lumicero/recipes-ing2inst huggingface dataset:
Title: Moist Banana Bundt Cake / Bread With Orange Glaze
Ingredients:
- 5 bananas
- 8 cream cheese
- 2 3/4 whole wheat flour
- 1 raw sugar
- 3/4 salt
- 2 1/2 baking powder
- 1/2 baking soda
- 1/2 nutmeg
- 1 orange, juice of
- 1 orange, zest of
- 1/2 butter
- 2 eggs
- 1/3 dates
- 1 walnuts
- 1 -2 orange zest
- 2 powdered sugar
- 3 milk
- 1 orange
- 1 maraschino cherry
- vanilla ice cream
Instructions:
1. Preheat oven to 350°F Spray bundt pan with non-stick cooking spray.
2. In food processor, puree bananas with cream cheese.
3. Transfer to mixer. Add all of the following ingredients (except dates and nuts). Combine well.
4. Stir in dates and nuts. Pour into bundt pan.
5. Bake for 45-50 minutes (until toothpick comes out relatively clean-don't over bake!).
6. Loosen from sides of pan then flip over on a cooling rack (leaving pan on top of cake to retain moisture). When completely cool, remove bundt pan.
7. Glaze: Mix zest, juice and powdered sugar. Add enough milk to make a thick glaze. Pour over top of cake (the molded portion), allowing to drizzle down sides. Top with flaked coconut.
8. Garnish: Transfer cake to a serving plate. Cut an orange in half (using a zig-zag pattern). Place in middle of bundt cake. Place cherry in middle of orange.
9. Serving Suggestion: Serve al a mode with Breyers Natural vanilla ice cream.
Title: Chocolate Pudding & Cool Whip Dessert
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/4 sugar
- 1/3 margarine
- 8 cream cheese
- 1/4 sugar
- 2 milk
- 1 1/2 Cool Whip
- 2 instant chocolate pudding mix
- 3 1/2 milk
- 1 1/2 Cool Whip
Instructions:
1. Crust: Combine first three ingredients (graham, sugar and marg).
2. Press firmly into bottom of 13x9 pan.
3. Chill 15 minutes.
4. 1st Layer: Beat cream cheese, 1/4 cup sugar and milk till smooth.
5. Fold in 1 1/2 c. Cool Whip (1/2 a container).
6. Spread over crust.
7. 2nd Layer: Beat pudding with 3 1/2 cups of milk for 2 minutes.
8. Spread over cream cheese layer.
9. Chill hours or overnight.
10. 3rd Layer: Spread rest of Cool Whip over top, or before serving put dollop of Cool Whip on top of each piece.
Title: Coconut Ambrosia Fruit Salad
Ingredients:
- 3 mandarin oranges
- 3 pineapple tidbits
- 1 miniature marshmallows
- 1 coconut
- 1 pecans
- 1 1/2 sour cream
- 1
Instructions:
1. Open all the cans of fruit and dump into a large colander over a sink. mix lightly to combine the fruits. Allow to drain at least half an hour, stirring around periodically to allow maximum drainage.
2. Meanwhile, chop pecans. Combine chopped nuts in a large bowl with the coconut and marshmallows. Add the sour cream and mix lightly.
3. Fold in the drained fruit until all is incorporated. Cover tightly with lid or plastic wrap and refrigerate overnight.
Title: Corinthian Raisin Cake
Ingredients:
- 3/4 unsalted butter
- 1 3/4 sugar
- 4 eggs
- 1 milk
- 1 sour cream
- 3 cinnamon
- 1/2 ground cloves
- 1 lemon peel
- 1 flour
- 3 1/2 raisins
- 1/2 baking powder
- 3 confectioners' sugar
- 1/2
Instructions:
1. Preheat oven to 350*.
2. Cream butter and sugar together for 5 minutes.
3. Add eggs, milk, sour cream, cloves, fruit peels, 1 tsp of cinnamon and 1/2 flour.
4. In separate bowl, combine raisins baking powder and remaining flour.
5. Combine 2 mixtures together.
6. Pour into greased loaf pan.
7. Bake 40 minutes.
8. Combine confectioners sugar with remaining cinnamon,dust top of cake and serve.
Title: Dolores' Fruit Cobbler
Ingredients:
- 3 flour
- 1 sugar
- 1 salt
- 1/2 egg
- 1 vanilla
- 2 butter
- 6
Instructions:
1. Cover bottom of 8x8 baking dish with fruit.
2. Mix flour, sugar, salt. (Add nuts, coconut, etc.).
3. Beat egg and vanilla. Mix with the dry ingredients to make crumbs. Spread over fruit.
4. Melt butter and drizzle over the top.
5. Bake 30 - 35 minutes at 350 until golden brown.
Title: Best Old Fashioned Coconut Cream Pie
Ingredients:
- 5 half-and-half cream
- 1/4 butter
- 1 sugar
- 3 extra-large eggs
- 1/4 cornstarch
- 1 vanilla
- 1/4 salt
- 1 miniature marshmallow
- 1 flaked coconut
- 2 heavy whipping cream
- 1 powdered sugar
- 2 vanilla extract
- 1/2 flaked coconut
- 1/4
Instructions:
1. For filling combine half-and-half and butter in saucepan. Bring just to boil over medium heat.
2. In medium bowl, whisk together sugar, eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well-blended.
3. Gradually add to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened.
4. Add marshmallows and 3/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended.
5. Pour into pie shells and refrigerate at least 2 to 4 hours.
6. To make the whip cream topping, whip chilled whipping cream and for best results, the bowl and beaters should be chilled in the freezer. (This allows the cream to reach it's full volume and develop those meringue like peaks).
7. Slowly add powdered sugar and then vanilla extract, until cream hold stiff and spread half the meringue over each pie to edge of crust.
8. Sprinkle each with 1/4 cup of the remaining coconut on each pie or toasted coconut if you like, and refrigerate until served.
9. To toast the coconut: heat oven to 350°F Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
10. FOR VARIATIONS: Here are other ideas: you can also change the topping with meringue made with egg whites and marshmallow cream instead of the whipping cream topping.
11. And for the filling, you can also add 3 oz. cream cheese instead of the marshmallows, if you like. Just before you remove the mixture from the stove, stir in the softened cream cheese, mix well, and enjoy it with a good cup of fresh coffee.
Title: Jumbo Strawberry and Chocolate Oatmeal Cookies
Ingredients:
- 1 butter
- 1 1/4 brown sugar
- 3/4 white sugar
- 1 vanilla
- 2 eggs
- 1 1/2 all-purpose flour
- 1/4 baking soda
- 1 baking powder
- 1/2 salt
- 1/2 cinnamon
- 3 old-fashioned oatmeal
- 1 chocolate chips
- 1 1/2 fresh strawberries
- 1/2 walnuts
- 1/2 raisins
Instructions:
1. Set oven 350°.
2. Set oven rack to middle position.
3. Line a large cookie sheet with parchment paper.
4. With an electric mixer, cream melted butter with sugars until light and fluffy (about 5 minutes).
5. Add in the eggs and vanilla; mix well.
6. Mix together flour, baking soda, baking powder, cinnamon, oatmeal and salt; mix well to combine.
7. Add in the dry mixture to the creamed mixture; mix well until combined.
8. Fold in the chocolate chips, strawberries (care not to break too many of the the berries when mixing in) walnuts and raisins.
9. Shape into golf ball size balls.
10. Place on a cookie sheet (leaving 2-inches apart).
11. Bake for 12-16 minutes or until set.
12. Cool ten minutes before removing to a wire rack.
Title: Berry Layer Cake
Ingredients:
- 2 fresh raspberries
- 1/2 fresh blueberries
- 2 cinnamon graham crackers
- 15 fresh blueberries
- 1 fresh raspberries
- 1 1/4
Instructions:
1. Have a serving platter with at least a 10 x 8 inch surface ready.
2. Puree raspberries and blueberries in a food processor.
3. Transfer to a large bowl; fold in 5 cups whipped topping; remove and reserve 2 cups.
4. Place 1 graham cracker flat on work surface.
5. Spread with 1/4 cup berry cream.
6. Repeat, stacking layers until you have 5 layers.
7. Place stack on its side on serving platter so crackers are horizontally upright.
8. Add 10 more layers, sandwiching remaining berry cream and crackers, ending with a cracker.
9. Coat cake with reserved 2 cups berry cream, then carefully cover sides and top with remaining plain topping.
10. Garnish top with alternating diagonal rows of berries, beginning and ending with raspberries.
11. Refrigerate at least 3 hours.
12. Starting at 1 corner, cut cake diagonally for layered effect in 3/4 inch thick slices.
13. Cut 4 largest slices in half.
Title: Easiest Vinegar Pie Crust
Ingredients:
- 1 1/3 flour
- 1/2 salt
- 2 sugar
- 1 vinegar
- 1/3 water
- 2
Instructions:
1. Put all ingredients in a pie pan and stir with a fork until the flour is barely moist.
2. Use the fingers to press and smooth the dough onto the sides and bottom of the pie pan, forming a fluted edge along the top.
3. Prick with a fork and bake at 350 until lightly browned.
4. (or add filling and bake).
Title: Ontario Baked Apples
Ingredients:
- 6 baking apples
- 1/4 walnuts
- 1/4 raisins
- 1/2 maple syrup
- 2 butter
Instructions:
1. With a vegetable peeler, remove the peel from the top third of the apple.
2. With a zester/stripper, make a decoration down the sides of the remaining skin on the apples.
3. With an apple corer, remove the core of the apple, being careful not to go through the bottom, it should be like a container.
4. Place the apples in a baking dish.
5. Fill the center of each apple with walnuts, raisins, and maple syrup.
6. Put a generous teaspoon of butter on each apple.
7. Pour a layer of water in the bottom of the baking dish to about 1/2 inch.
8. Bake in a 350 degree oven for 1 1/2 hours, basting from time to time with the liquid in the bottom of the pan.
9. Add water to the pan to keep it moist.
Title: Pears Poached in White Wine
Ingredients:
- 2 water
- 3 1/2 cinnamon stick
- 1 vanilla extract
- 1 lemon juice
- 1 pears
- 4 sugar
- 2
Instructions:
1. In a pot, combine all ingredients except the pears. Bring to the boil.
2. While the liquid is boiling, peel the pears and cut them in half from top to bottom.
3. Use a paring knife to core the pears.
4. When liquid is boiling, add pears, return to boiling, then simmer until tender but not mushy. This will depend on the pears you choose and how ripe they are. Start with about 5-8 minutes, but be aware that it may take much longer (when I use bosc pears that aren't quite ripe yet it can take half an hour or more).
5. Remove the pears, increase the heat, and reduce the liquid by half.
6. Spoon the reduced liquid over the pears and top with homemade whipped cream (use recipe # 80157).
Title: Apple Cinnamon Rice Pudding
Ingredients:
- 1 butter
- 2 apples
- 1/4 sugar
- 1/2 cinnamon
- 1/4 salt
- 1/2 short-grain rice
- 1 flour
- 3 milk
- 2 vanilla
Instructions:
1. In a deep pan, melt the butter over medium-high heat. Add the apples, half of the sugar, the cinnamon and salt. Cook, stirring, until apples are softened (about 5 minutes). Remove the apples to a bowl.
2. Put the pan back on medium-high heat. Stir in the rice and sugar.
3. Whisk the flour into the milk and slowly stir into the rice. Heat until steaming, stirring often.
4. Reduce heat to low. Cover and simmer for about 25 minutes (until rice is very tender). Make sure you stir occasionally.
5. Stir in the apples and vanilla. Cool slightly and serve, or chill, and serve cold (the pudding thickens more as it cools). Sprinkle with added cinnamon, if desired.
Title: Toasted-Hazelnut Cake
Ingredients:
- 1 1/2 hazelnuts
- 1/4 matzo meal
- 1 sugar
- 4 eggs
- 1 fresh lemon zest
- 1/4 salt
- 3 bittersweet chocolate
- 3 water
- 3 unsalted margarine
- 3 butter
- sugar
Instructions:
1. Preheat oven to 350°F and grease a 9-inch springform pan.
2. Rub hot toasted nuts in a kitchen towel to remove some of skins, then cool completely.
3. Make cake: Pulse nuts, cake meal, and 1/4 cup sugar in a food processor until nuts are very finely chopped, being careful not to process to a paste. 3Beat yolks and 1/2 cup sugar in a large bowl with an electric mixer on high speed until pale and very thick. Stir in zest.
4. Beat whites with salt in another bowl with cleaned beaters on high speed until soft peaks form. Gradually beat in remaining 1/4 cup sugar and beat until whites just hold stiff, glossy peaks.
5. In 3 batches, alternately fold nut mixture and whites into yolk mixture.
6. Spoon batter into pan and smooth top.
7. Bake cake in middle of oven until golden and a tester comes out clean, about 35 minutes. Cool in pan on a rack 3 minutes, then loosen edge with a knife and remove side of pan. Cool completely. (Cake will sink slightly in center.).
8. Glaze:Cook all ingredients in a small heavy saucepan over low heat, whisking until smooth. Cool 5 minutes and then pour warm glaze over cake.
9. Glaze cake: Invert cake onto a rack set over a shallow baking pan. Carefully loosen bottom of pan and remove. Pour warm glaze over cake, allowing it to drip down sides, and spread to coat evenly. Chill until glaze is set, about 5 minutes.
Title: Chinese Sweet Almond Cookies
Ingredients:
- 2 1/4 flour
- 1/2 salt
- 3/4 baking powder
- 1 shortening
- 1/2 coconut
- 1 1/2 sugar
- 1 egg
- 1 water
- 1
Instructions:
1. Cream together; shortening, sugar, egg, water and extract.
2. Add sifted dry ingredients. Add coconut.
3. Knead dough for a few moments. Shape into small balls.
4. Placed on greased cookie sheets. Flatten with bottom of glass dipped in flour.
5. Put 1/2 almond on top of each cookie.
6. Bake at 350° for 12-15 minutes.
Title: Chewy Lower-Fat Brownies
Ingredients:
- 1 prune baby food
- 2 canola oil
- 1 light vanilla soymilk
- 1 egg
- 1/3
- 1
Instructions:
1. Combine ingredients in large bowl, until mixed. Spray 13X9X2 baking pan with cooking spray. Transfer contents of bowl to pan. Bake for approximately 25 minutes at 350 degrees.
2. Use whichever brands you prefer. (I used a "generic" Brownie Mix from Save-a-Lot!).
3. You can add "extras" as desired i.e. nuts, chocolate chips, etc. Bear in mind this will alter the nutritional info.
Title: Warm Double-Chocolate Brownie Cakes
Ingredients:
- 1/2 unsalted butter
- 2 unsalted butter
- 5 cake flour
- 3 all-purpose flour
- 1/3 salt
- 1/2 eggs
- 1/2 sugar
- 2 pure vanilla extract
- 3/4 vanilla ice cream
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter and flour 8 cups in a standard-size muffin pan.
3. In a small saucepan, melt butter. Add milk chocolate and whisk until melted; let cool slightly.
4. In a small bowl, whisk cake flour with all-purpose flour, unsweetened cocoa powder, and salt.
5. In a large bowl, using a handheld electric mixer, beat eggs with sugar at medium speed until pale and thick, about 5 minutes.
6. Beat in vanilla extract.
7. Beat in melted chocolate mixture and dry ingredients in 3 additions, scraping down bowl occasionally with a spatula.
8. Stir in remaining chopped chocolate.
9. Spoon cake batter into prepared muffin cups and bake about 22 minutes, until cakes are risen and springy.
10. Let cakes cool in muffin pan 15 minutes, then turn out onto a wire rack and let cool 15 minutes longer.
11. Serve cakes warm, with ice cream.
Title: Fresh Peach Pie
Ingredients:
- 5 butter
- 1 margarine
- 1/3 sugar
- 1 all-purpose flour
- 1/3 egg
- 1
Instructions:
1. Put the peach slices in the pastry shell.
2. In a mixing bowl, add the remaining ingredients; stir to mix well.
3. Pour mixture over the peaches.
4. Bake at 350°F for 1 hour and 10 minutes.
5. May need to cover the pie crust edges with foil if they start to over-brown.
Title: "funny Bones" Cake
Ingredients:
- 4 cream cheese
- 1 creamy peanut butter
- 2 powdered sugar
- 1 vanilla
- 1 milk
- 1/2 sour cream
- 1 eggs
- 4 powdered sugar
- 1/2 vanilla
- 1/2
- 2 -3
Instructions:
1. For the filling: Beat the cream cheese and peanut butter until combined.
2. Add the powdered sugar and vanilla and beat until combined.
3. Beat in milk, 1 T at a time, until you reach desired consistency.
4. Set aside.
5. For the cake: Preheat oven to 350 degrees.
6. Spray a 12 cup bundt pan with cooking spray for baking.
7. Mix cake mix, oil, sour cream and eggs in a bowl. Beat 1 or 2 minutes at medium speed.
8. Reserve 2 cups of the batter.
9. Pour remaining batter into the prepared pan.
10. Put peanut butter filling in a ring on top of batter (DO NOT ALLOW FILLING TO TOUCH THE SIDES OF THE PAN)
11. Spoon reserved batter on top.
12. Bake for 40-50 minutes. (Some coated pans only take 30-35 minutes).
13. Cool 20 minutes and remove from pan onto wire rack.
14. For the glaze: Mix powdered sugar, vanilla and lt. cream until smooth. Add more cream as needed to desired consistancy.
15. When cake is cool, place on serving platter and drizzle with glaze.
Title: White Chocolate and Cream Cheese Icing
Ingredients:
- 4 white chocolate baking squares
- 8 cream cheese
- 2 unsalted butter
- 3 lime juice
- 1 vanilla
- 1 1/2 icing sugar
- 2 coconut
Instructions:
1. Coarsely chop chocolate. Place in a small bowl and microwave on medium, stirring halfway through, until almost melted, 2 to 3 minutes. Remove and stir until smooth. In a large bowl, using an electric mixer,beat cream cheese with butter, lime juice and vanilla until smooth. Then beat in chocolate. Gradually beat in icing sugar until evenly mixed.
2. In a medium-size bowl, using an electric mixer, whip cream until soft peaks form when beaters are lifted. Stir one-third of whipped cream into cream cheese mixture until evenly mixed, then gently fold in remaining cream, just until no streaks remain. It's best to fill and frost cake right away. Sprinkle toasted coconut over cake. Don't refrigerate icing before using.
Title: Grilled Pears
Ingredients:
- 2 pears
- 1/2 white wine
- 1 sugar
- 1 cinnamon stick
- 1/2 nutmeg
- honey
- ice cream
- mint
Instructions:
1. Spray a grill safe baking dish with cooking spray.
2. Cut pears in half from the top and remove seed.
3. Place face down in baking dish and cover with remaining ingredients.
4. Cover and place on preheated grill for about 15 minutes.
Title: Chocolate Angel Food Cake with Chocolate Glaze
Ingredients:
- 1 1/2 cake flour
- 3/4 cream of tartar
- 1/4 pure vanilla extract
- 2 salt
- 1 1/2 butter
- 1 water
- 1/4
- 8
- 1/2
- 1/4
Instructions:
1. Place rack in center of oven and 15 minutes before baking, preheat to 375°.
2. Divide sugar in half.
3. Sift one half 3 times.
4. Set aside.
5. Sift the other half of sugar with the flour and cocoa 3 times.
6. Set aside.
7. Put egg whites in 4 quart grease-free bowl and beat on low speed with electric mixer until foamy.
8. Add cream of tartar, vanilla and salt and increase speed to medium.
9. Add the 3/4 cup sugar, one T at a time, beating well after each addition.
10. Continue beating on medium until whites have increased their volume fivefold and hold their shape but are still shiny and moist.
11. Gently and thoroughly fold in flour mixture, by thirds.
12. Pour into ungreased 10" tube pan.
13. Smooth the surface and cut through batter 5 or 6 times with a rubber spatula to break large air pockets.
14. Bake 30-35 minutes until toothpick inserted in center comes out clean.
15. Invert over a narrow-necked bottle and allow to cool.
16. When completely cooled use a knife to loosen it from the side of the pan and turn out on wire rack.
17. Drizzle Chocolate Glaze over top and allow to run down sides of cake.
18. Chocolate Glaze: Combine chocolate, butter and water in bowl and microwave on high for 2-3 minutes, stirring once a minute until smooth.
Title: Smells Like Vacation! Oatmeal Cookies
Ingredients:
- 1 flour
- 1 oatmeal
- 1/3 salt
- 1/2 baking soda
- 1/3 crushed pineapple
- 1/4 brown sugar
- 1/3 sugar
- 1/8 sugar
- 1 egg substitute
- 1/4 coconut
- 1/4
- 1/3
Instructions:
1. Preheat oven to 375.
2. Blend sugar, butters, and pineapple well. Add egg and lemon extract, mix again.
3. Add dry ingredients and mix well. Fold in vanilla/white chocolate chips, coconut, and nuts.
4. Drop by even tablespoons onto an ungreased cookie sheet.
5. Bake 10-11 minutes, or until golden.
Title: Angel Wings
Ingredients:
- 1 butter
- 1 1/2 all-purpose flour
- 1/2 sour cream
- 10 sugar
- 3 ground cinnamon
Instructions:
1. In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Stir in the sour cream. Turn onto a lightly floured surface; knead 6-8 times or until mixture holds together. Shape into four balls; flatten slightly. Wrap in plastic wrap; refrigerate for 4 hours or overnight.
2. Unwrap one ball. Sprinkle 2 tablespoons sugar on waxed paper; coat all sides of ball with sugar. Roll into a 12-in. x 5-in. rectangle between two sheets of waxed paper. Remove top sheet of waxed paper. Sprinkle dough with 3/4 teaspoon cinnamon. Lightly mark a line down the center of the dough, making two 6-in. x 5-in. rectangles.
3. Starting with a short side, roll up jelly-roll style to the center mark; peel waxed paper away while rolling. Repeat with other short side. Wrap in plastic wrap; freeze for 30 minutes. Repeat three times.
4. Place remaining sugar or place colored sugar if desired on waxed paper. Unwrap one roll. Cut into 1/2-in. slices; dip each side into sugar. Place 2 inches apart on ungreased baking sheets.
5. Bake at 375° for 12 minutes or until golden brown. Turn cookies; bake 5-8 minutes longer. Remove to wire racks to cool. Yield: about 3 dozen.
Title: Caramel Popcorn
Ingredients:
- 12 butter
- 1/2 sugar
- 4 1/2 brown sugar
- 2 1/2 evaporated milk
- 1 heavy whipping cream
- 2 salt
- 1 light corn syrup
- 1 1/2
Instructions:
1. Bring to a boil: Butter, Sugar(s),Milk and cream.
2. Then stir in Salt and corn syrup.
3. Boil to a "Softball" stage.
4. Stirring constantly.
5. Pour over popped corn, mix well.
6. Lay out to "dry" on a sprayed pan.
Title: Coffee-Chocolate Layer Cake With Mocha-Mascarpone Frosting
Ingredients:
- 2 cake flour
- 3/4 baking soda
- 1 1/2 salt
- 3/4 unsalted butter
- 3/4 golden brown sugar
- 2 eggs
- 3 vanilla extract
- 1 1/2 buttermilk
- 1 instant espresso powder
- 4 instant espresso powder
- 1/3 heavy whipping cream
- 1 sugar
- 1 1/2 mascarpone cheese
- 1 1/3 chocolate curls
- 2
Instructions:
1. For cake: Position rack in center of oven; preheat to 325°F Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.
2. Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.
3. Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely.
4. For frosting: Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours.
5. Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).
6. Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 1 3/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired.