Mocha Mambo Ice Cream Cake

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Mocha Mambo Ice Cream Cake

Shells

½ C. butter, softened

1 C. sugar

½ C. water

1 C. (8oz.) semi-sweet chocolate chips

3 eggs, beaten

⅓ C. strong black coffee

½ C. milk

¼ C. sour cream

2¼ C. cake flour, sifted

1½ tsp. baking soda

¾ tsp. baking powder

½ tsp. salt

Preheat oven to 350°. Coat side “A” (the larger side) of two Culinique® brand food molds with non-stick cooking spray, using your fingertips to be sure all surfaces are well coated. Cream butter thoroughly. Add sugar gradually and beat well, about 5 minutes. Mix the chocolate chips and water together in a microwavable bowl. Microwave at 20 second intervals, stirring well between heating and just until chocolate is thoroughly melted. Temper the eggs by stirring some fo the chocolate mixture into them. Then add to remaining chocolate and mix well. Mix coffee, milk and sour cream together. Add to chocolate and mix thoroughly. Sift together dry ingredients. Add gradually to chocolate mixture and beat just until thoroughly mixed. Pour batter into prepared molds, dividing it equally. Level. Bake 30-35 minutes or until cakes’ edges start to pull away from the sides of the molds. Remove from oven and place the ‘shells’ on racks to cool for 2-3 minutes. Unmold. Then place them, still on their racks, into freezer and freeze until firm.

Filling

1 qt. premium vanilla ice cream

1 tsp. instant coffee

½ C. (4oz.) mini chocolate chips

¼ C. chopped hazelnuts

Remove ice cream from the freezer and allow it to soften somewhat. Place it into a large mixing bowl and stir with a wooden spoon until it will spread evenly. Add remaining ingredients and mix thoroughly. Using a turntable, spread mixture into the hollow ‘tunnel’ areas of the frozen cake shells. Fill both shells completely until the ice cream is smooth, even and flush with the tops of the layers. Remove one of the filled layers from its rack and place it on a flat platter or cake circle. Place the racked layer right in front of you and the ‘plated’ layer behind it. Gently grasp the racked layer by placing your thumbs on the bottom of the rack and your fingertips around the edges of the cake. Flip on top of the plated layer. Return cake to the freezer until ready to frost.

Icing & Topping

¼ lb. butter, softened

2 C. confectioners’ sugar, sifted

1 egg white

1 tsp. vanilla extract

⅛ C. chopped hazelnuts

Cream the butter and sugar together at medium speed of an electric mixer for 5 minutes. Add vanilla and mix thoroughly. Using a turntable, spread evenly on the frozen cake and top with a sprinkling of hazelnuts. Cover and store in the freezer for up to two weeks. To serve let stand at room temperature for at least 30 minutes. Serves 16.

***NOTE: Partially-served Culinique® brand Ice Cream Cakes can stand at room temperature for up to an hour before even starting to melt!

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