Ice cream is a beloved treat in South Africa, enjoyed by many year-round due to the consistently beautiful weather. There are countless ways to enjoy ice cream, but this recipe for a chocolate and coffee ice cream cake might just become your new favorite dessert. It features layers of thin chocolate and coffee cake paired with a delicious and creamy coffee and ideal milk ice cream. This frozen treat can be served with a cup of coffee or at the end of any lunch or dinner.
CHOCOLATE AND COFFEE ICE CREAM CAKE TIPS
To make the cake, you can either turn the thin chocolate and coffee cake into crumbs or cut it into layers to be layered with the ice cream. The instant tiramisu pudding mix used in the recipe allows you to add your own spin to this classic dessert. For an extra touch, you can shave some chocolate on top of the cake and serve it with an additional dollop of whipped cream. You can also mix it up by using mint chocolate crumbs on top instead of regular chocolate or cocoa powder.
As the weather is still perfect for frozen treats, be sure to try making this chocolate and coffee ice cream layer cake for your family and friends soon!
CHOCOLATE AND COFFEE ICE CREAM CAKE RECIPE
Course: Dessert
Cuisine: Global
Difficulty: Easy
Prep time: 30 minutes
Cooking time: 15 minutes
INGREDIENTS
For the chocolate cake
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2 cups cake flour
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1 cup hot water
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3 tbsp. cacao powder
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3 tbsp. coffee of choice (Douwe Egberts / Nescafe Classic Brazil)
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1 1⁄2 tsp baking powder
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1 1⁄2 tsp bicarbonate of soda
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1⁄2 cup dark brown sugar
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1⁄2 tsp salt
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1⁄2 cup coconut oil
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2 eggs, whisked
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1 tbsp. vanilla essence
Coffee ice cream
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2 tins unsweetened ideal milk, chilled overnight
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400 g tiramisu pudding mix (the Spar brand works well) or any flavour instant pudding
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1 cup hot water
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4 tbsp. instant coffee
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1 tbsp. vanilla essence
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1 packet vanilla wafers
METHOD
To make the chocolate cake;
- Start by preheating your oven to 180°C. Sift all of the dry ingredients into a mixing bowl, making sure they are well combined.
- In a separate container, mix the cacao powder and coffee with hot water until they are fully dissolved.
- Next, mix the oil, eggs, and hot water mixture together in a jug, making sure they are well combined. Gradually pour the mixture into the dry ingredients, being careful not to add too much at once. Slowly fold the liquid into the flour mix until it is fully mixed in. Avoid overmixing the batter, as this can make the cake tough.
- Once the batter is mixed, pour it into a flat baking tray and smooth it out evenly. Place the tray in the preheated oven and bake for approximately 15 minutes.
- To determine if the cake is done, test it with a cake tester or sharp knife. If it comes out clean, the cake is ready.
- Remove it from the oven and set it aside to cool before using it in the ice cream cake recipe.
To make the coffee ice cream;
- Begin by preparing a rimmed baking sheet with non-stick spray. Add the coffee to hot water and set it aside. Using an electric mixer, whisk the ideal milk until it becomes frothy. Then, add the vanilla essence and the cup of hot, strong coffee, and mix for another 3 minutes.
- Gradually add the instant tiramisu pudding to the mixture and mix until it is fully combined. The mixture will become thick.
- To start assembling the ice cream cake, create the first layer with crumbled wafers. Use your fingers to crumble the wafers and press them down firmly. Then, add 1/3 of the chocolate cake on top of the wafers.
- Pour the first layer of ice cream evenly over the cake layer, making sure to spread it out as evenly as possible. Next, add the second layer of chocolate cake crumbs, but don’t press down on them this time. Ensure that it’s a nice thick layer.
- Pour the second layer of ice cream over the chocolate cake layer and spread it out evenly. Finally, add the last layer of crumbled chocolate cake on top of the ice cream.
- Cover the ice cream cake with cling wrap and place it in the freezer overnight to allow it to set completely. Once frozen, the ice cream cake is ready to serve and enjoy.
NOTES
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To serve the ice cream cake, take it out of the freezer 30 minutes before cutting it into slices. This will allow the cake to thaw slightly and make it easier to slice and serve.
»CHOCOLATE AND COFFEE ICE CREAM CAKE RECIPE«
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