Mini Chocolate Ice Cream Cake
A small but indulgent dessert featuring layers of chocolate cake, ice cream, and ganache.
Ingredients
- 1 cup chocolate cake mix or homemade batter
- 1 pint chocolate ice cream softened
- 1/2 cup heavy cream for ganache
- 1/2 cup dark chocolate chips
- 1 teaspoon vanilla extract
- Optional: crushed nuts or sprinkles
Instructions
- Preheat your oven to 350°F and line muffin tin with parchment rounds.
- Prepare the chocolate cake batter as directed, and fill each mold halfway.
- Bake for 10 minutes or until a toothpick comes out clean. Cool completely.
- Scoop softened chocolate ice cream onto each cake base, smoothing it flat.
- Freeze the cakes for 2 hours to set.
- Heat heavy cream until steaming, then pour over chocolate chips to make ganache.
- Spoon ganache over the frozen cakes, letting it drip elegantly.
- Add crushed nuts or sprinkles, if desired, and freeze for another hour.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (per serving)
- Calcium: 6%
- Iron: 4%
- Vitamin A: 5%
- Potassium: 3%
- Magnesium: 2%
Additional Notes/Tips
- Swap chocolate ice cream for vanilla or strawberry for variety.
- Use silicone molds for easy removal.
- Serve slightly softened for the perfect bite!