Best Chocolate Mocha Refrigerator Cake Recipes

CHOCOLATE MOCHA REFRIGERATOR CAKE

Steps:

• Line an 8-by-4-by-3-inch loaf pan with plastic wrap, leaving enough overhang in each direction to completely cover the top. Line the bottom and sides of the pan with chocolate wafers and set aside.
• Sprinkle the gelatin over 1/4 cup cold water in a small saucepan (or even a metal measuring cup) and "bloom" at room temperature for 5 minutes. Then gently warm over low heat until just melted. (Do not allow to boil.) Remove from the heat and stir in the coffee liqueur, espresso powder and vanilla.
• Whip the heavy cream, powdered sugar and salt in the bowl of a stand mixer on high until soft peaks form, about 1 minute 30 seconds. Reduce the speed to low and drizzle in the cooled gelatin mixture. Increase the speed back to high and whip to stiff peaks, about 30 seconds more.
• Fill the prepared pan 3/4 of the way with the whipped cream mixture. Insert the remaining chocolate wafers vertically (edge first) into the whipped cream to create 4 rows of about 12 cookies each, keeping each cookie slightly separated by cream.
• Spread the remaining whipped cream evenly over the cookie rows. Fold the excess plastic wrap over the cake and refrigerate for at least 8 hours and up to 24.
• To serve: Pull back the plastic wrap and invert the cake onto a serving dish. Remove the plastic wrap, slice and serve immediately.

CHOCOLATE MOCHA REFRIGERATOR CAKE

Steps:

• Line an 8-by-4-by-3-inch loaf pan with plastic wrap, leaving enough overhang in each direction to completely cover the top. Line the bottom and sides of the pan with chocolate wafers and set aside.
• Sprinkle the gelatin over 1/4 cup cold water in a small saucepan (or even a metal measuring cup) and "bloom" at room temperature for 5 minutes. Then gently warm over low heat until just melted. (Do not allow to boil.) Remove from the heat and stir in the coffee liqueur, espresso powder, and vanilla.
• Whip the heavy cream, powdered sugar, and salt in the bowl of a stand mixer on high until soft peaks form, about 1 minute 30 seconds. Reduce the speed to low and drizzle in the cooled gelatin mixture. Increase the speed back to high and whip to stiff peaks, about 30 seconds more.
• Fill the prepared pan 3/4 of the way with the whipped cream mixture. Insert the remaining chocolate wafers vertically (edge first) into the whipped cream to create 4 rows of about 12 cookies each, keeping each cookie slightly separated by cream.
• Spread the remaining whipped cream evenly over the cookie rows. Fold the excess plastic wrap over the cake and refrigerate for at least 8 hours and up to 24.
• To serve: Pull back the plastic wrap and invert the cake onto a serving dish. Remove the plastic wrap, slice and serve immediately.

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.

MOCHA CHOCOLATE ICEBOX CAKE

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
• To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
• Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.