Mocha Frosted Snack Cake Recipes

FROSTED MOCHA CAKE

Steps:

• In a large bowl, combine the first seven ingredients; beat until well blended. In a small bowl, combine milk and coffee. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture alternately with milk mixture., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a small bowl, dissolve coffee granules in hot water. Stir in vanilla. Place whipped topping in a large bowl; gently fold in coffee mixture. Frost cake. Store in the refrigerator.

MOCHA FROSTING

Steps:

• In a stand mixer bowl, whip the softened butter on medium speed until it is almost white in appearance.
• Add the powdered sugar and cocoa powder. Mix on low speed.
• Add in the hot coffee and whip the buttercream on medium speed for 3-4 minutes, or until light and fluffy.
• This recipe makes about 2 cups of frosting.

FROSTY MOCHA

Steps:

• In blender container, place all ingredients except ice; blend until well mixed.
• Add ice cubes a few at a time, blending well after each addition until smooth.

MOCHA FROSTING

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.

MOCHA ICING

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.

MOCHA CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and lightly dust with cocoa powder a 6-cup bundt pan or an 8-inch x 2-inch round cake pan, tapping out the excess. If using a round cake pan, line the bottom with parchment paper, then butter and dust with cocoa again.
• Into the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, briskly whisk together the all-purpose flour, whole wheat pastry flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt until well combined and no lumps remain.
• In a separate bowl, combine the buttermilk, oil, eggs, and vanilla until well blended. With the mixer running on low speed, slowly pour the wet ingredients into the dry. Then, keeping the mixer running on low, pour in the coffee and mix gently, just until combined. Scrape the bottom of the bowl with a rubber spatula to ensure all ingredients are blended.
• Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the center of the cake comes out clean (either of the two pans will bake in this amount of time). Remove from the oven, place the pan on a wire rack, then let the cake cool in the pan for 30 minutes. Carefully invert onto a serving plate.
• Prepare the frosting: in a large mixing bowl, beat together the cream cheese and butter on medium speed until light and fluffy.
• In a small bowl, stir together the coffee, espresso powder, and vanilla extract so that the espresso powder dissolves, then add the mixture to the bowl with the cream cheese and butter and beat until combined. In a separate bowl, sift together the powdered sugar, cocoa powder, and salt. With the mixer on low, slowly add the powdered sugar mixture to the cream cheese. Mix until well blended. Add a little more liquid coffee or powdered sugar as needed to reach the desired consistency. Spread over the cooled cake. Sprinkle immediately with chopped chocolate covered espresso beans. Dive in!

MOCHA FROSTED SNACK CAKE

Steps:

• Preheat oven to 350°. In a small bowl, dissolve coffee granules in boiling water; cool slightly. Coat an 8-in. square baking dish with cooking spray., In a large bowl, whisk flour, brown sugar, cornstarch, sugar blend, cocoa, baking soda and salt. Whisk applesauce, oil, vinegar and vanilla into coffee mixture. Add to flour mixture; stir just until moistened., Transfer to prepared dish. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack., For frosting, in a small bowl, dissolve coffee granules in milk. In a large bowl, mix confectioners' sugar and cocoa until blended; beat in butter, vanilla and enough coffee mixture to reach a spreading consistency. Spread over cake.

SPICE CAKE WITH A SPICY MOCHA FROSTING

Steps:

• Preheat the oven to 130*F/180*C/ gas mark 4. Butter an 8-inch square cake tin and line with baking paper.
• Make the cream cheese filling by popping all of the ingredients into a bowl and beating together until smooth.
• Make the cake batter by combining all of the cake ingredients in a bowl and beating with an electric whisk until smooth, stopping to scrape the bowl occasionally.
• Spread half of the cake batter in the tin. Dollop the cream cheese filling over top and then spread it out as well as you can in an even layer. Finish with the remaining cake batter, spreading it evenly over top as much as possible.
• Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean and the top springs back when lightly touched.
• Leave to cool in the tin for 10 minutes, then lift out onto a wire rack to cool completely.
• Once the cake is cooled, measure all of the frosting ingredients into a bowl and beat together with an electric whisk until smooth and spreadable. Spread this mixture over top of the cake.
• Cut into squares to serve. Delicious!