Best Mocha Java Ice Cream Cake Recipes

MOCHA ICE CREAM CAKE

Steps:

• Preheat oven to 400 degrees. Prepare the baking sheet. Coat a half-sheet pan with cooking spray and line with parchment. Set aside.
• In a mixing bowl, sift together flour and sugar. Set aside.
• In a small saucepan, add the oil, butter, water, and cocoa powder, stirring to incorporate. Bring to a gentle boil. Pour the chocolate mixture over the flour and sugar mixture and stir to combine. Add the buttermilk, baking soda, salt, and vanilla. Stir to combine. Add the eggs and mix well to incorporate.
• Pour the batter into the prepared pan. Bake for 15-18 minutes until a cake tester or toothpick inserted in the center comes out clean. Let cool.
• In a medium saucepan placed over medium heat, combine the half-and-half and 1 1/2 cups heavy cream. Add the sugar, espresso powder, and salt, and whisk until sugar is dissolved.
• While the cream mixture heats, add the egg yolks to the remaining 1/2 cup heavy cream, whisking to combine. When the cream is hot, slowly ladle some of the hot cream mixture into the egg yolk mixture, whisking constantly. This tempers the eggs so they don't scramble when added to the hot cream.
• Slowly pour the egg yolk mixture into the hot cream mixture while whisking. Cook over medium-low heat until slightly thickened, being careful not to boil the cream mixture.
• Strain the mixture into a heat-proof bowl. Stir in the vanilla extract. Cover with plastic wrap, pressing the plastic wrap directly on top of the cream mixture. Refrigerate until completely chilled.
• Transfer to an ice cream machine and churn until the mixture is the consistency of soft serve. This takes approx. 45 minutes in my machine. Transfer to a freezer-safe container. Freeze until firm but still spreadable, approx. 1-2 hours.
• Once the cake is cooled, flip the cake out onto a cutting board. Cut three pieces of cake, approx 4" x 8" to fit in a loaf pan. Transfer the cut cake pieces back to the sheet pan and place in the freezer until firm.
• Line a 4" x 8" loaf pan with plastic wrap. Place one piece of cake in the bottom of the pan. Cover with ice cream in a layer 3/4 - 1 inch thick. Cover with plastic wrap and freeze until ice cream is firm, at least one hour.
• Remove pan from freezer and top with the second piece of cake and another layer of ice cream. Cover with plastic wrap and return to freezer until firm.
• For the ganache, add the chocolate morsels to a heat-proof bowl. In a saucepan, heat cream or half-and-half until hot but not boiling. Pour over chocolate and let sit for 60 seconds. Stir until chocolate is fully melted and the mixture is smooth. Let cool until thickened but still pourable. Approx one hour.
• Place a rack on a sheet pan and spray with cooking spray. Remove the third piece of cake and the loaf pan from the freezer. Place the last piece of cake on the rack. (This piece of cake will become the bottom of the cake.) Invert the loaf pan on top of the piece of cake and remove pan and plastic wrap. Pour the ganache evenly over the top of the cake, allowing it to run down the sides to coat. The ganache will start thickening quickly from the cold cake. Transfer the sheet pan to the freezer to allow the ganache to firm up. The ganache will not freeze rock-hard, so it is easy to slice the cake right out of the freezer.
• Slice and enjoy. Wrap leftover cake in plastic to store for a few days.

MOCHA ICE CREAM CAKE

Steps:

• Blend cookies in processor until finely ground. Add melted butter; process until crumbs are moistened. Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes.
• Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.
• Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.

FROZEN MOCHA MARBLED LOAF

Steps:

• Line a 9x5-in. loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. , Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight. , To serve, lift out of the pan; remove foil. Cut into slices.

FOUR-LAYER MOCHA CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and line two 9-inch cake pans with parchment paper.
• Beat sugar and butter for cake together in a bowl with an electric mixer until creamy; add eggs and beat until pale in color.
• Mix 1 cup boiling water and cocoa powder together in a separate bowl. Mix into the sugar mixture. Combine baking soda with remaining boiling water and add to the batter. Mix in flour and baking powder until just combined. Pour evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool for 15 minutes in the pans; run a knife around the edges of the cakes and transfer onto wire racks to cool completely.
• While cakes cool, prepare filling. Combine chocolate chips, sugar, hot water, and coffee granules in a small saucepan. Stir over low heat until sugar is dissolved and mixture is smooth. Cool completely.
• Whip cream until it starts to thicken; add cooled chocolate mixture and whip until stiff.
• Split each cooled cake layer in two with a knife. Divide filling into 4 equal portions. Spread 1/4 of the filling on the first cake layer, top with another layer, and repeat until you've frosted the top layer. Chill at least 1 hour for best results.

MOCHA ICE CREAM

Steps:

• In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.

MOCHA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.