Best 2 Frozen Mocha Cake With Chocolate Ganache Glaze Recipes

Indulge in a frozen delight with our heavenly Frozen Mocha Cake, a masterpiece that combines the rich flavors of coffee and chocolate in a symphony of taste. This exquisite cake features layers of decadent chocolate cake, velvety mocha mousse, and a luscious chocolate ganache glaze, all encased in a captivating frozen exterior. Prepare to be mesmerized by the symphony of textures and flavors in every indulgent bite. Whether you're a coffee aficionado or a chocolate enthusiast, this Frozen Mocha Cake promises an unforgettable culinary experience. Alongside the main recipe, discover variations that cater to diverse preferences, including a gluten-free version for those with dietary restrictions. Additionally, learn how to craft a delightful Mocha Sauce and Chocolate Ganache Glaze that can elevate any dessert to new heights of indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

MOCHA GANACHE

Mocha Ganache image

This ganache adds decadence to frozen yogurt or a slice of our Mocha Chip Angel Food Cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 1 cup

Number Of Ingredients 3

Ingredients

1 cup semisweet chocolate chips (6 ounces)
1/2 cup skim milk
2 teaspoons instant espresso powder

Steps:

Place chocolate chips, skim milk, and instant espresso powder in a medium heatproof bowl set over (not in) a pot of simmering water. Stir until chocolate melts and mixture is smooth. Remove from heat.

Nutrition Facts : Calories 111 g, Fat 6 g, Fiber 1 g, Protein 2 g

MOCHA CAKE WITH CHOCOLATE GANACHE RECIPE BY TASTY

Mocha Cake With Chocolate Ganache Recipe by Tasty image

Here's what you need: brown sugar, white sugar, butter, eggs, salt, vanilla extract, baking powder, baking soda, cocoa powder, flour, bittersweet dark chocolate, cream, milk, instant coffee, cane sugar

Provided by Tricia Pelayo

Categories Bakery Goods

Yield 12 servings

Number Of Ingredients 15

Ingredients

¼ cup brown sugar
½ cup white sugar
¾ cup butter, softened
3 eggs
¼ teaspoon salt
¼ tablespoon vanilla extract
½ teaspoon baking powder
¾ teaspoon baking soda
⅓ cup cocoa powder
1 ¼ cups flour
1 ½ cups bittersweet dark chocolate, divide into two parts
¼ cup cream
½ cup milk
1 teaspoon instant coffee
1 teaspoon cane sugar

Steps:

For the chocolate ganache: Melt the chocolate and cream together in a double boiler. Stir until thoroughly combined, then chill in the refrigerator for at least an hour. On a double boiler, place one part of chocolate and cream.
For the sponge cake, first preheat your oven to 180°C.
Cream together the sugar, brown sugar, and butter until the mixture is light and fluffy. Then, set the butter-sugar mixture aside and mix together the vanilla and eggs.
Get your butter-sugar mixture and slowly add in the vanilla-egg mixture. (Make sure to do it slowly to prevent the fat and water from separating).
Sift in the flour, cocoa powder, salt, baking soda, and baking powder into the mixture and fold it in.
Halfway through mixing, add in the remaining chocolate (chopped) and stir until there are no more flour pockets.
On a buttered pan lined with parchment paper, pour in the batter, ensuring that it is spread evenly. Tap on the counter to release air bubbles, then bake for 20-25 minutes.
Cool for 30 minutes, at least, once cooked through.
For the syrup: mix together the coffee, cane sugar, and milk properly.
To assemble, add some syrup to your cake and let it cool for 10 minutes.
Pour the chocolate ganache on top of your cake and let it chill again, this time for 30 minutes.
Serve.

Nutrition Facts : Calories 308 calories, Carbohydrate 27 grams, Fat 21 grams, Fiber 1 gram, Protein 5 grams, Sugar 15 grams

Tips:

Use high-quality chocolate for the best flavor. Look for chocolate with a cocoa content of 70% or higher.
Make sure the coffee is cold before adding it to the cake batter. This will help to prevent the cake from curdling.
Don't overmix the cake batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will make the cake dry.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
If you don't have time to make the chocolate ganache glaze, you can use a store-bought chocolate frosting instead.

Conclusion:

This Frozen Mocha Cake with Chocolate Ganache Glaze is the perfect dessert for any chocolate lover. It's rich, decadent, and sure to impress your guests.