7 double cake mocha Recipes

mascarpone cheese, caster sugar, double cream, coconut or 50 g chopped almonds, good quality chocolate, chopped, strong black coffee or 150 ml hot cocoa, chocolate-flavored liqueur or 4 tbsp tia maria, madeira cake

butter, white sugar, eggs, vanilla extract, unsweetened cocoa powder, all-purpose flour, salt, baking powder, milk (or more depending on the consistency), ultrafine powdered sugar, cocoa, vanilla, butter (unsalted and room temperature ), instant coffee powder (more if you wish), milk

chocolate, coffee, hot, fresh brewed, sugar, flour , all-purpose, cocoa, unsweetened (not dutch process), baking soda, baking powder, salt, eggs , large, oil, (any vegetable oil , except olive), buttermilk (well-shaken), vanilla

chocolate fudge squares with mocha glaze, unsalted butter, at room, granulated sugar, egg, all-purpose flour, baking powder, unsweetened chocolate, melted, milk, vanilla extract, chopped walnuts, glaze, generous cup powdered sugar, unsalted butter, at room temperature, unsweetened chocolate, melted, vanilla extract, brewed double-strength coffee, preferably, made from dark-roasted beans, preheat oven to 350 degrees f. butter an 8-inch square baking pan., make fudge squares: in a large bowl, cream the butter with the sugar and egg., in a small bowl, sift together the flour and baking powder. add to the butter mixture. then add the melted chocolate, being careful not to over-beat. add the milk, vanilla and walnuts, stirring just to blend., pour the batter into the prepared pan. bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. allow the cake to cool completely. meanwhile, make glaze., make glaze : in a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. stir in the coffee and whisk until smooth., refrigerate the glaze until cool , then pour over the top of the cake and cut the cake into squares.