you need :

 Dark chocolate cake

2 cups flour

2 cups granulated sugar

½ cup oil

1 stick of butter

1 cup water

4 tablespoons cocoa powder, such as Hersheys Special Dark

½ cup buttermilk

1 teaspoon baking powder

1 teaspoon vanilla extract

1 teaspoon salt

2 eggs

Coffee ice cream

2 cups half-and-half

2 cups heavy cream, divided

¾ cup granulated sugar

3 tablespoons espresso powder

¼ teaspoon salt

2 egg yolks

1 teaspoon vanilla extract

Chocolate ganache

10 ounces 60% dark chocolate chips

1 cup heavy cream or half and half



Chocolate cake

Preheat the oven to 400 degrees.  Prepare the baking sheet.  Coat one half of the pan with cooking spray and line with parchment paper.  Set aside.

Sift together the flour and sugar in a mixing bowl. Set aside.


In a small saucepan, add the oil, butter, water and cocoa powder and stir until incorporated.  Bring to a light boil.  Pour the chocolate mixture over the flour and sugar mixture and stir to combine.  Add the buttermilk, baking powder, salt and vanilla.  Stir to combine.  Add the eggs and mix well to incorporate.

Pour the batter into the prepared baking dish.  Bake for 15-18 minutes, until a cake tester or toothpick inserted in the center comes out clean.  Let it cool.

Coffee ice cream

In a medium saucepan over medium heat, mix together half of the cream and 1 ½ cups of heavy cream. Add the sugar, espresso powder and salt and whisk until the sugar is dissolved.

While the cream mixture is heating, add the egg yolks to the remaining ½ cup cream and whisk. When the cream is hot, slowly pour some of the hot cream mixture into the egg yolk mixture, stirring constantly. This will temper the eggs so they don't scramble when added to the hot cream.


Slowly pour the egg yolk mixture into the hot cream mixture while stirring. Cook over medium heat until it thickens slightly, being careful not to boil the cream mixture.

Strain the mixture into a heatproof bowl. Stir in the vanilla extract. Cover with plastic wrap, pressing the plastic wrap directly over the cream mixture. Refrigerate until completely cool.

Place the mixture in an ice cream maker and churn until it is the consistency of soft serve ice cream. This takes about 45 minutes in my machine. Transfer it to a freezer safe container. Freeze until the mixture is firm but still spreadable, about 1-2 hours.

Assembling the ice cream cake

Once the cake has cooled, turn it out onto a cutting board.  Cut three cake pieces, about 4″ x 8″, to fit on a baking sheet.  Transfer the cut cake pieces to the baking sheet and place in the freezer until firm.

Line a 4″ x 8″ baking pan with plastic wrap.  Place a piece of cake on the bottom of the baking sheet.  Cover with ice cream in a ¾ - 1 inch thick layer.  Cover with plastic wrap and freeze until ice cream is firm, at least 1 hour.


Remove pan from freezer and cover with second cake piece and another layer of ice cream.  Cover with plastic wrap and return to the freezer until the ice cream is set.

To make the ganache, place the chocolate pieces in a heatproof bowl.  In a saucepan, heat the cream or half and half until hot but not boiling.  Pour over the chocolate and let stand for 60 seconds.  Stir until chocolate is completely melted and mixture is smooth.  Let cool until thickened but still pourable.  About 1 hour.

Place a rack on a baking sheet and spray with cooking spray.  Remove the third piece of cake and the baking sheet from the freezer.  Place the last piece of cake on the rack.  (This piece of cake will be the bottom of the cake). Invert the pan over the piece of cake and remove the pan and plastic wrap.  Pour the ganache evenly over the top of the cake, letting it run down the sides to coat.  The ganache will thicken quickly through the cold cake.  Place the pan in the freezer to allow the ganache to set.  The ganache will not freeze rock hard, so it will be easy to cut the cake as soon as it is removed from the freezer.

Cut into slices and enjoy.  Wrap leftover cake in plastic wrap to store for a few days.


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