Frozen Chocolate Covered Cappuccino Crunch Cake Recipes

FROZEN CHOCOLATE-COVERED CAPPUCCINO CRUNCH CAKE

Frozen Chocolate-Covered Cappuccino Crunch Cake image

Elegant, great make ahead cake! Pound cake, whipping cream, milk chocolate morsels, coffee ice cream, cool whip, and malted milk balls are put together in this yummy ice cream style cake. Would be great for a party. Found this in a Taste of Home publication, Spring 2006.

Provided by Watkinslady30

Categories Frozen Desserts

Time 9h20m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 1/2 ounce) frozen pound cake, thawed
3/4 cup heavy whipping cream
1 (11 1/2 ounce) package milk chocolate chips
4 cups coffee ice cream, 1 quart, softened
1 cup frozen whipped topping, thawed (Cool Whip)
1 3/4 cups malted milk balls, coarsely crushed (Whoppers)
frozen whipped topping, thawed (optional)
additional coarsely crushed malted milk balls (optional)

Steps:

Slice pound cake into 1/8 to 1/4 inch slices. Place half of the slices on the bottom of a 9 inch springform pan; press down firmly.
Set remaining slices aside.
Bring cream just to a boil in a medium saucepan. Remove from heat.
Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth.
Pour half of the chocolate mixture over pound cake in pan, spreading evenly to with 1/4 inch of edge of pan.
Cover; freeze for 1 1/2 hours or until chocolate is set.
Combine softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted milk balls. Spread over chocolate layer in pan.
Cover; freeze until ice cream is firm, about 2 hours.
Top ice cream with remaining pound cake slices; press down firmly.
Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.
To serve, remove sides of pan. Garnish with additional whipped topping and sprinkle with crushed malted milk balls if desired.
To cut cake easily, run a knife under hot water and dry with a paper towel before slicing.

Nutrition Facts : Calories 216, Fat 13.3, SaturatedFat 7.2, Cholesterol 38.2, Sodium 108.2, Carbohydrate 22.6, Fiber 0.7, Sugar 11.2, Protein 2.8

BLUM'S COFFEE CRUNCH CAKE

Blum's Coffee Crunch Cake image

Martha recreates the iconic dessert from Blum's Bakery in San Francisco. It teams a light sponge cake with rich coffee frosting and crunchy shards of coffee-flavored candy. Martha made this recipe on "Martha Bakes" episode 710.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 10

Ingredients

2 1/4 cups cake flour (not self-rising)
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 cup vegetable oil
6 large eggs, separated
Zest of 1 lemon
1 tablespoon pure vanilla extract
Coffee Frosting
Coffee Crunch

Steps:

Preheat oven to 325 degrees. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt. Add 3/4 cup water, oil, egg yolks, zest, and vanilla; beat until smooth.
In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed. With machine running, add remaining 3/4 cup sugar in a slow steady stream, beating until incorporated and stiff glossy peaks form.
Remove bowl from mixer. Gently but thoroughly, fold beaten egg whites into batter, in two additions. Pour batter into a 10-inch tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven, and invert onto a narrow necked bottle if your pan doesn't have feet. Let stand until cool, about 1 hour, before removing pan.
Place cake on a serving platter. Cover cake with an even layer of frosting. Just before serving, sprinkle top and sides of cake generously with coffee crunch.

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