Chocolate Ice Cream Cake
This Chocolate Ice Cream Cake features rich chocolate cake layers, a smooth chocolate ice cream center, chocolate whipped cream frosting, and fudge sauce—perfect for birthdays and summer celebrations.
Servings 14 servings
Calories 700kcal
Ingredients
Chocolate Cake Batter
- 2 cups all-purpose flour 255g
- 1¾ cup granulated sugar 350g
- ⅓ cup cocoa powder 34g
- 1 tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
- ½ tsp espresso powder optional
- 2 large eggs
- ½ cup vegetable oil 120ml
- ⅔ cup buttermilk 158ml
- ⅓ cup sour cream 75g
- 2 tsp vanilla extract
- 1 cup brewed coffee 200ml
Hot Fudge Sauce
- 1 cup hot fudge sauce. Find the recipe above. You can also use store-bought if desired.
Chocolate Ice Cream
- 32 oz chocolate ice cream or make this recipe
Chocolate Syrup
- ½ cup granulated sugar 100g
- ½ cup water 120ml
- ¼ cup cocoa powder 25g
Chocolate Whipped Cream
- 4 cups heavy cream
- ⅔ cup cocoa powder 66g
- 2 cup powdered sugar 250g
- ½ tbsp vanilla extract
- 1 cup mascarpone or cream cheese 226g
Instructions
Chocolate Cake Batter
- Start by pre-heating the oven to 350ºF. Grease and line two 9-inch cake pans with parchment paper. Grease the parchment and the sides of the pan as well.
- In a large mixing bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using). Whisk to combine.
- In another bowl, combine the eggs, vegetable oil, buttermilk, sour cream, and the vanilla extract. Whisk until completely incorporated.
- Pour the wet ingredients over the dry ingredients and whisk until combined. When the batter is incorporated, add the hot coffee and mix to combine.
- Whisk until the batter is smooth. The chocolate cake batter will be very thin and liquidy.
- I like to transfer it to a bowl with a spout to help distribute the cake batter between the cake pans. This helps with such a runny batter.
- Divide the batter evenly between the cake pans. Tap them gently against the counter to release any bubbles.
- Bake the cakes in the oven for about 30 to 35 minutes, until a toothpick inserted into the cake comes off clean.
- Let the cakes cool down for 15 minutes in the pan. Then remove the cakes from the pan. Let them cool down completely before the next step. If you aren’t assembling the cake on the same day, I recommend you wrap each layer individually in plastic wrap and then freeze until you are ready to use the cake layers. When you are ready to assemble the cake, you can simply use the frozen cake layers, or let them sit on the counter for 20 minutes before beginning.
Prepare the Ice Cream
- Line one 9” cake pan with plastic wrap on the bottom and up the sides. Set aside. If using the homemade ice cream recipe, simply pour the ice cream into this prepared pan once you are done churning it.
- If using store-bought, remove the ice cream from the freezer and let it sit on the counter for 5 to 10 minutes to soften. Add the ice cream to a large bowl and mix with a spatula until it’s soft and spreadable. Pour onto the prepared pan. Use a spatula to spread it out evenly on a smooth layer.
- Place the ice cream layer in the freezer for at least 1 hour. Preferably overnight. It will make it much easier to frost the cake without the ice cream melting.
Hot Fudge Sauce
- Make the fudge sauce according to this recipe the previous day, or the morning of assembling the cake, so it’s at room temperature and not warm or hot.
Chocolate Syrup
- This syrup is optional, but really helps take the cake to an extra level of rich chocolate taste.
- To make the syrup, add the sugar and cocoa powder to a saucepan and whisk to combine. Add the water and whisk again. Over medium heat, whisk the mixture until it comes to a boil and the cocoa powder has dissolved with the sugar and water.
- Let the syrup cool down, then cover until you are ready to use. You may have to whisk the syrup again before using it to brush on the cake layers.
Chocolate Whipped Cream
- In a large mixing bowl, beat the cream cheese or mascarpone cheese with an electric mixer for about 45 seconds, until fluffy. Set aside.
- In another large mixing bowl, beat the heavy whipping cream, cocoa powder, and powdered sugar for 3 to 4 minutes with an electric mixer, until stiff peaks form.
- Add the whipped cream cheese (or mascarpone) to the bowl, along with the vanilla. Mix on low until incorporated. Scrape the bowl and mix briefly to combine.
- The frosting should be thick, smooth, and creamy. Pipe/use as soon as you make it so that it does not deflate!
Assemble the Cake
- Place one chocolate cake layer on top of a cake stand. Brush with chocolate syrup. Allow for the cake to absorb the syrup for about a minute.
- Spread a thin layer of chocolate whipped cream on top of the cake layer. Drizzle with 2-3 tbsp of fudge sauce.
- Remove the ice cream layer from the freezer. Unwrap it and place on top of the cake. It can be a bit hard to unwrap, but be patient.
- Spread another thin layer of whipped cream on the ice cream. Top with more fudge.
- Place another cake layer on top. Brush with simple syrup.
- Use an offset spatula to spread the whipped cream on top of the cake, and on the sides.
- You can apply one layer of whipped cream and freeze the cake for 10 minutes. Then apply a thicker layer over the first layer. This will help obtain a thicker layer of frosting on the cake.
- Place the cake in the fridge for one hour.
- Top with more fudge sauce, more piped whipped cream on top and cut up pieces of brownies. (Please link recipe)
- Place the cake in the freezer for at least 2 hours before serving.
To Serve
- When ready to serve the cake, remove it from the freezer and let it sit at room temperature for about 20 to 30 minutes until you are able to slice it easily with a hot knife. Be careful, it can be hard to slice through the ice cream, so make sure the cake is on top of a steady surface.
Nutrition
Serving: 1slice | Calories: 700kcal