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
MOCHA DARK CHOCOLATE CAKE WITH CAPPUCCINO FROSTING
My husband made this cake for a Valentine's Party. The other guys totally ignored the other desserts. Whether you make this as a simple 9X13 and slap the frosting on top, or go all out for a filled layer cake with the espresso glaze and cappuccino frosting, you will not be disappointed! This is mocha java heaven! Preparation time allows for the cake to sit overnight and chill once it's frosted. It's worth the wait, as the coffee flavors have time to blend with the chocolate flavors. YUM. The coffee glaze is a little extra work, but it is delicious and amazingly helpful when it comes to frosting the cake!
Provided by Kabwe Cook
Categories Dessert
Time P1DT35m
Yield 2 9, 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350.
- Grease one 9x13 or two 9" round cake pans.
- Cake: combine the flour, sugar, baking powder, baking soda, salt, and cocoa.
- Add the molasses, mayonnaise, and vegetable oil. Mix well.
- While mixing, pour in the hot coffee.
- Add the vanilla and chocolate chips, stir until combined. Batter will be thinner than normal cake batters.
- Pour the batter into the pan(s). Bake for the 35 minutes, or until a toothpick comes out clean. 9x13 pans usually need to go for a few more minutes.
- If you are layering the round cakes, cool them for ten minutes on a wire rack, run a knife gently around the edges, flip pans over, rest for 10 minutes, then remove cakes from pans. Don't worry if they break apart a little bit. You can "glue" them back together with glaze and frosting!
- Allow cakes to cool completely, even overnight, before glazing/frosting.
- Espresso/Coffee Glaze:.
- In a saucepan over medium heat, combine sugar and coffee/espresso. Stir until sugar is dissolved.
- Allow to cool to body temperature or lower.
- Cappuccino Frosting.
- Combine dry ingredients in a medium bowl.
- Combine butter and shortening in a seperate, large bowl or mixer. Beat until fluffy.
- Add vanilla to the butter/shortening mixture.
- To the butter mixture, add half of the dry ingredients, beat, then half of the espresso/coffee, beat some more, then the other half of the dry ingredients, beat again.
- Add the remaining coffee slowly, only until desired consistency is reached. For a frosted layer cake, you want it to be a bit thick, but still smooth and fluffy.
- Assembly:.
- Set up desired cake board with one of the round cakes. Brush the ckae entirely with the semi-cool coffee glaze.
- Allow the glaze about 5 minutes to set.
- Spread a generous layer of frosting on top and place the second cake.
- Glaze the second cake.
- If you have any leftover glaze, just keep brushing it on (resist the urge to sip it, if you can!).
- Frost the sides and top of the cake with remaining frosting.
- Store cake in the refrigerator until you need it, as that will set the frosting properly. Because of the shortening, it will sit out well in normal temperatures, once it's been chilled.
- Enjoy!
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
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 :
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