What’s better than cake? Or ice cream? How about both, combined into one irresistibly delicious dessert? Let me introduce you to the mocha ice cream cake—a dreamy mix of rich chocolate cake, creamy coffee ice cream, and smooth chocolate ganache. It’s a flavor-packed treat that’s perfect for celebrations or even just a random Tuesday when your sweet tooth calls.
Yes, this recipe takes a little time, but trust me—it’s worth every second. Let’s break it all down step by step so you can make this show-stopper at home.
Quick Recipe Breakdown
Time Commitment
- Total Time: About 10 hours (that includes chilling and freezing!)
- Active prep: 1 hour 30 minutes
- Cake baking: 15–18 minutes
- Freezing: About 8 hours (for layers and ganache to set)
Servings
Feeds 8–10 people—perfect for a small get-together. Got more guests? Just double the recipe and use a bigger pan (or get creative with a cake ring mold if you’re feeling fancy).
Skill Level
Moderately easy. The steps aren’t rocket science, but you’ll need a little patience to let things freeze as they should.
Kitchen Gear You’ll Need
- Ice cream maker (or store-bought ice cream for a shortcut)
- A loaf pan (about 4″x8″)
- Half-sheet pan
- Plastic wrap
- Mixing bowls (a few!)
- Whisk, spatula, and saucepan
- Fine-mesh strainer (for that silky ice cream texture)
Ingredients List
Here’s what you’ll need to pull this off:
Chocolate Cake
- 2 cups flour
- 2 cups sugar
- ½ cup vegetable or canola oil
- ½ cup unsalted butter
- 1 cup water
- 4 tbsp dark cocoa powder (Hershey’s Special Dark works great)
- ½ cup buttermilk (room temp)
- 1 tsp baking soda
- 1 tsp vanilla
- 1 tsp Kosher salt
- 2 large eggs (room temp)
Tip: No buttermilk? No problem. Mix ½ cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
Coffee Ice Cream
- 2 cups half-and-half
- 2 cups heavy cream (divided)
- ¾ cup sugar
- 3 tbsp espresso powder (or less if you prefer a lighter coffee flavor)
- ¼ tsp Kosher salt
- 2 large egg yolks
- 1 tsp vanilla
Shortcut Option: Store-bought coffee ice cream works just fine.
Chocolate Ganache
- 10 oz bittersweet chocolate (~60% cocoa)
- 1 cup heavy cream (or half-and-half for a lighter version)
How to Make It
Step 1: Bake Your Chocolate Cake
Start by preheating your oven to 400°F. Prepare a half-sheet pan by greasing it and lining it with parchment paper—this helps with easy removal later. In a large mixing bowl, combine the flour and sugar. Meanwhile, in a small saucepan, heat the oil, butter, water, and cocoa powder until the mixture begins to bubble gently. Pour this hot mixture over the dry ingredients and stir until smooth. Then, add the buttermilk, baking soda, salt, vanilla, and eggs. Mix everything together until fully incorporated.
Once your batter is ready, pour it into the prepared pan and spread it evenly. Bake for about 15–18 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool completely on a wire rack. Once cooled, it’s ready to be cut into neat slices for layering later.
Step 2: Make the Coffee Ice Cream
To make the coffee ice cream from scratch, begin by heating the half-and-half, 1½ cups of the heavy cream, sugar, espresso powder, and salt in a saucepan over medium heat. Stir gently until the sugar fully dissolves, and the mixture is smooth.
In a separate bowl, whisk the egg yolks with the remaining ½ cup of heavy cream. Slowly temper the egg mixture by adding a small amount of the hot cream mixture while whisking constantly. This step is essential to prevent the eggs from curdling. Once tempered, pour the egg mixture back into the saucepan with the rest of the cream. Cook over low heat until the custard thickens slightly—if you dip a spoon into it, the custard should coat the back.
Strain the custard through a fine-mesh sieve to remove any lumps, and stir in the vanilla extract. Cover the mixture with plastic wrap pressed directly onto the surface to prevent a skin from forming, then refrigerate until fully chilled. Once it’s cold, churn it in an ice cream maker until it reaches a soft-serve consistency. Transfer the ice cream to a container and freeze until firm but still spreadable, about 1–2 hours. If you don’t have time to make ice cream, store-bought coffee ice cream works just as well.
Step 3: Assemble the Cake
With your components ready, it’s time to assemble. First, cut three rectangular pieces of cooled chocolate cake to fit snugly into a 4″x8″ loaf pan. Line the pan with plastic wrap, leaving enough overhang on all sides to make it easy to remove the cake later.
Start by placing one cake layer at the bottom of the pan. Spread an even layer of coffee ice cream over the cake, aiming for a thickness of about ¾–1 inch. Cover the pan with plastic wrap and freeze this first layer until it’s firm, which takes about an hour. Repeat the process with the second layer of cake and ice cream, finishing with the final piece of chocolate cake on top. Freeze the fully assembled cake overnight to ensure it’s solid and ready for the ganache.
Step 4: Make the Ganache and Finish
The final step is the ganache. Heat the heavy cream in a small saucepan until it’s hot but not boiling—look for small bubbles forming around the edges. Pour the hot cream over the chocolate morsels in a heatproof bowl. Let it sit for about a minute to allow the chocolate to melt, then stir until the mixture is silky smooth.
Let the ganache cool at room temperature until it thickens slightly but is still pourable, usually about an hour. Meanwhile, remove the cake from the loaf pan by lifting it out gently using the plastic wrap. Place the cake on a cooling rack set over a sheet pan to catch any drips. Pour the ganache evenly over the top of the cake, letting it drip naturally down the sides for that effortlessly elegant look. Transfer the cake back to the freezer briefly to let the ganache fully set.
Pro Tips & Variations
- Make it ahead: Bake the cake and churn the ice cream a day early. Assembled cakes can stay in the freezer for up to 3 days.
- Switch it up for the season: Swap coffee ice cream for pumpkin spice in the fall or peppermint ice cream for the holidays.
- Gluten-free option: Use a gluten-free flour blend like Bob’s Red Mill.
Serving & Storing
Let the cake sit out for 5–10 minutes before slicing—it’s easier to cut when slightly thawed. Pair with whipped cream or fresh berries for a fancy touch. Leftovers? Wrap tightly in plastic and freeze for up to 5 days.
The result? A dessert that’s rich, creamy, and unforgettable. Trust me, you’ll be making this one again.
