Mocha Coffee Crunch Ice Cream Cake Food

MOCHA ICE CREAM CAKE

Steps:

• Preheat oven to 400 degrees. Prepare the baking sheet. Coat a half-sheet pan with cooking spray and line with parchment. Set aside.
• In a mixing bowl, sift together flour and sugar. Set aside.
• In a small saucepan, add the oil, butter, water, and cocoa powder, stirring to incorporate. Bring to a gentle boil. Pour the chocolate mixture over the flour and sugar mixture and stir to combine. Add the buttermilk, baking soda, salt, and vanilla. Stir to combine. Add the eggs and mix well to incorporate.
• Pour the batter into the prepared pan. Bake for 15-18 minutes until a cake tester or toothpick inserted in the center comes out clean. Let cool.
• In a medium saucepan placed over medium heat, combine the half-and-half and 1 1/2 cups heavy cream. Add the sugar, espresso powder, and salt, and whisk until sugar is dissolved.
• While the cream mixture heats, add the egg yolks to the remaining 1/2 cup heavy cream, whisking to combine. When the cream is hot, slowly ladle some of the hot cream mixture into the egg yolk mixture, whisking constantly. This tempers the eggs so they don't scramble when added to the hot cream.
• Slowly pour the egg yolk mixture into the hot cream mixture while whisking. Cook over medium-low heat until slightly thickened, being careful not to boil the cream mixture.
• Strain the mixture into a heat-proof bowl. Stir in the vanilla extract. Cover with plastic wrap, pressing the plastic wrap directly on top of the cream mixture. Refrigerate until completely chilled.
• Transfer to an ice cream machine and churn until the mixture is the consistency of soft serve. This takes approx. 45 minutes in my machine. Transfer to a freezer-safe container. Freeze until firm but still spreadable, approx. 1-2 hours.
• Once the cake is cooled, flip the cake out onto a cutting board. Cut three pieces of cake, approx 4" x 8" to fit in a loaf pan. Transfer the cut cake pieces back to the sheet pan and place in the freezer until firm.
• Line a 4" x 8" loaf pan with plastic wrap. Place one piece of cake in the bottom of the pan. Cover with ice cream in a layer 3/4 - 1 inch thick. Cover with plastic wrap and freeze until ice cream is firm, at least one hour.
• Remove pan from freezer and top with the second piece of cake and another layer of ice cream. Cover with plastic wrap and return to freezer until firm.
• For the ganache, add the chocolate morsels to a heat-proof bowl. In a saucepan, heat cream or half-and-half until hot but not boiling. Pour over chocolate and let sit for 60 seconds. Stir until chocolate is fully melted and the mixture is smooth. Let cool until thickened but still pourable. Approx one hour.
• Place a rack on a sheet pan and spray with cooking spray. Remove the third piece of cake and the loaf pan from the freezer. Place the last piece of cake on the rack. (This piece of cake will become the bottom of the cake.) Invert the loaf pan on top of the piece of cake and remove pan and plastic wrap. Pour the ganache evenly over the top of the cake, allowing it to run down the sides to coat. The ganache will start thickening quickly from the cold cake. Transfer the sheet pan to the freezer to allow the ganache to firm up. The ganache will not freeze rock-hard, so it is easy to slice the cake right out of the freezer.
• Slice and enjoy. Wrap leftover cake in plastic to store for a few days.

MOCHA ICE CREAM CAKE

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.

COFFEE-PRALINE CRUNCH ICE CREAM CAKE

Steps:

• Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
• Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
• To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
• Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
• To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.

FROZEN MOCHA MARBLED LOAF

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.

COFFEE MOCHA ICE CREAM CAKE

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 COFFEE CAKE - LIGHT

Steps:

• Preheat the oven to 350°F Spray a 9-inch square cake pan with Pam.
• Make topping: in a small bowl, stir together brown sugar, chocolate chips and cocoa.
• Make cake: in a large bowl, beat sugar, oil, coffee, egg, egg white and vanilla.
• In another bowl, stir together flour, cocoa, baking powder and baking soda. With a wooden spoon, stir the dry ingredients into the coffee mixture in batches, alternating with the sour cream, making two additions of dry and one of wet, and stirring just until the mixture is combined. Pour it into a prepared pan. Sprinkle with topping.
• Place the pan in the centre of the oven and bake for 30 to 35 minutes or until a tester inserted in the centre comes out clean.
• Let cool on a wire rack.

MOCHA ICE CREAM

Steps:

• In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.

MOCHA ICE CREAM CAKE ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture (batter will be thin). , Spread evenly into prepared pan. Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes. , Invert cake onto a kitchen towel dusted with 2 teaspoons confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Freeze until firm. Just before serving, dust with remaining confectioners' sugar. Garnish with chocolate curls if desired.