Hello, i'll be making a starbucks cake and I would like to use a mocha filling and I don't have a recipe, also a good cake recipe maybe with coffee, I was thinking of making a butter rum cake, but I don't know how the mocha and rum will taste togheter.
Can you help me??

Starbucks chocolate fudge cake with mocha glaze

1/2 cup unsalted butter, at room temperature (1 stick; see note)
1 cup granulated sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking powder
2 ounces unsweetened chocolate, melted
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Glaze
1 generous cup powdered sugar
1 tablespoon unsalted butter, at room temperature
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 cup brewed double strength coffee, preferably
made from dark roasted beans

Preheat oven to 350 degrees F. Butter an 8-inch square baking pan.

To make fudge squares: In a large bowl, cream the butter with the sugar and the egg.

In a small bowl, sift together the flour and baking powder. Add to the butter mixture. Then add the melted chocolate, being careful not to over beat. Add the milk, vanilla extract and walnuts, stirring just to blend.

Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. Allow the cake to cool completely. Meanwhile, make glaze.

To make glaze: In a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. Stir in the coffee and whisk until smooth.

Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.

NOTE: Use real butter or stick margarine. Do not substitute reduced-fat spreads: their higher water content often yields less-satisfactory results.

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MOCHA LAYER CAKE WITH CHOCOLATE-RUM CREAM FILLING

Filling and Topping
4 cups whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately
1/3 cup dark rum
2 teaspoons vanilla extract
Syrup
1/4 cup water
2 tablespoons sugar
2 tablespoons dark rum

Cake
1 1/2 teaspoons vanilla extract
3/4 teaspoon instant coffee powder
2/3 cup cake flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
3 large eggs, separated
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt




For filling and topping:
Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
For syrup:
Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.

For cake:
Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.

Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).

Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.

Cut cake into 16 squares and serve.

Hi again Vicky,

I made a coffee cake for my starbucks cake.
Here is the recipe:

Starbucks coffee cake

1pk white cake mix
2 cups melted icecream ( used starbucks icecream)
3 large eggs
1 pk instant vanilla pudding
1 cup sour cream

Mix sour cream, eggs and melted icecream in slow, then add pudding and cake mix. Mix at medium speed for 2 minutes.
Yields 2 - 8 inches or 4- 6 inches.
Bake a t 350 for 35-40 minutes or until done.

Mocha filling

Melt 1 cup of milk chocolate chips on a water bath. Fold into a small jar of cool whip, add about a teaspoon of instant coffee. Mix well.

Here's another one =)

MOCHA FROSTING AND FILLING:

3 c. heavy cream, chilled
1 1/2 c. sifted powdered sugar
1/2 c. sifted unsweetened cocoa
1/8 tsp. salt
2 tsp. instant coffee

In medium bowl, combine cream, sugar, cocoa, salt and coffee. Refrigerate, covered, 1/2 hour. Beat with rotary beater until stiff. Refrigerate. With long, thin-bladed knife, split layer in half to make four. Place layer, cut side up, on plate. Spread 2/3 cup mocha filling. Repeat twice. Top with last layer, cut side down.
Turn 1 1/4 cup mocha filling into pastry bag with No. 2 star tip. With metal spatula, frost top and side of cake smoothly with remaining mocha. With pastry bag, make ruffling around top and base.

Melt 1/2 square semi-sweet chocolate. Dip the ends of 14 whole unblanched almonds into chocolate. Arrange on cake.

Thank you so much!! All the recipes look so yummy!! I'l try them all!