Best 7 One Bowl Chocolate Mocha Cream Cake Recipes

ONE BOWL CHOCOLATE CAKE WITH MOCHA BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 (F) and place your oven rack in the center position. Prepare two 6-inch round cake pans by spraying liberally with non-stick cooking spray and line the bottoms of each cake pan with parchment paper. Spray the parchment paper.
• In a large bowl, whisk together 1/2 cup granulated sugar, 2 tablespoons light brown sugar, 1/2 cup sour cream, 1/3 cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract and 1/4 teaspoon salt until well combined.
• Add 3/4 cup all-purpose flour, 1/3 cup cocoa powder and 1/2 teaspoon baking soda and continue whisking until the batter is smooth and the dry ingredients have just been incorporated into the wet ingredients. Be careful not to overmix or your cake will be dense and I will cry for you; it's okay to have one or two small flour streaks left in the batter.
• Transfer the batter into your prepared cake pans and bake until just firm, around 20 to 22 minutes. When the cakes are ready, a skewer inserted into the center of each cake should come out clean and the tops should bounce back when gently poked with a finger.
• Once the cakes are finished baking, transfer the pans to a wire rack to cool for 15 minutes, before inverting the cakes out of the pans to cool completely before frosting.
• In a large, heatproof metal bowl, combine 1.5 ounces finely chopped bittersweet chocolate and 1 tablespoon instant coffee or espresso powder. Place the heatproof metal bowl over a saucepan filled with water, making sure that the water does not touch the bottom of the bowl. Melt the chocolate by bringing the water to a boil and constantly stirring the chocolate with a whisk.
• Once the chocolate is completely melted, whisk in 2 sticks unsalted butter and 2 cups confectioner's sugar, whisking until combined and the mixture has lightened to a pale brown. If too soft to spread, chill the frosting until spreadable, whisking occasionally. If not, use immediately.
• Place 1 cup of the frosting on top of one cake, using an icing spatula to create an even layer. Sprinkle 1 cup mini chocolate chips on top of the frosting, before nestling the second cake on top of the chocolate chips. Use the remainder of the frosting to frost the cake completely.

ONE-BOWL CHOCOLATE MOCHA CREAM CAKE

Steps:

• TO PREPARE CAKE:.
• Preheat oven to 350°F.
• Combine flour and next 6 ingredients(through salt) in a large bowl.
• Add mayonnaise and oil beat with a mixer at low speed until well blended.
• Slowly add brewed coffee and vanilla, beat with a mixer at low speed 1 minute or until well blended.
• Stir in chocolate; pour batter into 9x13" baking dish coated with cooking spray.
• Bake for 30 minutes or until wooden pick inserted in center comes out clean.
• Cool completely in pan on wire rack.
• TO PREPARE MOCHA CREAM:.
• Combine water and granules in a large bowl stir until granules dissolve.
• Add marshmallow creme; beat with a mixer at low speed until smooth.
• Fold in whipped topping.
• Spread mocha cream over top of cake; drizzle with chocolate syrup and sprinkle with nuts.

CHOCOLATE MOCHA CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
• Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
• Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
• Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

ONE-BOWL CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F. Butter two 8-by-2-inch round cake pans; dust with flour, tapping out excess. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk in eggs, buttermilk, water, vanilla, and oil.
• Divide batter evenly between prepared pans. Bake until tops spring back when lightly pressed, about 30 minutes. Transfer pans to a wire rack; let cool 15 minutes. Invert cakes onto rack, remove parchment, then turn top-side up (to prevent sticky tops from sticking to rack); let cool completely.
• Spread 1 1/2 cups frosting over top of one cooled cake layer. Top with remaining layer. Spread a thin coat (about 1 cup) of frosting over top and sides of cake to create a "crumb coat." Refrigerate about 20 minutes, then frost top and sides of cake with remaining frosting. (For a more refined look, trim domed top of cake flat before layering and frosting.)

FOUR-LAYER MOCHA CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch cake pans with parchment paper.
• Beat sugar and butter for cake together in a bowl with an electric mixer until creamy; add eggs and beat until pale in color.
• Mix 1 cup boiling water and cocoa powder together in a separate bowl. Mix into the sugar mixture. Combine baking soda with remaining boiling water and add to the batter. Mix in flour and baking powder until just combined. Pour evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool for 15 minutes in the pans; run a knife around the edges of the cakes and transfer onto wire racks to cool completely.
• While cakes cool, prepare filling. Combine chocolate chips, sugar, hot water, and coffee granules in a small saucepan. Stir over low heat until sugar is dissolved and mixture is smooth. Cool completely.
• Whip cream until it starts to thicken; add cooled chocolate mixture and whip until stiff.
• Split each cooled cake layer in two with a knife. Divide filling into 4 equal portions. Spread 1/4 of the filling on the first cake layer, top with another layer, and repeat until you've frosted the top layer. Chill at least 1 hour for best results.

ONE BOWL MOCHA CREAM CAKE ( COOKING LIGHT)

Steps:

• Preheat oven to 350°.
• To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate; pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
• To prepare mocha cream, combine water and coffee granules in a large bowl; stir until granules dissolve. Add marshmallow creme; beat with a mixer at low speed until smooth. Fold in whipped topping. Spread mocha cream over top of cake; drizzle with chocolate syrup. Chill until ready to serve.

ONE-BOWL CHOCOLATE MOCHA CREAM CAKE

Steps:

• Preheat oven to 350°. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate; pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. To prepare mocha cream, combine water and coffee granules in a large bowl; stir until granules dissolve. Add marshmallow creme; beat with a mixer at low speed until smooth. Fold in whipped topping. Spread mocha cream over top of cake; drizzle with chocolate syrup. Chill until ready to serve.