Description
A delightful dessert combining rich coffee and chocolate flavors with creamy ice cream in a stunning layered cake.
Ingredients
Scale
- 10 oz dark chocolate, chopped
- ¾ cup granulated sugar (150 g)
- ¼ cup dark brown sugar, packed (50 g)
- ½ cup unsalted butter, sliced into tablespoons (113 g)
- 3 large eggs, room temp
- ⅔ cup all-purpose flour (87 g)
- ½ teaspoon fine sea salt or kosher salt
- 1.5 pints (0.75 quart) coffee ice cream (homemade or store-bought)
- 1 pint (0.5 quart) vanilla ice cream (homemade or store-bought)
- 2 tablespoons chocolate fudge (homemade or store-bought)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- Melt the chopped dark chocolate and butter together in a double boiler, stirring until smooth. Remove from heat.
- Whisk granulated sugar, brown sugar, and eggs together in a bowl until light and fluffy.
- Incorporate the melted chocolate mixture slowly into the egg mixture, stirring well. Add flour and salt, mixing until just combined.
- Pour the batter into the prepared pan and bake for about 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs. Let it cool completely.
- Spread the coffee ice cream evenly on top, followed by the vanilla ice cream. Use a spatula for a smooth layer.
- Drizzle the chocolate fudge on top and place the cake in the freezer to set for at least 2-3 hours.
- Remove from the freezer and let it sit for a few minutes before slicing to serve.
Notes
Store any leftovers in an airtight container or wrap slices tightly in plastic wrap to prevent freezer burn. Best enjoyed within a week.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Layering, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg