If you can make cake, you can make an ice cream cake. Simply make the layers and sandwich your favorite ice cream in between. The cake is dark and rich so a nice vanilla-based ice cream like Cookies n’ Cream or coffee would be delicious. And there is no better way to top it off than with our Coffee Infused Maple.
Garnish as you like with fruit or whipped cream and leave the bottle of Coffee Infused on the table – just to make sure you’ve got enough.
Chocolate Ice Cream Cake with Coffee Infused Maple
- 2 1/4 cups cake flour
- 2 cups sugar
- ¾ cups cocoa
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 4 eggs
- ¾ cups vegetable oil
- 2 teaspoons vanilla
- 1 ¼ cup brewed coffee, cooled
- 1 pt ice cream of your choice
- Runamok Coffee Infused Maple Syrup
- Fresh fruit (optional)
Preheat oven to 350. Lightly grease a rimmed, sheet pan (approx 11” x 16”) and place a piece of parchment paper on the bottom.
Sift together the flour, sugar, cocoa, baking powder, baking soda and salt in a small bowl.
In a separate, larger bowl, mix the eggs until blended. Add the vegetable oil, vanilla and coffee and whisk until blended. Add the dry ingredients and stir until combined into a smooth batter.
Pour the batter into the pan and bake in the oven until the cake just starts to spring back in the middle, about 20 – 30 minutes. Let the cake cool completely and then place in the freezer.
Take the ice cream out of the freezer and allow to soften a little. Take the cake from the freezer and cut it in half lengthwise with a serrated knife. Spread the ice cream over half of the cake and then gently put the other half on top, making a sandwich. Return to the freezer and allow to chill until set.
Just before serving, remove the cake from the freezer. You can either cut it into squares or use a cookie cutter to cut out shapes such as hearts. Pour a generous amount of Coffee Infused Maple on a dessert plate and top with the ice cream cake. You can garnish with fresh fruit, whipped cream, a dusting of cocoa or all of the above.