Best 3 Mocha Java Ice Cream Cake Recipes
Indulge in a symphony of coffee and chocolate flavors with our delectable Mocha Java Ice Cream Cake. This extraordinary dessert combines the richness of coffee and the sweetness of chocolate, creating a taste sensation that will tantalize your taste buds. Our recipe features a moist and fluffy chocolate cake base, layered with creamy coffee ice cream and swirled with rich chocolate ganache. To complete this culinary masterpiece, the cake is topped with a generous layer of whipped cream and a sprinkling of chocolate shavings, creating an elegant and irresistible presentation. This recipe also includes variations, allowing you to customize your cake with different ice cream flavors and toppings, such as caramel sauce or chopped nuts. Prepare to embark on a delightful journey of flavors with our Mocha Java Ice Cream Cake.
Let's cook with our recipes!
MOCHA JAVA ICE CREAM CAKE
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
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
MOCHA ICE CREAM CAKE
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
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.
MOCHA JAVA PIE WITH KAHLUA CREAM
I'm a big coffee drinker and love the iced and frozen versions, too. This pie was my way of incorporating those flavors into a dessert. -Becky McClaflin, Blanchard, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Dissolve coffee granules in hot water. In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Add vanilla and coffee mixture. Fold in whipped topping. Spoon into crust., In a small bowl, dissolve coffee granules in milk. In a large bowl, combine milk mixture and pudding mix. Beat on high speed until pudding is thick. Fold in whipped topping. Spread carefully over cream cheese layer., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and Kahlua; beat until soft peaks form. Spread over pudding layer. Top with chocolate curls if desired. Refrigerate for 2 hours or until set.
Nutrition Facts : Calories 507 calories, Fat 32g fat (20g saturated fat), Cholesterol 74mg cholesterol, Sodium 436mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- Choose high-quality coffee and chocolate. The better the ingredients, the better the cake will taste. Use a dark roast coffee with a rich flavor and a semisweet or bittersweet chocolate with a cocoa content of at least 70%.
- Don't overmix the batter. Overmixing can make the cake tough. Mix the ingredients just until they are combined.
- Bake the cake in a springform pan. This will make it easy to remove the cake from the pan once it is baked.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- Use a piping bag to frost the cake. This will help you to create a smooth, even layer of frosting.
- Decorate the cake with chocolate shavings, coffee beans, or other desired toppings.
Conclusion:
This mocha java ice cream cake is a delicious and decadent dessert that is perfect for any occasion. With its rich coffee flavor and creamy chocolate frosting, this cake is sure to be a hit. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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