Ice Cream Cake Recipe With Chocolate Mocha Frosting

Step 1: To make Chocolate Mocha Cake:To begin making Ice Cream Cake Recipe With Chocolate Mocha Frosting, start with making the chocolate mocha cake first

Step 2: Also keep the ice cream and all the other ingredients ready for later use

Step 3: Preheat oven to 350 degrees Centigrade or 180 degrees Fahrenheit

Step 4: Grease and flour an 8-inch spring form pan

Step 5: I have lined the bottom with foil and then greased and floured it to make removing the cake easier

Step 6: Keep aside

Step 7: In a small bowl, mix the dry ingredients of the cake- whole wheat flour, brown sugar, cocoa powder, instant coffee powder and salt

Step 8: Mix well with a wire whisk

Step 9: To this mixture, add oil, vanilla essence, 1 tablespoon vinegar and 1 cup water

Step 10: Mix well with a spoon or fork until thoroughly blended

Step 11: Pour the batter into the prepared pan and bake for about 30 to 35 minutes until a toothpick inserted in center comes out clean

Step 12: Remove the cake pan from oven and cool the cake without removing it from the pan, on a wire rack for about 10 minutes

Step 13: After 10 minutes, remove from springform pan and foil; cool the chocolate mocha cake completely on cooling wire rack

Step 14: After the cake has completely cooled, using a large sharp knife, cut the cake into half horizontally - to form two thin layers of cake

Step 15: Return one layer to the spring form pan and close the latch

Step 16: Place the pan in a deep freezer for about 1 to 2 hours to chill the cake

Step 17: Meanwhile, remove one flavor of ice cream (I have used black currant ice cream) and let it soften at room temperature

Step 18: Ice cream should be soft enough to be spread easily on the chilled cake, and also should not be melting

Step 19: You can alternatively take out the chilled ice cream and beat in a hand mixer to smoothen it up

Step 20: Once the ice cream is soft enough to spread, remove the pan with the first layer of cake from freezer

Step 21: Spread softened ice cream on top of that layer and smoothen with an offset spatula

Step 22: I have used about 1 liter of ice cream for the first layer of ice cream

Step 23: Place the second layer of cake over this and return the pan to freezer to let the ice cream to set completely; about 2 to 3 hours

Step 24: Remove the second flavor of ice cream from freezer and let soften at room temperature until soft and spreadable

Step 25: Remove the cake pan from freezer and spread second layer of ice cream evenly and smoothen the top to level as much as possible

Step 26: Return the springform pan to the freezer for about 3 to 4 hours to freeze it completely

Step 27: It is best to keep it overnight in the freezer

Step 28: The next day, prepare chocolate ganache and chocolate mocha icing

Step 29: Once you prepare the chocolate ganache, as the ganache is cool but still in liquid form, remove ice cream cake from freezer and release the latch of the springform pan and remove the vertical side of the pan, leaving the ice cream cake on the base of the pan

Step 30: Gently pour ganache over the cake to cover the top fully and let the glaze drip over the sides of the cake

Step 31: This process should be done quickly, taking care not to allow the ice cream to melt

Step 32: For Chocolate Mocha Icing:In a small bowl, sift icing sugar, coffee powder and salt; mix well

Step 33: Keep aside

Step 34: In a large mixing bowl, beat ½ cup of softened butter until soft and creamy, with the help of a hand mixer

Step 35: Stir in vanilla essence and beat again

Step 36: To this, add icing sugar mixture in batches on low speed until it is well combined with the butter-vanilla mixture; scraping down the sides as required

Step 37: Add milk a teaspoon at a time until you get the consistency you want

Step 38: I used about 2 teaspoons of milk to get a frosting soft enough to flow through the cake decorating nozzle, but stiff enough to form chocolate kisses on top of cake using the star tip

Step 39: Once the cake is fully frozen again, remove from freezer and using a decorating tip, pipe borders on top and bottom of cake

Step 40: Decorate with cherries and return to freezer to freeze again until serving time

Step 41: Although the whole process is time consuming, the end result is worth it! Remove cake from freezer about 10 minutes before serving time

Step 42: Serve Ice Cream Cake Recipe With Chocolate Mocha Frosting with Crunchy Baked Cheese Crisps Recipe, Cottage Cheese Dip Recipe With Pepper and Olives, Grilled Spicy Potato Sandwich Recipe and Ice-Apple And Plum Rose Juice Recipe to celebrate a birthday bash or an evening party