Decadent Coffee Ice Cream Cake Recipe – Perfect for Coffee Lovers
- Prep
- 25 min
- Cook
- 20 min
- Total
- 280 min
- Serves
- 12
- Calories
- 538 kcal
- Carbs
- 61.00 g
Ingredients
- 10 ozdark chocolate, chopped
- ¾ cupgranulated sugar
- ¼ cupdark brown sugar, packed
- ½ cupunsalted butter, sliced into tablespoons
- 3 largeeggs, room temperature
- ⅔ cupall-purpose flour
- ½ teaspoonfine sea salt or kosher salt
- 1.5 pinthomemade coffee ice cream, or store-bought
- 1 pinthomemade vanilla ice cream, or store-bought
- 2 Tablespoonchocolate fudge, homemade or store-bought
Instructions
- 1
Preheat oven to 375 °F. Line 8-inch round cake pan with parchment paper. Lightly grease cake pan and set aside.
- 2
Over a double boiler (bain-marie), gently melt together 8 oz of the chopped chocolate with sugars and butter. Once the mixture is smooth and melted, remove from double boiler and allow to cool slightly.
- 3
Add eggs, one at a time, to cooled chocolate mixture. Whisk until incorporated. In a small bowl, whisk together flour and salt. Add flour mixture and remaining 2 oz of chopped chocolate to batter, folding to combine until there are no dry streaks.
- 4
Pour into prepared cake pan and bake for 20-25 minutes until the center is set. Allow to cool for 5 minutes, unmold, and cool to room temperature.
- 5
Place cake ring on a lined baking sheet, lining with acetate. Place cooled brownie on top and inside the ring.
- 6
For homemade coffee ice cream, spread on brownie layer. For store-bought, beat until spreadable, then spread on brownie. Cover and freeze for 2-3 hours.
- 7
Add the vanilla ice cream using the same method, spreading evenly. Dollop chocolate fudge and swirl. Cover and freeze for at least 3 hours.
- 8
Remove from freezer, gently remove the cake ring and acetate. Cut into slices and serve immediately.