Light Cafe Mocha Recipes

LIGHT & FLUFFY CHOCOLATE MOCHA CAKE

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.

LIGHT MOCHA CAKE

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.

MOCHA COFFEE

Steps:

• Pour hot coffee into a mug. Stir in cocoa, sugar and milk.

STARBUCKS WHITE MOCHA RECIPE (COPYCAT)

Steps:

• Whisk heavy cream and vanilla syrup to make whipped cream. Set aside.
• Use a handheld milk frother to make whipped cream in seconds.
• Put white chocolate sauce, espresso, and milk into a cocktail shaker. Shake 10 times.
• If there is no cocktail shaker, use a jar with a tight lid.
• Pour white mocha into a cup. Add ice.
• Top with whipped cream.
• Use a spoon to add the whipped cream on top of the drink.

LIGHT CAFE MOCHA

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!

LIGHT CAFE MOCHA MIX

Steps:

• In processor combine coffee and powdered milk and blend on high until powdery. It should reduce in quantity down to about 1 cup of combined coffee and instant milk.
• In large bowl combine remaining ingredients with the coffee and milk mixture. Stir or blend with hand mixer on low until well combined.
• To serve: add 4 tsp of mix to 6 oz of hot water, adjust to personal taste.