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Chocolate Cavity-Maker Cake
Dessert American

Chocolate Cavity-Maker Cake

4.7

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 2 In a large bowl, beat cake mix, pudding mix, sour cream, eggs, oil, and coffee liqueur until well blended. Fold in chocolate chips. Batter will be thick. Spoon into the prepared pan.
  3. 3 Bake in the preheated oven until cake springs back when lightly tapped, about 1 hour. Cool for 10 minutes in the pan, then turn out onto a wire rack and let cool completely.

By Caitlin Koch

Chocolate Sorbet
Dessert American

Chocolate Sorbet

5.0

Prep
5 min
Cook
10 min
Total
215 min

Instructions

  1. 1 Mix sugar, cocoa powder, and sea salt in a large saucepan; stir in water, espresso, and almond extract. Bring to a boil over medium heat. Once the sugar has dissolved and mixture is smooth, remove from heat and stir in the coffee liqueur. Transfer mixture to a bowl, cover, and chill completely in the refrigerator or using an ice bath.
  2. 2 Pour mixture into an ice cream maker and churn until slightly thickened according to manufacturer's instructions, about 20 minutes. Transfer mixture to an airtight container and freeze until firm enough to scoop, 3 to 4 hours or overnight.

By lutzflcat

Peach Pecan Sweet Potatoes
Dinner American

Peach Pecan Sweet Potatoes

3.9

Prep
30 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Arrange half the sweet potatoes in the bottom of the prepared baking dish. Layer with half of the peach slices and dot with half the butter. Repeat layering with remaining sweet potatoes and peach slices and sprinkle with lemon juice. Combine the brown sugar, ginger, and salt and mix well.
  3. 3 Sprinkle the sugar mixture over the potatoes and peaches. Dot the casserole with remaining butter, and pour in the liqueur (see Cook's Note). Cover pan with aluminum foil.
  4. 4 Bake in the preheated oven until sweet potatoes are tender, about 1 hour. Remove foil, sprinkle with pecans, and continue baking 10 to 15 minutes, until pecans are toasted and fragrant.

By Sherbg

Espresso Ice Cream
Dessert American

Espresso Ice Cream

5.0

Prep
10 min
Cook
10 min
Total
300 min

Instructions

  1. 1 Combine sugar, butter, cornstarch, and espresso powder in a large saucepan until blended; stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes.
  2. 2 Off heat, stir in vanilla extract. Cool completely, 20 to 30 minutes. Stir in sweetened condensed milk and coffee liqueur.
  3. 3 Beat cream in a chilled large glass or metal bowl with an electric mixer until stiff peaks form; fold into milk mixture.
  4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Damen

Chocolate Kahlua Cake
Dessert American

Chocolate Kahlua Cake

4.7

Prep
15 min
Cook
50 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt) with floured cooking spray.
  2. 2 Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared Bundt pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
  4. 4 Remove from the oven and cool in the pan for 10 minutes. Invert cake onto a plate and remove from pan; let cool completely, about 30 minutes.
  5. 5 Dust with confectioners' sugar to serve.

By sister-woman

Mudslide Pie
Dessert American

Mudslide Pie

Prep
15 min
Cook
5 min
Total
680 min

Instructions

  1. 1 Lightly grease a 9 1/2-inch deep dish pie plate with cooking spray; set aside.
  2. 2 Combine dark chocolate sandwich cookies, butter, and salt in the bowl of a food processor and pulse until finely chopped and mixture sticks together when pinched with your fingers, about 20 times. Transfer cookie mixture to the prepared pie dish and press evenly onto the bottom and up the sides of dish to form a crust. Place in a refrigerator until ready to use.
  3. 3 Microwave fudge topping, 30 seconds to 1 minute, until runny. Set aside and let cool slightly, about 5 minutes.
  4. 4 Remove crust from the refrigerator and spread softened coffee ice cream evenly over the bottom. Drizzle 1/4 cup fudge topping over ice cream. Place in a freezer until firm, about 45 minutes.
  5. 5 Combine cream, coffee liqueur, Irish cream liqueur, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks almost form, 1 1/2 to 2 minutes. Fold sweetened condensed milk into whipped cream mixture until combined and mixture is light and fluffy. Fold in 1/2 cup chopped espresso beans.
  6. 6 Remove pie from the freezer and top with the whipped cream mixture. Freeze until cream mixture has hardened, about 2 hours.
  7. 7 Repeat process of microwaving remaining 1/4 cup fudge topping and cooling slightly. Remove pie from the freezer and drizzle fudge topping over the cream layer. Top with the remaining espresso beans. Return to the freezer until completely frozen, 8 hours or overnight.
  8. 8 Remove from the freezer 10 minutes before serving. Slice and serve immediately.

By Marianne Williams

Tiramisu Poke Cake
Dessert American

Tiramisu Poke Cake

4.5

Prep
30 min
Cook
30 min
Total
210 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Combine cake mix, water, eggs, and oil in a bowl; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 29 to 34 minutes. Cool cake for at least 30 minutes.
  4. 4 Whisk sweetened condensed milk, ⅓ cup coffee-flavored liqueur, 1 tablespoon cocoa powder, espresso powder, and ½ teaspoon sea salt together in a bowl until drizzle is smooth.
  5. 5 Poke holes into cake using the large end of a chopstick, wooden spoon handle, or a similar tool. Pour drizzle over entire cake, smoothing with a spatula and ensuring drizzle goes into poke holes. Refrigerate for 2 hours.
  6. 6 Beat egg yolks and white sugar together in a bowl using an electric mixer until very light yellow and stiff. Add cream cheese, 3 tablespoons coffee-flavored liqueur, and ¼ teaspoon salt; beat well.
  7. 7 Beat heavy cream in a separate bowl using an electric mixer until stiff peaks form; gently fold into egg yolk mixture until topping is just combined. Spread topping over cooled cake, smoothing well. Dust with ½ teaspoon cocoa powder. Cover and refrigerate.

By Julie Hubert

Ghirardelli Layered Chocolate Cheesecake With Ganache Glaze
Dessert American

Ghirardelli Layered Chocolate Cheesecake With Ganache Glaze

4.3

Prep
30 min
Cook
80 min
Total
785 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
  2. 2 Combine cookie crumbs, butter, and 3 pinches sugar in a medium bowl; mix until well blended. Press into the bottom and up sides of the prepared pan.
  3. 3 Bake in the preheated oven 10 minutes. Completely cool crust in the pan on a wire rack, about 30 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C).
  4. 4 Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually beat in 1 3/4 cups sugar and flour; beat until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears before adding the next; beat in vanilla.
  5. 5 Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into the prepared crust; spread evenly.
  6. 6 Place bittersweet chocolate chips in a small microwave-safe bowl. Microwave at 50% power until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.
  7. 7 Whisk coffee liqueur and espresso granules together in a small bowl until espresso dissolves; stir into remaining batter portion. Stir melted bittersweet chocolate into coffee batter until blended.
  8. 8 Gently pour chocolate-coffee batter over plain batter in the crust; spread evenly, the pan will be very full. Place springform pan on a rimmed baking sheet.
  9. 9 Bake in the preheated oven until center is almost set but still jiggles slightly when pan gently shaken, 65 to 75 minutes. Transfer to a wire rack; cool completely, about 2 hours.
  10. 10 Cover pan loosely with aluminum foil; chill 8 to 12 hours. Gently run a knife or offset spatula around the edges of the pan; remove sides of pan.
  11. 11 About 1 hour before serving, heat cream and corn syrup in a small saucepan over medium just to a simmer. Place semisweet chocolate chips in a small heatproof bowl; pour cream mixture over chocolate chips and let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.
  12. 12 Pour chocolate mixture over top of cheesecake; gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.

By Ghirardelli

Coffee Granita
Dessert Italian

Coffee Granita

5.0

Prep
5 min
Cook
Total
680 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine coffee, sugar, and coffee liqueur in a bowl with a whisk until sugar dissolves.
  3. 3 Pour mixture into an 8x12- or 9x13-inch dish. Freeze, uncovered, until it just starts to get slushy around the outside, about 1 hour and 15 minutes.
  4. 4 Take a fork and break the frozen pieces up, stirring into the liquid. Crush any large pieces with the back of the fork.
  5. 5 Return to the freezer and repeat the process every 30 minutes until you've reached your desired consistency, about 4 to 5 times total.
  6. 6 Serve immediately or return to the freezer and chill for 8 hours, or overnight, before serving for best results.

By John Mitzewich

Warm White Russian
Drink

Warm White Russian

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a heat-safe glass mug with boiling water; let stand a few minutes to warm the mug. Discard water.
  2. 2 Add coffee, coffee liqueur, and vodka to the mug; stir gently to combine. Drizzle half-and-half over the drink. Place truffle on a spoon or thread onto a decorative pick; balance on the glass rim.
  3. 3 Tip truffle into the drink just before drinking.

By Juliana Hale

Kahlua Sweet Potatoes
Dinner

Kahlua Sweet Potatoes

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Spread yams into a casserole dish. Pour milk over yams and sprinkle with brown sugar. Dot yams with butter pieces. Pour coffee-flavored liqueur over the top.
  3. 3 Bake in the preheated oven until heated through and bubbling, about 30 minutes.

By Barbara

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

Death By Chocolate I
Dessert

Death By Chocolate I

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
  2. 2 Prepare cake mix according to package directions. Pour batter into the prepared pans.
  3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cake cool slightly then pierce cakes with a fork. Pour the coffee liqueur gradually over the three cake layers.
  4. 4 Prepare the chocolate mousse according to the package directions. Let chill in the refrigerator.
  5. 5 Once cake is cool break it into pieces. Layer cake pieces, chocolate mousse, crushed butter toffee candy bars, and whipped topping 1/3 at a time in a large glass bowl. Grate the chocolate candy bar over the top. Let chill in refrigerator for several hours before serving.

By Sue Cauch