Coffee Chocolate Soda Food

HEALTHY COFFEE CHOCOLATE BARK CANDY

Steps:

• Line a baking sheet with parchment paper and reserve a spot in the fridge for the tray.
• In a large, microwave-safe bowl, add the cacao butter and dark chocolate. Microwave at 30-second intervals, stirring between each one, until the chocolate is completely melted. It's okay if the cacao butter doesn't melt fully yet -- it takes longer to melt than ingredients like coconut oil or butter.
• Add the milk chocolate to the bowl. Microwave at 20-second intervals, stirring between each one, until the chocolate is completely melted. Let sit until the cacao butter melts fully.
• Stir in the ground coffee. Pour the mixture onto the parchment paper and spread out with a spoon.
• Place the baking sheet in the fridge until the chocolate is cold and completely hardened. Break the chocolate into pieces. Serve and enjoy!

CHOCOLATE COFFEE

Steps:

• In a large heavy saucepan, whisk the sugar, cocoa and water until smooth. Cook and whisk over medium-low heat until mixture forms soft peaks when whisk is lifted and resembles thick hot fudge sauce, about 35 minutes. Remove from the heat; stir in vanilla and salt. Transfer to a bowl; refrigerate for at least 2 hours., Beat the chocolate mixture. Add 2 cups whipped cream; mix well. Fold in remaining whipped cream. For each serving, place about 1/2 cup chocolate cream in 2/3 cup coffee or milk; stir to blend.

BLACK COFFEE CHOCOLATE CAKE

Steps:

• Beat it all together in one big bowl.
• The batter will be very thin.
• Pour into a greased and floured 13 x 9 inch pan or two 9-inch layer pans.
• Bake 350°F for 35-40 minutes.
• * This is great when filled with creamy peanut butter and frosted with dark chocolate frosting.

OLD-FASHIONED COFFEE SODA

Steps:

• combine coffee and sugar, blend in 1/2 AND 1/2. fILL 4 TALL glasses halfway with coffee mixture.
• Add scoop ice cream to each glass.Fill to top with soda.
• Add dollop of whipped cream and enjoy!
• you can also garnish with a cherry, cinnamon, chocolate scrapes, sprinkles or whatever your heart desires.

COFFEE-CHOCOLATE CAKE

Steps:

• In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.

COFFEE CHOCOLATE CAKE

Steps:

• Cake:
• Heat oven to 350°F.
• In a mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt. Keep aside.
• In a separate large mixing bowl, add eggs, buttermilk, coffee, oil and vanilla extract.
• Dump dry flour mixture into this wet mixture and mix until just combined.
• Pour batter in 2 round cake pans that have been greased and floured (Dimensions 9x2).
• Bake for 35-38 minutes or until an inserted toothpick in the center comes out clean.
• Allow the cakes to cool down completely.
• Chocolate Frosting:
• In a large mixing bowl, add butter, cocoa powder, vanilla extract and blend together.
• Gradually, add powdered sugar (1 cup at a time), alternating with some milk and continue mixing until smooth and creamy.
• Espresso Ganache:
• In a microwave- safe bowl, add chocolate chips, heavy cream, espresso powder and butter,
• Heat in the microwave at 30 second increments, mixing after each interval.
• Continue doing this until you have smooth and creamy ganache.
• Assembling:
• Once the cakes have cooled down, spread frosting on top of one cake.
• Place the other cake on top of the frosting.
• Then, frost the entire cake in chocolate frosting.
• Use the back of a spatula to design a diagonal pattern all around the cake.
• Pour some espresso ganache on top of the cake and use a spatula to spread it out and allow it to drip a little along the sides.
• Toss a variety of chocolate chips on top of the cake for decoration.
• Enjoy!

OLD-FASHIONED CHOCOLATE ICE CREAM SODA

Steps:

• Gather the ingredients.
• Divide the milk between 2 tall 16-ounce glasses.
• Add 3 tablespoons of chocolate syrup to each glass. Stir to blend thoroughly.
• Add 2 scoops of ice cream to each glass and fill with club soda or carbonated water about three-quarters of the way up the glass.
• Top with whipped cream, cherry, or chocolate shavings, if desired.

CHOCOLATE COFFEE CUPCAKES WITH MOCHA FROSTING

Steps:

• Preheat your oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
• In a small bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
• In another bowl, whisk together together sugar and eggs until creamy.
• Add oil and coffee to your egg mixture. Whisk until well-combined.
• Slowly add dry ingredients into your bowl of wet ingredients and mix until well-combined.
• Add boiling water into your mix and whisk some more.
• Pour the batter into each section of your lined muffin pan, about 2/3 of the way in each.
• Bake for 15-18 minutes or until a toothpick comes out clean when you insert it into the center of a cupcake.
• Cool completely on wire rack before decorating.
• To make mocha frosting, beat together butter, powdered sugar, milk, coffee and cocoa powder using an electric mixer.. Start on slow speed and gradually increase to high.
• The buttercream is ready once all ingredients are thoroughly combined, smooth and form semi-stiff peaks.
• Scoop buttercream into a large piping bag with Wilton tip #1M attached. Frost each cupcake by piping in a circular motion, starting at the edge and ending in the middle.
• Top each cupcake with one to three coffee beans.