Mocha Madness Recipes

Steps:

• Preheat oven to 375 degrees F.
• Coat a 9-inch springform pan with cooking spray and set aside.
• In an electric mixer, combine the flour, 1/4 cup cocoa, sugar, baking soda, salt, 1/2 teaspoon cinnamon, coffee grounds, walnuts, chocolate morsels, and butterscotch morsels and mix until combined.
• In a medium bowl, whisk together the instant coffee and warm water. Add the eggs and 2 tablespoons of Kahlua and mix until thoroughly combined. Add egg mixture to the dry ingredients and mix until fully incorporated, forming a thick dough. Transfer dough to the springform pan, press to cover the surface evenly, and bake until firm and set, about 25 minutes. Remove from the oven and with a fork poke holes all over it. With a pastry brush, brush the remaining 2 tablespoons Kahlua over the warm crust. Repeat the same process with the chocolate sauce. Allow the crust to cool completely. Once cool, top with the ice cream and smooth out. Top with the whipped topping and smooth out. Place in the freezer and allow to freeze completely. Serve dusted with cinnamon and cocoa and a tiny drizzle of chocolate sauce.

Steps:

• Whisk or mix together the milk, sugar, espresso powder, and cocoa till the sugar has dissolved.
• Stir in the heavy cream and vanilla.
• Freeze in ice cream maker according to manufacturer's directions.
• Stir cookie bits into soft ice cream, and serve immediately.
• For firmer ice cream, place in a covered container. Place in the freezer for 2 to 3 hours, until ice cream is as hard as you like it. Note: Freezing longer than this will make the ice cream rock hard; plan on softening at room temperature for 15-20 minutes or so before serving, if the ice cream has been in the freezer longer than a few hours.
• Don't have an ice cream maker? Simply pour the chilled mocha cream into a bowl, place the bowl in the freezer, uncovered, and stir the cream every hour. After about 4 hours or so, it'll be soft-serve consistency. Continue to stir and freeze till it's the consistency you like. While it won't be as creamy as churned ice cream, it'll be absolutely delicious. After 6 or more hours in the freezer, it'll become quite hard. To serve, simply remove from the freezer for 15 minutes or so, to soften it enough to make it "scoopable.".

Steps:

• Throw first 10 ingredients into a bowl.
• With an electric mixer at low speed, mix until ingredients are all moistened.
• Scrape down bowl and turn mixer to high speed.
• Mix for 3 minutes.
• Divide between three 8" round greased cake pans and bake at 350F for 30-35 minutes.
• Whip cream with instant coffee and sugar.
• Place first layer of cooled cake on serving plate and top with half of the whipped cream.
• Cover with the second layer and put the other half of the cream on.
• Top with third layer.
• Heat the ready made frosting for about 15 seconds in the microwave, until just pourable.
• Pour over the top of the cake to make a glaze. The whipped cream will peek out of the sides.
• Once the actual cake is made, the assembly only takes a couple of minutes, and it will look like you are a kitchen magician.