Skinny Mocha Crunch Yogurt 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.

ICE CREAM CRUNCH CAKE

Steps:

• Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature.
• Remove the pan from the freezer. Spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.
• Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.
• Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.
• Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours.
• To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.
• Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving and slice with a hot knife.

MOIST MOCHA CAKE

Steps:

• Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside.
• Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.
• In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.
• Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.
• While cake is cooling, make the frosting:
• Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake and cut into squares. Finely grate one small square of chocolate. Sprinkle the chocolate shavings over the cake.

MOCHA CRUNCH ICE CREAM CAKE

Steps:

• For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat, stirring until sugar dissolves. Add chocolate and butter. Stir until chocolate and butter are melted and sauce is smooth. Cool completely. (Sauce can be prepared 3 days ahead. Cover and refrigerate. Bring sauce to room temperature before using.)
• For crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in medium bowl. Press firmly into bottom of prepared pan. Freeze until firm.
• For filling: Soften chocolate ice cream in refrigerator until spreadable but not melted. Spread in pan and smooth top. Freeze until firm.
• Spoon 1/2 cup sauce over ice cream and sprinkle with remaining 1 cup cookie crumbs. Freeze until firm.
• Soften coffee ice cream in refrigerator until spreadable but not melted. Spread in pan. Smooth surface and freeze until firm. Spread 1/2 cup sauce over coffee ice cream. Sprinkle with Almond Roca and freeze until firm. (Can be prepared 3 days ahead. Cover tightly.)
• Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat until lukewarm, stirring frequently. Remove pan sides. Cut cake into wedges. Serve, passing warm mocha sauce separately.

MOCHA CREAM

Steps:

• Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.

CREAMY MOCHA FROZEN DESSERT

Steps:

• In a small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into a 13x9-in. baking dish. , In a large bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle the remaining pecans on top. Cover and freeze 4 hours or until firm.

SKINNY MOCHA CRUNCH YOGURT "ICE CREAM" CAKE

Steps:

• For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat, stirring until sugar dissolves. Add chocolate and butter. Stir until chocolate and butter are melted and sauce is smooth. Cool completely. (Sauce can be prepared 3 days ahead. Cover and refrigerate. Bring sauce to room temperature before using.) For crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in medium bowl. Press firmly into bottom of prepared pan. Freeze until firm. For filling: Soften chocolate yogurt in refrigerator until spreadable but not melted. Spread in pan and smooth top. Freeze until firm. Spoon 1/2 cup sauce over yogurt and sprinkle with remaining 1 cup cookie crumbs. Freeze until firm. Soften coffee yogurt in refrigerator until spreadable but not melted. Spread in pan. Smooth surface and freeze until firm. Spread 1/2 cup sauce over coffee yogurt. Sprinkle with Almond Roca and freeze until firm. (Can be prepared 3 days ahead. Cover tightly.) Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat until lukewarm, stirring frequently. Remove pan sides. Cut cake into wedges. Serve, passing warm mocha sauce separately.