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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.


the number 12


vertical image divided in to 3 parts with 2 filled in representing medium difficulty for recipe


Active Time

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1 Hour

Inactive Time

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2 Hours

Total Time

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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


Step 1

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.


Step 2

Fill greased 2-9 inch cake pans evenly with batter and bake 30-35 minutes until a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool for 5 minutes. Run a knife around the edges of the cake to loosen and turn over onto a wire rack. Cool completely.


Step 3

Once cool, spread softened Häagen-Dazs® Coffee Ice Cream across the length of the cake and put the second layer of cake on top and place in freezer for 10 minutes.


Step 4

While cake is freezing, make hardening chocolate. Add chocolate and oil to a double boiler, over simmering water. Cool to room temperature. While cake is still on wire rack, remove from freezer and gently spread hardening chocolate over cake.


Step 5

Place in freezer for at least one hour or until serving.