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
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.
MOCHA ICING
This is an old recipe I have for Mocha Icing. I hope you like it. The recipe makes enough for one 8 inch layer cake.
Provided by Carol
Categories Desserts Frostings and Icings Chocolate
Yield 12
Number Of Ingredients 7
Steps:
- Combine coffee and cocoa in small bowl of electric mixer. Beat until blended. Add sugar, butter or margarine, salt, and vanilla. Beat until blended. Scrape bowl, and beat icing until it has a spreading consistency.
- Frost the cake, and sprinkle with chopped walnuts if desired.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 31.6 g, Cholesterol 13.6 mg, Fat 7.1 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 3.6 g, Sodium 61.6 mg, Sugar 29.5 g
CHOCOLATE MOCHA FROSTING
Make and share this Chocolate Mocha Frosting recipe from Food.com.
Provided by April J.
Categories Dessert
Time 10m
Yield 1 frosting, 1 serving(s)
Number Of Ingredients 5
Steps:
- Let butter soften.
- Beat all ingredients together.
Nutrition Facts : Calories 2144.3, Fat 72.5, SaturatedFat 43.8, Cholesterol 183.2, Sodium 496.5, Carbohydrate 377.1, Fiber 6, Sugar 353.1, Protein 6.8
CHOCOLATE MOCHA FROSTING
My Mom made this frosting all my life, it is so easy and tastes so good, but I don't see it any where in the listings! I have a version of it a 1960 Good Housekeeping Cookbook, but that its much older than that!
Provided by sherrycooks2012
Categories Dessert
Time 10m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Combine cocoa and coffee, add butter and vanilla, beat until smooth. Add sugar gradually until spreading consistency.
- With peanut butter and block chocolate, melt chocolate and peanut butter together carefully [30 sec at a time] add vanilla and coffee and mix until smooth. Add sugar gradually until spreading consistency.
- Makes enough to frost an 11in sheet cake in the pan, double for a layer cake.
Nutrition Facts : Calories 2098.1, Fat 73.6, SaturatedFat 46.4, Cholesterol 183.2, Sodium 624.5, Carbohydrate 378.5, Fiber 10.8, Sugar 353.3, Protein 7.2
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 :
EASY MOCHA FROSTING
This is a great chocolate mocha frosting that my mother made back in the 50's. It is easy and tastes delicious, not too sweet and not bitter.
Provided by mo_duffy
Categories Dessert
Time 15m
Yield 1 single layer cake
Number Of Ingredients 5
Steps:
- Mix on med/high speed all ingredients gradually adding the hot coffee and blend to a smooth paste (be careful when adding coffee that you do not put too much in or it will be runny).
- Cool cake and frost spreading on the top and sides of a bundt cake or a single layer cake.
COCOA MOCHA FROSTING
This is an easy, yet yummy chocolate frosting with just enough mocha taste that both my husband and I like it. I love coffee, he hates it. This makes enough frosting to cover the top of two 9 inch layers or one 9 x 13 inch cake.
Provided by fullernj
Categories Dessert
Time 10m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, salt and cocoa together.
- Cream butter until soft; add part of sugar mixture gradually, beating throroughly.
- Add remaining sugar mixture, alternately with warm coffee, beating well after each addition. Add vanilla.
Nutrition Facts : Calories 65.3, Fat 1.8, SaturatedFat 1.1, Cholesterol 4.6, Sodium 27, Carbohydrate 12.4, Fiber 0.1, Sugar 11.8, Protein 0.2
CHOCOLATE CAKE WITH MOCHA FROSTING
This is the best chocolate cake and this frosting goes well with it. I like this cake as it contains no eggs and can be made with things I have on hand. The cake recipe is the Moosewood Cake and the frosting is a modified Hershey recipe. The original Moosewood Cake has 1/2 cup oil and no applesauce and I think it is better made with applesauce for half of the oil.
Provided by Shannon Holmes
Categories Dessert
Time 46m
Yield 1 one layer cake, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa or line the bottom with parchment paper.
- In a medium bowl, sift together the flour, cocoa, soda, salt, and sugar.
- In another bowl, combine the oil, applesauce water or coffee, and vanilla.
- Pour the liquid ingredients into the dry ingredients and mix until well-blended and smooth.
- Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter.
- Without wasting any time, pour the batter into the prepared baking pan.
- Bake for 25 to 30 minutes.
- Cool for 20 minutes, then frost with frosting.
- For the frosting, combine powdered sugar, cocoa, butter and vanilla in large bowl; beat until combined.
- Dissolve 1 teaspoons instant coffee in 1 tablespoons milk and add to frosting.
- Add additional milk, 1 tablespoon at a time, beating to desired consistency.
- About 1-1/4 cups frosting.
- For Vegan use only soy milk and only a vegan [non dairy] margarine.
More about "chocolate mocha frosting recipes"
CREAMY CHOCOLATE MOCHA FROSTING RECIPE | THE BEST CAKE …
From thebestcakerecipes.com
4.3/5 (3)Estimated Reading Time 3 minsServings 8Calories 301 per serving
- In a stand mixer bowl, whip the softened butter on medium speed until it is almost white in appearance.
- Add in the hot coffee and whip the buttercream on medium speed for 3-4 minutes, or until light and fluffy.
MOCHA BUTTERCREAM FROSTING - MY CAKE SCHOOL
From mycakeschool.com
CHOCOLATE CAKE WITH MOCHA FROSTING RECIPE - PINOY …
From pinoyrecipe.net
CHOCOLATE CAKE WITH MOCHA FROSTING - AN ITALIAN IN MY …
From anitalianinmykitchen.com
BAREFOOT CONTESSA | CHOCOLATE CAKE WITH MOCHA FROSTING
From barefootcontessa.com
THE BEST MOCHA BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
BEST EVER MOCHA FROSTING - CRAZY FOR CRUST
From crazyforcrust.com
5/5 (10)Total Time 20 minsCategory DessertCalories 186 per serving
MOCHA CREAM FROSTING | RECIPES - HERSHEYLAND
From hersheyland.com
MOCHA CHOCOLATE CHIP CAKE (WITH ESPRESSO CREAM CHEESE FROSTING)
From mycakeschool.com
EASY MOCHA FROSTING RECIPE - WHAT KATE BAKED
From whatkatebaked.com
CHOCOLATE FROSTING RECIPE INA GARTEN BEST RECIPES
From findrecipes.info
CHOCOLATE (MOCHA FUDGE) FROSTING RECIPE | LAURA IN THE KITCHEN ...
From laurainthekitchen.com
MOCHA CHOCOLATE CAKE WITH MALTED CARAMEL ICING
From intelligentdomestications.com
WHITE CHOCOLATE MOCHA CAKE - MY CAKE SCHOOL
From mycakeschool.com
MOCHA FROSTING | MRFOOD.COM
From mrfood.com
CHOCOLATE MOCHA CAKE - BEDRé FINE CHOCOLATE
From bedrechocolates.com
MUCH IS A STICK OF BUTTER | LOVE RECIPES
From loverecipes.pages.dev
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #low-protein #5-ingredients-or-less #desserts #eggs-dairy #easy #cakes #dietary #low-sodium #cake-fillings-and-frostings #inexpensive #low-in-something #number-of-servings #3-steps-or-less
You'll also love