I need some help in getting a Mocha flavor into my cake. I was attempting to make peppermint mocha cupcakes, and the first trial had a nice peppermint flavor, but not really any mocha flavor.
I basically used my go-to dark chocolate cake recipe, added a little bit of peppermint oil, and replaced all the liquid with coffee.
I did look for some coffee or mocha flavored oil, but I couldn't find any in the local cake decorating store.
Any ideas on how to get the stronger mocha flavor?
Thanks!
Up the coffee flavor by adding instant coffee granules to your liquid coffee.
HTH
I use instant coffee now, so just add more to make it stronger?
Maybe baking the cake with espresso instead of coffee. and making a mocha buttercream.
Do they make instant expresso? Niether my husband or I drink coffee or anything, so we don't own a coffee pot.
Martha Stewart suggests using a coffee syrup to brush over the cake:
Makes 1 cup
1/2 cup water
1/2 cup sugar
1/4 cup coffee extract (such as Trablit)
Directions
Heat water and sugar in a small pan over medium heat until sugar is dissolved and liquid begins to simmer. Stir in extract. Refrigerate until ready to use.
Up the coffee flavor by adding instant coffee granules to your liquid coffee.
HTH
I use instant coffee now, so just add more to make it stronger?
Maybe baking the cake with espresso instead of coffee. and making a mocha buttercream.
Do they make instant expresso? Niether my husband or I drink coffee or anything, so we don't own a coffee pot.
Yes but I think it's something you'd need to find at a specialty store. Espresso is done in shots for a reason; it's very bold and full of coffee flavor. You could also go to Starbucks and inquire into buying shots.
Martha Stewart suggests using a coffee syrup to brush over the cake:
Makes 1 cup
1/2 cup water
1/2 cup sugar
1/4 cup coffee extract (such as Trablit)
Directions
Heat water and sugar in a small pan over medium heat until sugar is dissolved and liquid begins to simmer. Stir in extract. Refrigerate until ready to use.
This is an idea. I might need to try it sometime but maybe do straight coffee instead of a syrup?
I usually just do mocha BC and call it quits at that b/c it's so difficult to get flavored cake.
Martha Stewart suggests using a coffee syrup to brush over the cake:
Makes 1 cup
1/2 cup water
1/2 cup sugar
1/4 cup coffee extract (such as Trablit)
Directions
Heat water and sugar in a small pan over medium heat until sugar is dissolved and liquid begins to simmer. Stir in extract. Refrigerate until ready to use.
This is an idea. I might need to try it sometime but maybe do straight coffee instead of a syrup?
I usually just do mocha BC and call it quits at that b/c it's so difficult to get flavored cake.
Where do you find coffee extract? Aswartz, how do you flavor the buttercream? Just add chocolate and coffee for some of the liquid?
Thanks everyone for all of your help!
A quick google search says you can find coffee extract at Sur La Table, amazon and spicebarn. A decent sized bottle is $7 or less.
When I make mocha BC, I replace some ps with cocoa and replace the milk with strong, brewed coffee.
thanks Chasey! I dont have time to order online, as I need it for this weekend, but I think I'm going to try the mocha BC!
I am guessing here, but if you had super strong brewed coffee on hand, there would be no need for that extract! You would just make the syrup with the actual coffee (but the coffee wouldn't be drinkable at that strength if you did it right. 
) The syrup would keep them moist, too!
On the other hand, I think making the icing mocha with chocolate cake will work if you are just looking for that flavor in general. Just don't make the icing too chocolatey because like kcassano said, coffee added to chocolate enhances the chocolate and the coffee flavor doesn't come through at all! I replace the water in my chocolate cake with coffee every time and there is no coffee taste.
Martha Stewart suggests using a coffee syrup to brush over the cake:
Makes 1 cup
1/2 cup water
1/2 cup sugar
1/4 cup coffee extract (such as Trablit)
Directions
Heat water and sugar in a small pan over medium heat until sugar is dissolved and liquid begins to simmer. Stir in extract. Refrigerate until ready to use.
This is an idea. I might need to try it sometime but maybe do straight coffee instead of a syrup?
I usually just do mocha BC and call it quits at that b/c it's so difficult to get flavored cake.
Where do you find coffee extract? Aswartz, how do you flavor the buttercream? Just add chocolate and coffee for some of the liquid?
Thanks everyone for all of your help!
For my mocha BC, I just add coffee (I use instant in water) to my regular BC. I make the cake chocolate. It's so yummy.
i went on a hunt for instant espresso for a cookie recipe i was trying. it was not available at my local grocery store but i did find a couple brands at Whole Foods (lil fancier and includes specialty items type of grocer). i'm looking forward to trying it in my caking.
i went on a hunt for instant espresso for a cookie recipe i was trying. it was not available at my local grocery store but i did find a couple brands at Whole Foods (lil fancier and includes specialty items type of grocer). i'm looking forward to trying it in my caking.
It is interesting 
because I buy instant espresso from any grocery stores these day. About a year ago you could just buy it online or in specialty stores but these days you can find it in any store.
Fiesta, Kroger, Randalls and HEB they all have it in coffee section and the brand name is "Medaglio D'oro" it is really good.
HTH
i went on a hunt for instant espresso for a cookie recipe i was trying. it was not available at my local grocery store but i did find a couple brands at Whole Foods (lil fancier and includes specialty items type of grocer). i'm looking forward to trying it in my caking.
It is interesting
because I buy instant espresso from any grocery stores these day. About a year ago you could just buy it online or in specialty stores but these days you can find it in any store. Fiesta, Kroger, Randalls and HEB they all have it in coffee section and the brand name is "Medaglio D'oro" it is really good.
HTH
I believe that's the brand I picked up! My HEB must be lame ... or maybe I just couldn't find it. I'll look harder next time, now that I know what it looks like!
i went on a hunt for instant espresso for a cookie recipe i was trying. it was not available at my local grocery store but i did find a couple brands at Whole Foods (lil fancier and includes specialty items type of grocer). i'm looking forward to trying it in my caking.
It is interesting
because I buy instant espresso from any grocery stores these day. About a year ago you could just buy it online or in specialty stores but these days you can find it in any store. Fiesta, Kroger, Randalls and HEB they all have it in coffee section and the brand name is "Medaglio D'oro" it is really good.
HTH
Wow! I've never even heard of HEB, Fiesta, or Randalls. The Kroger is a little out of my way, but it might be worth checking.
I have used two different products to produce a mocha flavor--Medaglia D'oro instant espresso, which I purchased at Dean and DeLuca, and Cook's Choice brand Kona Coffee Flavor extract, which I purchased online. I know you are on tight time, so these are just for future reference.
I much prefer the Kona Coffee extract. It doesn't take a lot, so my buttercream doesn't get soupy. I found that it took too much of the espresso made with the instant powder to get a real mocha flavor, which caused my icing to get sloppy.
I haven't flavored a cake with either of them--just icing and some cookies that require a mocha flavor. I agree with everyone else--make a chocolate cake and flavor the icing. It will be delicious 
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