2 hours 40 minutes
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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
1 carton Häagen-Dazs Coffee Ice Cream (Non-Dairy Mocha Chocolate Cookie if non-dairy), softened
¾ cup shaved dark chocolate (optional)
Hardening Chocolate Directly on Cake:
8 oz bittersweet chocolate, finely chopped
2-1/4 teaspoons coconut oil
Preheat oven to 350 Degrees.
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.
Fill greased 2-9” 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.
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.
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.
Place in freezer for at least one hour or until serving.