Mocha Ice Cream Cake

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We have finally reached the most relaxing part of our summer! We're done with sports for awhile, the Hubs and I both have a week off, and we're about to head out of town for a week long vacation with my whole family. While I'm not looking forward to the 4-5 hour long road trip, I'm absolutely giddy over having the time away together. Some quality time with my parents, siblings, and their families is definitely in order, and I have no doubts the boys are going to love the cousin time too! 
Once we are home from vacation, there are only a few weeks left before school starts. This time last year I was in the uncomfortable throes of my third trimester and anxiously awaiting our baby boy's arrival, which means it won't be long before we're throwing his first birthday party! Where on earth did the last year go?!

As the planner that I am, I've already been putting together ideas for a sweet little birthday party. I'm excited to get to plan a warm weather birthday, as our other boys' birthdays are in December and January. And what goes better with warm weather birthdays than ice cream cake? 

This is a slightly more grown-up version than what I'm planning for the little one, but the coffee flavors paired perfectly with the chocolate cake, so I had to make this version first to test it out.

I used three 4" springform pans that I found on sale at my grocery store to create the layers of this cake. I easily made the cake layers, then formed the ice cream layers, wrapped each layer individually in plastic wrap and stored them in the freezer until I was ready to assemble the whole thing. Preparing this beautiful, decadent looking cake that appears to have taken lots of work actually couldn't have been easier! Also, unless you're feeding a large crowd, the 4" pans and 4 layers are super rich, so this is a perfect size for 4-6 people to share. 

Mocha Ice Cream Cake

Cake:

  • 1 1/2 cups gluten free all purpose flour
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa powder 
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup So Delicious Dairy Free Unsweetened Coconut Milk 
  • 1/2 cup strongly brewed coffee (or water)
  • 1/4 cup unsweetened applesauce
  • 1/4 oil 
  • 2 tsp vanilla extract
  • 3/4 cups dairy-free chocolate chips
    • 3/4 cups dairy-free chocolate chips


    • 1 pint So Delicious Dairy Free Cappuccino Cashew milk frozen dessert

    Chocolate ganache:

    • 1 cup dairy-free chocolate chips
    • 2 Tbsp So Delicious Dairy Free Culinary Coconut Milk
    • 1 Tbsp strongly brewed coffee

    Chocolate whipped topping:

    • 1/2 tub So Delicious Dairy Free CocoWhip whipped topping
    • 3 tsp unsweetened cocoa powderPrepare ice cream layers:
      Allow ice cream to soften at took temperature. Line two 4" springform pans with plastic wrap, leaving enough overhanging to cover the top. Scoop one-half of the softened pint of ice cream into the pan, press it down into an even layer, and fold the overhanging wrap over top. Place in the freezer to set completely. 

      Once set, remove the plastic wrapped ice cream discs from the springform pans and store in a freezer safe container until ready to assemble.

      Prepare cake layers: 
      Preheat oven to 350 degrees. Place springform pans on a baking sheet and lightly spray with non-stick spray.

      In a medium bowl, whisk together the gluten free flour, sugar, cocoa powder, baking soda, and salt.

      In a large mixing bowl, combine the coconut milk, coffee, applesauce, oil and vanilla.  Gradually add the dry ingredients to the wet and combine completely. 

      Pour evenly into pans. Bake at 350 degrees for 15-18 minutes, or until a toothpick inserted into the middle comes out clean.

      Remove from oven, allow to cool completely and remove from the springform pans.

      Prepare ganache: 
      In a double boiler over medium low heat, combine the chocolate chips, coconut milk, and coffee. As it begins to melt, stir gently until completely melted and combined. Assemble the cake: 
      On a cake plate, spread a small dollop of the ganache to hold the bottom cake later in place. Place one completely cool layer of cake onto the plate. Spread about 1-2 tablespoons of ganache in an even layer onto the cake.   
      Top the cake with one disc of the frozen ice cream. Spread another 1-2 tablespoons of ganache evenly onto the ice cream layer. 

      Repeat the cake layer and ice cream layer each one more time. After the top layer of ice cream has been placed, scoop additional ganache onto the top and spread so it begins to drip down the sides of the cake. 

      Please in the freezer to allow the cake to set while you prepare the whipped topping. 

      Prepare chocolate whipped topping:
      Transfer thawed CocoWhip into a mixing bowl. Add cocoa powder and fold in gently until completely combined. 

      Spoon the whipped topping into a piping bag fitted with a large decorative tip. Remove the cake from the freezer and pipe dollops around the top and sides of the cake. 

      Slice the cake using a sharp knife and serve immediately. If the ice cream layer is too frozen to cut through easily, allow it to sit at room temperature for a few minutes to soften up. Or you can transfer from the freezer to the refrigerator about an hour before serving and it'll be perfectly ready to cut!