Mocha Delight Recipes

Steps:

• 1. Preheat conventional oven to 350° F or convection oven to 325°F
• 2. Grease and flour 1 13 x 9 cake pan or two 9" round cake pans
• 3. In a 4 and 1/2 quart stand mixer cream together butter and sugar. Mixture should be pale and creamy in texture
• 4. While the butter and sugar are being creamed, sift together the flour, baking powder, baking soda, baking cocoa, and salt
• 5. Beat in eggs one at a time, scraping the bowl down after each addition. Add the vanilla, coffee, and buttermilk. The mixture will look broken and curdled
• 6. Mix in the dry ingredients one third at a time and beat until just blended.
• 7. Mix in the dry ingredients one third at a time and beat until just blended.
• 8. Mix in the dry ingredients one third at a time and beat until just blended.
• 9. Let stand five minutes in oven after it is shut off
• 10. Remove from oven and let stand five minutes longer
• 11. Flip onto a flat surface and let cool
• 12. Below are the frosting
• 13. In a 4 1/2 qt. stand mixer Cream together Butter and powdered sugar
• 14. Add the baking cocoa
• 15. Add the vanilla and Cold brew coffee
• 16. Blend in mixer for 10 minutes until mixture is light and fluffy
• 17. Spread evenly on the cake
• 18. Garnish with coffee grounds of your choice

Steps:

• Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.

Steps:

• Pour hot coffee into a mug. Stir in cocoa, sugar and milk.

Steps:

• In a tall glass or large mug, mix coffee and milk until well blended.
• Stir in ice cream and mix until creamy.

Steps:

• To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency.
• Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate.

Steps:

• Preheat oven to 350 degrees.
• Line the bottom of the spring form pan with wax paper; grease.
• Add the melted butter to the Graham cracker crumbs and press into the bottom of the prepared pan.
• Prepare the brownie mix according to the package directions.
• Spread the batter into the prepared pan. Bake until firm, approximately 35-50 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven, transfer to a wire rack, and let cool completely.
• Meanwhile, prepare the mocha frosting: whisk the egg whites and sugar together over simmering water until the sugar is dissolved.
• Remove from heat and, using an electric mixer, beat until cooled.
• Add the butter, one nugget at a time, while continuing to beat.
• Dissolve the instant espresso in 2 tablespoons of warm water.
• Beat the espresso into the butter cream.
• Frost the top and sides of the cake with the butter cream mixture.
• Snip a small corner of a resealable plastic bag and place the whipped cream inside.
• Pipe 8 rosettes around the outside edges of the cake.
• Place an unwrapped DOVE® Brand Rich Dark Chocolate Heart on top of each rosette.
• When ready to serve, place 8 unwrapped DOVE® Brand Rich Dark Chocolate Hearts in a small resealable plastic bag.
• Microwave until melted, about 15 seconds.
• Cut a corner of the bag, and randomly drizzle the chocolate on the dessert plates.
• Place a cake wedge on each plate and serve.