Reviewed: Oct. 26, 2009

Just made this for a simple 8" round cake. Will be plenty of icing. Like others have said, be prepared to flavor to taste. I used more powdered sugar, coffee, and cocoa than the recipe called floor.

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PC Waters

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

This frosting is light and airy, as well as decadent with the right modifications. For sweetness I used a little over a cup of icing sugar to reach my perfect sweetness. As others have stated, increasing the amount of coffee and cocoa powder is a must. I decided on 3 TBsps. of each. Perfect flavour! This makes a very small batch of frosting though, and I would recommend doubling it if you're planning to frost a layer cake. Pairing this with "Chocolate Mocha Cake I" from this site.

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The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 26, 2009

It was alright, but didn't taste much like coffee.

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Kristie

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Reviewed: Sep. 18, 2009

I did not care for this recipe. the flavor is nice, I followed the advice and added an extra tbsp of cocoa and coffee. The texture, however, is awful. It reminds me of a weird, fluffy mousse.

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mrsvioletsmith

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Sep. 7, 2009

YUM! What more can I say. I did add a bit more cocoa and also a bit more coffee to make the flavor stronger. I real keeper, especially with the Black Magic cake (this site.)

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mathgirl64

Cooking Level: Intermediate

Home Town: Springfield, Pennsylvania, USA

Living In: Long Neck, Delaware, USA

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Reviewed: Aug. 28, 2009

Fabulous as an alternative frosting for German Chocolate cake. Added just a touch of vanilla extract to make the flavors pop a little more.

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Peace Frog

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2009

This frosting was wonderful! I took another reviewer's advice and doubled the amount of coffee and chocolate in this, and then I tripled the recipe to frost "Black Magic Cake," also on this site. A huge hit!

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Jessi

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 24, 2009

This was a really delicious icing. I used it as a change to the usual buttercream icing I put on the black magic cake from the site. I doubled the recipe, and further doubled both the cocoa powder and coffee in the recipe. It was the perfect combo of chocolate with a hint of coffee flavor. Yum!!!

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carrie_cooks

Cooking Level: Intermediate

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Reviewed: May 29, 2009

Fantastic recipe! Though, after reading the other reviews, I also added more coffee and cocoa--but less sugar. All in all, it was such a delectable frosting that I couldn't stop sneaking a taste!

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shamurai

Cooking Level: Intermediate

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Reviewed: May 18, 2009

Per others suggestions, I did reduce the sugar to 1 C. because we don't like anything too sweet. It came out perfect. It has a delicate coffee flavor (I used strong left-over coffee). It was light and creamy and spread wonderfully; perfect for the chocolate cake.

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Deb C

Cooking Level: Intermediate

Home Town: Peabody, Massachusetts, USA

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Reviewed: May 8, 2009

I love love love this recipe! Everytime I make it the people I serve I serve it to also love it. Sometimes I cut the sugar in half and add more cocoa powder and coffee granules.

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BellesMom

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: May 3, 2009

This was a good recipe - I used it as a filling between white and devil's food cake layers. It doesn't make a lot though so you might consider doubling the recipe. I also added 2 tablespoons of STRONG coffee to up the coffee flavor and also because I needed more moisture in mine. Will definitely use again.

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BONASPROF

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2009

Very good on chocolate cake! Will make again!

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Lisa

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

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Reviewed: Apr. 18, 2009

This frosting works well with the coffee chocolate cake receipe. I just added 2 extra coffee. Very good

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H Leblanc

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Reviewed: Apr. 16, 2009

Very good, but it needed a stronger coffee flavour so I added a few more tbsp of coffee.

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happycooker

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 7, 2009

What a great frosting! I made a chocolate oatmeal cake & used this frosting! Great Combination!

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michelle

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Reviewed: Apr. 6, 2009

This is amazing. You can add more coffee or cocoa to taste and thicken it with more powdered sugar if you like it thicker and not as creamy, but overall this is a wonderful basic recipe. I did not have coffe left so I used some instant coffee crystals in water. Be careful not to make it too strong.

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Crazy Cookie Lady

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Reviewed: Mar. 3, 2009

I used 2 c powdered sugar, 1/3 c butter, 2 T special dark cocoa powder and 3 T espresso. it was just barely enough to cover a double layer chocolate cake. Great taste. I think next time I'll use 3 c powdered sugar, 1/2 c butter, 4 T cocoa and 3 T espresso dissolved as much as it will dissolve in 3 T water or milk. Add milk to the right texture.

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healthydarkchocolate

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Reviewed: Feb. 14, 2009

I love coffee and i made this icing for chocolate cupcakes and they were HEAVEN :]

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Lrsumma

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Feb. 14, 2009

I made this for Amanda's birthday cake. It was absolutely gorgeous and so very delicious. I used the cake mixes from scratch and variations on this site. I did he yellow cake. It was perfection. The only adjustment was I almost doubled the coffee in order to get a great spreading consistency. Was great on the Gob cake from this site too.

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