RECIPE - Coffee & Kahlúa Crazy Cake

*Courtesy PinterestZ

Ingredients
 

1 1/2 Cups flour (all-purpose)
3 Tbsp. cocoa (unsweetened)
1 Cup white sugar
1 tsp. baking soda
1/2 tsp.  salt

1 tsp. white vinegar
1 tsp.  pure vanilla extract
5 Tbsp. vegetable oil 
3/4 Cup brewed coffee (cold or room temperature)

1/4 Cup Kahlúa

Directions
 

Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan.  Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression.  Pour coffee and Kahlúa over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean.  Cool.  Top with your frosting or sprinkle with powdered sugar.  Enjoy!

Tips: 

 

If you don't have/like Kahlúa, use 1 cup of coffee.

You can double the recipe, just use a 9x13 baking pan.

You can also mix the batter in a bowl for neater, easier mixing AND for cupcakes (adjust baking time for cupcakes).  Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients.  

Although I have not used Gluten Free flour mixes for this recipe, many people have use it for the Original Chocolate Crazy Cake, and it turns out wonderful! "Yes it is yummy and very moist. It even works with gf flour mixes!"

Coffee Cake!

*Thanks Costa Coffee!

RECIPE - Espresso Chocolate Chip Pound Cake with Ganache Glaze

*Courtesy Pinterest

Preheat oven to 325 degrees.

Grease a tube pan, or a 9" or 10” springform pan fitted with the tube insert, with vegetable shortening.

Line the bottom of the pan with parchment paper cut to fit.  Grease the paper.  Dust the inside of the pan with flour and tap out the excess.

2 tsp. instant espresso powder (I used King Arthur brand)

2 tsp. vanilla extract

1/4 tsp. hot water

2 and 3/4 cups unsifted All-Purpose flour, unbleached

1/4 cup unsifted cake flour

1/3 cup plus 1 Tbsp. Dutch processed cocoa

1/8 tsp. baking powder

1/8 tsp. baking soda

1 tsp. salt

2 cups dark chocolate chips, coarsely chopped (the original recipe suggests semisweet, but I think that might make the cake too sweet)

1/2 lb. unsalted butter, softened (2 sticks)

2 cups granulated sugar

3/4 cup firmly packed light brown sugar, with all lumps broken up

5 eggs, large

1 cup sour cream, thick style

2 Tbsp. heavy cream

For the ganache: 

1 and 1/2 cups heavy cream

1 and 1/2 cups chopped dark chocolate

To make the cake:

Stir together the espresso powder, vanilla extract, and hot water in a small bowl.

On a large sheet of parchment or wax paper, sift together the flour, cake flour, cocoa, baking powder, baking soda, and salt.  In a medium size bowl, toss the chocolate pieces with about 1 Tbsp. of this flour mixture. Set both aside.

In the large bowl of your mixer, cream the butter on medium speed for 2 minutes. Scrape the bowl.

Pour in the granulated sugar in 3 additions, mixing for about 1 minute after each addition. Scrape the bowl frequently to ensure even mixing.

Add in all of the brown sugar and beat for 1 more minute. Scrape again.

One at a time, add in the eggs, beating for 45 seconds after each one. Scrape after each.

Blend in the espresso mixture.

On low speed, add in the sifted ingredients alternately with the sour cream (3 additions of flour and 2 additions of the sour cream). Scrape as needed.

Blend in the heavy cream.

Remove the bowl from the mixer and fold in the chocolate pieces well with a spatula.

Spoon the batter into the prepared pan and smooth out the top.

Bake the cake on the middle rack of your oven for about 70 minutes or more, until a toothpick inserted comes out clean and the cake starts to pull away just slightly from the sides of the pan.

Cool the cake in the pan on a rack for 10 to 15 minutes. Invert the cake onto another cooling rack, remove the parchment paper and invert the cake again so it's right side up. Allow the cake to completely cool on the rack.

To make the ganache:

Place the chopped chocolate in a medium size bowl. In a heavy sauce pan, warm the heavy cream over a low flame. Do not let it boil.  Pour all of the warm cream over the chocolate and let it sit undisturbed for a few minutes, then gently stir until all the chocolate is melted, completely blended in, and the ganache is smooth. Wait until the ganache is closer to room temperature before spooning or pouring it over the cooled cake. (Be sure to place the cake on a rack over a sheet pan, to catch the drips, before pouring or spooning on the ganache.)

 

RECIPE -- Blueberry Lemon Coffee Cake!

*Courtesy Pinterest

RECIPE -- Coffee Cake in a Mug!

*Courtesy Pinterest

RECIPE -- Blueberry Cream Cheese Coffee Cake!

*Blueberry Cream Cheese Coffee Cake!

Chocolate Coffee Cake - Recipe!

*Photo and recipe courtesy of The Baking Pan

A rich, moist, and dreamy 3 layer chocolate cake, smothered in a coffee Buttercream and finished with dark chocolate glaze dripping down the sides.  The coffee flavor in the Buttercream is subtle, and the blend of chocolate and coffee in this cake is fabulous. Chocolate Coffee Cake Ingredients: Small amount of vegetable shortening and flour for preparing pans Batter: ¾ cup unsweetened cocoa powder 1¼ cups hot water 2/3 cup sour cream 1 tablespoon pure vanilla extract 2 2/3 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1¼ cups (2½ sticks) unsalted butter, room temperature 1½ cups granulated sugar 1 cup firmly packed dark brown sugar 3 large eggs Tip:  Use standard measuring cups and spoons or scales for accurate measuring.   Coffee Buttercream: 1 tablespoon instant espresso coffee (espresso powder) 1 teaspoon boiling water 2 tablespoons coffee liqueur, such as Tia Maria 1 teaspoon pure vanilla extract 1½ cups granulated sugar 1/3 cup all-purpose flour 1½ cups milk (preferably whole milk) 1/3 cup Whipping (heavy) cream 1½ cups (3 sticks) unsalted butter, room temperature Chocolate Glaze: 8 ounces bittersweet or, dark chocolate, chopped into small pieces ¾ cup (1½ sticks) unsalted butter 1 tablespoon light corn syrup Decoration:  Chocolate covered espresso beans. Directions: Preheat oven to 325o degrees F. Prepare three 8 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour. Batter: In a medium mixing bowl, combine the cocoa powder and hot water. Stir until smooth. Let cool, then add the sour cream and vanilla; stir until smooth. Set aside. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix.  Set aside. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the butter and sugar are fully incorporated and the mixture is a light, or pale color, with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended.  Scrape the bowl down, and add about one half of the cocoa mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and cocoa mixture, ending with the last portion of the flour, and stirring just until blended. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 35 to 40 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling. Coffee Buttercream: In a small bowl, stir together the instant espresso coffee and boiling water. Let cool, then add the coffee liqueur and vanilla; stir to combine. Set aside. In a medium size heavy saucepan; add sugar and flour; whisk together to mix. Add the milk and whipping cream and whisk together until thoroughly combined. Cook over medium heat, whisking constantly, until the mixture comes to a boil; boil and whisk for another minute. Remove from pan from the heat. Transfer the hot sugar mixture to a large bowl of an electric mixer. Using the paddle attachment, beat the mixture at high speed, about 5 to 8 minutes, or until the mixture is cool. Tip: Touch the mixture and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch. Reduce the mixer to medium speed and add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The Buttercream may look curdled after the butter is added, but it will become smooth as you continue to beat it. Add the cooled espresso mixture and continue beating until the Buttercream is thick and smooth, about another 3 to 5 minutes. Assembly: Place one of the layers on a cake plate. Using an offset spatula spread about 1 cup of the Buttercream on top. Repeat with the second layer. Place the last cake layer on top. Cover the sides and top of the cake with the remaining Buttercream. Spread the Buttercream as smooth as possible over the top and sides. Refrigerate the cake at least 30 minutes to firm the Buttercream before glazing. Chocolate Glaze: In top of a double boiler over hot water, combine chocolate, butter, and corn syrup. Heat and stir until melted and combined. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water. Pour the chocolate mixture into a pitcher, or liquid measuring cup with a pouring spout and let chocolate glaze cool for 10 minutes. Do not let the glaze sit longer than 10 minutes because it will thicken and become difficult to pour over the cake. Slowly pour the glaze over the cake. Cover the top of the cake entirely, letting some of the glaze drizzle down the sides, allowing the Buttercream to show through the drizzles around the side of the cake. Tip: If the glaze doesn’t flow easily it means it has cooled and thickened too much. Either slightly reheat the glaze in a saucepan over low heat, or add an extra one or two tablespoons of corn Syrup. Decoration: Place chocolate covered espresso beans on top of cake. Refrigerate the cake until the glaze is set and the Buttercream is firm, 30 to 60 minutes. Refrigerate leftovers. TheBakingPan.com Source: Lewis, Matt and Renato Poliafito, Baked Explorations, Stewart, Tabori & Chang, New York,

Iced Coffee Cake - Recipe!

*Photo and recipe courtesy of Yahoo!

Make this cake even simpler by using a good store-bought Madeira cake or chocolate sponge.
Change the ice-cream flavours to suit yourself — chocolate and mint is a winner or you could make a rocky road version, raspberry, and white chocolate — endless possibilities.

RECIPE: Iced Coffee Cake
Serves 8-10

Cake:

1 2/3 cups flour
1 tsp bicarbonate of soda
pinch salt
1/2 cup cocoa
1 tbsp instant coffee
1 cup caster sugar
1 cup buttermilk
1/2 cup flavourless oil
1 tsp vanilla extract
1 tub vanilla ice-cream
1 tub Connoisseur Cafe Grande ice-cream or similar coffee ice-cream

To decorate:

whipped cream
dark chocolate
Flake chocolate bars
chocolate-coated coffee beans

Preheat the oven to 180C.  Line two 20cm springform baking tins with baking paper.  Sift the flour, bicarbonate of soda, salt, and cocoa into a large bowl, add the instant coffee and caster sugar and stir until combined.

Add the buttermilk, oil, and vanilla.  Stir until smooth.  Pour equal amounts of batter into the tins and bake for 30-35 minutes or until an inserted skewer comes out clean.  Cool in the tins for 10 minutes then turn out on to a wire rack.

When the cakes are completely cold place alternate scoops of vanilla and coffee ice-cream on the top of one of the cakes, top with the second cake and repeat the process before placing in the freezer for at least a couple of hours.  When you are ready to serve decorate lavishly with whipped cream, melted dark chocolate, Flake pieces and chocolate-coated coffee beans.

Molten Mocha Cake - Coffee Recipe!

*Recipe courtesy of Folgers

Crisco^® Original No-Stick Cooking Spray

1 cup (6 oz. pkg.) semi-sweet chocolate chips

1/2 cup butter

3 large egg yolks

3 large eggs

1 (15.8 oz.) package Pillsbury^® Double Chocolate Premium Brownie Mix

2 tbsps. strong brewed Folgers Classic Roast^® Coffee

12 fresh strawberries or 1 pint fresh raspberries

12 fresh mint sprigs

4 cups vanilla ice cream

 

DIRECTIONS:

1. HEAT oven to 400°F. Spray 12 (2 3/4 x 1 1/4-inch) nonstick muffin cups with no-stick cooking spray. Combine chocolate chips and butter in medium microwave-safe bowl. Microwave on HIGH (100% power) 45 to 60 seconds or until melted, stirring every 15 seconds until smooth. Cool 5 minutes.
   
   
2. COMBINE eggs and egg yolks in large bowl; beat at high speed 4 to 6 minutes or until foamy and doubled in size. Reserve chocolate syrup packet from brownie mix. Gradually add brownie mix to egg mixture, beating until well blended. Fold in melted chocolate chip mixture and coffee. Divide batter evenly into prepared muffin cups (cups will be full).
   
   
3. BAKE 10 to 14 minutes or until edges are set. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes while preparing serving plates.
   
   
4. DRIZZLE chocolate syrup from packet onto each individual serving plate. Run knife around edge of each cake to loosen. Invert warm cake over chocolate on each plate. Garnish each serving with strawberry and mint sprig. Serve with ice cream.
   
   
5. High altitude (above 3500 ft.):
   
   
6. ADD 1/2 cup flour to dry brownie mix. Bake at 400°F 14 to 16 minutes or until edges are set.
   
   
7. *To make 1 cup of strong brewed coffee: Measure 1/3 cup of Folgers Classic Roast ground coffee and 1 1/3 cup cold water into a drip coffeemaker.

Cafe Latte Cake - Recipe

*Courtesy Folgers

Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 16 servings

INGREDIENTS:

• Crisco^® Original No-Stick Cooking Spray
• 3 tablespoons Folgers Classic Roast^® Instant Coffee Crystals
• 1/4 cup hot tap water
• 3/4 cup cool tap water
• 1 package Pillsbury^® Moist Supreme^® Classic White Premium Cake Mix
• 1/3 cup Crisco^® Pure Vegetable Oil
• 3 large eggs
• Easy Mocha Frosting
• Easy Cafe Latte Frosting

DIRECTIONS:

1. HEAT oven to 350°F. Coat 13x9-inch baking pan with no-stick cooking spray. Stir coffee crystals into hot water until dissolved. Add cool water.
   
   
2. BLEND cake mix, dissolved coffee, oil and eggs in large bowl with electric mixer until moistened. Beat on medium speed for 2 minutes, scraping bowl occasionally.
   
   
3. SPREAD batter in prepared pan. Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Frost with Easy Mocha Frosting or Easy Cafe Latte Frosting, if desired.

Simple Tiramisu Recipe

*Courtesy of Coffee-mate

This tiramisu recipe is big on flavor and an easy-to-make dessert. Drizzled with a unique coffee mixture that will tantalize taste buds with every bite.

Yield: 9

Ingredients:

1 container (8 ounces) mascarpone cheese
1/4 cup Fat Free Cinnamon Vanilla Crème or Italian Sweet Crème Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
1 container (8 ounces) frozen light whipped topping, thawed
3/4 cup hot water
1 tablespoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
2 tablespoons coffee liqueur or brandy
2 packages (3 to 3.5 ounces each) soft ladyfingers*, divided
2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa, divided

Instructions:

COMBINE mascarpone cheese and Coffee-mate in large bowl; stir until smooth. Fold in whipped topping.

PLACE water and coffee granules in small glass measuring cup; stir until dissolved. Stir in liqueur.

PLACE half of ladyfingers over bottom of 9-inch-square baking dish. Drizzle half of coffee mixture evenly over ladyfingers. Top with half of whipped topping mixture. Dust with 1 tablespoon cocoa. Top with remaining ladyfingers. Drizzle with remaining coffee mixture. Top with remaining whipped topping mixture. Dust with remaining 1 tablespoon cocoa. Refrigerate for 2 hours before serving. Can be stored, covered, in refrigerator for up to 3 days.

*NOTE: 32 dry ladyfingers may be used in place of soft. More liquid will be needed, so combine a total of 1 2/3 cups hot water and 3 tablespoons coffee granules in medium bowl. Stir in ¼ cup liqueur. Quickly dip ladyfingers one at a time into mixture (be sure you don’t dip longer than 1 second), then place over bottom of dish.

espresso mugcake

*Courtesy Photobucket

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