Skip to main content

Chip Cake

Decadent chocolate cake layered with rich chocolate chip ice cream and drizzled with delicious chocolate fudge sauce.
Chocolate at its finest.









Active Time

2 hours

Inactive Time

1 hour

Total Time

3 hours


Häagen-Dazs® Chocolate Chocolate Chip Ice Cream

For chocolate cake:

8 tablespoons (1 stick) unsalted butter

1-1/2 cup sugar

3 eggs 

1/2 cup oil 

1/2 cup buttermilk

1 teaspoon vanilla extract

1-1/2 cups cake flour

2/3 cup valrhona cocoa powder

1-1/2 teaspoons baking powder

1-1/2 teaspoons kosher salt 

For chocolate crumbs:

3 tablespoons unsalted butter

1/3 cup all purpose flour

1/2 teaspoon cornstarch

1/3 cup valrhona cocoa powder

1/4 cup sugar 

1/2 teaspoon kosher salt 

For fudge sauce: 

1 ounce 72% chocolate

2 tablespoons valrhona cocoa powder 

1/8 teaspoon kosher salt

2 tablespoons sugar

1/4 cup glucose 

1/4 cup heavy cream 

(In a pinch, substitute 2 tablespoons light corn syrup for glucose.)



Prepare the Crust

Heat oven to 250F.

Melt butter: microwave 30-60 seconds on medium/low. Let cool.

Combine flour, cornstarch, valrhona cocoa powder, sugar, and salt in a bowl. 

Evenly mix all dry ingredients with a spoon. Add melted butter and stir until mixture is in small clusters.

Spread clusters on parchment or lined sheet pan and bake at 250F for 35 minutes. Crumbs will harden as they cool.