Ingredients
Chocolate Batter
- 1 cup cake flour
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 tbsp cubed unsalted butter, room temperature
- 1/2 cup sour cream, room temperature
- 2 tbsp vegetable or canola oil
- 1 large egg, room temperature
- 1/4 cup whole milk, room temperature
- 1 tsp vanilla extract
- 1/3 cup hot coffee
- 1/3 cup unsweetened Dutch cocoa powder
- 1.4 quart mint chocolate chip ice cream tub
Ganache
- 3/4 cup heavy whipping cream
- 1 1/8 cup semi-sweet chocolate chips
Chocolate Truffles
- 1 ¾ cup cake crumbs, from the cut top
- 1/4 cup + 1 tbsp semi-sweet chocolate chips
- 2 tbsp heavy whipping cream
- 1/2 cup semi-sweet chocolate bar, chopped (for dipping the truffles)
Instructions
- Make the Batter: Preheat your oven to 350 F (180 C) and line an 8-inch metal square baking pan with parchment paper. In a stand mixer bowl, combine 1 cup cake flour, 3/4 cup granulated sugar, 1/4 cup dark brown sugar, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon fine sea salt. Mix in 3 tbsp cubed unsalted butter on low speed for about 3 minutes until the mixture resembles coarse sand.
- Add Sour Cream and Oil: Mix in 1/2 cup sour cream and 2 tbsp vegetable or canola oil until fully combined, forming a very thick paste-like batter.
- Prepare Wet Mixtures: In a separate bowl, whisk together 1 large egg, 1/4 cup whole milk, and 1 tsp vanilla extract. In another bowl, whisk the hot 1/3 cup coffee with 1/3 cup unsweetened Dutch cocoa powder.
- Combine Wet Ingredients: Stream the egg/milk mixture into the batter followed immediately by the coffee/cocoa mixture. Mix until just combined, scraping down the bowl as needed.
- Bake: Pour the chocolate batter into the prepared pan. Bake in the preheated oven for 28-35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Cool on a wire rack for 20 minutes.
- Chill the Cake: Remove the cake from the pan and chill it in the freezer to make cutting easier for layering the ice cream and ganache.
- Prepare Ganache: Heat 3/4 cup heavy cream until just about to boil, then pour it over 1 1/8 cups semi-sweet chocolate chips. Let sit for a few minutes, then stir until smooth and glossy.
- Assemble Ice Cream Cake: Layer the chilled chocolate cake, spread the mint chocolate chip ice cream evenly on top, then pour over the ganache layer. Freeze the cake to set before serving.
- Make Chocolate Truffles: Mix 1 ¾ cup cake crumbs from the cut cake top with 1/4 cup + 1 tbsp semi-sweet chocolate chips and 2 tbsp heavy cream to form a firm mixture. Shape into truffles, dip in melted 1/2 cup semi-sweet chopped chocolate, then chill until set.
Notes
- Use a metal 8×8 square baking pan lined with parchment paper for even baking and easy removal.
- Measure cake flour properly by spooning into the cup and leveling off to avoid a dense cake.
- Allow the cake to cool and chill in the freezer to facilitate clean cutting and layering.
- The ganache should be smooth and glossy to create a rich topping over the ice cream.
- The chocolate truffles are optional but add a decadent finishing touch to the cake.
- Ensure all wet ingredients are at room temperature for proper mixing and texture.
- Prep Time: 7 hours 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
