Mocha Espresso Flavored Creamer Food

MOCHA

Mocha image

This is a chocolate and coffee-lover's favorite! Using a home espresso machine, mix espresso, chocolate, and steamed milk--then top with whipped cream.

Provided by Mackenzie

Categories 100+ Breakfast and Brunch Recipes Drinks

Time 5m

Yield 1

Number Of Ingredients 4

Ingredients

1 ¼ cups 2% milk
2 tablespoons chocolate syrup
1 (1.5 fluid ounce) jigger brewed espresso
1 tablespoon sweetened whipped cream

Steps:

Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.

Nutrition Facts : Calories 266 calories, Carbohydrate 39.1 g, Cholesterol 26.7 mg, Fat 7.2 g, Fiber 1 g, Protein 11 g, SaturatedFat 4.5 g, Sodium 162 mg, Sugar 33.2 g

MOCHA BUTTERCREAM CHOCOLATE ESPRESSO CAKE

Mocha Buttercream Chocolate Espresso Cake image

This moist espresso and chocolate flavored cake is brushed with coffee glaze and then finished with a soft mocha buttercream frosting, making every bite melt in your mouth. From Nestle.

Provided by Annacia

Categories Dessert

Time 1h13m

Yield 16 serving(s)

Number Of Ingredients 20

Ingredients

4 ounces bittersweet chocolate, baking bar(s) broken into small pieces (Nestles Chocolatier, 62% Cacao)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light brown sugar
1 cup butter, softened
4 large eggs
2 tablespoons instant espresso powder or 2 tablespoons instant coffee granules
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon instant espresso powder or 1 teaspoon instant coffee granules
4 ounces bittersweet chocolate, baking bar(s) broken into small pieces
2 teaspoons instant espresso powder or 2 teaspoons instant coffee granules
3 tablespoons milk
1 cup butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 cups powdered sugar

Steps:

FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350º F. Grease and line two 9-inch-round baking pans with wax paper.
Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds, stir.
If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
Cool to room temperature.
Combine flour, baking soda and salt in small bowl.
Beat brown sugar, butter, eggs, instant coffee and vanilla extract in large mixer bowl for 3 minutes.
Gradually add melted chocolate and continue beating for an additional minute.
Beat flour mixture into creamed mixture alternately with buttermilk.
Pour into prepared pans.
Bake for 33 to 38 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes.
Invert onto wire racks; remove wax paper. Cool completely.
Brush cakes with Coffee Glaze over cake layers.
Spread Mocha Buttercream Frosting between layers and over top and sides of cake.
FOR COFFEE GLAZE:.
Microwave granulated sugar, water and instant coffee in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds.
Stir until sugar and coffee are dissolved.
FOR MOCHA BUTTERCREAM FROSTING:.
Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
Cool to room temperature.
Dissolve instant coffee in milk in glass measure.
Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes.
Beat in melted chocolate until blended, scraping occasionally.
Gradually beat in powdered sugar until light and fluffy.
Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency.

Nutrition Facts : Calories 495.8, Fat 24.6, SaturatedFat 15.1, Cholesterol 108.5, Sodium 414.3, Carbohydrate 66.5, Fiber 0.4, Sugar 53.4, Protein 4.1