Mocha Chocolate Ice Cream Cake
An irresistible mocha chocolate ice cream cake made with layers of coffee and chocolate ice cream, combined with a rich cake base.
Ingredients
For the Cake Layer:
- All-purpose flour: 1 ½ cups
- Unsweetened cocoa powder: ¼ cup
- Baking powder: 1 tsp
- Sugar: ¾ cup
- Eggs: 2
- Milk: ½ cup
- Vegetable oil: ¼ cup
- Vanilla extract: 1 tsp
- Instant coffee granules: 2 tbsp
For the Ice Cream Layers:
- Chocolate ice cream: 4 cups softened
- Coffee ice cream: 4 cups softened
For the Topping:
- Whipped cream: 1 cup
- Chocolate shavings or cocoa powder: For garnish
Instructions
Prepare the Cake Layer:
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, cocoa powder, baking powder, and sugar.
- Add eggs, milk, oil, vanilla extract, and coffee granules to the dry mixture.
- Pour the batter into a greased 9-inch round pan. Bake for 25-30 minutes, then let it cool completely.
Create the Ice Cream Layers:
- Soften the chocolate and coffee ice cream.
- Spread a layer of chocolate ice cream over the cooled cake. Freeze for 1-2 hours.
- Spread the coffee ice cream on top of the chocolate ice cream. Freeze for another 2-3 hours.
Add the Topping:
- Whisk the whipped cream until stiff peaks form.
- Spread the whipped cream over the frozen ice cream layers.
- Garnish with chocolate shavings or a dusting of cocoa powder.
Notes
Nutritional Information (Per Serving)
- Calories: 450
- Total Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals
- Calcium: 12%
- Iron: 8%
- Vitamin A: 6%
- Magnesium: 5%
- Potassium: 4%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add crushed espresso beans on top for an extra coffee kick.
- Swap whipped cream for chocolate ganache for a richer finish.
- Let the cake soften slightly before serving for easier slicing.