Mocha Hazelnut Cream Cheese Frosting Recipes

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MOCHA-HAZELNUT CREAM-FILLED CAKE



Mocha-Hazelnut Cream-Filled Cake image

Enjoy this delicious chocolate dessert - creamy cake topped with hazelnuts.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 16

Number Of Ingredients 9

1 box (18.25 oz) Betty Crocker™ Super Moist™ butter recipe chocolate cake mix
Butter
Water
Eggs
2 teaspoons instant coffee granules or crystals
2 bags (12 oz each) semisweet chocolate chips
1 bottle (16 oz) refrigerated hazelnut-flavor coffee creamer
1 package (8 oz) cream cheese, softened
2 tablespoons chopped hazelnuts (filberts)

Steps:

  • Heat oven to 350°F. Grease bottoms only of two 9-inch round pans. Prepare cake mix as directed on box using butter, water and eggs and adding coffee granules; pour batter into pans. Bake as directed on box. Cool 10 minutes; remove from pans and place on wire racks.
  • In 3-quart saucepan, cook chocolate chips and coffee creamer over medium-low heat about 8 minutes, stirring constantly, until melted. Remove from heat; beat in cream cheese with wire whisk until smooth. Cover; refrigerate about 30 minutes.
  • In small microwavable bowl, reserve 1/2 cup of the chocolate mixture; set aside for topping. Beat remaining mixture on medium-high speed 8 minutes or until it forms a light and fluffy frosting.
  • Place 1 cake layer on serving plate, rounded side down. Spread 1-inch-thick layer of frosting over cake. Top with second cake layer, rounded side up. Spread frosting on side and top of cake.
  • Microwave reserved 1/2 cup chocolate mixture on High 30 seconds or until soft; spread over top of cake. Sprinkle hazelnuts around top edge. Cover loosely; refrigerate at least 1 hour before serving. Store in refrigerator.

Nutrition Facts : Calories 550, Carbohydrate 63 g, Cholesterol 70 mg, Fat 6, Fiber 4 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 45 g

MOCHA HAZELNUT TORTE



Mocha Hazelnut Torte image

I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. -Christina Pope, Speedway, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

3/4 cup butter, softened
1-1/4 cups packed brown sugar
1 cup sugar
3 large eggs, room temperature
3 ounces unsweetened chocolate, melted and cooled slightly
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 tablespoon instant espresso powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups 2% milk
FROSTING:
1 cup butter, softened
1 cup Nutella
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 4 tablespoons 2% milk
1/2 cup chopped hazelnuts, toasted

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. In another bowl, whisk flour, espresso powder, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter and Nutella until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/4 cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts.

Nutrition Facts : Calories 639 calories, Fat 32g fat (16g saturated fat), Cholesterol 94mg cholesterol, Sodium 311mg sodium, Carbohydrate 88g carbohydrate (69g sugars, Fiber 2g fiber), Protein 6g protein.

MOCHA & HAZELNUT CAKE



Mocha & hazelnut cake image

Combine the holy trinity of chocolate, coffee and hazelnut for a blissfully indulgent cake. It makes the perfect centrepiece dessert at a family dinner

Provided by Diana Henry

Categories     Afternoon tea, Dessert, Treat

Time 1h10m

Number Of Ingredients 19

55g butter , melted and cooled, plus extra for the tin
125g plain flour , plus extra for dusting
115g dark chocolate , broken into pieces
5 tsp instant espresso powder
100g blanched hazelnuts , toasted
375g light brown soft sugar
¾ tsp bicarbonate of soda
2 large eggs , lightly beaten
115g soured cream
3 tsp vanilla extract
50ml hazelnut oil
1 tbsp instant espresso powder
100g butter
150g icing sugar , sieved
75ml double cream
¾ tbsp instant espresso powder
3 tbsp light brown soft sugar
50g dark chocolate , broken into pieces
30g blanched hazelnuts

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter two 20cm cake tins and line the bases, then dust well with flour and tap out the excess. Put the chocolate in a small bowl set over a pan of gently simmering water. Stir until melted, then set aside to cool.
  • Mix the espresso with 250ml boiling water, then leave to cool. Blitz the hazelnuts in a food processor until finely ground.
  • Combine the ground hazelnuts, sugar, flour, a good pinch of salt and the bicarb in a mixer. Mix the eggs, soured cream, vanilla, butter, hazelnut oil and the cooled espresso in a jug. With the mixer on a low speed, gradually add the egg mixture to the sugar mixture and combine until smooth. Add the melted chocolate and beat for 15 seconds.
  • Divide the batter between the tins (it'll be quite thin at this stage) and bake for 35-40 mins, or until a skewer inserted into the middle of each cake comes out clean. Leave to cool in the tin for 10 mins, then run a knife around the edge and turn the cakes out onto a wire cooling rack. Leave to cool completely.
  • For the buttercream filling, dissolve the espresso powder in 1 tbsp boiling water and leave to cool. Beat the butter and icing sugar in a mixer or by hand in a bowl, gradually adding the cooled coffee. Use a palette knife to spread the buttercream over the top of one sponge.
  • To make the topping, gently heat the cream, espresso powder and sugar in a pan, stirring to help the sugar and coffee dissolve. Take off the heat and add the chocolate. Stir to melt until smooth and glossy, then leave to cool until thickened. Toast the whole hazelnuts in a dry frying pan, leave to cool, then chop very roughly (you'll want some halves in the mixture).
  • Place the top layer of cake onto the bottom layer and cover with the glaze. Scatter the hazelnuts on top.

Nutrition Facts : Calories 693 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 66 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

HAZELNUT MOCHA BROWNIES



Hazelnut Mocha Brownies image

A mocha brownie frosted with hazelnut spread will please any coffee drinker and chocolate lover you know.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 24

Number Of Ingredients 10

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
1/4 cup water
2/3 cup vegetable oil
2 1/2 teaspoons instant espresso coffee powder or granules
2 eggs
1 cup chopped hazelnuts (filberts)
1 cup powdered sugar
1/2 cup hazelnut spread with cocoa
2 tablespoons butter or margarine, softened
2 to 3 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil, espresso powder and eggs until well blended. Stir in hazelnuts; spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 40 minutes.
  • In medium bowl, beat powdered sugar, hazelnut spread, butter and 1 tablespoon milk with electric mixer on low speed until blended. Beat in additional milk, 1 tablespoon at a time, until desired spreading consistency. Frost cooled brownies. Let stand about 15 minutes or until frosting sets. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 240, Carbohydrate 29 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 90 mg, Sugar 21 g, TransFat 0 g

MOCHA CREAM CHEESE FROSTING



Mocha Cream Cheese Frosting image

Make and share this Mocha Cream Cheese Frosting recipe from Food.com.

Provided by crin13

Categories     Dessert

Time 5m

Yield 2 layer cake/ 20 cupcakes, 20 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1/8 cup half-and-half
1 tablespoon cold brewed coffee
1 teaspoon vanilla extract
2 cups powdered sugar
1/3 cup unsweetened cocoa powder

Steps:

  • Place cream cheese and butter in a large mixing bowl and mix on medium speed until light and fluffy.
  • Mix together half-and-half, coffee, and vanilla extract.
  • Combine powdered sugar and cocoa powder in small bowl.
  • Add powdered sugar mixture and the coffee mixture to cream cheese and mix well.
  • Add more half-and-half or powdered sugar, as needed, to achieve desired consistency. Spread on cupcakes or cake and enjoy!

Nutrition Facts : Calories 111.7, Fat 6.6, SaturatedFat 3.9, Cholesterol 19.2, Sodium 57.9, Carbohydrate 13.4, Fiber 0.5, Sugar 12.2, Protein 1

HAZELNUT-MOCHA FROSTING



Hazelnut-Mocha Frosting image

Think cream cheese frosting, but made with luscious Neufchatel cheese and created with hazelnut-lovers in mind. It's just as amazing as you'd imagine!

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 8

3 oz. BAKER'S White Chocolate
2 tsp. MAXWELL HOUSE Naturally Decaffeinated Instant Coffee
1 Tbsp. hot water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/4 tsp. hazelnut extract
1 tub (8 oz.) COOL WHIP LITE Whipped Topping (about 3 cups), thawed
1/4 cup finely chopped hazelnuts

Steps:

  • Melt chocolate as directed on package; cool 10 min. Meanwhile, dissolve coffee granules in hot water.
  • Beat Neufchatel, marshmallow creme, melted chocolate, dissolved coffee and hazelnut extract in large bowl with mixer until blended.
  • Add COOL WHIP and hazelnuts; beat on low speed just until blended.

Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 3.9145 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.724 g

FUDGY MOCHA FROSTING W/PECANS--OR HAZELNUT COFFEE FROSTING!



Fudgy Mocha Frosting W/Pecans--Or Hazelnut Coffee Frosting! image

A quick basic cocoa frosting that isn't overly sweet -- I like it with toasted pecans! Make it mocha by adding instant coffee granules -- or leave out the pecans, and add the coffee granules, hazelnut extract and 1/2 cup hazelnut spread to make a hazelnut coffee frosting! (SEE NOTE) This frosting can be used on Recipe #285364 :) and is a great addition to Recipe #266977 :)

Provided by KerfuffleUponWincle

Categories     Dessert

Time 11m

Yield 1 13x9 pan or pound cake

Number Of Ingredients 9

1/2 cup butter (one stick)
6 tablespoons milk
6 tablespoons cocoa (sifted, if lumpy)
1 -2 tablespoon instant coffee granules (OPTIONAL ~ if you like mocha!)
1 dash salt
4 cups confectioners' sugar (one pound box, sifted if lumpy)
1 teaspoon vanilla (or hazelnut extract)
1 1/4 cups pecans (OPTIONAL, Toasted in a dry hot iron skillet, then chopped)
1/2 cup chocolate hazelnut spread (OPTIONAL ~ omit pecans)

Steps:

  • In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside ~.
  • In saucepan, combine butter, milk cocoa, OPTIONAL coffee granules, and dash of salt. Bring just to a boil, and stir until smooth.
  • Remove from heat and quickly add confectioners sugar ~ beating well.
  • Add vanilla (or hazelnut extract) and TOASTED pecans, chopped (or hazelnut spread).
  • Quickly spread on cake while frosting is still warm, or thin with 1 tablespoon milk if frosting begins to stiffen too quickly, or for spreading on a layer cake!
  • NOTE: Make HAZELNUT COFFEE FROSTING by adding 2 tablespoons instant coffee granules to melted butter/cocoa mixture, hazelnut extract, and substituting 1/2 cup hazelnut spread for the chopped pecans. Thin with 1 tablespoon milk, if necessary for easier spreading!

Nutrition Facts : Calories 4621.1, Fat 240.5, SaturatedFat 110.9, Cholesterol 256.8, Sodium 1082, Carbohydrate 613.9, Fiber 27.1, Sugar 555.5, Protein 30.8

MOCHA HAZELNUT CAKE



Mocha hazelnut cake image

A proper teatime cake - dark and dense and topped with crunchy toasted hazelnuts. It'll keep in a tin for up to 5 days, or you can freeze it

Provided by Mary Cadogan

Categories     Afternoon tea, Buffet, Dessert, Treat

Time 1h25m

Yield Cuts into 12 slices

Number Of Ingredients 14

150g bar plain chocolate
4 tbsp strong black coffee
175g softened butter
175g caster sugar
5 eggs , lightly beaten
100g ground hazelnut
100g self-raising flour
1 tsp baking powder
100g bar plain chocolate
50g butter
3 tbsp strong black coffee
4 tbsp double cream
50g icing sugar
50g toasted hazelnut , roughly chopped

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin. To make the cake, break up the chocolate and put in a small bowl with the coffee over a pan of water. Heat gently, stirring a little, until the chocolate has melted and you have a smooth sauce. Set aside.
  • Beat together the butter and sugar in a large mixing bowl, using an electric hand whisk or wooden spoon, until the mixture is light and fluffy. Beat in the eggs, a little at a time. Don't worry if the mixture curdles, it won't affect the finished cake. Fold in the chocolate, then the hazelnuts, then sift in the flour and baking powder.
  • Pour the mixture into the cake tin and bake for 45-55 mins, until firm to the touch. Cool in the tin for 5 mins, then turn out and cool on a wire rack.
  • To make the filling, put the chocolate, butter, coffee and cream in a small pan and heat gently, stirring until dissolved and smooth. Remove from the heat and stir in the icing sugar. Leave to cool, then put in the fridge, stirring occasionally until it is spreadable. This will take 1-2 hrs.
  • Slice the cake in two horizontally and put the base on a serving plate. Spread over half of the filling and scatter over half the hazelnuts. Cover with the top of the cake and spread the remaining filling over the top. Scatter the remaining hazelnuts around the top edge of the cake.

Nutrition Facts : Calories 492 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.59 milligram of sodium

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 :

MOCHA-HAZELNUT CREAM CHEESE FROSTING



Mocha-Hazelnut Cream Cheese Frosting image

The perfect topping for the Mocha-Hazelnut Cake.

Provided by Allrecipes Member

Time 20m

Yield 20

Number Of Ingredients 6

1 (8 ounce) package Neufchatel cheese
½ cup margarine
4 (1 ounce) squares semi-sweet baking chocolate, melted, cooled slightly
1 cup SPLENDA® No Calorie Sweetener, Granulated
½ cup firmly packed light brown sugar
¼ cup cold brewed Hazelnut Cream SEATTLES BEST COFFEE®

Steps:

  • Beat Neufchatel cheese and margarine in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well.n
  • Add SPLENDA® Granulated Sweetener and light brown sugar alternately with the coffee, beating after each addition until well blended. Beat an additional 2 to 3 min. or until light and fluffy.n
  • Use immediately to frost cake or cupcakes. Or, cover and refrigerate until ready to use. Store leftover frosting in refrigerator.n

Nutrition Facts : Calories 118.1 calories, Carbohydrate 9 g, Cholesterol 8.5 mg, Fat 8.9 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 98.9 mg, Sugar 8.3 g

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CREAM CHEESE MOCHA FROSTING RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.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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