Mocha Hazelnut Cream Cheese Frosting Recipes

MOCHA HAZELNUT CAKE

Steps:

• Preheat the oven to 325°F. Lightly oil two 9-inch cake pans with canola oil spray and line the bottoms with parchment paper.
• To make the cake, using an electric mixer beat the 4 egg yolks, the 2 whole eggs, 6 tablespoons of the agave nectar, and the orange zest until creamy and pale in color, about 1 to 2 minutes. Gradually stir in the hazelnuts until mixed evenly. In a separate bowl, beat the 4 egg whites at medium high speed until soft peaks form, about 2 minutes. Add the remaining 2 tables-poons agave nectar and beat until slightly stiffer peaks form, another 1 to 2 minutes. (Do not overmix.) Gently fold the beaten egg whites into the hazelnut mixture. Pour the batter into the prepared pans and bake for about 35 minutes, or until a toothpick inserted into the centers of the layers comes out clean. Remove from the oven and let rest for 5 minutes. Invert onto a cooling rack and peel off the parchment paper. Let cool completely.
• Prepare the filling by blending the tofu in a food processor until smooth and creamy, about 2 to 3 minutes. Add the butter substitute and agave nectar. Blend again until incorporated. Heat the soy milk in the microwave for 5 seconds, add the coffee substitute, stir to dissolve, and pour into the food processor. Add the cocoa powder, salt, and vanilla extract and blend until all the ingredients are well combined.
• To assemble the cake, top the cake layer with the filling and spread evenly with an offset spatula or knife. Top with the second layer and glaze with the ganache frosting by spooning it over the top and sides of the cake, smoothing it out with the spatula.

MOCHA HAZELNUT TORTE

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.

MOCHA CREAM CHEESE FROSTING

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!

MOCHA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

CREAM CHEESE MOCHA FROSTING

Steps:

• 1. In a medium size bowl add the room temperature butter and cream cheese. Beat till creamy, then add the sifted powdered sugar, instant coffee granules and coffee flavoring or liqueur. Then beat till combined well. Add more instant coffee granules if you want more coffee flavor.
• 2. Frost cake or cookies as desired, then garnish with shaved chocolate, or dust lightly with cocoa powder. Garnish with additional candies, maraschino cherries or nuts, what ever your choice. Chocolate candy sprinkles are also nice.

MOCHA FROSTING

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.