Best Mocha Loaf Recipes

FROZEN MOCHA MARBLED LOAF

Steps:

• Line a 9x5-in. loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. , Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight. , To serve, lift out of the pan; remove foil. Cut into slices.

MAKEOVER FROZEN MOCHA CHEESECAKE LOAF

Steps:

• Line a 9x5-in. loaf pan with heavy-duty foil. In a small bowl, combine cookie crumbs and butter. Press firmly onto the bottom and 1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped topping. Spoon half of the mixture into another bowl and set aside. Dissolve coffee granules in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. , Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers (pan will be full). Freeze, uncovered, for 6 hours or until set. Cover and freeze until serving. Use foil to lift out of pan; cut into slices.

FROZEN MOCHA CHEESECAKE LOAF

Steps:

• Line a 9x5-in. loaf pan with heavy-duty foil. In a small bowl, combine cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla; mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee granules in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. , Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers (pan will be full). Freeze, uncovered, for 6 hours or until set. Cover and freeze until serving. Use foil to lift out of pan; cut into slices.

MOCHA LOAF

Steps:

• Beat egg yolks in a bowl. Reserve eggs whites.
• Heat milk, egg yolks, 1/4 cup sugar, gelatin, instant coffee, and salt over medium heat, stirring constantly, until gelatin dissolves, about 5 minutes. Remove from heat and stir in vanilla extract. Chill until gelatin mixture is thickened to the consistency of unbeaten egg whites, about 1 hour.
• Beat egg whites in a glass or metal bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds. Fold gelatin mixture into egg whites.
• Beat heavy cream in another until stiff peaks form. Fold egg white-gelatin mixture into whipped cream until evenly blended.
• Line a loaf pan with waxed paper.
• Spread about 1/4 the cream mixture into prepared loaf pan. Layer about 7 wafers over cream mixture. Repeat layers, ending with the cream mixture. Cover and refrigerate until set, about 3 hours.

MOCHA-YOGURT LOAF

Steps:

• Preheat the oven to 350°F Grease a 9 x 5 loaf pan, and line it with waxed paper.
• Sift the flour and dry ingredients into a medium bowl and set aside.
• Blend the egg whites in a large bowl until foamy, and blend in the cream of tartar. Gradually add 1/4 cup of sugar, beating until the whites are stiff and glossy. Set aside.
• Combine 3/4 cup sugar, butter, yolks, and coffee granules in a large bowl and beat at medium speed until fluffy.
• Reduce speed to low. Add the flour, yogurt, and coffee alternately to the egg yolk mixture, beating until blended after each.
• Stir in 1/3 of the egg whites. Fold in the remaining egg whites and optional pecans.
• Put the batter in the pan, smoothing the top. Bake for about one hour, until a cake tester comes out clean. Cool for 10 minutes before removing.

MOCHA MARBLE LOAF

Steps:

• Preheat oven 325°F. Spray 9x5-inch loaf pan with cooking spray. Combine flour, baking powder, baking soda, salt and coffee powder; set aside.
• Beat Fleischmann's and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add Egg Beaters and vanilla; beat until well blended. Add flour mixture alternately with yogurt, beating on low speed after each addition until well blended.
• Pour half of the batter into medium bowl. Add 1/4 cup cocoa powder; mix well. Alternately spoon plain batter and chocolate batter into prepared loaf pan. Cut through batters with knife several times to create marble effect.
• Bake 1 hour, or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.
• Make glaze: Combine 1 tablespoon cocoa powder, instant coffee and hot water in small bowl. Add confectioners' sugar; beat with wire whisk until smooth. Add additional water, if necessary for desired consistency. Drizzle over cake. Let stand until glaze is firm.
• Cut into 16 slices to serve. Top each slice with Reddi-wip just before serving, if desired.