Light Mocha Recipes
LIGHT MOCHA CAKE
This decadent chocolate cake from our Test Kitchen is flavored with cinnamon, coffee and Kahlua, then topped with a rich, fudgy frosting. Hard to believe something so delectable is actually light!
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, dissolve coffee granules in boiling water. In a large bowl, beat the eggs, buttermilk, 1/2 cup coffee liqueur, oil, vanilla and coffee mixture until well blended. Combine the dry ingredients; gradually beat into egg mixture until blended., Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; add batter. Bake at 325° for 40-48 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool 15 minutes longer; brush with remaining coffee liqueur. Cool completely., In a small microwave-safe bowl, melt chocolate with milk; stir until smooth. Stir in enough coffee liqueur to achieve a spreading consistency. Spread over top of cake.
Nutrition Facts : Calories 224 calories, Fat 6g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 286mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
LIGHT MOCHA
On a chilly morning, enjoy a steamy cup of this guilt-free coffee drink.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 5m
Yield 5 minutes
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine unsweetened cocoa powder, instant espresso powder (or coffee), and salt. Starting very gradually (adding 1 tablespoon at a time), vigorously whisk in 2 cups water until very smooth; whisk in 1 1/2 cups low-fat milk.
- Bring to a simmer over medium heat. Stir in sugar until dissolved. If desired, strain through a fine-mesh sieve before serving.
HANNAH'S HEAVENLY MOCHA BLENDED
My 11 year old daughter Hannah has always loved coffee and coffee flavored sweets. If allowed, she would want to buy daily ice blends from the local coffee shops. Of course that isn't an option. So, she created her own version of this drink with ingredients that always seem to be in our pantry and freezer. Each time is a little different, and she has also varied the ice cream flavor -- vanilla, chocolate, mocha, etc. would all work fine. The key is the chunks that come from the chocolate bar or chips, and the real coffee flavor that comes from the grinds!
Provided by Food Network
Categories dessert
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Put all ingredients into a blender and blend until desired thickness.
LIGHT CAFE MOCHA
I worked hard to get the right measurements for this. I love cafe mochas but don't love the sugar, hence I used the wonderful sweetener, stevia! It is a natural product that you will find in health stores and has no calories but is around 30 times as powerful as sugar. I also like the dual chocolates. The dutch cocoa gives it a rich flavor while the regular cocoa gives it that nice bitter end.
Provided by Rebam98
Categories Beverages
Time 5m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1 cup of milk on stovetop. You can eliminate the skin that forms on the bottom of the pot or pan by wetting it before heating. You can prevent the skin that forms at the surface by either foaming the milk (whip it) before heating or covering the pot or both.
- Recommend pre-heating the cup by putting water in it and microwaving it for 2 minutes.
- When milk is hot (I use a digital probe thermometer and wait for it to get to about 170), discard water from cup and add dry ingredients to bottom of cup.
- Add milk slowly, stirring.
- Enjoy!
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
THE BEST MOCHA BUTTERCREAM FROSTING / ICING
This is definitely the best frosting I have ever had. I am in love with it! Perfect texture....nothing like store bought! It is wonderful on everything!!!
Provided by KirstenSU04
Categories Dessert
Time 5m
Yield 1 12, 16 serving(s)
Number Of Ingredients 5
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.
LIGHT & FLUFFY CHOCOLATE MOCHA CAKE
Have your cake and eat it, with this beautifully decadent low-fat chocolate cake
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly butter and line the bases of 2 x 18cm sandwich tins with baking paper. Whisk the eggs and sugar until light and fluffy, about 5 mins with a tabletop mixer or 10 mins using an electric hand whisk. The mixture will have increased greatly in volume and be thick enough to leave a trail on the surface when the whisk blades are lifted.
- Sift the flour, cornflour, cocoa and baking powder over the surface and fold in gently using a large metal spoon. Divide between the tins, gently spreading the mixture to the edges, then bake for 15-20 mins until the cakes are well risen, have begun to shrink away from the sides of the tins and spring back when gently pressed. Leave to cool in the tins for 5 mins, then turn out onto a rack.
- To decorate, microwave the chocolate and coffee together on Medium for 20-30 secs until the chocolate has melted. Gently stir until smooth, then cool slightly. Beat the soft cheese with the yogurt and icing sugar until smooth, then spoon half the mixture into a small bowl stir in the melted chocolate and set aside. Place one cake on a serving plate and spread with the yogurt mixture. Cover with the other cake, then spread the chocolate yogurt mixture over the top.
- To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.
Nutrition Facts : Calories 180 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.33 milligram of sodium
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