Rich Coffee-Almond Ice Cream Layered Cake Topped with Ganache
So Here's the 9-by-13-inch Chocolate Coffee-Almond Crunch Ice Cream Cake with Ganache Recipe:
- Yield: 12 to 14 servings
- Difficulty: Medium
- Total: 1 hr 45 mins, plus about 5 hrs for freezing
- Active: 1 hr
Ingredients (17)
For the cake:
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 cups sugar
- 1/2 teaspoon kosher salt
- 3 large eggs
- 2/3 cup canola oil
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 2 1/2 pints coffee ice cream, slightly softened
Ganache and toppings:
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 2 tablespoons light corn syrup
- 1 1/2 cups confectioners' sugar, sifted
- 1 1/2 teaspoons pure vanilla extract
- 1 cup toffee bits
- 1 cup chopped toasted almonds
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9-by-13-inch baking dish, line it with parchment so it overhangs two sides, and butter the parchment.
- To make the cake, sift the flour, cocoa, and baking powder into a bowl. Whisk in the sugar and salt. In another bowl, whisk together 1 1/4 cups warm water, the egg, oil, sour cream, and vanilla until blended. Pour the wet ingredients into the dry ingredients and stir just until blended. The batter will be very thick. Spread the batter into the prepared dish in an even layer. Bake until a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Let cool for 10 minutes in the dish on a wire rack, then remove from the dish and let cool completely. Remove the parchment and return the cake to the dish.
- Put the ice cream in a bowl and stir with a large metal spoon to soften the ice cream until spreadable (make sure it doesn't get overly soft and soupy). Spread the ice cream over the top of the cake into a thick, even layer. Cover with plastic wrap and freeze until firm, about 2 hours.
- Meanwhile, make the ganache. In the top of a double boiler set over barely simmering water, but not touching the water, stir together the chocolate chips, butter, cream, and corn syrup. Heat, stirring often, just until the chocolate is melted. Add the sifted confectioners' sugar and vanilla and stir well until smooth. Let cool slightly until cool but still spreadable (if the ganache cools too much, gently warm it until spreadable but not hot).
- Quickly spread the ganache over the ice cream in an even layer. Sprinkle with the toffee bits and almonds. Freeze the cake until firm, about 4 hours. Cut into squares and serve.
Hint: If you like a strong coffee flavor, you can add a cup of brewed coffee to the cake mix or substitute the water with it.
Enjoy the delicious blend of coffee, chocolate, and almonds in this irresistible dessert!
- After cooling, the cake yields 12 to 14 servings and can be served immediately, but it also cools down the palate, much like a cup of coffee.
- The chocolate ganache, made with semisweet chocolate chips, unsalted butter, heavy cream, light corn syrup, confectioners' sugar, and vanilla, cools slightly before being spread over the frozen coffee ice cream layer.
- Once the cake is frozen, it can be sliced and served, and each serving will contain a delightful combination of coffee and chocolate flavors, complemented by the crunch of toffee bits and almonds.
