Low Fat Mocha Frosting Recipes

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MOCHA FROSTING RECIPE



Mocha Frosting Recipe image

Mocha Frosting is an easy frosting recipe! Make Mocha Buttercream Frosting with cocoa and coffee to frost chocolate cake or chocolate cupcakes or brownies - this recipe is so good.

Provided by Dorothy Kern

Categories     Dessert

Time 20m

Number Of Ingredients 8

2 teaspoons instant coffee or instant espresso
2 tablespoons hot water
2 tablespoons (10 g) Dutch Process Cocoa Powder
6 cups (678g) powdered sugar
1 cup (226g) unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon salt
Milk or heavy whipping cream as needed for desired consistency ((1-3 tablespoons, approximately))

Steps:

  • Add the instant coffee or espresso to the hot water. Stir and let cool completely.
  • Whisk together cocoa and powdered sugar.
  • Cream butter in a very large bowl or bowl of a stand mixer until smooth, then slowly add sugar mixture. Add vanilla and salt. Mixture will be crumbly.
  • Add coffee mixture and mix until smooth, adding milk or cream as needed for desired consistency for piping or frosting.
  • Store in an airtight container for up to 3 days in the refrigerator or freeze for up to a month.

Nutrition Facts : ServingSize 1 cupcake, Calories 186 kcal, Carbohydrate 30 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 50 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 3 g

CHOCOLATE CAKE WITH MOCHA FROSTING



Chocolate Cake with Mocha Frosting image

Provided by Ina Garten

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 18

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
1 tablespoon pure vanilla extract
3 extra-large eggs, at room temperature
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2/3 cup hottest tap water
2/3 cup unsweetened cocoa powder, such as Droste Cocoa Powder
1 teaspoon instant espresso powder
2/3 cup half-and-half
Mocha Frosting, recipe follows
12 ounces bittersweet chocolate, such as Lindt, 1/4-inch-chopped
3 tablespoons unsalted butter, diced, at room temperature
2 teaspoons instant espresso powder
1 1/4 cups heavy cream
1 tablespoon Kahlua
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
  • Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
  • Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
  • Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
  • Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
  • Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.

LOW FAT MOCHA FROSTING



Low Fat Mocha Frosting image

Make and share this Low Fat Mocha Frosting recipe from Food.com.

Provided by SoupCookie

Categories     Dessert

Time 5m

Yield 3 cups, 1 serving(s)

Number Of Ingredients 5

2 1/2 cups confectioners' sugar, more as needed
1/4 cup skim milk
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla
1/4 cup cold coffee

Steps:

  • Mix all ingredients together until smooth, adding additional sugar (if needed) to make it spreadable.

Nutrition Facts : Calories 1224.2, Fat 1.9, SaturatedFat 1, Cholesterol 1.2, Sodium 42.3, Carbohydrate 308.6, Fiber 3.6, Sugar 294.2, Protein 4.6

LOW-FAT MOCHA ANGEL CAKE



Low-Fat Mocha Angel Cake image

Just a little cold coffee transforms our easiest angel food cake into an extraordinary mocha cake. Top it off with an easy homemade mocha topping, and the coffee lover in you will delight.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 9

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold coffee
1 tablespoon unsweetened baking cocoa
Betty Crocker™ chocolate candy sprinkles
1 envelope whipped topping mix (from 2.8-oz package)
1/2 cup cold fat-free (skim) milk
1 1/2 teaspoons vanilla
2 tablespoons powdered sugar
2 teaspoons unsweetened baking cocoa

Steps:

  • Move oven rack to middle position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.
  • Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.
  • Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.
  • Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.

Nutrition Facts : Calories 170, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg

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 :

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