MOCHA FROSTING
Delicious mellow coffee flavor makes this frosting a favorite on chocolate cake. Eat with a spoon or use to frost a cool cake.
Provided by Samantha S
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
- Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 28.8 g, Cholesterol 11.6 mg, Fat 4.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.9 g, Sodium 32.1 mg, Sugar 27.6 g
THE BEST MOCHA BUTTERCREAM FROSTING / ICING
This is definitely the best frosting I have ever had. I am in love with it! Perfect texture....nothing like store bought! It is wonderful on everything!!!
Provided by KirstenSU04
Categories Dessert
Time 5m
Yield 1 12, 16 serving(s)
Number Of Ingredients 5
Steps:
- In your mixer, beat the softened butter with the powdered sugar until it is creamy.
- Add in the cocoa powder, vanilla extract & coffee.
- Beat with the mixer until it's nice and fluffy (about a minute or 2)
- This makes a perfectly spreadable frosting. The nice thing about it is that you can put it in the fridge to make it a little more firm if you would like.
MOCHA FROSTING
A nicely balanced mix of coffee and chocolate. I use this to frost Chili Chocolate Cinnamon Cake #36899. Posted by request. Recipe from "Chocolate Cake"
Provided by Lorac
Categories Dessert
Time 10m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Dissolve coffee in 2 tbls hot water.
- Beat (electric mixer) butter until light, sift the sugar and cocoa into the butter.
- Combine, stirring with a spoon until well blended.
- Stir in the coffee and milk.
- Beat (electric mixer) frosting on low speed until until smooth and light.
- If necessary, adjust consistancy by adding 1 tbls of sugar or milk at a time.
MOCHA FROSTING
Our Test Kitchen home economists dress up purchased angel food cake with an easy-to-make coffee-flavored frosting.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- For frosting, in a small bowl, dissolve coffee granules in water; set aside. In a bowl, cream butter until light and fluffy. Beat in cocoa. Gradually beat in confectioners' sugar and coffee granules until smooth., Cut cake into three horizontal layers. Place bottom layer on a serving plate; spread with frosting. Repeat with middle cake layer. Top with remaining cake layer; frost top and sides of cake. Garnish with chocolate sprinkles if desired.
Nutrition Facts :
MOCHA FUDGE BROWNIES FROSTING
Steps:
- In bowl combine sugar and butter. In microwave melt chocolate. Slowly add chocolate and coffee to butter mixture. Stir to combine. Spread onto cooled brownies.
MOCHA DARK CHOCOLATE PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk the egg yolks and 2 tablespoons coffee liqueur in a medium bowl. Whisk the milk, granulated sugar, cocoa powder, cornstarch and salt in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking occasionally, until slightly thickened, about 8 minutes. Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten eggs, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 5 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and whisk until smooth, then whisk in the butter and 1 teaspoon vanilla.
- Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
- Whisk the heavy cream with the confectioners' sugar in a medium bowl until soft peaks form. Add the remaining 1 tablespoon coffee liqueur and 1/2 teaspoon vanilla and whisk until combined. Top the pudding with the whipped cream and chocolate-covered espresso beans.
MOCHA BROWNIES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h15m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with nonstick baking spray.
- For the brownie batter: Place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly.
- In a medium mixing bowl, cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix. Add the flour to the bowl and mix just until combined; do not over mix.
- Pour the batter in the prepared baking pan. Spread it to even out the surface. Bake until the center is no longer soft, 40 to 45 minutes. Set the brownies aside to cool completely before icing.
- For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee. Whip until the icing is light and fluffy. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.
- Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, and then slice the brownies into squares.
CHOCOLATE CAKE WITH MOCHA FROSTING
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
- Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
- Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
- Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
- Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.
LOW-FAT MOCHA ANGEL CAKE
Just a little cold coffee transforms our easiest angel food cake into an extraordinary mocha cake. Top it off with an easy homemade mocha topping, and the coffee lover in you will delight.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Move oven rack to middle position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.
- Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.
- Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.
- Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg
MOCHA WHIPPED CREAM FROSTING
Simple to make yet delicious and elegant frosting good on many cakes. Use it most often with the simple Almond Torte (recipe on this site as well)
Provided by Papagayita
Categories Dessert
Time 10m
Yield 1 cake's frosting, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Combine all of the ingredients in a bowl and beat with an electric mixer until it's thick and forms peaks when you take out the beater.
- Makes enough to spread generously on top, sides, and between two layers of 8 inch (20 cm) round cake.
COFFEE MOCHA ICING
Makes a great topper for brownies, or double the recipe for a larger cake. If you like a really strong coffee flavor add in 1/2 teaspoon instant coffee granules to the already brewed hot coffee, then stir until dissolved, or just use boiled water with instant coffee granules, make certain the coffee is cooled before using for this recipe. This icing freezes well.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 1 (13x9-in) cake
Number Of Ingredients 5
Steps:
- In a bowl using an electric mixer on medium speed mix the cocoa powder with butter, coffee and vanilla until creamy and smooth.
- Add in confectioners sugar starting with 1/2 cup and adding in more until desired consistency is achieved.
Nutrition Facts : Calories 277.4, Fat 25.3, SaturatedFat 15.9, Cholesterol 61.1, Sodium 169, Carbohydrate 10.4, Fiber 5.4, Sugar 1.9, Protein 3.5
MOCHA FROSTING
Steps:
- Combine the water, butter and coffee in a small saucepan and let heat until butter is melted and liquid is quite hot.
- Put the chocolate pieces into the container of a food processor and start blending. Gradually add the butter liquid to the chocolate. Add the sugar and process five minutes, stopping the machine occasionally to scrape down the sides of the container with a rubber spatula.
- Let stand 15 to 20 minutes or until thickened. Dribble it evenly over the cake. Sprinkle with nuts.
Nutrition Facts : @context http, Calories 1170, UnsaturatedFat 24 grams, Carbohydrate 176 grams, Fat 58 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 31 grams, Sodium 18 milligrams, Sugar 164 grams, TransFat 1 gram
MOCHA CREAM CHEESE FROSTING
Make and share this Mocha Cream Cheese Frosting recipe from Food.com.
Provided by crin13
Categories Dessert
Time 5m
Yield 2 layer cake/ 20 cupcakes, 20 serving(s)
Number Of Ingredients 7
Steps:
- Place cream cheese and butter in a large mixing bowl and mix on medium speed until light and fluffy.
- Mix together half-and-half, coffee, and vanilla extract.
- Combine powdered sugar and cocoa powder in small bowl.
- Add powdered sugar mixture and the coffee mixture to cream cheese and mix well.
- Add more half-and-half or powdered sugar, as needed, to achieve desired consistency. Spread on cupcakes or cake and enjoy!
Nutrition Facts : Calories 111.7, Fat 6.6, SaturatedFat 3.9, Cholesterol 19.2, Sodium 57.9, Carbohydrate 13.4, Fiber 0.5, Sugar 12.2, Protein 1
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MOCHA FROSTING RECIPE | MYRECIPES
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- Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar mixture alternately with coffee mixture, beating at low speed until blended. Beat in half-and-half, 1 Tbsp. at a time, until smooth and mixture has reached desired consistency.
- Mocha-Almond Frosting: Decrease vanilla extract to 1 tsp. Proceed with recipe as directed, adding 1/2 tsp. almond extract to coffee mixture in Step
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