Easy Mocha Frosting Food

MOCHA FROSTING

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.

EASY MOCHA FROSTING

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.

MOCHA FROSTING

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.

MOCHA FROSTING RECIPE

Steps:

• Add the instant coffee or espresso to the hot water. Stir and let cool completely.
• Whisk together cocoa and powdered sugar.
• Cream butter in a very large bowl or bowl of a stand mixer until smooth, then slowly add sugar mixture. Add vanilla and salt. Mixture will be crumbly.
• Add coffee mixture and mix until smooth, adding milk or cream as needed for desired consistency for piping or frosting.
• Store in an airtight container for up to 3 days in the refrigerator or freeze for up to a month.

MOIST MOCHA CAKE

Steps:

• Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside.
• Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.
• In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.
• Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.
• While cake is cooling, make the frosting:
• Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake and cut into squares. Finely grate one small square of chocolate. Sprinkle the chocolate shavings over the cake.

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

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.

BAKER'S EASY MOCHA BUTTERCREAM

Steps:

• Microwave chocolate in small microwaveable bowl on HIGH 1 min.; stir until completely melted. Add coffee in to combined water and vanilla in small cup; stir until dissolved.
• Beat butter and chocolate with mixer on low speed until creamy. Gradually add sugar, beating on low speed after each addition until blended. Beat on high speed until light and fluffy. Add coffee mixture; mix well.
• Let frosting stand, if necessary, until of desired spreading consistency. Use to frost your favorite cake or cupcakes.

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.

THE BEST MOCHA BUTTERCREAM FROSTING / ICING

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.