Mocha Chocolate Coffee Cake

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Mocha Chocolate Coffee Cake

This is a pretty simple cake that all coffee lovers will welcome. Rich, creamy and juicy cake that you can serve to everyone, even to those who prefer tea over coffee. This mocha chocolate cake will be a nice and different dessert treat.

Mocha coffee is actually coffee with milk and chocolate. Mocha is served with the same amount of espresso coffee and hot milk or dark chocolate. Some like whipped cream on top, sprinkled with cinnamon or cocoa powder. Mocha containing a mixture of coffee and chocolate was purely a European idea. Coffee received its name from the port of Mocha in Yemen. In this harbor coffee beans were traded and they were named mocha bean. Now it has become one of the most popular coffees in the world. This is just a small introduction to the wonderful recipe that follows.

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Ingredients:

Cake Batter:

·         5 tablespoons all-purpose flour

·         4 egg yolks

·         4 tablespoons unsweetened cocoa powder

·         2 teaspoons baking powder

·         6 tablespoons sugar

·         4 tablespoons vegetable oil

·         1 tablespoon instant coffee powder

·         4 tablespoons buttermilk

Mocha Frosting:

·         1 ½ cups /350g/ butter, softened

·         4 tablespoons instant coffee powder

·         3 cups /320g/ powdered sugar

·         3 tablespoons unsweetened cocoa powder

·         2 teaspoons vanilla extract

·        Dark chocolate, grated for decoration

Directions:

1.    Preheat the oven at 180 degrees C /356 F/. Grease and flour 2 cake pans 10 inch long.

2.    In a large bowl combine flour, egg yolks, cocoa powder, baking powder, sugar, vegetable oil, and buttermilk. Beat with an electric mixer on medium speed. Dissolve instant coffee in hot water and add it to a mixing bowl. Beat for 2 more minutes until blended.

3.    Pour mixture into prepared cake pans and bake for 30 min. Remove from the oven and set aside to cool.

4.    Meanwhile prepare Mocha frosting. In a large mixing bowl combine softened butter and powdered sugar and beat with electric mixer until creamy. Add cocoa powder, instant coffee and vanilla extract.

5.    Beat with the mixer for 3 min until mixture is smooth and fluffy. Put the frosting in the fridge for 40 min to make it more firm.

6.    Spread frosting evenly over the cake layer and decorate with grated chocolate on top.

Calories: 290

Preparation time: 1 hour |  Cook time: 30 min  |  Serves: 20

Did You Know? The most expensive coffee in the world is called Kopi Luwak and comes from Indonesia.

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Chocolate Passion Cake

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Chocolate Passion Cake

Who can resist a lovely passion cake, rich with creamy chocolate flavour? This chocolate cake is not too complicated to prepare and it’s terribly delicious. All chocolate fans will love this recipe. Even those who prefer fruit cakes will love it. The cake is huge, there are about 25 slices, and it doesn’t take that long to make it. The most important is that I haven’t yet met someone who wasn’t thrilled with this passion cake.

Ingredients for Cake Batter:

·         4 eggs

·         Sugar 4 tablespoons

·         1 Baking powder /2 teaspoons/

·         All-purpose flour 4 tablespoons

·         Cocoa powder 1 tablespoon

Cake Filling:

·         5 egg yolks

·         Sugar powder 200g /7 oz/

·         Dark chocolate 200g /7 oz/

·         Butter, softened 250g /9 oz/

·         Heavy whipping cream 250 ml /1 cup/

·         Grated chocolate 50g /1.7 oz/ for decoration

Directions:

1.    Combine eggs, sugar, baking powder, flour and cocoa and beat with electric mixer until smooth mass.

2.    Bake in the preheated oven at 170 degree C /338 F/ for 20 min until the batter gets firm to the touch. Leave to cool.

3.    Take a thin knife to cut through the batter, to get two thin cake crusts.

4.    For the filling first melt the chocolate in small saucepan. Beat with electric mixer 5 egg yolks and half of sugar powder until smooth foam. Stir in melted chocolate.

5.    In another large bowl beat softened butter and other half of sugar powder until smooth mass. Combine with first chocolate filling and stir in.

6.    Beat heavy whipped cream until firm and smooth and stir in with the rest of the chocolate filling.

7.    Spread the filling on the bottom crust, put the second crust over and spread filling over the cake. Decorate with grated chocolate on top.

Calories: 430

Preparation time: 40 min   |   Cook time: 25 min   |   Serves: 25

And for advices on eating healthy, complete body care, skin and hair care and herbal remedies read on HealthAndCare Journal. 

Did You Know? That Napoleon reportedly carried chocolate on all of his military invasions?

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Peanut Cake With Vanilla

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Peanut Cake With Vanilla

I simply adore desserts that contain peanut taste. Like peanut butter cookies, or cakes, but in this cake recipe I will use grinded and baked peanuts. They are great and delicious ingredients for cakes. Especially if the peanuts are baked for about 15 min in the oven, or in a pan on low heat, and then grinded. It gives the cake great, tasty flavor. Also the peanuts should be unsalted. I made this cake for my last birthday and it was a crowd pleaser. A bonus point for this recipe is that there’s no baking for cake batter and filling. Indulge yourself with this lovely peanut cake. 

Ingredients For Cake Batter:

·         5 vanilla instant pudding mix powder 200g /1 cup/

·         Milk 1 ½ liter /6.3 cups/

·         10 tablespoons white sugar

·         Butter, softened 450g /2 cups/

First Cake Filling:

·         Ground biscuit 300g /10.5 oz/

·         Grated chocolate 50g /1.7 oz/

·         Powdered sugar 160g /5.6 oz/

Second Cake Filling:

·         Coconut powder 300g /10.5 oz/

·         Powdered sugar 160g /5.6 oz/

Third Cake Filling:

·         Unsalted peanuts 300g /10.5 oz/

·         Powdered sugar 160g /5.6 oz/

·         Cold heavy whipped cream 250ml /1 cup/

Directions:

1.    Cake batter is not baked. In deep dish cook together milk, all vanilla instant powder and add 10 tbsp of sugar. Cook until milk boils; stir constantly until the mass becomes smooth and compact.

2.    When vanilla pudding is cooled, add softened butter. Mix the mass well using electric mixer. Divide into 3 separate deep bowls. We will mix vanilla pudding with 3 different cakes filling and create 3 layers.

3.    In a first vanilla pudding bowl add grounded biscuit, grated chocolate and sugar powder. Mix everything good with electric mixer, and make a first bottom layer. Form with your hands, or spoon, layer 1,5 cm high.

4.    In the second bowl add coconut powder and sugar powder. Mix all and form the second layer on top of the first one. Form with your hands 1,5 cm high layer.

5.    For the last layer bake the peanuts in the oven. Bake only for 15 min until they get golden, brown color. Or if you wish bake them in a pan on low heat. Than take them out and leave to cool. Grind baked peanuts.

6.    In a third bowl add grinded peanuts and sugar powder. Mix it well and form last cake layer on top.

7.    For frosting mix in a bowl cold heavy cream until it gets tick. Spread it and decorate on top of a cake.   

  

Calories: 610

Preparation time: 1 hour   |   Cook time: 15 min   |   Serves: 24

Did You Know? That…in the Middle Ages sugar was extremely valuable and was worth 9 times more than milk 

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Creamed Peas, Corn And Cheese Cake

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Creamed Peas, Corn And Cheese Cake

Salty, delicious and rich cake that is made with 3 creamy layers. When I first tried it I really liked the combination of cooked vegetables, corn, eggs, ham and sour crème. It needs a bit of effort to make this cake. Takes about an hour to cook and prepare all the ingredients, and then forming layers. The effort will definitely pay off when you taste this gorgeous cake.

Notice: potatoes should be properly selected and not overcooked.

This is my favorite savory cake recipe and I think is more delicious than any cheese cake. It can be served as a cold appetizer, but it can also be excellent dinner or breakfast. 

Ingredients:

·         1 small can /12 oz/ peas

·         1 small can /12 oz/ sweet corn

·         Mayonnaise 600ml /2.5 cups/

·         Sour cream 750ml /3 cups/

·         1 small can pickles

·         Ketchup 50g / ¼ cup/

·         2 packages of toasted bread

·         Gouda cheese, grated 60g / ½ cup/

·         Ham 150g /5.2 oz/

·         6 eggs, boiled

·         5 medium sized potatoes

Directions:

1.    Boil potatoes in salted water. Boil 6 eggs. Grate the potatoes. 

2.    This dish is made in the form of a cake, and it has three layers. Grated potatoes and mayonnaise will be divided into three bowls because these ingredients are going into each layer.

3.  First, the bottom layer: On a large platter arrange the toasted bread in a form of a crust for the cake. Open a can of peas and remove excess water, pour the peas into a bowl and pour the sweet corn from the can. Add in a bowl half of the sour cream and part of mayonnaise and part of potato. Add 2 grated eggs. Grate half of a can of pickles and add to the mixture. Add salt by taste. Then spread the mixture from the bowl on toasted bread equally. The first layer is done.

4. The second, middle layer: Re-arrange the toasted bread. Grate ham and mix it in a bowl with half of ketchup. Then add a little sour cream, part of mayonnaise and part of the potato. Season it with salt. Spread the mixture over toasted bread, and the middle layer is finished.

5. Third, the top layer: Re-arrange the toasted bread again. Grate 3 eggs and half of the remaining can of pickles. Mix the ingredients in a bowl and season with salt. Spread the mixture on toasted bread. Then on top again put the last layer of toasted bread and spread over the remaining sour cream. Grate cheese over as a decoration. Leave the cake at least for 2 hours to cool in the refrigerator.

Calories: 305

Preparation time: 1 hour    |  Cook time: 20 min   |  Serves: 20

Did You Know? Ketchup was in the first half of the 19^th century sold in Western Europe as… medicine

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