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Cappuccino Cake Brownies
Dessert

Cappuccino Cake Brownies

4.5

Prep
10 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. 2 Dissolve coffee in boiling water in a small bowl.
  3. 3 Melt chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
  4. 4 Beat sugar and butter together in a bowl until light and fluffy. Beat melted chocolate chips, eggs, and and coffee mixture into sugar mixture.
  5. 5 Whisk flour and cinnamon together in a bowl. Gradually stir flour mixture into chocolate mixture until batter is combined. Pour batter into prepared baking dish.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack before cutting into squares.

By benson_lorraine

Chocolate Banana Sorbet
Dessert

Chocolate Banana Sorbet

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine bananas, cocoa powder, powdered sugar, vanilla extract, and instant coffee in a powerful blender such as a Vitamix®. Using the tamper, blend until all ingredients are incorporated. Serve immediately or freeze in a freezer-safe container for 3 hours for a firmer texture.

By Yoly

Kahlua Brownies
Dessert

Kahlua Brownies

3.5

Prep
5 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch square pan.
  2. 2 Combine brownie mix, egg, vegetable oil, coffee-flavored liqueur, instant coffee, and water in a large bowl; mix with a wooden spoon until batter is evenly moistened.
  3. 3 Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until edges are set and a toothpick inserted in the center comes out with a few moist crumbs attached, about 20 minutes. Let cool for 20 to 30 minutes before cutting.

By annorasmom

Mocha Fudge
Dessert

Mocha Fudge

3.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 In a medium saucepan, stir together the instant coffee, white sugar and salt. Stir in the milk and corn syrup, and add the butter. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat, and stir in vanilla. Let cool to room temperature, or about 110 degrees F (45 degrees C).
  2. 2 When the mixture is cool, beat with a wooden spoon until it loses its gloss. Add nuts and chocolate chips and stir slightly to create a marbled effect. Pour into a buttered 8 inch square baking dish. Arrange pecan halves on the top if desired. Cool completely before cutting into pieces.

By KRYSTEEN

Coconut Coffee Liqueur Cake
Dessert

Coconut Coffee Liqueur Cake

4.9

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Add instant coffee to cake mix and prepare cake according to instructions on package. Pour batter into 2 greased and floured 9 inch cake pans. Bake according to instructions on package. Allow to cool.
  2. 2 With a large serrated knife, split each layer horizontally to make 4 layers. Sprinkle 1/4 cup of the coffee liqueur on each of the 4 layers.
  3. 3 Make the pudding according to package directions, but add the remaining 1/4 cup of coffee liqueur. Spread 1/3 of pudding between each layer of cake as you assemble. Whip cream with sugar until stiff peaks form. Spread on top and sides of cake. Sprinkle with coconut.

By Craig Lonsdale

Double Chocolate Mocha Trifle
Dessert

Double Chocolate Mocha Trifle

4.8

Prep
10 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
  2. 2 In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
  3. 3 In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.

By ADRSEW

Mocha Nut Butter Balls
Dessert

Mocha Nut Butter Balls

4.4

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour, cocoa, coffee crystals and salt; set aside.
  2. 2 In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Mix in the dry ingredients just until blended. Stir in the pecans. Roll dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet.
  3. 3 Bake for 15 to 20 minutes in the preheated oven, until the bottoms are lightly browned. Remove from cookie sheets and roll in confectioners' sugar while still warm. Store in a tightly covered container at room temperature.

By Jeanie Bean

Chocolatissimo
Dessert American

Chocolatissimo

4.6

Prep
30 min
Cook
50 min
Total
620 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9-inch springform pan with butter; line the bottom with parchment paper.
  2. 2 Place chocolate, 1 ¼ cups butter, and coffee granules in the top of a double boiler over simmering water. Stir occasionally, scraping down the sides with a rubber spatula to avoid scorching, until melted and smooth. Cool to lukewarm.
  3. 3 Beat egg yolks and sugar together in a large bowl with an electric mixer until thick and lemon-colored. Fold into chocolate mixture until well combined; set aside.
  4. 4 Beat egg whites in a large glass or metal bowl until stiff peaks form. Fold ⅓ whites into chocolate mixture, then quickly fold in remaining ⅔ whites until no streaks remain. Pour ⅔ mixture into the prepared pan; cover and refrigerate remaining ⅓ batter.
  5. 5 Bake in the preheated oven until filling is just firm in center, about 40 minutes. Cool, then remove cake from the pan, and refrigerate for 1 hour.
  6. 6 Spread remaining ⅓ batter over cooled cake; refrigerate 8 hours to overnight.

By LJ8677

Mocha Truffles
Dessert American

Mocha Truffles

4.9

Prep
30 min
Cook
5 min
Total
155 min

Instructions

  1. 1 Line a baking sheet with waxed paper.
  2. 2 Place 24 ounces chocolate chips in a microwave-safe glass or ceramic bowl. Microwave at 30-second intervals, stirring after each, until melted, 1 to 3 minutes. Stir cream cheese, coffee granules, and water into melted chocolate until smooth; chill in the refrigerator until firm enough to shape, about 30 minutes.
  3. 3 Shape chocolate mixture into 1-inch truffle balls; place on the prepared baking sheet. Chill truffles until firm, at least 1 to 2 hours.
  4. 4 Place 6 ounces chocolate chips and shortening in a microwave-safe glass or ceramic bowl. Microwave at 30-second intervals, stirring after each, until melted, 1 to 3 minutes.
  5. 5 Dip truffles in melted chocolate coating; return to the prepared baking sheet. Set aside until firm, at least 30 minutes.

By Janice Reeves

Caramel Macchiato Ice Cream
Dessert American

Caramel Macchiato Ice Cream

4.9

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Whisk together milk, sugar, instant coffee granules, and salt in a large bowl until sugar is dissolved. Stir in heavy cream. Cover the bowl and refrigerate until chilled, at least 2 hours.
  2. 2 Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches soft-serve consistency. Transfer 1/2 of the ice cream to a one- or two-quart lidded plastic container. Pour 1/2 of the caramel sauce over the top, then repeat the layers with remaining ice cream and caramel. Swirl caramel into ice cream using a chopstick or knife.
  3. 3 Cover ice cream surface with plastic wrap to seal. Allow ice cream to ripen in the freezer for at least 2 hours or overnight for best results.

By dana

Coffee and Donuts Ice Cream
Dessert American

Coffee and Donuts Ice Cream

5.0

Prep
30 min
Cook
Total
400 min

Instructions

  1. 1 Crumble or chop the crullers into small pieces. Do not over chop into crumbs, but make a variety of piece sizes. Set the doughnut pieces aside.
  2. 2 Gently heat the milk in a saucepan over low heat until hot but not boiling, and stir in the instant coffee granules until dissolved. Remove the milk mixture from the heat, and allow to cool.
  3. 3 Place the eggs in a mixing bowl, and beat for 3 minutes with an electric mixer until light, adding sugar about 2 tablespoons at a time until the sugar has been incorporated. Beat for 1 more minute, then beat the milk mixture and heavy cream into the eggs on low speed, until the mixture is smooth and creamy.
  4. 4 Place the mixture into an ice cream maker, and freeze according to manufacturer's instructions. When the ice cream is firm but not hard, lightly mix in the doughnut pieces. Pack the ice cream into a covered airtight container, and freeze for 6 to 8 hours, to ripen the flavor and firm the ice cream. Let the ice cream stand at room temperature for about 10 minutes before scooping into servings.

By JOHNN11102

Mocha White Chocolate Chunk Cookies
Dessert

Mocha White Chocolate Chunk Cookies

4.9

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Combine butter, sugars, eggs, instant coffee, and vanilla extract in a large bowl. Beat with an electric mixer until fluffy.
  2. 2 Mix flour, cocoa powder, baking soda, and salt together in a separate bowl. Pour over butter mixture and beat until combined. Fold in white chocolate chunks using a spatula. Cover dough and chill for 1 hour.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets.
  4. 4 Drop tablespoonfuls of dough onto the prepared baking sheets.
  5. 5 Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes. Allow to cool slightly before removing from the cookie sheets.

By Sarah-May

Gluten-Free Dairy-Free Brownies
Dessert

Gluten-Free Dairy-Free Brownies

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat chocolate with canola oil in a large glass bowl in a microwave oven in 30 second increments, stirring between each round of heating, until completely melted, 2 to 3 minutes.
  3. 3 Stir eggs and coffee granules into the melted chocolate. Sift sugar, cocoa powder, flour, and baking soda together into a bowl; add to chocolate mixture and stir to incorporate fully. Pour coffee liqueur and vanilla extract into the mixture; stir.
  4. 4 Pour brownie batter into an 8-inch square baking dish.
  5. 5 Bake in preheated oven until beginning to dry along the edges, 20 to 25 minutes.

By joek

Marbled Tea Cake
Dessert

Marbled Tea Cake

4.3

Prep
15 min
Cook
35 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
  2. 2 Sift the flour, baking powder, and salt into a large bowl. Use and electric mixer to beat the butter and sugar in a separate large bowl until light and fluffy. One at a time, beat the eggs into the butter mixture. Beat in 1/2 of the flour mixture, the milk, and the remaining flour. Mix well after each addition. Stir in vanilla extract.
  3. 3 Transfer about 1/3 of the batter to a small bowl. Dissolve the instant coffee granules in 2 tablespoons of boiling water. Stir the coffee liquid into the small bowl of batter.
  4. 4 Spoon 1/2 of the vanilla batter into the prepared baking pan, top with the coffee batter. Spoon the remaining vanilla batter over the coffee layer. Use a butter knife to gently swirl the batters together.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool on wire rack for 30 minutes. Dust cooled cake with cinnamon sugar.

By Lekshmi Remesh

Strawberry Tiramisu Trifle
Dessert Italian

Strawberry Tiramisu Trifle

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Stir instant coffee granules and water together in a bowl until dissolved. Let cool.
  2. 2 Beat cottage cheese, cream, and confectioners' sugar together in a separate bowl with an electric mixer on medium-high speed until thickened, 1 to 2 minutes.
  3. 3 Brush each ladyfinger cookie with coffee. Arrange a few ladyfingers in the bottom of 4 serving glasses. Spread a layer of cream filling atop the ladyfingers. Layer a few strawberry slices atop cream filling. Repeat with remaining ladyfingers, cream filling, and sliced strawberries, ending with a layer of cream filling. Garnish each glass with a whole strawberry.

By Mashmousha

Ultimate Double Chocolate Cookies
Dessert

Ultimate Double Chocolate Cookies

4.7

Prep
25 min
Cook
10 min
Total
100 min

Instructions

  1. 1 Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
  2. 2 In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper.
  4. 4 Roll dough into walnut-sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
  5. 5 Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

By Carol P

Super Easy Chocolate Cupcakes
Dessert

Super Easy Chocolate Cupcakes

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
  2. 2 In a medium bowl, beat the shortening and sugar with an electric mixer until light and fluffy. Mix in the eggs, one at a time, then stir in vanilla, instant coffee and cayenne pepper. Combine the flour, cocoa, baking powder, baking soda and salt; stir into the batter, alternating with the water, just until blended. Spoon the batter into the prepared cups, dividing evenly.
  3. 3 Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost as desired.

By Michelle

Mocha Brownies with Coffee Frosting
Dessert

Mocha Brownies with Coffee Frosting

4.4

Prep
20 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Make brownies: Melt shortening and butter in a small pan over low heat; pour melted mixture into a mixing bowl. Stir cocoa into butter mixture until well combined, followed by sugar.
  3. 3 Dissolve instant coffee with hot water in a small bowl; stir into cocoa mixture. Whisk eggs into batter, one at a time, beating well after each addition. Stir flour, vanilla extract, and salt into batter just until moist. Pour batter into the prepared baking pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool completely.
  5. 5 Make frosting: Beat softened butter with vanilla extract in a bowl. Add confectioners' sugar; beat until creamy using an electric mixer on medium speed. Dissolve instant coffee with milk in a small bowl; add to frosting. Increase mixer speed to high and beat until light and fluffy, 3 to 5 minutes. Frost cooled brownies.

By ALYSSIA71

Butterscotch Brownies
Dessert

Butterscotch Brownies

4.2

Prep
20 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (180 degrees C). Grease a 7x11-inch baking pan.
  2. 2 Sift flour, baking powder, and salt together in a bowl.
  3. 3 Make the bars: Beat brown sugar and melted butter until well combined. Beat in eggs and vanilla, then gradually stir in flour mixture. Fold in walnuts until well combined. Spread batter into the prepared pan.
  4. 4 Bake in the preheated oven until light golden brown, 30 to 35 minutes. Cool in the pan for 10 minutes, then turn out of the pan and finish cooling on a wire rack, 15 to 20 minutes.
  5. 5 Meanwhile, make the frosting: Dissolve coffee in water in a small bowl.
  6. 6 Beat confectioner's sugar and butter in a mixing bowl with an electric mixer until light and fluffy. Beat in coffee mixture until incorporated.
  7. 7 Spread frosting over cooled bars. Let frosting set before cutting into 36 squares.

By Anna Pages

Coffee and Doughnuts Icebox Cake
Dessert

Coffee and Doughnuts Icebox Cake

4.0

Prep
15 min
Cook
Total
150 min

Instructions

  1. 1 Blend doughnut sticks in a food processor until finely ground. Combine ground doughnuts with melted butter in a bowl. Press mixture into the bottom of an 8x8-inch glass baking dish. Freeze crust for 10 minutes.
  2. 2 Spread ice cream over the frozen crust. Place back into the freezer for about 5 minutes.
  3. 3 Meanwhile, combine milk, pudding mix, and instant coffee until smooth. Fold in whipped topping and spread over the coffee ice cream in the crust. Cover with plastic wrap and freeze for 2 hours. Place mini doughnuts on top before serving.

By Chef Mo

Pecochoc Cookies
Dessert

Pecochoc Cookies

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Combine baking soda, baking powder, salt, flour and instant coffee in a mixing bowl.
  3. 3 Cream the butter with the brown and white sugar until fluffy. Beat in eggs, milk and vanilla extract. Gradually add flour mixture to the butter mixture and beat well. Stir in the chopped pecans and chocolate chips; mix well to blend. Drop cookies by tablespoon onto an ungreased cookie sheet.
  4. 4 Bake for 15 minutes or until cookies are golden in color.

By William Uncle Bill Anatooskin

Simple Double Chocolate Biscotti
Dessert

Simple Double Chocolate Biscotti

4.1

Prep
20 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet, or line with parchment paper.
  2. 2 Combine the flour, salt, cocoa powder, baking powder, cinnamon, and coffee granules in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips and walnuts; mixing just enough to evenly combine. Dived the dough in half and shape each into 8x2 inch flat rectangles about 1 inch thick. Place on the baking sheet 3 to 4 inches apart. Beat egg yolk with water in a small bowl. Brush over the top of each loaf.
  3. 3 Bake in the preheated oven until both loaves are firm, 20 to 25 minutes. Remove from the oven and cool for 10 to 12 minutes. Reduce oven heat to 300 degrees F (150 degrees C). Cut each loaf diagonally into 3/4 inch slices. Place each slice, cut-side up onto the baking sheet. Return to the oven and bake until the biscotti are dry, 10 to 15 minutes on each side. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.

By MARGARET N

Turkish Coffee Ice Cream
Dessert American

Turkish Coffee Ice Cream

4.2

Prep
10 min
Cook
20 min
Total
450 min

Instructions

  1. 1 Bring the water and sugar to a boil in a saucepan over high heat until the sugar dissolves and the syrup turns clear. Pour into a double boiler along with the cream and milk. Whisk until the syrup has dissolved into the milk, then whisk in the egg yolks and instant coffee until completely incorporated.
  2. 2 Set the double boiler insert over (but not touching) a pan of gently simmering water. Cook, stirring constantly until the custard has thickened and will stick to the back of a spoon, about 10 minutes. Pour through a mesh strainer into a bowl and stir in the coffee grounds. Refrigerate several hours until cold.
  3. 3 Pour into an ice cream maker and freeze according to manufacturer's directions.

By Marilyn Perzik

Simple Banoffee Pie
Dessert European

Simple Banoffee Pie

3.0

Prep
25 min
Cook
120 min
Total
625 min

Instructions

  1. 1 Immerse the can of sweetened condensed milk in a pot of boiling water. Simmer, ensuring the can is fully covered with water, until caramelized, 2 to 3 hours. Remove the can from the boiling water using tongs and let cool, 8 hours to overnight.
  2. 2 Mix digestive biscuits with 1/2 cup plus 2 1/2 tablespoons melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Refrigerate crust until firm.
  3. 3 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
  4. 4 Mix caramelized condensed milk and bananas together in a bowl. Pour over the crust. Sprinkle instant coffee over banana mixture. Spread whipped cream on top.

By sarah81783

Coffee Bars
Dessert

Coffee Bars

3.6

Prep
Cook
Total

Instructions

  1. 1 Combine flour, baking powder, cardamom, and salt; set these dry ingredients aside.
  2. 2 Combine milk and instant coffee in saucepan, and heat at a medium low setting. Stir until coffee dissolves, and remove from the heat.
  3. 3 In a large bowl, cream the butter or margarine with the white sugar and 1 cup confectioners' sugar. Beat in the egg, and then beat in the coffee mixture. Gradually blend in the mixture of dry ingredients, and fold in the almonds.
  4. 4 Spread dough evenly in a 9 x 13 inch baking pan. Bake for 18-20 minutes at 350 degrees F (175 degrees C), or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
  5. 5 To Make Frosting: Put 1 cup of the confectioners' sugar in a mixing bowl. Beat in the evaporated milk and vanilla extract. Gradually beat in remaining 2 cups of confectioners' sugar. Continue beating until of desired consistency. If consistency is too thick, add a little more milk; if it is too thin, add more powdered sugar.
  6. 6 Frost the bars with the icing.

By Rosina

Soft Molasses Cookies IV
Dessert

Soft Molasses Cookies IV

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a couple of cookie sheets.
  2. 2 In a large bowl, cream together the sugar and lard. Gradually mix in the egg, and molasses. Sift together the flour, baking soda, ginger, dry mustard, instant coffee, and cloves; stir this into the creamed mixture alternately with the milk.
  3. 3 Drop cookie dough by heaping teaspoonfuls onto the prepared cookie sheets. Press a raisin or maraschino cherry into the center of each one. Bake for 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

By Kim

Cherry Bell Cookies
Dessert

Cherry Bell Cookies

4.5

Prep
Cook
Total

Instructions

  1. 1 Sift together: 3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ginger and 1/2 teaspoon instant coffee. Put aside.
  2. 2 Cream 1 cup butter or margarine. Add 1 1/4 cups brown sugar. Cream well. Blend in dark corn syrup, egg, and cream. Add dry ingredients and mix well.
  3. 3 Roll out dough, 1/3 at a time on floured board to 1/8 inch thickness. Cut cookies into 2 1/2 inch rounds. Place on ungreased cookie sheet.
  4. 4 To Make Filling: Combine 1/3 firmly packed brown sugar, 1 tablespoon butter, 3 tablespoons cherry juice. Stir in 1 1/2 cups chopped nuts, chopped fine.
  5. 5 Place 1/2 teaspoon filling in center of each round. Shape into a bell by folding sides of dough to meet over the filling using spatula to fold over sides. Make top of bell narrower than at the clapper end. Place 1/2 of a maraschino cherry (cut side down) at open end of each bell for clapper. Bake at 350 degrees F for 12-15 minutes.

By ROBIN JOYE

Our Favorite Chocolate Cake
Dessert

Our Favorite Chocolate Cake

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
  2. 2 Cream together the shortening and the white sugar. Add the melted chocolate and eggs, mix well.
  3. 3 Sift the flour with baking soda and salt. Add alternately with 1 cup milk to shortening mixture. Mix in 1 teaspoon vanilla. Pour batter into prepared pan.
  4. 4 Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a toothpick stuck into the center of the cake comes out clean. Once cool frost with Coffee Frosting.
  5. 5 To Make Frosting: Mix together instant or leftover coffee, 1/4 cup milk or cream, cocoa powder, butter, 1 1/2 teaspoons vanilla extract, and confectioners' sugar until of spreading consistency.

By Jeannette Gartner

Vegan and Gluten-Free Chocolate Cake
Dessert

Vegan and Gluten-Free Chocolate Cake

1.0

Prep
20 min
Cook
35 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line with parchment paper.
  2. 2 Combine teff flour, rice flour, arrowroot, sugar, coffee, baking soda, and salt in a large bowl.
  3. 3 Place chocolate and 2 tablespoons soy milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add 2 cups soy milk and stir until well combined. Add vinegar.
  4. 4 Pour the chocolate mixture over the flour mixture and mix with a spatula until batter is well combined. Pour into the springform pan and level with a spatula.
  5. 5 Bake in the preheated oven until set but still slightly soft, about 35 minutes. Allow to cool for a few minutes in the pan, then remove and cool completely on a wire rack, about 45 minutes.
  6. 6 Make the glaze while the cake is cooling. Place chocolate and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Pour melted chocolate over cake and spread evenly. Allow to set before slicing.

By Lilytasty