This is not a baking exercise, but I used this for my ice cream cake a couple of weeks ago, and it was a hit with my co-workers. I also saved some for my ice cream topping. The kahlua was not cooked off, so this is not advised for minors that are not supposed to consume alcohol.
1 ½ cups dark chocolate
¼ cup milk
½ cup whipping cream
3 tbsps. of Kahlua
1 tbsp. Instant coffee
1/4 cup hot water
Dissolve the instant coffee in the hot water and set aside.
Place chocolate in a mixing bowl, making sure that they are broken into small pieces for easy melting.
In a saucepan, combine milk and cream over medium-high heat. Bring to boil and then remove from heat. Pour hot milk and cream over chocolate. Stir until smooth. Add the coffee mixture, then add the Kahlua and continue whisking until combined.
This should make about 1 ½ cups.
Muffins and cupcakes are definitely not my strength when it comes to baking. However, it seems like it’s getting to be popular trend again. I make these for snacks, as it is easy to individually wrap and pack into my usual brown bag lunch. I found these muffins super moist, I have even baked them and piped icing on for another added fun project for parties.
2 cups of milk
1/2 cup vinegar
2 cups cake flour
2 cups sugar
1/2 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
1 cup vegetable oil
2 tsp. vanilla
Preheat oven to 350°F.
Prepare 12 muffin liners in the muffin tin.
In a small bowl, pour in the milk and vinegar. Let it sit, while preparing the remaining ingredients.
In a medium bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder and salt.
Add oil, eggs, vanilla and milk mixture. Beat for 2 minutes, until well combined. At this point, the batter may be quite runny.
Bake for about 15-20 minutes or until tops are firm and tester comes out clean. Transfer to rack and cool completely.
6 oz dark chocolate chips
3 oz semi-sweet chocolate chips
2/3 cup butter
1 tsp instant coffee
⅓ cup boiling water
3 eggs, room temperature, beaten
1¾ cup sugar
1 cup cake flour
1-2 tbsp. cocoa powder to coat the pan
1 cup of walnut (optional)
Preheat oven to 325°F. Grease and flour 9″x 13″ baking pan with cocoa powder making sure to tap out all excess powder.
Combine boiling water and instant coffee, stirring to dissolve coffee granules. Pour coffee into melted chocolate and stir until fully combined. Cool to room temperature.
In a large bowl, beat eggs in a mixing bowl until light and frothy. Add the sugar and beat for two minutes on medium speed. Reduce speed to low and beat in room temperature chocolate-coffee mixture. Stir in flour just until combined.
Pour into prepared pan. Sprinkle the walnuts on to of batter. Bake for 40 minutes or until brownies are set.