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    Coffee Ice Cream Fudge Cake

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    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

    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
    or 1 pint Non-Dairy Chocolate Salted Fudge Truffle Ice Cream if Vegan

    How to prepare

    Instructions

    1. Preheat oven to 350 Degrees.
    2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to the bowl of a stand mixer. Combine ingredients.
    3. Add milk, vegetable oil, eggs, vanilla and mix on a low speed until well combined.
    4. 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.
    5. 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.
    6. 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.
    7. While cake is freezing, make hardening chocolate. Add chocolate and oil to a double boiler, over simmering water. Cool to room temperature.
    8. While cake is still on wire rack, remove from freezer and gently spread hardening chocolate over cake.
    9. 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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