56 coffee extract recipes

Two-color chocolate brownies: ultra-rich dark chocolate brownies with walnuts, topped with a white chocolate cream icing and ground nuts. A bakery-style double-batch for a crowd.

A professional-grade chocolate Bundt cake enriched with coffee and bourbon, served with rosewater whipped cream. Baked low and slow for an intensely fudgy crumb.

Rich chocolate sheet cake made with hot coffee and cocoa powder, topped with tangy cream cheese frosting. The coffee deepens the chocolate without adding coffee flavor.

Chewy sheet pan cookie bars loaded with chocolate chips, brown sugar, cinnamon, and a full cup of black coffee. Spread, bake, slice, done. 30 minutes start to finish.

Mocha pecan balls rolled in powdered sugar, made with espresso, cocoa powder, butter, and chopped pecans. A coffee-chocolate twist on classic snowball cookies.

Mocha truffle cake: a flourless dark chocolate cake built with a pound of chocolate, a pound of butter, eight eggs, and strong coffee. Chilled overnight and frosted with vanilla whipped cream.

These cookies go well with after dinner coffee or tea.

Three-layer toasted coconut cake with a buttermilk crumb, coconut and vanilla extract, and a cream cheese frosting loaded with toasted coconut. A classic Southern bake for birthdays and holidays.

Died-And-Went-To-Heaven Light Chocolate Cake recipe

Lumpies are thick, soft chocolate drop cookies loaded with melted unsweetened chocolate and nuts, topped with a rich mocha frosting made with cocoa and hot coffee.

Black magic chocolate cake mixed entirely in a food processor with strong coffee, sour cream, and cocoa. Topped with a dark chocolate frosting made the same way.

Giant chocolate chip whopper cookies loaded with semi-sweet chips, pecans, walnuts, and a shot of espresso. Crackly shell, fudgy center, bakery-style at home.

An intensely dark chocolate sheet cake made with strong black coffee and buttermilk, topped with a rich "Hundred Dollar Frosting" of melted chocolate, butter, walnuts, and a surprising touch of lemon juice.

Four-layer spiced chocolate torte filled with apricot jam and frosted with a cocoa-espresso ricotta cream. Warm cinnamon, allspice, and nutmeg give this butterless cake a complex, grown-up flavor.

Italian double-baked chocolate biscotti with toasted almonds, cocoa, espresso powder, and a surprise hint of ginger and white pepper. Crisp, dark, and dunk-ready.

Ultra chocolate cheesecake with cocoa in both the mocha cookie crust and the creamy sour cream filling. Double the chocolate, intensely rich, and baked until silky smooth for serious chocolate lovers.