Dark Chocolate Mocha Icing

  • Serves: Makes enough to frost and fill a 9- x 2- inch layer cake
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This icing has a deep chocolate flavor. The coffee flavor helps enhance it. If you do not like the coffee flavor, just omit the instant espresso powder, but make sure you add in the hot water.

1/2 cup unsalted butter
8 ounces unsweetened or bittersweet chocolate; roughly chopped into 1/2-inch size pieces
1 to 2 teaspoons instant espresso powder; can substitute with 2 to 4 teaspoons instant coffee granules such as Taster's Choice
1/2 cup boiling water; boil water and then measure
4 to 5 cups powdered sugar, sifted; measure and then, sift
1 teaspoon vanilla
Whole or 2% milk, if needed to adjust consistency

1. Melt the butter and chocolate under on low heat or over a double-boiler. Dissolve the coffee in the hot water.

2. Fit the mixer with a paddle attachment. Slowly add the powdered sugar to the mixer bowl with the mixer on low speed.

3. With the mixer on low, alternately add the chocolate mixture and the coffee to the powdered sugar, beating until smooth. Add the vanilla.

Adjust the frosting consistency with more powdered sugar or milk while beating on low.

Store, well covered, at room temperature for a few days.

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