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Mocha Ice Cream Cake

Mocha Ice Cream Cake
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Mocha Ice Cream Cake

Mocha Ice Cream Cake

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A rich chocolate-coffee dessert with a flourless chocolate base, a firm frozen coffee-cream layer, and dark chocolate ganache. This version restores the missing oven temperature and pan size from the original published source.
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Servings: 10 servings; one 8 1/2-inch round cake
Course: Frozen Desserts, Cakes & Sweet Extras
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Base
  • 3 1/2 oz (100 g) melted butter
  • 3/4 cup (150 g) sugar
  • 1 tsp instant coffee
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 2 large eggs
  • 2 Tbsp milk
  • 3/4 cup (100 g) cornstarch
  • 4 Tbsp cocoa powder
  • 1 tsp baking powder
  • 3 1/2 oz (100 g) milk chocolate, finely chopped
Coffee Cream
  • 12 1/2 oz (375 mL) whipping cream
  • 3 Tbsp instant vanilla pudding
  • 2 tsp instant coffee
  • 2 Tbsp confectioners’ sugar
Ganache
  • 3 1/2 oz (100 g) dark chocolate
  • 1/2 cup (125 mL) whipping cream
  • Dark chocolate pieces for garnish, as desired

Equipment

  • Electric mixer
  • 8 1/2-inch (22 cm) round baking pan
  • mixing bowls
  • Rubber spatula
  • Microwave-safe bowl or double boiler

Method
 

  1. Preheat the oven to 340°F / 170°C. Grease an 8 1/2-inch round baking pan.
  2. Beat the melted butter, sugar, instant coffee, vanilla, salt, eggs, and milk until smooth.
  3. Add the cornstarch, cocoa powder, and baking powder. Mix until smooth.
  4. Fold in the finely chopped milk chocolate.
  5. Spread the batter evenly in the prepared pan. Bake 20-25 minutes, until the edges are set and risen and a toothpick in the center comes out with moist crumbs. Cool completely.
  6. For the coffee cream, whip the whipping cream, instant pudding, instant coffee, and confectioners’ sugar on high speed until smooth and firm.
  7. Spread the coffee cream evenly over the cooled chocolate base. Freeze for at least 2-3 hours, until firm.
  8. For the ganache, melt the dark chocolate with the whipping cream until completely smooth.
  9. Pour the ganache over the frozen coffee layer and smooth the top. Garnish with dark chocolate pieces. Keep chilled until serving.

Notes

Recipe #111
Category: Frozen Desserts, Cakes & Sweet Extras
Yield: 10 servings; one 8 1/2-inch round cake
Method: Bake, whip, freeze, ganache
Prep: About 2 1/2 hours total
Bake/Freeze: Bake 20-25 min; freeze 2-3 hr
Difficulty: Easy
Recipe Details
Kosher: Dairy. Texture: Soft chocolate base, creamy frozen coffee center, smooth ganache. Best feature: Deep mocha flavor in a make-ahead layered dessert.
Source-Verified Baking Correction
The family transcription included a 20-25 minute bake but omitted the oven temperature and pan size. The original published recipe specifies 340°F / 170°C and a greased 8 1/2-inch (22 cm) round pan.
What a Beginner Should Look For
Chocolate base: Set around the edges but still moist in the center. Coffee cream: Firm enough to hold its shape. Frozen layer: Completely firm before ganache is added. Ganache: Smooth and glossy, not grainy.
Why 340°F Matters
The original published version of this exact recipe uses 340°F / 170°C. That lower temperature helps the cornstarch-based chocolate layer set without becoming dry before the center is ready.
Beginner Tips
  • Cool the chocolate base completely before adding the cream.
  • Whip the coffee layer until firm so it slices cleanly.
  • Freeze the coffee layer fully before pouring on the ganache.
  • Let very cold ganache lose its chill briefly before slicing if needed.
  • Use a thin sharp knife for clean layers.
Troubleshooting
Base seems dry: It was likely baked too long; remove it when a tester shows moist crumbs. Coffee cream stays soft: Whip until distinctly firm before spreading. Ganache sinks into the cream: The coffee layer was not frozen firmly enough. Slices smear: Chill or freeze the cake longer before cutting.
Variations
  • Decorate with the dark chocolate garnish already included in the original recipe.
Make Ahead, Storage & Freezing
The published source notes that the cake keeps in a closed container for about 5-6 days. Keep it well covered and cold; for the cleanest frozen-dessert texture, return it to the freezer after serving.
Tip to Hand Down
Build the layers patiently: a fully cooled base and a fully frozen coffee layer are what give this cake its neat, handed-down bakery look.

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