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Coffee Ice Cream
Fudge Cake

Coffee ice cream sandwiched between rich, moist layers of chocolate cake and coated in chocolate ganache.









Active Time

1 hour

Inactive Time

2 hours

Total Time

3 hours


Chocolate Cake: 

1 carton Häagen-Dazs® Coffee Ice Cream (Non-Dairy Mocha Chocolate Cookie if non-dairy), softened

2 cups flour (substitute 2 cups gluten free flour for gluten free cake) 

2 cups sugar 

3/4 cups unsweetened cocoa powder 

2 teaspoons baking powder

1-1/2 teaspoons baking soda 

1 teaspoons salt 

1 teaspoons espresso powder 

1 cups whole milk (substitute 1 cup almond milk for non-dairy/vegan cake) 

1/2 cup vegetable oil 

2 large eggs (subsitute 1/2 cup applesauce if vegan) 

2 teaspoons vanilla 

3/4 cup shaved dark chocolate (optional) 

Hardening Chocolate Directly on Cake: 

8 ounces bittersweet chocolate, finely chopped 

2-1/4 teaspoons coconut oil


Preheat oven to 350F. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to the bowl of a stand mixer. Combine ingredients. Add milk, vegetable oil, eggs, vanilla and mix on a low speed until well combined.