Sunday, January 29, 2012

Choclate and Coffe cake

Mocha Brownie cake for the most part is very easy to make and for coffee and chocolate lovers, they are heavenly. Brownie cake is easier to make than pie because you do not have to roll them with a rolling pin and fill them with fruit. Brownie Cake has the best flavor when prepared properly. So if you are willing to make a homemade mocha brownie cake, you need to decide what kind of chocolate you want to use. You can use either white or dark chocolate may also want to use milk chocolate in your mocha brownie cake from scratch. All three types of chocolate have their own unique flavor, they are all delicious brownie mocha cake.

The kind of coffee you make a difference in the taste of your recipe. As you know, there are many different types of coffee, the most famous Colombians. Most people do not realize that real coffee comes from Yemen. Mocha is actually a seaport on the Arabian Peninsula and was the largest exporter of coffee in the fifteenth century. Maybe your grandmother a delicious recipe for Mocha Brownie has Cakes, you can use this recipe for the cake. One of the most important things to remember before you will begin to prepare your cake, make sure you have all the ingredients. If you could be sure you have all the ingredients that you consider reading through the preparation instructions before you begin. If you are sure you have everything under control, it is time to start preparing for your lovely treat. If you have a recipe for a mocha brownie cake need to try this, and here is a fantastic recipe for mocha glaze too. Have fun!

Mocha Brownie Cake


1 / 2 cup butter or margarine
1 1 / 4 cup sugar
1 tbsp. Instant coffee granules
4 eggs
1 can (1 pound) chocolate syrup
1 1 / 4 cups all-purpose flour
1 tsp. Baking powder
1 / 2 tsp. Salt
1 1 / 2 cup chopped walnuts
1 tsp. Vanilla
Whipped cream
Orange slices for garnish
Walnuts for garnish
Mint for garnish

First cream butter, 1 cup sugar and coffee until light.

Second, the eggs, one at a time, beating well after each.

Third Stir in syrup until well blended.

4th Flour, baking powder and salt.

5th Fold flour mixture into the batter mixed up. Stir 1 cup nuts and vanilla.

6th Pour into greased and floured 9 in. pan. Combine remaining sugar and nuts. Sprinkle evenly over dough.

7th Bake at 350 * fi 1 hour 10 minutes or until sides pull away from the pan. (Center will be moist)

8th Cool cake in pan on rack. In 30 minutes, until cake from the pan (cake shrinks)

9th Serve with whipped cream, sprinkle with coffee granules. Decorate the cake with slices of orange, mint and walnuts.

Mocha Frosting

1 1 / 2 pound butter (soft)
1 1 / 2 pound powdered sugar confectionery
1 / 3 cup coffee liqueur
4 tablespoons instant coffee

Butter 1 minute on low speed for 2 minutes at medium speed and then add the powdered sugar confectionery, liqueurs and coffee.

Squeegee to rinse in hot water make frosting spreading easier. Start spreading the glaze on the bottom of the sides of the cake. After smooth iced tea, hot knife or spatula to glaze. Pipe rosettes around the bottom and top with more butter, cream and top with espresso beans.

Chill and carving easier.

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