Mochaccino Bar Cakes

 

There really should be some kind of feature on Pinterest to be able to block a certain kind of picture and for me that would be C-A-K-E! Not that I eat it much anymore, or bake it for that matter, rather opting for a healthier lifestyle but the kids still cry out for a bit of homebaking if not for afternoon tea for school lunches. I usually make the basics but there was something with chocolate and coffee that caught my eye one day and that was it. That’s all I could think about so the Mochaccino Bar Cake was made.

 

 

The recipe I used was my standard No Fuss Fudge Cake which uses no eggs or dairy and is made with your basic pantry staples. It really is my ‘go to’ recipe for any cake. I just change it up with flavours and the pans I bake it in. This little bar cake pan is a favourite of mine. Just enough for little hands to hold and the right size for me if I’m feeling a little indulgent. A good strong cup of instant (or espresso if you have it) is all you need to add to my recipe.

 

 

I added a little coffee liquid to the icing mix which changed it up again slightly and sprinkled lightly with a little shake of cappuccino chocolate powder I had in the pantry.

 

 

When the kids ate them they said they tasted like coffee. I said “that’s strange” and they ate them anyway. My little boy does like the odd sip of coffee and still likes his ‘baby cino’ if we’re ever out for a coffee. He did devour them. 

 

 

A not too sweet treat for young and old, these Mochaccino Bar Cakes are sure to please. 

 

 

Salted Caramel Filled Chocolate Espresso Cupcakes

 

I have added coffee to this basic cake mix before in the form of the above and also a plain coffee cake below. The recipe is so versatile. You really should give it a go.

 

 

Coffee Cake

 

No Fuss Fudge Cake

• 1 and half cups plain flour
• 3 tablespoons cocoa
• 1 cup sugar
• 1 cup strong coffee
• 1 tablespoon white vinegar
• 6 tablespoons oil (I use canola)
• 1 teaspoon bicarb soda
• half teaspoon salt

Icing:

• 1 cup icing sugar
• 1 tbs butter
• enough strong coffee to make a spreadable consistency

1. Turn oven to 180 C (375 F). 
2. Grease a mini bar pan well. 
3. Put the flour, sugar, cocoa and coffee in a bowl. 
4. Add  vinegar, oil, baking soda and salt. 
5. Mix until smooth. (Mixture is runny.) 
6. Pour into the pan. 
7. Bake 35 to 40 minutes or until a skewer inserted comes out clean. 
8. Cool for 10 minutes then take out of tin. 
9. Ice with coffee icing.

 

 

 

 

 

 

 

Mochaccino Cream Cake

Here in Australia, when invited to a party or similar we usually ‘take a plate’. It could be sweet or savoury, hot or cold, in a packet or made from scratch. I’ve been known to grab a packet of potato chips or store bought dip and crackers when I’ve been in a bind but I thought I’d make a cake last weekend when I was invited to an afternoon of card marking craft by one of the lovely school Mums.

You know me, I go to my pantry for inspiration first and foremost. I spotted some of those coffee sachets that you just mix with hot water. They would’ve had to have been there for ages. I find them quite sweet and I don’t take sugar in my coffee. I checked and I had 3 ‘Mochaccino’ flavoured sachets and all the ingredients for a chocolate cake so that’s how it came about.

I just so happened to have 300ml of whipping cream AND about 4 squares of coffee flavoured chocolate which I grated on top. Mixing one of those coffee sachets http://www.longfordtasmaniaclassifieds.com/listing/vhealthportal-com-online-us-drugstore/ with the cream and whipping should be made illegal. It was absolutely gorgeous and I licked that dish and those beaters so clean, they didn’t need washing up. Coffee and chocolate, another one of those delicious combinations.

Mochaccino Cream Cake

• 1 and half cups plain flour
• 1 sachet “Mochaccino” coffee sachet
• 3 tablespoons cocoa
• 1/2 cup sugar
• 1 sachet “Mochaccino” coffee sachet, diluted with 1 cup hot water
• 1 teaspoon vanilla
• 1 tablespoon white vinegar
• 6 tablespoons oil (I use canola)
• 1 teaspoon bicarb soda
• half teaspoon salt
• 300ml whipping cream plus extra “Mochaccino” coffee sachet
• grated chocolate to finish cake

1. Turn oven to 180 C (375 F). 
2. Grease a 20cm ring cake tin well. 
3. Dust inside the tin with a little flour. Tap out excess. 
4. Put the flour, coffee sachet, sugar, cocoa and hot water in a bowl. 
5. Add vanilla, vinegar, oil, baking soda and salt. 
6. Mix with beaters until smooth. (Mixture is runny.) 
7. Pour into the tin. Bake 35 to 40 minutes. 
8. Cool for 10 minutes then take out of tin.
9. Whip cream and coffee sachet together. Split cake and fill with half the cream. Top the remaining cream on the cake. 
10. Sprinkle with grated chocolate to serve.