Chocolate Covered Mocha Ice Cream Cake Bars

These ice cream cake bars were inspired by the frozen whipped coffee I’ve been seeing all over my FYP. But of course, as a chocolate lover, I had to incorporate a bit of chocolate with my coffee.

We are using the classic chocolate cake as the base. Then adding a homemade, no-churn coffee ice cream, utilizing the frozen whipped coffee consistency. And finally covering each cake bar with a thin crispy layer of chocolate.

Click HERE to watch the full recipe video!

Yield: 6 Ice Cream Cake Bars

INGREDIENTS:

CHOCOLATE CAKE-

• 170g Plain/AP Flour
• 1/3tsp Baking Soda
• 2/3tsp Baking Powder
• 1tsp Salt
• 100ml Milk
• Juice of 1/2 Lemon
• 100ml Water, warm
• 50g Cocoa Powder
• 2tsp Instant Coffee
• 200g Caster Sugar
• 1 Large Egg, room temp
• 40ml Vegetable Oil
• 1tsp Vanilla Extract

COFFEE ICE CREAM-

• 100ml Double/Heavy Cream
• 1tsp Vanilla Bean Paste (optional or sub with vanilla extract)
• 70ml Water
• 70g Granulated/Caster Sugar
• 30g Instant Coffee

CHOCOLATE SHELL-

• 300g Dark Chocolate
• 2tbsp Coconut Oil

STEPS:

PREP-

1. Preheat oven to 170°C
2. Line a 23x13cm/9x5inch loaf tin with parchment paper

CAKE-

1. Whisk together flour, baking soda, baking powder, and salt in a bowl and set aside.
2. In a small bowl, combine milk and lemon juice. Let the mixture sit for a few minutes to curdle.
3. In a large bowl, add warm water, sift in cocoa powder, and add instant coffee. Whisk vigorously to remove any cocoa powder lumps.
4. Then add the milk mixture, sugar, egg, vegetable oil, and vanilla. Whisk until it’s a homogenous mixture.
5. Add the dry ingredients prepared in step 1 to the wet ingredients.
6. Whisk until just combined then pour it into the lined loaf tin.
7. Give the tin a tap against the table to release any large air bubbles in the batter.
8. Pop it into the oven at 170°C for about 25min or until a skewer comes out clean.
9. Let it cool completely then wrap it in clingfilm and place it into the fridge to chill.

COFFEE ICE CREAM-

1. Whip cream and vanilla together using an electronic mixer/stand mixer until medium peaks form. Avoid over-whipping the cream to get the best ice cream consistency.
2. In a separate bowl, combine water, sugar, and instant coffee. Whip the mixture on high speed until the mixture doubles in size and can hold a soft peak.
3. Gently fold 1/3 of the whipped coffee into the cream using a spatula. When fully combined, gently fold in another 1/3 of the whipped coffee. Give it a taste to see if the coffee flavor is strong enough. If not, fold in the rest of the whipped coffee.

ASSEMBLE-

1. Take the cold cake and slice it in half horizontally.
2. Cover the inside of the loaf tin with clingfilm, then place the bottom cake sponge into the tin.
3. Add all of the coffee cream mixture over the bottom sponger layer. Spread the mixture evenly and make sure to fill all of the corners.
4. Add the top sponge layer over the cream and gently press down to seal the ice cream cake.
5. Cover the top with clingfilm and pop it into the freezer overnight.

CHOCOLATE SHELL-

1. When the cake is completely frozen, remove it from the tin and slice it into 6 equal pieces. Pop them back into the freezer while we make the hard chocolate shell.
2. In a bowl, combine chocolate and coconut oil. Gradually microwave the mixture until it’s fully melted. Stir the mixture until you have a runny chocolate sauce.
3. Dip the cake into the chocolate mixture, work quickly, and get all the surfaces covered.
4. Place them on a piece of parchment paper and back into the freezer for 10min or until the shell has a chance to harden.
5. When you want to eat them, let them rest at room temp for a few minutes so it’s not super frozen, and enjoy these crunchy chocolate-covered mocha ice cream cake bars!

TIPS:

• Dalgona Coffee went super viral during COVID, and for good reason. It is an incredible and fun way to enjoy coffee and you can make it with the whipped coffee mixture we made in this recipe! Just add it over some cold milk with ice and enjoy!
• Whipped frozen coffee is making its rounds on TikTok right now, and we can make it with the leftover whipped coffee too! Pour the remaining whipped coffee into a separate container and pop it into the freezer along with your coffee ice cream. Once frozen, you’ll be able to scoop it like ice cream and top it on some cold milk with ice!