This is a simple mocha java frosting that adults really appreciate because it is not as sweet or as greasy as store-bought frosting.
Frosted Mocha Cake
Makes enough to frost one 13×9 cake or 24 cupcakes.
- 2 1/2 cups of powdered (confectioners) sugar
- 1/4 cup cocoa powder
- 1 shot espresso (1 ounce), lukewarm or room temperature
- 1/3 cup of butter, softened (a little less than one stick).
- 1 tablespoon of milk (you may substitute with soy or coconut milk, if you prefer)
Beat the ingredients in a medium sized bowl with an electric mixer set on the lowest setting, until the frosting is well blended and smooth. Put the frosting in the refrigerator for about 5 minutes so that it will stiffen slightly. This will make it the proper consistency for spreading.
This frosting works best with a plain vanilla or plain chocolate cake.