East Texas Mocha Recipes

MOCHA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

EASY BLENDED MOCHA

Steps:

• Place ice, coffee, and cocoa powder in a blender; blend until no big ice chunks remain. Add water and sweetened condensed milk; blend until smooth.

HOMEMADE MOCHA

Steps:

• Start by brewing your espresso coffee. I used a double espresso shot in this recipe.
• While the espresso is brewing, steam the milk.
• You can steam the milk with a steaming wand or heat it on the stove.
• In a tall glass, add a tablespoon of the chocolate sauce.
• Pour the hot espresso on top.
• Give the espresso and chocolate sauce a quick stir.
• Pour the steamed milk into the glass.
• Top this off with a serving of whipped cream.
• Finish the drink with a drizzle of chocolate sauce.

TURKISH-STYLE MOCHA

Steps:

• Combine the coffee and cardamom in a coffee filter. Brew the coffee in a coffeemaker with the water. Meanwhile, heat the milk, sugar and chocolate syrup in a medium-size saucepan over medium heat. Stir the brewed coffee into the saucepan, pour the mixture into four cups and serve immediately.

ICED MOCHA

Steps:

• Stir chocolate syrup into hot coffee until melted. Transfer to a blender, add half and half and ice cubes, and blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass.

LAYERED MOCHA

Steps:

• Microwave 4 ounces chopped bittersweet chocolate with 1/4 cup water on 50 percent power until melted, 2 minutes, stirring halfway through. Divide among 4 small mugs and top each with a spoonful of condensed milk and a shot of hot espresso.

TASTE OF TEXAS MOCHA CAKE

Steps:

• Sift flour with cocoa, soda, cinnamon. baking powder, and salt.
• Cream shortening; add sugar gradually, creaming together until light and fluffy.
• Add egg, beating thoroughly.
• Combine buttermilk, coffee, and vanilla.
• Add flour mixture to egg mixture, alternating with liquid, beating after each addition until smooth.
• Pour batter into a well greased and floured 9-inch square pan.
• Bake in moderate oven (350°F) for 35 minutes or until cake springs back when lightly touched.
• Cool.
• Frost with Mocha Cream Frosting.
• Mocha Cream Frosting:.
• Sift sugar, cocoa, ans salt together.
• Cream butter and gradually add part of the sugar mixture, blending after each addition until light and fluffy.
• Add remaining sugar alternately with coffee mixture, until of the right consistency to spread, beating after each addition until smooth.
• Blend in vanilla.

EAST TEXAS MOCHA

Steps:

• Combine coffee with the alcohol and then top up with milk.