Chocolate Coffee Ice Cream Cake Recipes

CHOCOLATE-COFFEE BEAN ICE CREAM CAKE

Steps:

• In a small bowl, combine wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. springform pan. Freeze for 10 minutes., In a large bowl, combine ice cream and coffee beans; spoon over crust. Cover and freeze for 2 hours or until firm., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, cocoa and vanilla; beat until stiff peaks form. Spread over ice cream. (Pan will be full.) , Cover and freeze for 4 hours or overnight. Remove from the freezer 10 minutes before serving. Garnish with chocolate curls and coffee beans.

COFFEE-CHOCOLATE ICE CREAM CAKE WITH NUTS AND ESPRESSO WHIPPED CREAM FROSTING

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Sprinkle 1/2 cup of the nuts on top. Scoop the chocolate ice cream onto the nut layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Scoop the coffee ice cream over the chocolate ice cream, spreading with the offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Put the heavy cream, espresso, confectioners' sugar and vanilla in a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the whipped cream frosting, sprinkle with the remaining 1/4 cup nuts and drizzle with the chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a medium bowl, stir together the flour, baking powder and soda. Set aside.
• In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
• Add the flour mixture and combine. Batter will be thick.
• In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
• Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Cool on wire rack.

CHOCOLATE CHIP SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Stir 1/2 cup brown sugar and 1 1/2 teaspoons cinnamon together in a small bowl. Stir dark brown sugar, walnuts, and 1 teaspoon sugar together in another bowl. Whisk flour, baking soda, baking powder, and salt together in third bowl.
• Beat butter and white sugar together in a large bowl with an electric mixer until creamy. Mix sour cream into butter mixture. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add vanilla with the last egg.
• Stir flour mixture into butter mixture; add chocolate chips and stir until batter is well-combined. Pour 1/2 of the batter into the prepared baking dish. Sprinkle the brown sugar-cinnamon mixture over the top of the batter. Pour remaining batter over the top. Spread walnut mixture evenly over the top of the batter to cover the entire surface of the cake.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool in the baking dish.

CHOCOLATE-CREAM CHEESE COFFEE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In bowl, mix 1 1/3 cups flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside. In separate bowl, beat cream cheese with electric mixer until smooth. Add granulated sugar and 1 table¬spoon flour; beat until blended. Add 1 egg and 1/2 teaspoon of vanilla; beat until blended.
• Make cake mix as directed on box. Spoon batter into pan. Dollop cream cheese mixture over batter and swirl with knife. Sprinkle reserved pecan mixture over top. Bake 45 minutes or until set. Cool completely on cooling rack.
• In small bowl, mix powdered sugar, milk and remaining 1/2 teaspoon vanilla with whisk. Drizzle over coffee cake.

SUNKEN CHOCOLATE CAKES WITH COFFEE ICE CREAM

Steps:

• Preheat oven to 350 degrees. Lightly butter 4 cups in a jumbo nonstick muffin pan, leaving the 2 center cups empty. Coat lightly with sugar, and set aside. Place butter and chocolate in a heat-proof bowl; set over a pan of simmering water. Stir occasionally, until melted and thoroughly combined. Remove from heat; set aside.
• Combine the 4 egg yolks with 2 tablespoons sugar, and whisk until the mixture is pale yellow and thick. Stir in the melted chocolate-and-butter mixture.
• Whisk egg whites until soft peaks form, add remaining 2 tablespoons sugar, and whisk until stiff and shiny but not dry. Fold into chocolate mixture. Divide batter among prepared muffin cups, and bake until set and slightly springy to the touch, about 25 minutes. Remove from oven, and transfer to a wire rack. Allow to cool for 15 minutes in pan; carefully run a knife around edges of cakes, and unmold. Serve each with a scoop of coffee ice cream.

MOCHA ICE CREAM CAKE

Steps:

• Blend cookies in processor until finely ground. Add melted butter; process until crumbs are moistened. Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes.
• Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.
• Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.

CHOCOLATE COFFEE ICE CREAM CAKE

Steps:

• Make one of the boxes of brownie mix according to directions, and spread into a 9" x 12" cake pan that has been lined with parchment and sprayed with non-stick spray. Bake until just done, but do not add the glaze topping packet. When cool, turn out onto a rectangular platter and put in freezer.
• In same pan, make a second batch of brownies. Cool thoroughly.
• Soften the ice cream and spread in a very thick layer (about 1" on first cake. Working quickly, flip the second cake on top and align.
• Empty both fudge glaze packets onto top of dessert, and sprinkle the hazelnuts on top. Return to freezer until ready to serve.

CHOCOLATE-COFFEE ICE CREAM CAKE

Steps:

• Combine wafer crumbs and butter; press onto bottom of 9-inch square pan. Freeze 5 min. Spread softened ice cream over crumb layer; freeze 20 min.
• Grate 1/2 square of chocolate; set aside. Microwave remaining chocolate and 1 cup COOL WHIP in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is shiny and smooth, stirring after 30 sec. Stir in cinnamon; let stand 15 min.
• Spread chocolate evenly over ice cream layer; freeze 10 min. Spread with remaining COOL WHIP; sprinkle with reserved grated chocolate.

CHOCOLATE CHIP COFFEE CAKE

Steps:

• Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and then re-invert onto a rack to cool completely.

COFFEE ALMOND ICE-CREAM CAKE WITH DARK CHOCOLATE SAUCE

Steps:

• To make the cake:
• In a bowl with a fork stir together the crumbs and the butter until the mixture is combined well, pat the mixture onto the bottom and 1 inch up the side of a lightly oiled 8-inch springform pan, 2 1/2 inches deep, and freeze the crust for 30 minutes, or until it is firm. Spread the ice cream evenly on the crust and return the pan to the freeze for 30 minutes, or until the ice cream is firm. In a bowl with an electric mixer beat the cream with the vanilla until it holds stiff peaks, fold in the amaretti thoroughly, and spread the mixture over the ice cream. Smooth the top of the cake, sprinkle it with the almonds, and freeze the cake for 30 to 45 minutes, or until the top is firm. Freeze the cake, covered with plastic wrap and foil, for at least 4 hours or overnight. Just before serving, wrap a warm dampened kitchen towel around the side of the pan, remove the side, and transfer the cake to a serving plate. Cut the cake into wedges with a knife dipped in hot water and serve it with the chocolate sauce.
• To make the sauce:
• In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat and add the chocolates, whisking until they are melted. Whisk in the butter and the Amaretto, whisking until the sauce is smooth, and let the sauce cool slightly. The chocolate sauce may be made 1 week in advance and kept covered and chilled. Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.

WARM CHOCOLATE CAKES WITH COFFEE CREAM

Steps:

• To make the coffee cream, in a large saucepan, combine the coffee and milk and bring just to a boil. Remove from heat, add the vanilla, cover and cool for 15 minutes. Meanwhile, in a large bowl, whisk together the yolks and sugar until thick and light-colored. Whisk in the flour. Remove and discard the vanilla bean and very slowly whisk the hot milk and coffee into the flour mixture.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 15 minutes. Immediately remove from heat and strain through a fine-mesh sieve.
• To make the cakes, preheat the oven to 400 degrees. Butter and flour 10 2/3-cup ceramic ramekins.
• In the top of a double boiler set over barely simmering water, combine the chocolate, butter and rum and cook, stirring, until the chocolate melts and the mixture is completely smooth. Set aside. In a large bowl, combine the sugar and egg yolks and whisk until thick and light-colored. In the bowl of an electric mixer, beat the egg whites until stiff but not dry. Gently fold the egg whites into the yolk mixture. Fold in the chocolate and then the flour. Spoon the mixture into the ramekins, filling each 2/3 full. Bake until the cakes have risen and the tops just begin to crack, about 10 to 15 minutes. (The centers will still be slightly gooey.)
• Remove the cakes from the oven and immediately unmold them by inverting them onto dessert plates (run a thin-bladed knife around the edges of the ramekins if they stick). If necessary, rewarm cream in the top of a double boiler set over simmering water. Sprinkle the cakes with powdered sugar and spoon coffee cream around them.