FROZEN MOCHA MARBLED LOAF
This showstopping marbled dessert seems fancy, but it's really simple to prepare ahead of time and pop in the freezer. Frosty slices have a creamy blend of chocolate and coffee that's delightful anytime of year. -Cheryl Martinetto, Grand Rapids, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 490 calories, Fat 32g fat (18g saturated fat), Cholesterol 94mg cholesterol, Sodium 275mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 2g fiber), Protein 7g protein.
MARBLE CAKE
This super easy chocolate marble cake recipe has a mocha twist, adding a rich flavour. A perfect teatime treat.
Provided by Emily Angle
Categories Cakes and baking
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin or 20cm/8in round tin.
- Cream the butter and sugar with an electric whisk in a large mixing bowl until very pale and fluffy. Add the beaten egg, a little at a time, whisking well after each addition. Then whisk in the vanilla extract.
- Sift the flour and salt into a large bowl, then fold it gently into the butter and egg mixture.
- Divide the cake batter into two equal portions (about 350g each).
- Add the milk to one portion of the mixture, stirring in gently until well combined.
- Mix the cocoa powder and the coffee together in a mug to form a smooth paste. Stir this paste into the other portion of the cake batter until thoroughly combined.
- Spoon large blobs of each cake mixture into the prepared tin, alternating the flavours to give a marble effect. Bake for 50-60 minutes until the cake is springy to the touch and a wooden skewer inserted into the centre of the cake comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely before slicing.
MARBLE POUND CAKE
This Marble Pound Cake is tasty and beautiful! Moist chocolate cake swirled with vanilla cake batter, an easy marble cake baked in just 60 minutes.
Provided by Sabrina Snyder
Categories Dessert
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease a 9 inch by 5 inch loaf pan and line it with parchment paper; grease the parchment paper as well.
- Melt 3 tablespoons of butter in the microwave, using 30 second increments until fully melted. Mix the cocoa powder into the melted butter until well combined.
- Mix the flour, baking powder, and salt in a separate bowl.
- Using a mixer, combine the remaining 12 tablespoons of softened butter with the sugar. Add the eggs and vanilla and mix well.
- Gradually mix in the flour mixture to the batter.
- Mix the milk into the batter.
- Take half of the batter and mix it into the butter-cocoa mixture until fully combined.
- Pour the cocoa batter into the loaf pan.
- Gently spoon the yellow cake batter into the loaf pan.
- Using a the tip of a knife swirl the batter gently for a few seconds.
- Cover the loaf pan with aluminum foil and bake for 30 minutes.
- Uncover and bake for an additional 30 minutes.
- Let cool before removing from loaf pan.
Nutrition Facts : Calories 312 kcal, Carbohydrate 40 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 74 mg, Sodium 70 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
FROZEN MOCHAS
Provided by Ree Drummond Bio & Top Recipes
Categories beverage
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you'd like it to be a little richer and creamier.)
- Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.
- In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight.
- Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed.
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- Preheat oven 325°F. Spray 9x5-inch loaf pan with cooking spray. Combine flour, baking powder, baking soda, salt and coffee powder; set aside.
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