September has arrived, my friends, and with it comes the onslaught of September birthdays in my world. It begins with my husband early in the month and continues with my dad, my father-in-law, and two wonderful friends. It’s a busy month that brings many baking opportunities along with it!
My husband started it all off this past week with his 35th birthday. It’s usually up to him what kind of cake he’ll get — but thanks to the recent BR ice cream cake advertising campaign, I’ve had ice cream cake on the brain and it was finally time to satisfy the craving! Enter the café mocha ice cream cake.
Brownie base, modified coffee ice cream, whipped cream to represent the steamed milk, and a chocolate drizzle to finish it all off. Amazing. No, really… WOW. What better way to say I love you?
I pieced this cake together from a couple of different sources, and I really couldn’t be happier with the results. This is the perfect end of summer cake and is easy enough to put together the day you need it. Just plan ahead so that you can allow three to four hours for the cake to set up before you serve it.
Disclaimer: This recipe does contain raw eggs. Therefore it’s important to use very fresh eggs that have no cracks and which have been properly refrigerated. It’s not recommended that people who are of an advanced age, who are under four, who are pregnant, or who have a compromised immune system partake of this recipe. Use your best judgment here and don’t eat anything that you consider to be unsafe.
Café Mocha Ice Cream Cake
Mocha Ice Cream
Use your favorite brownie recipe, but bake it in an 8″ springform pan. I used a slightly modified version of this recipe. When the brownie has come down to approximately room temp, pop it in the fridge while you make the ice cream layer.
Mocha Ice Cream
(modified from A Cat in the Kitchen)
2 cups heavy cream
3 tablespoons espresso powder
1 1/2 cups powdered sugar
3 fresh egg yolks (see above disclaimer)
3 tablespoons Baileys Irish liquor
Whip the cream to stiff peaks. Add the espresso powder and the powdered sugar. Add the egg yolks and Baileys. Pour the filling over the brownie base and smooth the top with an offset spatula. Put the cake in the freezer while making the whipped cream topping.
1 cup heavy cream
sugar to taste
Whip the cream to stiff peaks and add sugar to taste. Remove cake from freezer and spread whipped cream onto the top of the ice cream layer and smooth with an offset spatula. Return cake to freezer for 3-4 hours.
2 ounces bittersweet chocolate
1 tablespoon unsalted butter
Melt chocolate and butter at 50% in the microwave at 30 second intervals until chocolate is nearly melted. Stir until smooth and then pour into a small ziploc bag. Remove cake from freezer. Snip a corner from the bag and drizzle chocolate onto the top of the cake.
Place cake into the refrigerator for 20 minutes to temper before serving. When ready to serve, run a butter knife between the cake and the sides of the springform pan, then release the sprinform ring. Cut and serve, returning any uneaten cake to the freezer immediately (cover with plastic wrap).