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Coffee Ice Cream Fudge Cake


Coffee ice cream sandwiched between layers of rich chocolate cake, coated in chocolate ganache.
Prep time:
Cook time:
Total time:
Servings: 12
Skill level: Intermediate
Ingredients
Preparation
What you need
For the Chocolate Cake Layers (2 Layers)
2 cups
All Purpose Flour (or Gluten-Free Flour for Gluten-Free Cake)
2 cups
Sugar
3/4 cup
Unsweetened Cocoa Powder
2 tsp
Baking Powder
1 1/2 tsp
Baking Soda
1 tsp
Salt
1 tbsp
Espresso Powder
1 cup
Whole Milk (Substitute Almond Milk for Non-Dairy/Vegan Cake)
1/2 cup
Vegetable Oil
2
Egg (Substitute ½ Cup Applesauce if Vegan)
2 tsp
Vanilla
3/4 cup
Shaved Dark Chocolate
For the Hardening Chocolate Directly on Cake
8 oz
Bittersweet Chocolate, Finely Chopped
2 1/2 tsp
Coconut Oil
For the Ice Cream Filling
1 pint
Coffee Ice Cream
How to prepare
Instructions
- Preheat oven to 350 Degrees.
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to the bowl of a stand mixer. Combine ingredients.
- Add milk, vegetable oil, eggs, vanilla and mix on a low speed until well combined.
- Fill greased 2-9” cake pans evenly with batter and bake 30-35 minutes until a toothpick inserted in the center of the cake comes out clean.
- Remove from oven and allow to cool for 5 minutes. Run a knife around the edges of the cake to loosen and turn over onto a wire rack. Cool completely.
- Once cool, spread softened Häagen-Dazs coffee ice cream across the length of the cake and put the second layer of cake on top and place in freezer for 10 minutes.
- While cake is freezing, make hardening chocolate. Add chocolate and oil to a double boiler, over simmering water. Cool to room temperature.
- While cake is still on wire rack, remove from freezer and gently spread hardening chocolate over cake.
- Place in freezer for at least one hour or until serving.
Tips
Feeling Extra Decorative?
Add a border of chocolate coated coffee beans or dollops of whipping cream to the top of your cake for the perfect finishing touch.
Fancy a Minty Variation?
Omit the espresso powder and substitute mint chip ice cream for the coffee ice for a cool take on this cake. Add crushed cookie pieces on top for even more of a treat.
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