Decadent Chocolate Mocha Ice Cream Cake with Ganache Frosting

Ice Cream Cake Recipe with Chocolate Mocha Frosting

Embark on a delightful culinary adventure with this Ice Cream Cake with Chocolate Mocha Frosting, a dessert that brings together layers of moist chocolate mocha cake and creamy ice cream, elegantly draped in a luscious chocolate ganache. Perfect for celebrations or a cozy gathering, this cake is bound to impress family and friends alike. The combination of rich chocolate, coffee undertones, and the refreshing coolness of ice cream creates an indulgent treat that melts in your mouth.

Ingredients

Nutritional Information (per serving)

Preparation Steps

1. Prepare the Chocolate Mocha Cake:

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   • Begin your delightful journey by preheating your oven to 350°F (180°C). Take an 8-inch springform pan, grease and flour it generously; for easier removal, you may line the bottom with foil before greasing.

2. Mix the Dry Ingredients:

   • In a medium bowl, combine 1 ½ cups of whole wheat flour, 3 tablespoons of cocoa powder, 1 teaspoon of instant coffee powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 cup of brown sugar. Whisk together until well mixed.

3. Combine Wet Ingredients:

   • Create a well in the center of your dry ingredients, and add 5 tablespoons of sunflower oil, 1 teaspoon of vanilla extract, 1 tablespoon of vinegar, and 1 cup of chilled water. Stir with a spoon or fork until the batter is smooth and well-blended.

4. Bake the Cake:

   • Pour the batter into the prepared springform pan and bake for 30 to 35 minutes. To test for doneness, insert a toothpick into the center; it should come out clean. Once baked, remove the cake from the oven and cool it in the pan for about 10 minutes.

5. Cool and Slice the Cake:

   • After cooling for 10 minutes, gently remove the cake from the pan and let it cool completely on a wire rack. Once cooled, use a sharp knife to carefully slice the cake in half horizontally to create two thin layers.

6. Chill the First Layer:

   • Return one layer of the cake back to the springform pan, secure the latch, and place the pan in the deep freezer for 1 to 2 hours to chill.

7. Prepare the Ice Cream:

   • While the first layer chills, take 1 liter of black currant ice cream out of the freezer and allow it to soften at room temperature until it is easy to spread (but not melting). You can also mix it with a hand mixer to achieve a smoother consistency.

8. Layer the Ice Cream:

   • Once the first layer of cake is chilled, spread the softened ice cream evenly on top using an offset spatula. After layering, place the second layer of cake on top and return the pan to the freezer to allow the ice cream to set completely, which will take 2 to 3 hours.

9. Prepare the Second Ice Cream Layer:

   • Take the second flavor of ice cream, tutti frutti, out of the freezer, let it soften at room temperature, and then spread it evenly over the second layer of cake. Smooth the top as level as possible before returning it to the freezer for 3 to 4 hours or overnight for best results.

10. Make the Chocolate Ganache:

    • While the cake is freezing, prepare the chocolate ganache by melting chocolate and allowing it to cool slightly but remain in a pourable state.

11. Prepare the Chocolate Mocha Icing:

    • In a small bowl, sift together 2 cups of icing sugar, 1 teaspoon of instant coffee powder, and 1 pinch of salt. In a separate mixing bowl, beat ½ cup of softened unsalted butter until creamy. Add ½ teaspoon of vanilla extract and mix well. Gradually add the icing sugar mixture at low speed, mixing until fully incorporated. Adjust the consistency with milk, adding a teaspoon at a time, until the frosting is suitable for decorating.

12. Assemble the Cake:

    • Once the cake is fully frozen, remove it from the freezer and gently unlatch the springform pan. Carefully remove the sides of the pan while leaving the cake on its base. Pour the cooled ganache over the top of the cake, allowing it to drizzle down the sides.

13. Decorate with Icing:

    • Using a piping bag fitted with a decorating tip, pipe borders around the top and bottom edges of the cake with the chocolate mocha icing. For a touch of elegance, decorate with cherries or any other preferred toppings.

14. Final Freeze:

    • Return the beautifully decorated cake to the freezer for a final chill until it’s time to serve. This step ensures that the layers remain intact and the icing sets perfectly.

15. Serving:

    • About 10 minutes before serving, remove the cake from the freezer to allow it to soften slightly. For an unforgettable dessert experience, serve your Ice Cream Cake with Chocolate Mocha Frosting alongside Crunchy Baked Cheese Crisps, Cottage Cheese Dip with Pepper and Olives, Grilled Spicy Potato Sandwiches, and refreshing Ice-Apple and Plum Rose Juice.

Conclusion

Although crafting this Ice Cream Cake with Chocolate Mocha Frosting may take some time and effort, the final product is a splendid centerpiece that combines delicious flavors and textures, making any occasion memorable. Whether it’s a birthday celebration or a simple gathering, this cake is sure to be the star of the dessert table. Enjoy each heavenly bite of this creation, where the rich chocolate and coffee flavors harmoniously dance with the creamy ice cream layers, delighting your taste buds and warming your heart.