Looking For A Mocha Cake Recipe That Is Not Too Chocolaty

Baking By laurasc Updated 17 Mar 2015 , 8:38pm by -K8memphis

laurasc Posted 17 Mar 2015 , 4:48pm
post #1 of 3

I'm looking for a mocha cake recipe that does not have too much chocolate in it.  More of a lighter coloured cake.  I also need a cake that is dense enough to be baked into a ball shape.  (the Wilton Sport Ball pan)  I'm making a teapot and tea cup cake for my MIL's birthday and will be covering the cakes with fondant.  The last thing I want is for the cakes to collapse.  Any suggestions?  

2 replies
-K8memphis Posted 17 Mar 2015 , 8:25pm
post #2 of 3

mocha cake is something i would make up --  here's a plain yellow cake with the instructions rewritten in my own words so no copyright issues --from the new doubleday cookbook just sub strong coffee for the liquid no chocolate needed and/or just sub some cocoa for some of the flour -- use vanilla instead of lemon --

in fact i would use mocha icing on yellow cake myself -- probably on a marbled yellow/chocolate cake

Golden Cake ;)

6 cups sifted all purpose flour
2 tablespoons baking powder
2 teaspoons salt
2 cups milk at room temperature
2 teaspoons vanilla
1 # butter or margarine or 1 1/3 cups margarine with 2/3 cups vegetable shortening
(the margarine is not vegetable spread)
4 cups sugar
8 eggs at room temperature
2 teaspoons lemon extract (or sub vanilla)
2 tablespoons finely grated lemon rind (optional)

Preheat oven to 325. Sift flour with baking powder and salt and set aside. Combine milk and vanilla and set aside. Cream butter until light, add sugar gradually, continue to cream until fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon extract (and rind). Add dry ingredients alternately with milk beginning and ending with the dry and adding about one sixth of the total at a time. Beat just until smooth. Spoon into 1 ungreased 13" and 1 ungreased 7" pan lined on the bottom with wax or parchment paper filling no more than half full - this is a high-rising batter. Bake larger layer 60-65 mins until it pulls from the sides of the pan and is springy to the touch. Cool upright in pan on wire rack 10 mins then loosen and invert on rack peel off paper turn right side up and cool thoroughly. If you make 3 batches you get two 13", two 7" and two 10 " layers. Make cupcakes with any leftover batter. This is from The New Doubleday Cookbook 1975.

Real good cake. And this recipe is not real fussy - can be halved/quartered. Excellent.

-K8memphis Posted 17 Mar 2015 , 8:38pm
post #3 of 3

well maybe use half milk/buttermilk and half strong coffee -- but i'd mocha the icing for the best bang for your buck

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