Menu
Author:
Franco Salzillo
When I hear the word mocha, I think of freshly brewed coffee and luscious chocolate combined for an experience much greater than the sum of its parts. That’s mocha, and you know you love it as much as I do.
When I thought about making a mocha chocolate cake, I knew I had the chance to use all my favorite ingredients, and no matter what I added, it would end up delicious. It did! And here’s the recipe.
To make a decadent mocha chocolate cake, you’ll need some chocolate ice cream. We’re letting it melt a bit to spread it as the base layer for our cake. This is the perfect opportunity to add the freshly brewed espresso. That’s our mocha base.
The next layer is the decadent part: fudge sauce. Lots of it. This not only gives more chocolate intensity to the cake but allows us to add a layer of crushed Oreos for added crunch.
Then we can top it all with sweetened whipped cream, which will set beautifully in the freezer for a top creamy layer. The secret here is working in layers. You want the ice cream cake to look beautiful when you slice it.
To make this ice cream cake your own, simply substitute the chocolate ice cream for any other. You can also add a layer of crushed almonds or walnuts and even replace the fudge or Nutella.
There are endless ways to personalize this dessert. Just top one delicious thing after another. It will all come together when you freeze the cake.
Last but not least, serve this beauty with a glass of cold chocolate milk, iced coffee or a Frappuccino. Anything coffee or chocolate-flavored will work nicely. That’s a perfect pairing right there.
No-bake desserts are fantastic; you don’t have to do much, and that’s great for when you’re in a hurry. Let’s check out the recipe!
Grease a 9-inch spring-form pan and line with parchment paper.
In a mixing bowl, combine the chocolate chip ice cream and the espresso.
In a mixing bowl, combine the chocolate chip ice cream and the espresso.
Spread the ice cream and espresso mixture in the bottom of the pan.
Cover with a layer of chocolate fudge.
In a mixing bowl, whip the sugar and the whipping cream until peaks form.
Add a final layer of whipping cream.
Garnish with dusted cocoa powder.
Freeze for two hours.
