Mocha Frosted Drops Food

CHOCOLATE CAKE WITH MOCHA FROSTING

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.

MOCHA FROSTED COOKIES

Steps:

• 1. Preheat oven to 375. Line cookie sheet with parchment paper.
• 2. Sift together flour, baking powder and soda and salt, set aside.
• 3. Melt shortening and chocolate together, either on the stove top or in the microwave. Let cool for 10 minutes. Stir in brown sugar, egg, vanilla and buttermilk. Add flour mixture and mix well. If using nuts and chips add them now.
• 4. Drop by spoon full onto parchment lined baking sheet, I personally use a medium sized cookie scoop*. Bake for about 10 minutes. Transfer to cooling rack and frost with mocha frosting when cooled. This is a soft cookie, and buttermilk is what makes it so nice and soft.
• 5. For Mocha Icing combine all items in mixing bowl and beat with an electric mixer till light and fluffy, about 7 minutes. Add milk or cream if needed to thin icing.
• 6. *See Sur La Table's web site or any cooking supply store or website if your looking for a scoop. You want a good quality scoop and it will last you for years to come.

MOCHA FROSTED DROPS

Steps:

• Melt shortening and chocolate over low heat, stirring. Cool 10 minutes. Stir in brown sugar. Beat in egg, vanilla and buttermilk.
• Mix flour, baking powder and soda, and salt. Add to chocolate mixture. Stir in nuts and chocolate chips.
• Drop from teaspoon on greased cookie sheet. Bake at 375 for about 10 minutes. Remove from sheet and cool.
• Frost with Mocha Frosting. Top with a walnut half if desired.
• Mocha Frosting: Cream butter, cocoa, instant coffee and dash salt. Beat in confectioner's sugar, vanilla and enough milk so that it's spreadable.

MOCHA FROSTING

Steps:

• Combine the water, butter and coffee in a small saucepan and let heat until butter is melted and liquid is quite hot.
• Put the chocolate pieces into the container of a food processor and start blending. Gradually add the butter liquid to the chocolate. Add the sugar and process five minutes, stopping the machine occasionally to scrape down the sides of the container with a rubber spatula.
• Let stand 15 to 20 minutes or until thickened. Dribble it evenly over the cake. Sprinkle with nuts.

MOCHA BROWNIE COOKIES WITH COFFEE FROSTING

Steps:

• Combine all ingredients in order listed, mix well.
• Drop by tbsp onto ungreased baking sheets.
• Bake at 350°F for 10 minutes.
• Cook and frost.
• For frosting:.
• Combine first 3 ingredients.
• Gradually blend in coffee until desired spreading consistency is reached.

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.