Decadent Chocolate Coffee Ice Cream Cake Recipe
This recipe for Chocolate Coffee Ice Cream Cake is sure to be a hit among dessert lovers. With its layers of rich chocolate ice cream and smooth coffee infused ice cream, you’ll be reaching for seconds (and maybe even thirds!). But what sets this cake apart is the brownie layer that serves as the perfect base for all that creamy goodness.
If you’re a coffee lover like me, you won’t be able to resist the rich mocha flavor that comes through in each bite. And with a crunch of hazelnuts and cacao nibs, this cake has just enough texture to keep things interesting.
So whether you’re looking for a show-stopping birthday cake or just want to impress your friends and family with a delicious dessert, this Chocolate Coffee Ice Cream Cake is sure to do the trick. Don’t believe me? Give it a try and taste for yourself.
Why You’ll Love This Recipe
Imagine sinking your teeth into a luscious and decadent dessert, that combines the richness of chocolate and coffee, and the coolness of ice cream. Yes, that’s exactly what you’ll get with my chocolate coffee ice cream cake recipe – a heavenly treat that will leave you in awe.
If you’re a fan of hazelnuts, brownies, and coffee fudge, then this recipe is right up your alley. With its three layers of ice cream goodness (chocolate ice cream, mocha ice cream, and coffee fudge ice cream), sandwiched between a brownie bottom and a vanilla layered graham cracker topping – this dessert is nothing short of extraordinary.
But that’s not all. You could also add an extra layer of crunch to the mix by throwing in some cacao nibs or coffee crunch. And if you’re looking for even more indulgence, drizzle some chocolate ganache on top.
With this recipe, not only will you feel like a professional pastry chef but also impress everyone who tries it with its sophistication and appearance. It’s perfect for any occasion from birthdays to simply hosting friends for dessert.
So why settle for a boring and basic cake when you could have an unforgettable experience with my chocolate coffee ice cream cake recipe? Trust me; your taste buds will thank you.
Ingredient List
- 8 ounces of bitterweet chocolate, chopped
- 1/2 cup (1 stick) of unsalted butter
- 1 cup of sugar
- 3 eggs
- 1/4 cup of espresso powder
- 2/3 cup of flour
- 1/4 teaspoon of salt
Ingredients for the Ice Cream Layers:
Coffee Fudge Ice Cream:
- 2 cups of heavy cream
- 1 cup of whole milk
- 1/2 cup of sugar
- 1/3 cup of unsweetened cocoa powder
- 1/3 cup of finely ground coffee beans or espresso powder
- Pinch of salt
Chocolate Ice Cream:
- 2 cups of heavy cream
- 1 cup of whole milk
- 1/2 cup of sugar
- 1/3 cup unsweetened cocoa powder
- Pinch salt
- 8 ounces bitterweet chocolate, chopped
Mocha Brownie Ice Cream:
- Coffee ice cream base ingredients above and:
- Add one fully cooled batch brownies, cut into small pieces
Ingredients for the Vanilla Layered Graham Crackers:
- About half a box (or less) of graham crackers, enough to fit in one layer on top of the brownie layer.
- Coffee vanilla layered mixture. Made by combining:
- 2 cups ice cream base, recipe ingredients above +
- 2 tablespoons powdered sugar +
- 2 tablespoons cocoa powder +
- 1 teaspoon espresso powder
Ingredients for the Coffee Crunch Ice Cream:
- Coffee ice cream base ingredients above and:
- Dried cacao nibs
Ingredients for Chocolate Ganache:
- Cream (2 cups)
- Sugar (3 tbsp.)
- Bittersweet chocolate (chopped, 1 and ½ cups)
Additional ingredients to decorate:
- Whipping cream
- Coffee cookies
- Praline crunch cake
- Hazelnuts or coffee beans
Tip: Bold important information phrase
The Recipe How-To
Now, let’s get into the fun part: making the chocolate coffee ice cream cake! This recipe has three layers: a brownie bottom, three layers of ice cream, and a chocolate ganache on top. It may sound challenging, but I assure you that it’s doable if you follow the steps below.
Ingredients 1 and 2
First, preheat your oven to 350°F. Grease two 9-inch cake pans with unsalted butter or cooking spray. In a medium bowl, stir together 2 cups of all-purpose flour, 1 cup of unsweetened cocoa powder, and 1 teaspoon of espresso powder.
Ingredients 3
In a large bowl, beat 1 ½ cups of unsalted butter with an electric mixer until creamy. Gradually add 2 cups of granulated sugar and keep mixing for a few more minutes. Add 4 large eggs (one at a time), mixing well after each addition.
Ingredients 4
Add half of the dry ingredients (from Ingredients 1 and 2) to the butter mixture and mix until just combined. Pour in 1/3 cup of whole milk, followed by the rest of the dry ingredients. Mix until everything is incorporated.
Brownie Bottom
Divide the batter equally between the two prepared pans. Smooth out the top with a spatula or knife. Bake for about 25-30 minutes, or until done (a toothpick inserted in the middle comes out clean.)
Once baked, let cool completely in the pans while you work on the next step.
Ice Cream Layers
Take out one tub of chocolate ice cream from the freezer and let it soften at room temperature for about 5-10 minutes. Once it’s soft enough to spread, scoop half of it onto one pan with your cooled brownie bottom.
Use an offset spatula to spread the ice cream out in an even layer. Repeat the same with 1/2 cup of coffee ice cream and 1/2 cup of mocha ice cream in that order.
Repeat the same layering process with the second cake pan: the remaining chocolate ice cream, 1/2 cup of coffee ice cream, and 1/2 cup of mocha ice cream.
Cover both pans with plastic wrap and freeze them for at least two hours or until they are firm.
Chocolate Ganache
When ready to serve, prepare the chocolate ganache. Heat 1 cup of heavy cream in a small saucepan over medium heat until it starts to bubble around the edges. Remove from heat and stir in 8 ounces of bittersweet chocolate (chopped into small pieces) until it melts and combines with the cream.
Let the ganache cool for about 10 minutes before pouring over the top of one cake pan (use a spatula to spread it evenly). Add some cocoa nibs, **coffee beans
Substitutions and Variations
If you’re feeling adventurous, there are plenty of substitutions and variations you can make to this recipe to suit your taste buds. Here are a few ideas:
– Nut substitutions: Instead of using hazelnuts, you could try using almonds, walnuts or pecans. These nuts will add a different flavor profile to the cake, but they will still work well with the chocolate and coffee flavors.
– Ice cream flavors: You can experiment with different ice cream flavors instead of just using mocha and chocolate. Try using vanilla ice cream for a more classic flavor, or use coffee ice cream for a stronger java taste.
– Cake layers: The recipe calls for three layers of brownie, ice cream, and graham crackers, but you can switch up the order or even add extra layers to the cake. You could try adding a layer of coffee fudge ice cream or even some coffee cookies to give it an extra crunch.
– Toppings: Of course, no dessert is complete without a topping! Instead of using cacao nibs and chopped hazelnuts on top of your cake, you could try drizzling some chocolate ganache over it or even sprinkle some powdered sugar and cocoa powder on top.
Ultimately, this recipe is very customizable and perfect for those wanting to experiment with different ingredients and flavors. Just make sure to keep the substitutions balanced so as not to ruin the harmony of coffee, chocolate, and hazelnut in this decadent dessert.
Serving and Pairing
The Chocolate Coffee Ice Cream Cake Recipe is a scrumptious dessert that can be served as an indulgent treat after a special meal or as a delightful snack during gatherings. This decadent cake has a perfect balance of chocolate, ice cream, and coffee flavors that makes it perfect to serve with any caffeinated beverage like espresso, latte, or hot chocolate.
This recipe pairs beautifully with whipped cream, hazelnuts, crumbled coffee cookies, cacao nibs sprinkled on top of the cake. The crunchy hazelnut and cacao nibs add texture to the cake, while the whipped cream balances its richness. Another creative pairing for this recipe is serving it with a side of fresh berries like raspberries or strawberries that cut through the sweetness of the cake.
If you’re not a fan of coffee, you can try serving this cake alongside teas like Earl Grey or green tea. These teas will complement the earthy and rich flavors of your Chocolate Coffee Ice Cream Cake.
The charming thing about this recipe is that it does not require any complicated plating or garnishing to look beautiful; it already stands out as an elegant dessert without any fuss. You can easily slice it into squares and serve in small cups or bowls where the layers are visible.
Overall, serving this Chocolate Coffee Ice Cream Cake is a fun and enjoyable experience for anyone who loves desserts with bold flavors and crunchiness.
Make-Ahead, Storing and Reheating
You can make this chocolate coffee ice cream cake recipe ahead of time and store it in the freezer for a few days until you’re ready to serve it. After assembling the cake, wrap it tightly with plastic wrap and foil to prevent any ice crystals from forming on the surface.
When you’re ready to serve the cake, remove it from the freezer and let it sit at room temperature for about 15-20 minutes before serving. This will allow the layers to soften slightly, making it easier to slice and serve.
If you have leftovers, you can also store them in the freezer using the same method as above. Keep in mind that the longer the cake is stored in the freezer, the more likely it is to develop some ice crystals or become freezer burned.
To reheat and soften individual portions, microwave each slice for 15-20 seconds or until slightly softened but not melted. Alternatively, you can let each slice sit at room temperature for 5-10 minutes before serving.
Overall, this chocolate coffee ice cream cake recipe is perfect for making ahead of time for special occasions like birthdays or dinner parties. Just remember to store it properly in order to maintain its delicious flavor and texture.
Tips for Perfect Results
To ensure that your chocolate coffee ice cream cake turns out perfect, follow these tips:
1. Use good quality chocolate: The flavor of the chocolate is a key component of this recipe, so make sure to use high-quality chocolate. I recommend using bittersweet chocolate with at least 70% cocoa solids.
2. Don’t overmix the batter: When making the brownie layer, be careful not to overmix the batter as this can result in a tough texture. Mix just until the ingredients are incorporated.
3. Chill the cake layers: It’s important to chill the cake layers before assembling the cake. This makes them easier to handle and helps keep the layers from sliding around as you assemble the cake.
4. Use a serrated knife: Use a serrated knife to cut through the graham crackers and cake layers. This will give you clean, even slices without crushing or tearing the layers.
5. Make sure the ice cream is soft enough: Soften the ice cream at room temperature for about 10-15 minutes before spreading it over each layer of cake. If it’s too hard, it will be difficult to spread evenly, and if it’s too soft, it will melt and make a mess.
6. Freeze each layer before adding the next: Once you’ve assembled each layer of cake and ice cream, freeze it for at least an hour or overnight before adding the next layer. This will help each layer set and prevent them from blending together.
7. Add toppings just before serving: If you’re using hazelnuts, cacao nibs, or other toppings, add them just before serving the cake. This will prevent them from getting soggy and keep them crunchy.
8. Store in an airtight container: After slicing any leftover cake, store it in an airtight container in the freezer for up to 1-2 weeks for future enjoyment!
Bottom Line
In conclusion, if you are a fan of chocolate and coffee, this Chocolate Coffee Ice Cream Cake recipe is just for you! The rich and bold flavors of coffee and chocolate layers, along with the satisfying crunch of hazelnuts and cacao nibs, make this dessert a showstopper. It is perfect for special occasions or as a sweet treat any day of the week.
What sets this recipe apart from other cake recipes is its versatility. You can easily customize it to your liking by substituting different ice cream flavors, nuts or even adding a layer of fruit. Plus, it can be made-ahead and stored in the freezer for up to a month.
So why not surprise your loved ones with this delicious cake on their birthday or make it as a special dessert for your next dinner party? Trust me; your guests will be impressed with your baking skills. Don’t forget to share your feedback with us in the comments section below. Happy baking!
Chocolate Coffee Ice Cream Cake Recipe
Ingredients
- 2 (18 ounce) boxes ghirardelli ultimate fudge brownie mix
- 1 quart kroger private selection cafe' tiramisu' ice cream
- 1 cup hazelnuts, chopped and toasted
Instructions
- Make one of the boxes of brownie mix according to directions, and spread into a 9" x 12" cake pan that has been lined with parchment and sprayed with non-stick spray. Bake until just done, but do not add the glaze topping packet. When cool, turn out onto a rectangular platter and put in freezer.
- In same pan, make a second batch of brownies. Cool thoroughly.
- Soften the ice cream and spread in a very thick layer (about 1" on first cake. Working quickly, flip the second cake on top and align.
- Empty both fudge glaze packets onto top of dessert, and sprinkle the hazelnuts on top. Return to freezer until ready to serve.
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