Time 10m Yield 16 Number Of Ingredients 6 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.
Time 1h45m Yield 12 servings Number Of Ingredients 18 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.
Time 3m Yield 1 serving Number Of Ingredients 3 Steps:
Heat up white chocolate chips on low heat until softened. Prepare 1 shot of espresso and pour into a mug (1 shot = 1 oz). Stir hot espresso and softened white chocolate together. Froth 2% milk using your preferred method. For more information on how to froth your milk, see our frothing guide here. Pour frothed milk into mug. Top with whipped cream.
Time 5m Yield 1 Number Of Ingredients 6 Steps:
Combine white chocolate chips, butterscotch chips, and sweetener in a mug. Add coffee and heavy cream and stir until chips are melted and heavy cream is fully incorporated. Top with whipped cream.
Time 10m Yield 1 frosting, 1 serving(s) Number Of Ingredients 5 Steps:
Let butter soften. Beat all ingredients together.
Time 20m Yield 10-12 servings. Number Of Ingredients 7 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.
More about “white chocolate mocha frosting recipes”
Time 10m Yield 1 cake Number Of Ingredients 5 Steps:
Combine cocoa and coffee, add butter and vanilla, beat until smooth. Add sugar gradually until spreading consistency. With peanut butter and block chocolate, melt chocolate and peanut butter together carefully [30 sec at a time] add vanilla and coffee and mix until smooth. Add sugar gradually until spreading consistency. Makes enough to frost an 11in sheet cake in the pan, double for a layer cake.
