Easy Mocha Ice Cream Cake Recipe

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Today we’re making a lovely mocha ice cream cake, and we’re layering a brownie base and topping it with no-churn mocha ice cream and a chocolate-coffee mousse layer.

Chocolate and coffee are in perfect balance for a cake that will surprise coffee lovers and chocolate enthusiasts alike!

If you like layered cakes, you’ll love this mocha-flavored beauty.

Easy Mocha Ice Cream Cake Recipe-2

What goes into an easy mocha ice cream cake?

This recipe has three parts, and although that might sound like much, they’re actually pretty easy. 

We’re starting with a brownie layer. This will be the base for our cake. The middle layer is a homemade no-churn mocha ice cream. If you want an even easier recipe, use store-bought ice cream! 

Finally, we’re topping the cake with a chocolate and coffee mousse. Mousse over ice cream over brownies, how’s that for a decadent treat?

The best part? If you master this recipe, you’ll be able to make the three elements separately on other occasions. That means you’ll know how to make homemade brownies, no-churn ice cream and mousse! That’s three recipes in one!

How to Make It

  • Prep Time20 min
  • Cook Time25 min
  • Total Time45 min
  • Serving Size6
  • Energy714 cal

Ingredients

For the chocolate layer:

For the ice cream:

For the chocolate mousse:

Directions

1

Grease a 9×9 baking pan and preheat the oven to 350°F.

2

To make the chocolate layer, in a mixing bowl, combine the sugar, oil and vanilla. Incorporate the eggs one at a time.

3

In a second bowl, combine the cocoa powder, baking powder and salt. Gradually incorporate into the wet mixture. Pour the batter into the baking pan and bake for 20-25 minutes until cooked through. Cooldown without unmolding.

4

For the ice cream layer, in a mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form. Add in the coffee powder and cocoa powder. Once incorporated, fold in the condensed milk. Do not over-mix. Store in the fridge.

5

For the mousse layer, melt the chocolate in the microwave in 10-second pulses, stirring between pulses until glossy and melted.

6

In a mixing bowl, whip the cream until soft peaks and incorporate the vanilla and instant coffee. Beat in the melted chocolate.

7

To assemble the cake, spread the mocha ice cream over the brownie layer and top it with the chocolate mousse. Refrigerate overnight and garnish before serving with shaved chocolate.

  • Nutrition Facts

  • Serving Size6
  • Amount per serving
  • Calories714
  • % Daily Value*Standard DV
  • Total Fat47.2 g78 g60.51%
  • Saturated Fat19.5 g20 g97.5%
  • Cholesterol134 mg300 mg44.67%
  • Sodium291 mg2300 mg12.65%
  • Total Carbohydrate71.5 g275 g26%
  • Dietary Fiber4.2 g28 g15%
  • Total Sugars62.2 g
  • Protein9.2 g50 g18.4%
  • Calcium195 mg1300 mg15%
  • Iron3 mg18 mg16.67%
  • Potassium576 mg4700 mg12.26%

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