Stephs Triple Layer Mocha Delight Recipes

STEPH'S TRIPLE LAYER MOCHA DELIGHT

Steps:

• Preheat oven to 350. Line 2 9x13 pans with non stick foil or 2 small cookie sheets. Then in a large mixing bowl combine all dry ingredients and set aside.
• In a separate bowl combine buttermilk, oil, eggs and vanilla. When mixed add hot coffee.
• Pour the liquid mixture into the dry mixture. Using rubber spatula combine until moist. Then using a hand mixer, mix until complete blended. Pour into pans and bake until an inserted tooth pick comes back clean.
• Let the cakes cool. While cooling. Mix together on high the Heavy cream and powdered sugar until you can form stiff peaks.( you can add flavors to the cream also, like cocoa, mint or banana extract.)
• When cake is cool, remove from pans lifting out by the foil. Lay on a flat surface. Then using what ever design you choose. Cut out three cake pieces. (i used a circle, but hearts, clovers, egg or stars would be fun.)
• Place the first layer of cake on the plate. Cover with whipped cream and repeat two more times leaving the cream as the last layer. Sprinkle the mini chips over the cake. (you can also sprinkle in the layers if you prefer.
• I garnished this one with a strawberry. But Chocolate shavings on top, raspberries or even a fruit syrup drizzled would be nice. Enjoy....

LATTE MACCHIATO - 3 LAYERED COFFEE

Steps:

• Heat milk in the microwave or in a saucepan over medium-high heat (do not boil).
• In the meantime prepare instant espresso according to package direction.
• As soon as the milk is hot give it into a blender or food processor and blend on high for 40 seconds or until the milk has a velvety milk foam.
• Fill glasses up to 2/3 with milk foam.
• Now pour hot espresso VERY SLOWLY into the foam, I suggest to pour it from the rim.
• If you like, you can turn a spoon around and pour the espresso slowly over its back side.
• After 1 minute the drink will divide in 3 layers which is very nice!

LAYERED MOCHA CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. , Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.