Ice Cream Cake Recipe with Chocolate Mocha Frosting
This Ice Cream Cake Recipe with Chocolate Mocha Frosting combines a rich chocolate mocha cake base drenched in a velvety chocolate ganache, complemented by layers of delicious ice cream topped with chocolate mocha frosting. The store-bought ice cream can easily be substituted with homemade flavors of your choice. Ideal for any celebration or evening party, this cake pairs wonderfully with Crunchy Baked Cheese Crisps, Cottage Cheese Dip with Pepper and Olives, Grilled Spicy Potato Sandwiches, and Ice-Apple and Plum Rose Juice. Itโs a dessert that will have your guests talking long after the party ends.
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Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Ingredients
For Chocolate Mocha Cake:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1-1/2 cups |
| Cocoa Powder | 3 tablespoons |
| Instant Coffee Powder | 1 teaspoon |
| Baking Soda | 1 teaspoon |
| Brown Sugar (Demerara Sugar) | 1 cup |
| Salt | 1/2 teaspoon |
| Oil | 5 tablespoons |
| Vanilla Extract | 1 teaspoon |
| Vinegar | 1 tablespoon |
| Chilled Water | 1 cup |
For Ice Cream Layers:
| Ingredient | Quantity |
|---|---|
| Black Currant Ice Cream | 1 liter |
| Tutti Frutti Ice Cream | 1 liter |
| Chocolate Ganache | 2 cups |
For Chocolate Mocha Icing:
| Ingredient | Quantity |
|---|---|
| Unsalted Butter (Softened) | 1/2 cup |
| Icing Sugar | 2 cups |
| Instant Coffee Powder | 1 teaspoon |
| Salt | 1 pinch |
| Vanilla Extract | 1/2 teaspoon |
| Milk | A few teaspoons (for consistency) |
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Instructions
Step 1: Preparing the Chocolate Mocha Cake
To begin the Ice Cream Cake Recipe with Chocolate Mocha Frosting, start by preparing the chocolate mocha cake. Preheat your oven to 350ยฐF (180ยฐC) and grease and flour an 8-inch springform pan. You may line the bottom with foil for easier removal after baking. Set the pan aside.
-
Dry Ingredients: In a small bowl, whisk together the whole wheat flour, cocoa powder, instant coffee powder, baking soda, brown sugar, and salt.
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Wet Ingredients: To the dry mixture, add oil, vanilla extract, vinegar, and chilled water. Stir until everything is combined into a smooth batter.
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Baking: Pour the batter into the prepared springform pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
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Cooling: Allow the cake to cool in the pan on a wire rack for about 10 minutes. Then, remove the cake from the pan and let it cool completely on the rack.
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Layering: Once the cake is completely cooled, use a sharp knife to cut it in half horizontally, creating two thin layers of cake. Return one layer to the springform pan and reassemble the sides of the pan. Place it in the deep freezer for 1 to 2 hours to chill.
Step 2: Preparing the Ice Cream Layers
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Softening Ice Cream: While the cake chills, remove one of your ice cream flavors (black currant, in this case) from the freezer and let it soften at room temperature for easier spreading. You may also use a hand mixer to beat the ice cream to a smoother consistency.
-
First Ice Cream Layer: Once the first layer of cake is chilled, spread the softened ice cream over it, smoothing it evenly with a spatula. Use about 1 liter of ice cream for this layer. Afterward, place the second layer of cake over the ice cream and return the pan to the freezer for 2 to 3 hours to allow the ice cream to set.
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Second Ice Cream Layer: Remove the second ice cream flavor (Tutti Frutti, in this case) from the freezer and let it soften as well. Spread the second layer of ice cream evenly over the chilled cake and smooth it out. Return the cake to the freezer for another 3 to 4 hours, or overnight for best results.
Step 3: Making the Chocolate Ganache and Mocha Frosting
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Chocolate Ganache: Prepare the chocolate ganache by gently melting the chocolate and cream. Allow it to cool slightly but remain in a pourable consistency.
-
Chocolate Mocha Icing: In a bowl, cream the softened butter with the icing sugar until light and fluffy. Add the instant coffee powder, vanilla extract, salt, and a few teaspoons of milk to adjust the icingโs consistency.
Step 4: Assembling the Cake
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Freezing: Once the ice cream layers are completely set, remove the cake from the freezer and release the latch on the springform pan. Carefully remove the sides of the pan, leaving the cake on its base.
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Pouring Ganache: Gently pour the cooled chocolate ganache over the top of the cake, allowing it to drip over the sides. Be quick during this process to prevent the ice cream from melting.
Step 5: Final Touches and Serving
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Icing: Once the ganache has set, spread the chocolate mocha icing over the sides of the cake, creating a smooth, glossy finish.
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Freezing Again: Return the cake to the freezer for a final hour to ensure everything is well set before serving.
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Serving: When ready to serve, remove the cake from the freezer and slice it into wedges, enjoying the delightful layers of cake, ice cream, and ganache.
Serve With
To make your gathering even more special, serve this Ice Cream Cake with Chocolate Mocha Frosting alongside:
- Crunchy Baked Cheese Crisps
- Cottage Cheese Dip with Pepper and Olives
- Grilled Spicy Potato Sandwiches
- Ice-Apple and Plum Rose Juice
This delicious combination is perfect for birthdays, evening parties, or any special celebration.
This recipe for Ice Cream Cake with Chocolate Mocha Frosting is an ideal treat for any occasion. Itโs a perfect blend of decadent chocolate, smooth ice cream, and a rich mocha frosting thatโs sure to impress. Enjoy the layers of flavor in every bite!
