flavors and is coffee that is rich & smooth, not bitter. It&rsquos not fancy, it&rsquos just great coffee.

All good cups of coffee, need a good creamer. I recently tried Simply Pure after seeing a coupon at Martin&rsquos. Thrilled to read the label to see that Simply Pure is made with real milk, cream and sugar in three simply delicious flavors, Vanilla is my first choice.

So be sure to head to Grocery store to grab all the ingredients for the Triple Chocolate Doughnuts and Save $3 when you buy creamer and coffee. Load your store rewards card with the coupon to start saving now! (valid 4/7-4/28)


TRIPLE CHOCOLATE WITH COFFEE MOUSSE CAKE

One of our top favorite desserts is Chocolate Mousse Cake! That layers of creamy goodness with a hint of coffee is to die for! This chocolate mousse cake done in layers is a perfect dessert to please the crowd!

I spent a lot of time trying recipes over the years. Finally, I came across this recipe by omgchocolatedesserts.com which is really satisfying! I love how the crust is not made of crushed crackers but rather, it’s cake! So go ahead and try this mousse cake that I have adapted from omgchocolatedesserts.com. In my version, the white layer part is coffee flavored and topped it off with that silky chocolate ganache. What could be anything better than the combination of coffee and chocolate, right?!

INGREDIENTS:

Bottom Cake Layer:

  • 1 1/2 cups semisweet chocolate (chopped)
  • 4 large eggs (room temperature, yolks and egg whites separated)
  • 1/3 cup granulated sugar
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1/2 cup butter (softened at room temperature)

Chocolate Mousse Layer:

  • 1 1/2 cups semisweet chocolate(chopped)
  • 1 1/2 cups heavy whipping cream
  • 1 tsp. unflavored gelatin
  • 2 Tbsp. water

White Coffee Mousse Layer:

  • 1 cup white chocolate (chopped)
  • 1 1/2 cups heavy whipping cream
  • 1 teaspoon unflavored gelatin
  • 3 tsp. instant coffee powder
  • 1 Tbsp. water

Chocolate Ganache Layer:

INSTRUCTIONS

1. Preheat oven to 350F. In a 9 or 10 u-inch round pan, put a parchment paper in the bottom to make sure the cake layer won’t stick.

2. Melt the 1 1/2 cups of semi-sweet chocolate in the microwave. Set aside.

3. Place the egg whites on a bowl and beat them then gradually add the 1/3 cup of sugar, salt and vanilla. Whisk until the meringue is on stiff peak stage.

4. Add the softened butter into the melted chocolate and mix until it’s well combined then add the egg yolks.

5. Add half of the meringue into the chocolate mixture and gently fold with a spatula.

6. Pour the batter in the pan and bake for 25-27 minutes.

7. Let the cake layer cool after baking and refrigerate for at least an hour. Take out the cake layer out of the pan and put this inside a springform pan in the bottom to create. Now we’re ready for the chocolate layer!

CHOCOLATE MOUSSE:

1. Place the 1 1/2 cups semisweet chocolate in a heatproof bowl.

2. Bring the 1/2 cup heavy whipping cream to a boil using a stove top then pour it all over the chocolate and stir. Mix well until no lumps and smooth. Set aside

3. In a small bowl, combine the gelatin and water. Microwave for 30 seconds and stir. Make sure they are free of lumps and well combined.

4. When the gelatin mix is done, pour this in the melted chocolate and stir well. Let it cool room temperature.

5. When your melted chocolate is now room temperature, let’s prepare the whipped cream! Whip the heavy whipping cream until soft peaks and gently add the melted chocolate. Mix well until everything is incorporated.

6. Spread the mousse on top of the cake in the springform pan with a spatula and place it back in the fridge to settle.

WHITE COFFEE MOUSSE LAYER:

1. Do the exact same thing! Just add the 3 tsp. of coffee powder with the melted white chocolate.

CHOCOLATE GANACHE LAYER:

1. Heat heavy whipping cream in the microwave and pour it in the semi-sweet chocolate. Mix well until everything is smooth and free of lumps.

2. Pour this on top gently as this will be runny. Put the mousse cake back in the fridge.

Here’s the hard part. Let it sett in the fridge for 24 hours before serving!

You May Also Like

SINIGANG NA HIPON AT BANGUS SA MISO (Shrimp and Milkfish in Tamarind Soup with Soybean paste)


Recipe Summary

  • 1 1/2 pounds bittersweet (60% cacao) chocolate chips
  • 1/4 cup light corn syrup
  • 2 tablespoons bourbon (optional)
  • 2 cups granulated sugar
  • 1/4 cup cold water
  • 1/8 teaspoon cream of tartar
  • 2 cups heavy cream
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter
  • 3 cups cake flour
  • 1 cup unsweetened cocoa
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups granulated sugar
  • 1 cup sour cream
  • 1 cup canola or vegetable oil
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups hot, strong coffee

Prepare the Chocolate-Caramel Ganache: Stir together chocolate chips, corn syrup, and, if desired, bourbon in a large bowl. Set aside.

Stir together sugar, cold water, and cream of tartar in a large, heavy saucepan. Cook over medium, swirling pan occasionally, until sugar dissolves and starts to change color. Increase heat to high, and cook, swirling pan occasionally, until mixture is a rich, golden caramel color, 4 to 5 minutes.

Remove pan from heat. Using a long- handled wooden spoon, carefully stir in heavy cream. (Be careful: Hot caramel can spit and bubble as the cream hits it.) Reduce heat to low, and return pan to heat. Cook, stirring constantly, until caramel thickens slightly and any lumps of hardened caramel have melted, about 4 minutes. Pour warm caramel sauce over chocolate chip mixture, covering chips completely. Let stand 1 minute. Stir until mixture is completely smooth. Stir in salt. Add butter, 1 tablespoon at a time, stirring until melted and combined after each addition. Let ganache cool until lukewarm. Cover loosely with plastic wrap, and let stand at room temperature 8 hours or overnight.

Prepare the Cake: Preheat oven to 350°F. Lightly coat 3 (9-inch-round x 2-inch-deep) cake pans with cooking spray, and line bottoms with parchment paper. Sift together flour, cocoa, baking powder, baking soda, and salt in a large bowl. Set aside.

Beat sugar, sour cream, oil, eggs, and vanilla in a large bowl with an electric mixer on medium speed until thick and smooth, about 2 minutes. Add flour mixture, one-third at a time, to butter mixture. Beat on low speed just until combined after each addition. (Do not overbeat or the cake will be tough.) Add 3/4 cup of the hot coffee, and beat just until smooth. Add remaining 3/4 cup coffee, and beat just until smooth. Divide batter evenly among prepared pans.

Bake in the middle of preheated oven until a long wooden pick or cake tester inserted in center of cake comes out clean, 20 to 25 minutes. Cool in pans on a wire rack 10 minutes. Invert layers onto wire rack, and peel off parchment paper. Cool completely, about 45 minutes.

Place 1 cake layer on a serving plate spread evenly with about 1 heaping cup of Chocolate-Caramel Ganache. Top with second cake layer, and spread evenly with 1 heaping cup of ganache. Top with remaining cake layer, and frost top and sides of cake with remaining ganache. Let stand at room temperature until ready to serve, or cover and refrigerate overnight.


Sinful Triple Chocolate Poke Cake

This mouthwatering Sinful Triple Chocolate Poke cake is a chocolate cake, drenched in hot fudge sauce and chocolate pudding and it is topped with a chocolate whipped cream. There could not be more chocolate here!

I have a new one for you this week that I call Sinful Triple Chocolate Poke Cake. I am just going to get right into it because it&rsquos that good.

This is a homemade fudgy chocolate cake with chocolate pudding and a hot chocolate whipped cream. Instead of using your typical sweetened condensed milk, I used a jar of hot fudge that I drizzle over the warm cake and then filled in the holes with a chocolate pudding.

Dreamy is the only way I could describe this cake.

If you love chocolate poke cakes, then you&rsquoll definitely love my chocolate chip cookie poke cake, Ultimate Oreo Poke Cake, and my Mudslide Poke Cake.

Then to top it off, I made a chocolate whipped cream. Whipped cream is SO easy to make. My favorite whipped to make around the holidays is Hot Chocolate Whipped Cream, which I used for this cake.

This is one of my favorite toppings. The hot chocolate whipped cream produces a thicker whipped cream, almost a mousse-like texture. It doesn&rsquot have an overly strong chocolate flavor because hot chocolate is not usually rich in flavor.

If there is one thing I mention over and over again, it&rsquos that my husband really only eat chocolate cake, snickerdoodle, Oreos and Rice Krispie Treats. He really doesn&rsquot eat many of my desserts. So when I made this cake recently so that I could reshoot the photos and make the video (see below!), he was more than happy to dig right into the leftovers. This recipe is &ldquohusband approved&rdquo.

Over the last few years, I&rsquove learned a thing or two about you guys. Guess what? You love poke cakes recipes too! Every time I share this recipe, you go absolutely crazy for it! I even rounded up 15 of my most popular poke cakes, so you have them all in once place.

The original recipe I made in 2013 was for a cake mix version of this recipe.You can still make the cake mix version of this recipe, I&rsquove included the notes in the recipe for the original cake mix version.

You might notice that I use quite a bit of cake mixes for my recipes and there&rsquos a specific reason for that.

I believe that you can create something magical with a cake mix, and no one ever has to know you used a box. It is a great way for beginner bakers to get their feet wet. However, I have an amazing Moist Chocolate Cake recipe, and I have since update this recipe to a homemade version.

This cake is best served cold, and has to stay refrigerated, but there&rsquos no need to worry about the cake drying out. Between the hot fudge and chocolate pudding in the cake, every bit is the perfect one.

Poke cakes make great desserts for parties and potlucks. Although they feed a crowd, I often find my friends go back for seconds.

Follow Beyond Frosting:

If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!


The whole cake:

After chilling for 3 hours, place the Triple Chocolate Cake in the freezer until it is firm, for about 2 hours. Remove the cake from the freezer and tightly wrap in plastic foil twice. Make sure that everything is covered. Then wrap two layers of tin foil around until completely covered. It freezes well up to 2 months. Unwrap the cake and thaw in the fridge overnight. Eat within 2 days.

Single slices:

Place the slice in the freezer for about 1 hour. Then remove from the freezer and tightly wrap in plastic foil twice, until fully covered. Place in a freezer bag and remove as much air as possible. It freezes well up to 2 months. For thawing, unwrap the cake and place on the kitchen counter for 1-2 hours. Eat within 1 day.

Just the cake layers:

After baking the cake layers, remove the paper and let cool completely. Then tightly wrap each cake layer in plastic foil twice. Place in freezer bags and remove as much air as possible. Freeze up to 1 month. For thawing, unwrap the cake layers and let sit on the counter for about 1-2 hours. Once it is room temperature, make the frosting and assemble the cake as described.

If you make this Chocolate Cake recipe, leave a comment, rate it, and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!


Watch the video: Ποια φίλη πήρε το ΒΡΑΒΕΙΟ για το ΒΡΑΒΕΥΜΕΝΟ ΚΕΙΚ;


Comments:

  1. Evrawg

    Be not deceived in this respect.

  2. Rahul

    No.

  3. Gosheven

    I am very grateful to you for the information. I have used it.

  4. Roth

    The properties turns out, what that

  5. Zolok

    Propertyman goes

  6. Ashlan

    I can't take part in the discussion right now - I'm very busy. I will be free - I will definitely express my opinion.

  7. Tyler

    What an excellent sentence



Write a message