Pan"cake" (mocha & matcha flavour)

This is my husband's favorite cake and for his birthday, decided to learn to bake it for the very first time. I didn’t have coffee icing so used what I had and he doesn’t like too much icing so didn’t put any.

https://www.mindas-kitchen.com/

This cake was inspired by the moistness of cotton cakes and the sponginess of chiffon cakes. It uses similar ingredients to a chiffon. Yet yields a completely different texture that is more moist and airy with tinier air pockets that really reminds of cotton candy.

yummy coffee taste!!

My daughter taught me this recipe.When you are not adding chocolate chips, use 3 tablespoons of sugar. When you are not adding instant coffee, use 2 tablespoons of cocoa powder.You can enjoy a variation by adding orange peels. Recipe by Cookie shiasu

From what I have read this very simple layered ice cream cake was started by Kraft using crumbed Oreo cookies between the layers. Today the variations are endless, with any size you want, adjusting the ingredients and using any flavor of ice cream and adding what suits you. My version is a small cake layered in a loaf pan with mocha chip ice cream layered between the ice cream sandwiches. I used fresh whipped cream to frost the cake with drizzles of chocolate and chopped heath bars for a Crunch decoration. This cake takes minutes to prepare allowing for freezing and makes pretty slices and is delicious!

I made a decorated cake with a chocolate sponge cake and cafe au lait cream. Since the coffee flavor of the cream is mild, even 4 or 5 year olds can eat this.Isn't it okay to indulge in a cafe mocha flavored cake sometimes? .Rather than whole Oreos, using crushed Oreos is easier to sandwich into the layers as well as making it easier to slice. This time, I used 300 ml of heavy cream, but if you want some extra to use for decorating, I think it's better to make 400 ml of cream. For 18 cm [7.1 in] cake pan. Recipe by Lesser Panda

I learned this recipe from a dear friend who loves doing this for us...this time, she asked me to prepare it for her... glad, came out yummy like her cake.

#mindaskitchen - https://www.mindas-kitchen.com

#mindaskitchen - https://www.mindas-kitchen.com

#goldenapronIt's for you shrishtiNow bake and eat the perfect chocolate mocha cake.

This cake is tender and moist with a great mocha flavor. It's filled with a Whipped Mascarpone filling and also frosted with it for a light creamy complement to the cake. Finally a coffee glaze is drizzled on top for all the coffee lovers!

it was so delish-cious! :cookie

Again, here is recipe # 2 for using your slow cooker/ crock pot when you don't want to heat up the house but want a decadent dessert.

My friend had some leftover pancake mix and asked me to make various desserts with it. This is one of the various cakes that I made.It also tastes great if you use mocha cream on the inside.-When mixing in Steps 4-5, you'll hear a "fizzling" noise, but don't worry, it's okay. Just keep gently scooping up from the bottom.Preheat the oven to 200°C.You can enjoy making different variations by adding spirits or liqueur. Recipe by Momora

Everyone's talking about black soy beans and okara since they're good for dieting?!I came up with this recipe by referring to a recipe made by a friend who makes cakes made of okara.This cake is low in sugar. If you want to make it sweeter, increase the amount of kuromitsu to 2-3 tablespoons.There is a version of this recipe that uses pancake mix.. Recipe by tearstar

Adapted from my favorite chiffon cake recipe, this one packs such a strong matcha flavor and is the perfect melt in your mouth dessert :)

This is the fresh tea season. I got some delicious matcha, so I made this.Be careful not to over-mix once adding the cake flour. The matcha easily soaks up the moisture, so you can add about 5 g of milk to keep it from rising. Recipe by Eringikun

I found it great fun to make dome cakes, so I thought up this one.If you over-whip the cream at Step 1, it won't mix properly with the matcha, and may form lumps, so be careful. (I've done it myself.) For 18 cm [7.1 in] diameter round cake. Recipe by Rearea cheese

I wanted to bake a perfect roll cake without having to use fresh Caspian Sea yogurt.Dairy-based heavy cream tends to get too thick so I recommend a vegetable-based one. Boiled adzuki beans range in water content depending on the manufacturer, so if yours seem a bit runny, give them a boil in a pan and allow them to cool before adding to the cream. You could also use tsubu-an (chunky anko). Recipe by Pekuchin

I love western baked deserts, but I love Japanese-style deserts too. I wanted to make a Japanese style chiffon cake, so I combined my favorite matcha, adzuki beans and chestnuts together.Try to use canned boiled adzuki sweet beans, which maintain their shape.The chestnuts are optional. If you are adding it to the cake, chop it up finely before adding to the batter. Recipe by xxxBEBExxx

I wanted to make a soft dessert at home with ingredients I had on hand, so I made this recipe with just cake flour.I used matcha in this recipe, but it would probably taste good with cocoa powder, coffee granules, or adzuki beans too. Recipe by Tamakinopapa

I put snowflakes of Nerikiri on a rice flour cake of Matcha & white chocolate. It's also nice to put other decorations on it.

I had no milk around one time and tried yogurt instead, and the cake came out really moist. Ever since then I've been making poundcake with yogurt. It doesn't taste like yogurt at all, so don't worry.You can make this anytime you want it - just mix and bake! People love to get these as a present. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by erikagohan

Making matcha / green tea pound cake, topped with matcha streusel. The topping adds a nice crunch to this butter cake and intensifies the green tea flavor.

I was able to obtain inexpensive matcha tea powder. I used my basic recipe for plain pound cake, and replaced some of the cake flour with matcha .I use medium or large eggs. Take care not to let the eggs separate from the batter while mixing.Adjust the baking time according to your oven temperature.The calories were calculated from the ingredient amounts I used. Use it as a reference. Recipe by mocha+

I love this pound cake at the moment.I couldn't decide which cake I preferred, matcha flavour or marble cake, so I decided to try a marbled matcha cake.Sour cream gives it a moist finish.Adjust the amount of granulated sugar as you like.If you love matcha, add 4 g of matcha. Recipe by ko-ko

I made this matcha sponge cake to make a matcha dome cake.If the warm water to warm the milk and butter cools down, make sure to bring it back to approximately 60℃. You shouldn't mix too much at step 10, but if you don't mix it just right, the butter will sink. You could use regular letter paper instead of parchment paper. For 18 cm [7.1 in] cake pan. Recipe by Rearea cheese

To be honest, I wanted to eat matcha castella cakes, but I was too lazy.Mix reeeeeeally well when making the dough.Although this recipe uses granulated sugar, the powdered matcha makes it rather mild, to suit an adult palate. To please children, add more sugar or serve with condensed milk, brown sugar syrup (kuromitsu), or kinako soy flour. For 8 x 17 x 6 cm [3.1 x 6.7 x 2.4 in] loaf pan. Recipe by Kyaorihime