Cappuccino Cake With Mocha Frosting Recipes

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MOCHA CAPPUCCINO PUDDING CAKE



Mocha Cappuccino Pudding Cake image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Coffee and chocolate, pudding and cake, all in one delicious low-fat dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 12

Number Of Ingredients 11

1 1/4 cups Gold Medal™ all-purpose flour
1 3/4 cups sugar
1/4 cup baking cocoa
1 tablespoon instant espresso coffee (dry)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free (skim) milk
2 tablespoons butter, melted, or canola or soybean oil
1 teaspoon vanilla
1 teaspoon instant espresso coffee (dry)
1 1/2 cups very warm fat-free (skim) milk (120°F to 130°F)

Steps:

  • Heat oven to 350°F. Mix flour, 3/4 cup of the sugar, 2 tablespoons of the cocoa, 1 tablespoon espresso coffee, the baking powder and salt in medium bowl. Stir in 1/2 cup milk, butter and vanilla until well blended. Spread in ungreased square pan, 9x9x2 inches.
  • Mix remaining 1 cup sugar, remaining 2 tablespoons cocoa and 1 teaspoon espresso coffee in small bowl; sprinkle evenly over cake batter. Pour 1 1/2 cups very warm milk over sugar mixture.
  • Place sheet of foil or cookie sheet on lower oven rack under cake to catch any spills. Bake cake 35 to 45 minutes or until center is set and firm to the touch. Spoon warm cake into dessert dishes.

Nutrition Facts : Calories 220, Carbohydrate 46 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 31 g, TransFat 0 g

MOCHA FROSTING



Mocha Frosting image

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

2 tablespoons warm milk
½ teaspoon instant coffee powder
1 (16 ounce) package confectioners' sugar
6 tablespoons butter, melted
¼ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract

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 ICING



Mocha Icing image

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

⅓ cup unsweetened cocoa powder
⅓ cup strong, hot, brewed coffee
3 cups confectioners' sugar
⅓ cup melted butter
⅛ teaspoon salt
1 teaspoon vanilla extract
¼ cup chopped walnuts

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

COFFEE-CHOCOLATE LAYER CAKE WITH MOCHA-MASCARPONE FROSTING



Coffee-Chocolate Layer Cake with Mocha-Mascarpone Frosting image

Provided by Abigail Johnson Dodge

Categories     Cake     Coffee     Chocolate     Egg     Dessert     Bake     Valentine's Day     Birthday     Shower     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 18

Cake:
2 cups cake flour
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups (packed) golden brown sugar
3 large eggs
11/2 teaspoons vanilla extract
1 cup buttermilk
4 teaspoons instant espresso powder dissolved in 3/4 cup hot water
Frosting:
1/3 cup natural unsweetened cocoa powder
1 tablespoon instant espresso powder
1 1/2 cups chilled heavy whipping cream, divided
1 1/3 cups sugar
2 8-ounce containers chilled mascarpone cheese*
Bittersweet chocolate curls (optional)

Steps:

  • For cake:
  • Position rack in center of oven; preheat to 325°F. Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.
  • Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.
  • Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.
  • For frosting:
  • Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
  • Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).
  • Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 13/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 20 minutes before serving.
  • *An Italian cream cheese; sold at many supermarkets and at Italian markets.

MOCHA DARK CHOCOLATE CAKE WITH CAPPUCCINO FROSTING



Mocha Dark Chocolate Cake With Cappuccino Frosting image

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

2 cups flour
1 3/4 cups white sugar
1 1/2 tablespoons molasses (or change sugars to 1c white, 3/4c dark brown)
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup mayonnaise (name brand is best in a cake)
1/4 cup vegetable oil
1 cup very hot very strong coffee
1 tablespoon vanilla
1/2 cup chocolate chips or 1/2 cup chopped candy bar
1/4 cup sugar
3 tablespoons espresso or 3 tablespoons very strong coffee
1/4-1/2 cup cocoa powder (depending on how dark chocolatey you want it)
1/2 cup butter (preferably unsalted)
1/2 cup shortening
1/2 teaspoon vanilla
1/8 teaspoon salt (or omit and use salted butter)
4 1/2 cups powdered sugar
1/3 cup cooled espresso or 1/3 cup strong coffee

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!

CHOCOLATE CAKE WITH MOCHA FROSTING



Chocolate Cake with Mocha Frosting image

Provided by Ina Garten

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 18

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
1 tablespoon pure vanilla extract
3 extra-large eggs, at room temperature
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2/3 cup hottest tap water
2/3 cup unsweetened cocoa powder, such as Droste Cocoa Powder
1 teaspoon instant espresso powder
2/3 cup half-and-half
Mocha Frosting, recipe follows
12 ounces bittersweet chocolate, such as Lindt, 1/4-inch-chopped
3 tablespoons unsalted butter, diced, at room temperature
2 teaspoons instant espresso powder
1 1/4 cups heavy cream
1 tablespoon Kahlua
1 teaspoon pure vanilla extract

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.

COFFEE MOCHA ICING



Coffee Mocha Icing image

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

3 tablespoons sifted unsweetened cocoa powder
2 tablespoons soft butter
3 tablespoons strong brewed coffee (cooled or cold)
3 teaspoons vanilla
confectioners' sugar

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



Mocha Frosting image

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

2 tablespoons instant coffee granules
3 tablespoons boiling water
1 cup butter, softened
2 tablespoons baking cocoa
4 cups confectioners' sugar
1 prepared angel food cake (8 to 10 ounces)
Chocolate sprinkles, optional

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 :

FROSTED MOCHA CAKE



Frosted Mocha Cake image

When creating the Mocha Snack Cake, our Test Kitchen used a combination of sugar and sugar substitute for the best taste and texture while still cutting calories and carbs. They also used fruit puree, in this case prune baby food, in place of some of the oil in the cake. This savings allowed them to use full-fat whipped topping in the frosting.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 24 servings.

Number Of Ingredients 18

3/4 cup sugar blend
1/2 cup sugar
2 eggs
1/4 cup canola oil
1 container (2-1/2 ounces) prune baby food
3 teaspoons white vinegar
1 teaspoon vanilla extract
1 cup fat-free milk
1 cup cold strong brewed coffee
3 cups all-purpose flour
1/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
FROSTING:
1 teaspoon instant coffee granules
1 teaspoon hot water
1/2 teaspoon vanilla extract
2 cups whipped topping

Steps:

  • In a large bowl, combine the first seven ingredients; beat until well blended. In a small bowl, combine milk and coffee. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture alternately with milk mixture., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a small bowl, dissolve coffee granules in hot water. Stir in vanilla. Place whipped topping in a large bowl; gently fold in coffee mixture. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 151 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 214mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

FLUFFY COFFEE AND WALNUT CAKE WITH MOCHA BUTTERCREAM



Fluffy Coffee and Walnut Cake With Mocha Buttercream image

This light and fluffy coffee and walnut cake recipe is inspired by the classic British cake-but the mocha frosting takes it over the top.

Provided by Tara O'Brady

Time 2h

Yield Makes one 8"-diameter cake

Number Of Ingredients 20

¾ cup (1½ sticks) unsalted butter, plus more for pans
2 cups (250 g) raw walnuts
½ cup plus 2 Tbsp. vegetable oil or refined coconut oil, melted
2 cups (250 g) all-purpose flour
2¼ tsp. baking powder
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½ tsp. baking soda
4 large eggs
1¼ cups (250 g) sugar
2 tsp. vanilla extract
1 tsp. instant espresso powder
2 Tbsp. whole milk
8 large egg whites
2¼ cups (450 g) sugar
¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
¼ tsp. cream of tartar
1 tsp. vanilla extract
3 cups (6 sticks) unsalted butter, room temperature, cut into pieces
¼ cup (21 g) unsweetened cocoa powder, sifted if needed
2 tsp. instant espresso powder

Steps:

  • Place a rack in middle of oven; preheat to 325°. Lightly butter three 8"-diameter cake pans and line bottoms with parchment paper rounds. Toast 2 cups (250 g) raw walnuts in a single layer on a rimmed baking sheet, tossing halfway through, until golden brown, 12-14 minutes. Let cool. Set aside 1 cup walnuts for serving.
  • Meanwhile, cook ¾ cup (1½ sticks) unsalted butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 6-8 minutes. Remove from heat and immediately stir in ½ cup plus 2 Tbsp. vegetable oil or refined coconut oil, melted. Set brown butter mixture aside.
  • Pulse remaining 1 cup toasted walnuts in a food processor until coarsely ground (it should be the texture of panko). Transfer to a large bowl and whisk in 2 cups (250 g) all-purpose flour, 2¼ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. baking soda.
  • Process 4 large eggs, 1¼ cups (250 g) sugar, 2 tsp. vanilla extract, and 1 tsp. instant espresso powder in food processor (no need to clean bowl) until mixture is lightened in color and thickened, about 30 seconds. Stir 2 Tbsp. whole milk into reserved brown butter mixture. With motor running, gradually stream brown butter mixture into egg mixture and process until combined. Add dry ingredients and process just until a smooth batter forms. Divide batter among prepared pans.
  • Bake cakes, rotating pans front to back after 15 minutes, until puffed and just starting to pull away from the sides of pans and a tester inserted in the centers comes out clean, 20-22 minutes. Transfer pans to wire racks and let cakes cool 15 minutes. Run a small knife around edges of each cake to release from pan if needed. Turn out cakes onto racks and remove parchment paper; discard. Turn cakes right side up and let cool completely.
  • Combine 8 large egg whites, 2¼ cups (450 g) sugar, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. cream of tartar in the bowl of a stand mixer. Set over a medium saucepan filled with 1½" of simmering water (bowl should not touch water). Heat, stirring and scraping often with a heatproof rubber spatula, until sugar is dissolved and an instant-read thermometer registers 185°, 10-15 minutes.
  • Fit bowl onto stand mixer fitted with whisk attachment and beat, starting on low speed and gradually increasing to high, until meringue is shiny and stiff, 8-10 minutes. Beat in 1 tsp. vanilla extract.
  • With mixer on medium speed, add 3 cups (6 sticks) unsalted butter, room temperature, cut into pieces, a piece at a time, mixing until incorporated before adding more. Once all the butter has been added, increase speed to high and beat 1 minute. Transfer buttercream in bowl to refrigerator and chill 30 minutes.
  • Fit bowl with buttercream back onto stand mixer and add ¼ cup (21 g) unsweetened cocoa powder, sifted if needed, and 2 tsp. instant espresso powder. Beat on medium-low speed, scraping down sides as needed, until combined.
  • Using a large serrated knife and long sawing strokes, remove tops of cakes to level if needed. Place a cake layer, right side up, on a cake stand or large plate. Using an offset spatula, spread ¼ cup buttercream over cake, working all the way to the edges. Place second cake layer, right side up, on top; spread another ¼ cup buttercream over cake, working all the way to the edges. Place third cake layer, cut side down, on top, and press lightly to adhere. Spread top and sides of cake with ½ cup buttercream in a thin, even layer. Chill, uncovered, at least 1 hour and up to 12 hours. (If chilling cake longer than 1 hour, cover remaining buttercream in bowl and chill. Bring to room temperature and beat again before using.)

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From pillsburybaking.com


LADY BALTIMORE CAKE WITH MOCHA FROSTING - FOLGERS® COFFEE
Directions. HEAT oven to 350ºF. Coat two round 9-inch cake pans with flour no-stick cooking spray. COMBINE cake flour, sugar, baking powder and salt in large mixing bowl. Add 1 cup milk and shortening. Blend with electric mixer at low speed. Beat 2 minutes at medium speed. Add eggs, 1/3 cup milk and vanilla. Beat 2 minutes.
From folgerscoffee.com


COFFEE CAKE WITH MOCHA FROSTING RECIPE - NK CREAMY CREATION
Preheat oven to 350 degrees or 170 degree C. Grease and flour two or one big round baking pans. In a large bowl, mix sugar, flour and 1/4 teaspoon salt and baking soda. Set aside. Melt butter in a pot over medium-low heat. While that’s melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside.
From nkcreamycreation.com


BEST EVER MOCHA FROSTING - CRAZY FOR CRUST
2022-05-20 Combine the instant coffee or espresso with the hot water in a small bowl. Stir, and then let the mixture cool completely. Whisk the cocoa powder and powdered sugar in a mixing bowl. Cream the butter until smooth in a separate bowl with a hand mixer (or in a stand mixer). Slowly add the cocoa powder mixture.
From crazyforcrust.com


COFFEE CAKE WITH MOCHA FROSTING RECIPE
How to Prepare Coffee Cake with Mocha Frosting: For the Cake: Preheat oven to 350˚ or 170˚C. Grease and flour one or two big round baking pans. Mix sugar, flour, ¼ teaspoon salt and baking soda in a large bowl. Set aside. Heat butter in a pot on medium-high speed. In the meantime, while it’s melting, add 3 tablespoons instant coffee to 1 ...
From foodnfoodiesinfo.blogspot.com


CREAMY CHOCOLATE MOCHA FROSTING RECIPE | THE BEST CAKE RECIPES
2020-07-31 Instructions. In a stand mixer bowl, whip the softened butter on medium speed until it is almost white in appearance. Add the powdered sugar and cocoa powder. Mix on low speed. Add in the hot coffee and whip the buttercream on medium speed for 3-4 minutes, or until light and fluffy. This recipe makes about 2 cups of frosting.
From thebestcakerecipes.com


CAPPUCCINO CAKE WITH MOCHA FROSTING - SIDE DISH RECIPES
Cappuccino Cake with Mocha Frosting might be just the dessert you are searching for. This recipe makes 8 servings with 778 calories, 6g of protein, and 31g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe ...
From fooddiez.com


MOCHA CUPCAKES WITH COFFEE WHIPPED CREAM FROSTING - TWO SISTERS
2019-06-19 Instructions. Stir the instant coffee into the Milk until it is thoroughly mixed. Add the cake mix, coffee flavored milk, oil and egg yolks to the bowl and mix for two minutes. Add the cocoa powder and mix until combined. Spoon cake mix into cupcake liners. Bake the cupcakes in a 350 degree oven for 18-20 minutes.
From twosisterscrafting.com


MOCHA DARK CHOCOLATE CAKE WITH CAPPUCCINO FROSTING
Ingredients. cake; 2 cups flour; 1 3/4 cups white sugar; 1 1/2 tablespoons molasses (or change sugars to 1c white, 3/4c dark brown) 3/4 cup cocoa powder
From plain.recipes


MOCHA DREAM CAKE | TOLL HOUSE® - VERY BEST BAKING
Step 1. Preheat oven to 350° F. Grease and flour two 9-inch-round cake pans. Step 2. Combine 1 1/2 cups water and 1 tablespoon Taster’s Choice in medium bowl. Stir in Coffee-mate Original Flavor Powder with wire whisk. Combine 1 2/3 cups flour and baking soda in another medium bowl. Microwave 1 1/3 cups morsels and vegetable oil in large ...
From verybestbaking.com


MOCHA CAKE WITH KAHLUA COFFEE BUTTERCREAM - BEYOND FROSTING
2018-04-23 Using the paddle attachment, whip butter for 3-5 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color. Add 2 cups of powdered sugar and espresso powder and mix on low speed until incorporated into butter. Next, add the Kahlua and vanilla extract and beat until well combined.
From beyondfrosting.com


BEST MOCHA CUPCAKE RECIPE - HOW TO MAKE MOCHA CUPCAKES
2020-10-14 Dissolve the espresso powder in 3 tablespoons milk in a small bowl and add it to the frosting; beat until fluffy, 2 to 3 minutes. Beat in the last tablespoon of milk if it seems too stiff. Transfer to a piping bag fitted with a medium star tip. Pipe the frosting onto the cupcakes. Top with sprinkles and chocolate coffee beans.
From thepioneerwoman.com


RECIPES | PAMPERED CHEF US SITE
Find quick and easy recipe inspiration, perfect for any occasion, including healthy recipes, budget-friendly meals, vegetarian recipes, and more. Browse Pampered Chef's selection of American cuisine, Italian cooking, Mexican dishes, and many other tasty recipe styles!
From pamperedchef.com


CHOCOLATE ESPRESSO CAKE WITH MOCHA MASCARPONE FROSTING
Heat water in microwave for 60 seconds, add instant espresso, stir until dissolved. Gradually add hot espresso mixture into cake batter beating until smooth. Pour batter equally into both cake pans and place on center rack in preheated 325° oven. Bake until toothpick inserted comes out clean, about 40 minutes.
From greatgrubdelicioustreats.com


CARAMEL MOCHA CHOCOLATE CAKE RECIPE + CARAMEL COFFEE FROSTING
2014-05-23 Melt butter in a saucepan. 2. Add brown sugar and heavy cream and whisk constantly over medium heat until sugar is dissolved. 3. Bring to a boil and allow to boil for 3 minutes, no more. 4. Remove from heat and allow to cool for about 15 minutes. 5. Transfer caramel to mixer bowl.
From lifeloveandsugar.com


MOCHA CUPCAKES WITH CAPPUCCINO FROSTING - DESSERTS REQUIRED
2012-08-27 Line a cupcake pan with paper liners. Set aside. Combine coffee, espresso powder, milk and vanilla together. Set aside. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside. Beat butter with sugar and brown sugar for 3 minutes, scraping down the bowl as needed. Add the egg.
From dessertsrequired.com


THE BEST MOCHA BUTTERCREAM FROSTING - TWO SISTERS
2020-08-24 Mix a packet of Starbucks Instant French Roast Coffee with 1 teaspoon of very hot water. Stir until the coffee crystals are completely dissolved and then allow the mixture to cool. Add 1 cup of softened Butter to a mixer and then pour in the 1 teaspoon of concentrated coffee flavor. Now add 1/2 teaspoon of Vanilla Extract.
From twosisterscrafting.com


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