MOCHA MELTED ICE CREAM CAKE WITH CHOCOLATE MARSHMALLOW FROSTING
This is another "cake-doctor" recipe from Anne Byrn. I haven't tried it yet, but it sounds simply yummy!
Provided by MA HIKER
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Place rack in center of oven and preheat to 350 degrees Fahrenheit.
- Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour and set pan aside.
- Place cake mix, melted ice cream, eggs and coffee powder in large mixing bowl.
- Blend with electric mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2-3 minutes more, scraping down sides again if necessary. The batter should look thick and well-combined.
- Pour batter into prepared pan, smoothing it out with rubber spatula.
- Bake cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 40-45 minutes.
- Remove pan from oven and place on wire rack to cool for 20 minutes.
- Run a long, sharp knife around edge of cake and invert it onto rack to cool completely, 20 minutes more.
- Meanwhile as the cake cools, prepare the Chocolate Marshmallow Frosting: Sift confectioner's sugar and cocoa powder together into a large mixing bowl. Set bowl aside.Place marshmallow creme, butter and milk in a medium-size heavy saucepan over medium-low heat. Stir until the butter and marshmallow creme have melted, 2-3 minutes. Remove the pan from the heat. Pour the sugar cocoa mixture over the marshmallow mixture. Add 1 tsp vanilla and stir until frosting is smooth and satiny. Makes 1 1/2 cups.
- When the cake is completely cooled, slide the cake onto a serving platter, and pour the warm frosting over the cake. Let the cake rest for 10 minutes before slicing.
Nutrition Facts : Calories 341.3, Fat 12.6, SaturatedFat 5.9, Cholesterol 60.9, Sodium 293.8, Carbohydrate 55.2, Fiber 1.4, Sugar 42, Protein 4.1
CHOCOLATE CAKE WITH MOCHA FROSTING
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
- Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
- Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
- Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
- Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.
MOCHA ICE CREAM CAKE
Categories Cake Coffee Milk/Cream Food Processor Chocolate Dairy Dessert Freeze/Chill Kid-Friendly Frozen Dessert Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Blend cookies in processor until finely ground. Add melted butter; process until crumbs are moistened. Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes.
- Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.
- Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.
MOCHA CHOCOLATE ICEBOX CAKE
Provided by Ina Garten
Time 12h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
- To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
- Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
INCREDIBLE MELTED ICE-CREAM CAKE WITH CHOCOLATE MARSHMALLOW FROS
Very easy to make and you can use different ice creams and different icings. This is from the Cake Mix Doctor.
Provided by LizCl
Categories Dessert
Time 53m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Place cake mix, melted ice cream, and eggs in a large mixing bowl.
- Beat with an electric mixer on low speed for 1 minute.
- Increase the speed to medium and beat 2 minutes more.
- Pour the batter into a Bundt pan and bake at 350 degrees 38 to 42 minutes.
- Frosting.
- 2 cups confectioners' sugar.
- 1/2 cup unsweetened cocoa powder.
- 4 tbsps. butter.
- 1/3 cup plus 1 tablespoons milk.
- 1 teaspoon vanilla.
- 6 large marshmallows.
- Sift the sugar and cocoa together into a large mixing bowl.
- Set aside.
- Place the marshmallows, butter, and milk in a medium- size.
- saucepan over low heat.
- Stir until the marshmallows are melted, 3 to 4 minutes.
- Remove pan from heat.
- Pour sugar and cocoa mixture over the marshmallow mixture.
- Add the vanilla and stir until the frosting is smooth.
Nutrition Facts : Calories 186.4, Fat 6.3, SaturatedFat 1.9, Cholesterol 42.1, Sodium 242.9, Carbohydrate 29.4, Fiber 0.4, Sugar 21.3, Protein 3.2
CHOCOLATE MARSHMALLOW FROSTING
This creamy, fluffy chocolate frosting is great for cakes and cupcakes. This recipe will frost a two-layered cake, or 24 cupcakes.
Provided by Dana
Categories Desserts Frostings and Icings Chocolate
Time 15m
Yield 16
Number Of Ingredients 5
Steps:
- Place the marshmallow cream, two-thirds of the confectioners' sugar, melted chocolate, shortening, and half of the half-and-half in a mixing bowl. Beat with an electric mixer until smooth. Alternately add remaining confectioners' sugar and half-and-half until desired level of sweetness and consistency is attained.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 17.3 g, Cholesterol 1.4 mg, Fat 4.4 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 2.3 g, Sodium 12.7 mg, Sugar 11.5 g
CHOCOLATE MARSHMALLOW FROSTING
Provided by Anne Byrn
Categories Milk/Cream Chocolate Dessert Side Quick & Easy Vanilla Fall Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 1 1/2 cups, enough to frost the top of a tube cake or Bundt cake
Number Of Ingredients 6
Steps:
- Sift the sugar and cocoa powder together into a large mixing bowl. Set aside.
- Place the marshmallows, butter, and milk in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 3 to 4 minutes. Remove the pan from the heat. Pour the confectioners' sugar and cocoa mixture over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.
- Use at once to frost the top of the cake of your choice.
MOCHA CAKE
Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.
Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.
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