Mocha Melted Ice Cream Cake With Chocolate Marshmallow Frosting Recipes

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MOCHA MELTED ICE CREAM CAKE WITH CHOCOLATE MARSHMALLOW FROSTING



Mocha Melted Ice Cream Cake With Chocolate Marshmallow Frosting image

This is another "cake-doctor" recipe from Anne Byrn. I haven't tried it yet, but it sounds simply yummy!

Provided by MA HIKER

Categories     Dessert

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box plain white cake mix
2 cups coffee ice cream, melted
3 large eggs (or 3/4 cup egg substitute)
1 tablespoon instant coffee powder (or espresso powder)
2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
3/4 cup marshmallow creme
1/2 cup butter
1/4 cup whole milk
1 teaspoon vanilla extract

Steps:

  • Place rack in center of oven and preheat to 350 degrees Fahrenheit.
  • Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour and set pan aside.
  • Place cake mix, melted ice cream, eggs and coffee powder in large mixing bowl.
  • Blend with electric mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2-3 minutes more, scraping down sides again if necessary. The batter should look thick and well-combined.
  • Pour batter into prepared pan, smoothing it out with rubber spatula.
  • Bake cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 40-45 minutes.
  • Remove pan from oven and place on wire rack to cool for 20 minutes.
  • Run a long, sharp knife around edge of cake and invert it onto rack to cool completely, 20 minutes more.
  • Meanwhile as the cake cools, prepare the Chocolate Marshmallow Frosting: Sift confectioner's sugar and cocoa powder together into a large mixing bowl. Set bowl aside.Place marshmallow creme, butter and milk in a medium-size heavy saucepan over medium-low heat. Stir until the butter and marshmallow creme have melted, 2-3 minutes. Remove the pan from the heat. Pour the sugar cocoa mixture over the marshmallow mixture. Add 1 tsp vanilla and stir until frosting is smooth and satiny. Makes 1 1/2 cups.
  • When the cake is completely cooled, slide the cake onto a serving platter, and pour the warm frosting over the cake. Let the cake rest for 10 minutes before slicing.

Nutrition Facts : Calories 341.3, Fat 12.6, SaturatedFat 5.9, Cholesterol 60.9, Sodium 293.8, Carbohydrate 55.2, Fiber 1.4, Sugar 42, Protein 4.1

CHOCOLATE CAKE WITH MOCHA FROSTING



Chocolate Cake with Mocha Frosting image

Provided by Ina Garten

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 18

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
1 tablespoon pure vanilla extract
3 extra-large eggs, at room temperature
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2/3 cup hottest tap water
2/3 cup unsweetened cocoa powder, such as Droste Cocoa Powder
1 teaspoon instant espresso powder
2/3 cup half-and-half
Mocha Frosting, recipe follows
12 ounces bittersweet chocolate, such as Lindt, 1/4-inch-chopped
3 tablespoons unsalted butter, diced, at room temperature
2 teaspoons instant espresso powder
1 1/4 cups heavy cream
1 tablespoon Kahlua
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
  • Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
  • Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
  • Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
  • Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
  • Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.

MOCHA CHOCOLATE ICEBOX CAKE



Mocha Chocolate Icebox Cake image

Provided by Ina Garten

Time 12h20m

Yield 8 servings

Number Of Ingredients 9

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
  • To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
  • Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

CHOCOLATE PARTY CAKE WITH MOCHA RUM ICING



Chocolate Party Cake with Mocha Rum Icing image

This moist cake is so delicious with its luscious coffee-flavored icing. Guests usually ask for the recipe. -Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 14

1 package devil's food cake mix (regular size)
1 package (3.4 ounces) cook-and-serve chocolate pudding mix
1 envelope whipped topping mix (Dream Whip)
1 cup water
1/4 cup canola oil
4 large eggs
MOCHA RUM ICING:
2 tablespoons butter, softened
2 cups confectioners' sugar
1/3 cup baking cocoa
2 tablespoons refrigerated nondairy creamer
1/2 teaspoon rum extract
2 to 3 tablespoons brewed coffee
Chopped pecans, optional

Steps:

  • In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 4 minutes. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the butter, confectioners' sugar, cocoa, creamer, extract and enough coffee to achieve desired drizzling consistency. Drizzle over cake. Garnish with pecans if desired.

Nutrition Facts : Calories 384 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 405mg sodium, Carbohydrate 67g carbohydrate (46g sugars, Fiber 3g fiber), Protein 5g protein.

MOCHA ICE CREAM CAKE



Mocha Ice Cream Cake image

Categories     Cake     Coffee     Milk/Cream     Food Processor     Chocolate     Dairy     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 9

26 chocolate wafer cookies (about 6 ounces), broken into pieces
3 tablespoons unsalted butter, melted
2 quarts coffee ice cream, slightly softened
1/3 cup chocolate-covered coffee beans
2 1/4 cups chilled whipping cream
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons powdered sugar
1/2 cup plus 1 tablespoon unsweetened cocoa powder
Milk chocolate shavings

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.

MOLTEN MOCHA CAKE



Molten Mocha Cake image

When I first made my decadent slow-cooker chocolate cake, my husband's and daughter's expressions said it all. She says it's one of her favorites. Later, I brought one of these to our next-door neighbors. Their teenage son, who answered the door, ate the whole thing without telling anyone else about it! -Aimee Fortney, Fairview, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 2h40m

Yield 6 servings.

Number Of Ingredients 9

4 large eggs
1-1/2 cups sugar
1/2 cup butter, melted
1 tablespoon vanilla extract
1 cup all-purpose flour
1/2 cup baking cocoa
1 tablespoon instant coffee granules
1/4 teaspoon salt
Vanilla ice cream and fresh raspberries, optional

Steps:

  • Whisk together first four ingredients. In another bowl, whisk together flour, cocoa, coffee granules and salt; gradually beat into egg mixture. Transfer to a greased 1-1/2-qt. slow cooker., Cook, covered, on low until a toothpick inserted in center comes out with moist crumbs, 2-1/2 to 3 hours. Serve warm. If desired, serve with ice cream and raspberries.

Nutrition Facts : Calories 482 calories, Fat 19g fat (11g saturated fat), Cholesterol 165mg cholesterol, Sodium 269mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 2g fiber), Protein 8g protein.

CHOCOLATE MOCHA CAKE I



Chocolate Mocha Cake I image

This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.

Provided by Carol

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
⅔ cup unsweetened cocoa powder
½ cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee powder
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
  • Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
  • Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
  • Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 53.1 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 381.9 mg, Sugar 34.5 g

MOCHA FROSTING



Mocha Frosting image

Delicious mellow coffee flavor makes this frosting a favorite on chocolate cake. Eat with a spoon or use to frost a cool cake.

Provided by Samantha S

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 16

Number Of Ingredients 6

2 tablespoons warm milk
½ teaspoon instant coffee powder
1 (16 ounce) package confectioners' sugar
6 tablespoons butter, melted
¼ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract

Steps:

  • Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
  • Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 28.8 g, Cholesterol 11.6 mg, Fat 4.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.9 g, Sodium 32.1 mg, Sugar 27.6 g

CHOCOLATE MOCHA CAKE WITH CREAM CHEESE ICING



Chocolate Mocha Cake With Cream Cheese Icing image

This rich, dark chocolate mocha cake is perfect with a nice cup of coffee. The cake recipe is adapted from one in a local newspaper, and the cream cheese icing is my own "standby" recipe.

Provided by D. Todd Miller

Categories     Dessert

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 15

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup strong brewed coffee
1 (8 ounce) package cream cheese, softened
1/2 cup margarine, softened
2 teaspoons vanilla extract
1 (1 lb) box powdered sugar

Steps:

  • Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans, in order to make 2 cake layers.
  • In a large bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat all on medium speed with electric mixer for 2 minutes.
  • Stir in boiling, strong, hot coffee; batter will be thin.
  • Pour batter into prepared pans. Bake 30-35 minutes, or until a toothpick inserted near the center comes out clean.
  • Cool 10 minutes, then remove cake layers from pans to wire racks.
  • While cake is cooling, make the icing. To make icing, mix cream cheese, margarine, and vanilla extract. Add sugar and beat until creamy and smooth.
  • To finish cake, make sure the layers are completely cool. Take one round layer, place it on a serving plate, and top it with a layer of icing. Then place the other round layer on top, and ice the entire cake.

Nutrition Facts : Calories 597.5, Fat 25.7, SaturatedFat 7.8, Cholesterol 58.1, Sodium 563.3, Carbohydrate 89.7, Fiber 2.3, Sugar 71.8, Protein 6.2

MOCHA CRUNCH ICE CREAM CAKE



Mocha Crunch Ice Cream Cake image

Categories     Cake     Coffee     Chocolate     Dairy     Dessert     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 13

Mocha Sauce
1 1/2 cups water
1/2 cup sugar
2 1/2 tablespoons instant espresso powder
12 ounces semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter
Crust
3 cups macaroon cookie crumbs (about 21 Mother's brand cookies)
1/4 cup (1/2 stick) unsalted butter, melted
Filling
2 pints chocolate ice cream
2 pints coffee ice cream
3/4 cup chopped Almond Roca or Heath bars (about 14 Almond Roca or 12 miniature Heath bars, about 5 ounces)

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 JAVA ICE CREAM CAKE



Mocha Java Ice Cream Cake image

Coffee ice cream and whipped topping are layered with chocolate graham cracker crumbs in this easy frosty dessert.

Provided by My Food and Family

Categories     Recipes

Time 4h25m

Yield 24 servings, 1 square each

Number Of Ingredients 5

22 chocolate graham crackers, finely crushed (about 3 cups crumbs)
1/2 cup (1 stick) margarine or butter, melted
1/2 cup sugar
1/2 gal. (2 qt.) coffee ice cream, softened, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Preheat oven to 350°F. Mix graham crumbs, margarine and sugar. Reserve 1-1/2 cups of the crumb mixture; press remaining crumb mixture firmly onto bottom of 13x9-inch baking pan.
  • Bake 10 minutes. Remove from oven; cool completely.
  • Spread half of the ice cream over crust. Sprinkle with 1 cup of the reserved crumbs; press lightly into ice cream. Top with remaining ice cream; cover with whipped topping. Sprinkle with remaining 1/2 cup crumbs. Freeze 4 to 6 hours or overnight until firm. Cut into 24 squares to serve. Store leftover squares in freezer.

Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 19 g, Protein 3 g

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From recipelink.com


NO CHURN MOCHA MARSHMALLOW CHIP ICE CREAM - BAKING BITES
2016-02-25 In a large bowl, whip heavy cream to stiff peaks with a hand mixer. Add in chocolate mixture and fold until no streaks of plain whipped cream remain visible. Fold in chopped chocolate and marshmallows, then pour mixture into a freezer-safe container and freeze until firm, at least 4 hours. Serves 6.
From bakingbites.com


MOCHA ICE CREAM CAKE - MY CASUAL PANTRY
2019-01-17 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 ¾ - …
From mycasualpantry.com


MOCHA CREAM CAKE - YOU'RE GONNA BAKE IT AFTER ALL
2015-10-15 In a small bowl, combine the milk chocolate chips, the 3/4 cup cream, and butter. Microwave for 3 minutes on medium-high (~70% power), stirring halfway through cooking time. Stir in kahlua. Chill for 45 to 60 minutes until thickened but still pourable. Beat with an electric mixer until spreadable, about 1 to 2 minutes.
From bakeitafterall.com


MOCHA CAKE {MOIST & DECADENT} – WELLPLATED.COM
2022-02-23 The Directions. Butter a cake pan and dust it with cocoa powder. Whisk the dry ingredients together. Combine the wet ingredients in a separate bowl. Add the wet ingredients into the dry ingredients, mixing until blended. Pour the batter into the cake pan. Bake mocha cake at 350 degrees F for 35 to 40 minutes.
From wellplated.com


HOMEMADE CHOCOLATE MOCHA ICE CREAM RECIPE - VINTAGE COOKING
Add the hot milk; process until well blended and smooth. Transfer to a medium bowl and let the chocolate mixture cool completely. Stir in the heavy cream, vanilla, almond extract and coffee. Cover, refrigerate, and chill for 2 hours longer. Following the directions on your ice cream maker, pour the mixture into the container and let mix until ...
From vintagecooking.com


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