Best 5 Mocha Icing Recipes
Indulge your sweet cravings with our delectable Mocha Icing, a symphony of coffee and chocolate flavors that will elevate your cakes, cupcakes, and other desserts to new heights. This versatile icing comes in three variations – a rich and luscious Mocha Buttercream Icing, a lighter and fluffier Mocha Whipped Cream Icing, and a luscious Vegan Mocha Ganache – each offering a unique textural and flavor experience. Whether you're a seasoned baker or just starting out, our detailed recipes and step-by-step instructions will guide you in creating these irresistible icings that will leave your taste buds dancing.
Here are our top 5 tried and tested recipes!
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.
MOCHA ICING
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
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 MOCHA ICING
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
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
CHOCOLATE-CINNAMON BUNDT CAKE WITH MOCHA ICING
Provided by Bon Appétit Test Kitchen
Categories Cake Coffee Mixer Chocolate Bake Quick & Easy Cinnamon Bon Appétit
Yield Makes 12 to 16 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Generously brush 12-to 15-cup nonstick Bundt pan with oil. Whisk 1 cup boiling water, cocoa powder, and 2 teaspoons espresso powder in 2-cup glass measure. Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl. Using electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tablespoon vanilla in large bowl to blend. Add eggs; beat to blend. Beat mixture until smooth, about 30 seconds longer. Beat in half of flour mixture, then cocoa mixture. Add remaining flour mixture; beat to blend. Fold in 1 cup chocolate chips. Transfer batter to prepared Bundt pan.
- Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool the cake 10 minutes. Invert cake onto rack; cool 15 minutes longer.
- Meanwhile, stir remaining 1/2 cup brown sugar, 2 teaspoons espresso powder, and 2 tablespoons water in small saucepan over medium heat until sugar melts. Remove from heat. Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt. Cool slightly. Using spoon, drizzle icing over cake. Cool cake completely, slice, and serve.
DOUBLE LAYER CHOCOLATE CAKE WITH MOCHA ICING
Make and share this Double Layer Chocolate Cake With Mocha Icing recipe from Food.com.
Provided by Manuela
Categories Dessert
Time 1h10m
Yield 1 eight inch layer cake, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (175°C).
- Grease and flour two 8 or 9 inch round pans.
- In a large saucepan, melt butter.
- Remove from heat and cool slightly.
- Beat eggs and sugar until light in color, then add melted butter and vanilla.
- Beat in cocoa, flour, salt, and baking powder.
- Add little by little the milk until obtaining a smooth mix (not too runny) Spread batter into prepared pans and bake in preheated oven for 25 to 30 minutes.
- Do not overcook.
- To make frosting (for an 8 inch layer cake): Combine all the ingredients together in a bowl and then add enough milk to get a smooth (not runny, not like concrete) consistency.
- Usually 1/4 cup to start is good.
- Make sure everything is blended together.
- Refrigerate while cake is cooking and cooling, then frost the cake.
Tips:
- To make a rich and flavorful mocha icing, use freshly brewed coffee or espresso. If possible, try cold brewing your coffee, as this allows for a more robust flavor. Cold brewing is a simple process that involves steeping coffee grounds in cold water for a prolonged period. This method results in a less bitter and acidic coffee concentrate that is perfect for use in icing.
- Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate will provide a rich and decadent flavor to your icing. You can also use unsweetened cocoa powder for a more intense chocolate taste but be sure to add extra sugar to taste.
- Gradually add the coffee or espresso to the icing mixture. This will help to prevent the icing from becoming too thin or runny. You can also add a small amount of instant coffee powder to the icing for an extra boost of flavor.
- Chill the icing before using it. This will help the icing to set and become more firm. You can chill the icing for at least 30 minutes, or overnight if you have time.
Conclusion:
Mocha icing is a delicious and versatile frosting that can be used to decorate a variety of cakes, cupcakes, and other desserts. It is easy to make and can be tailored to your own taste preferences. For a more intense chocolate flavor, use unsweetened cocoa powder. For a lighter flavor, use a semisweet or bittersweet chocolate. You can also add a small amount of instant coffee powder to the icing for an extra boost of flavor. Mocha icing is a great way to add a touch of elegance and sophistication to your desserts.
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