Chocolate vanilla frozen cake

Chocolate Vanilla Frozen Cake

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Chocolate Vanilla Frozen Cake

{Chocolate Vanilla Frozen cake}

Prep time: 20 min

Cooking time: 40 min

Yield: 12-16


    Moist chocolate cake:

  • 200 g flour (1 and3/4 cups)
  • 300 g sugar (1 and 1/3 cups)
  • 90 g unsweetened cocoa powder (3/4 cups)
  • 1 tsp baking powder
  • 1 pinch of salt
  • 2 eggs
  • 200 ml buttermilk (4/5 cup)
  • 125 g butter, melted (1 stick)
  • 200 ml freshly brewed hot coffee (4/5 cup)
  • Ice cream filling:

  • 1 l vanilla icecream (33 fl oz)
  • Chocolate frosting:

  • 200 ml heavy cream (4/5 cup)
  • 50 g butter (1/2 stick)
  • 250 g dark chocolate (9 oz)
  • chopped almonds to decorate


  1. Preheat oven to 350 degrees. Grease and flour (or use baking spray) two 9-inch baking pansand set aside
  2. Stir together flour, sugar, cocoa, baking powder, and salt.
  3. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth
  4. Add hot coffee, and mix well. The batter will be very runny (probably that is why the cake is so moist)
  5. Distribute batter between the two pans and bake on middle rack of oven for about 20-25 minutes
  6. Wait 15 minutos before unmolding. Let the cakes cool completely on a wire rack
  7. Take the icecream out of the freezer a few minutes before starting to assembly the cake, to soften and make it more spreadable. Line a mold with paper parchment (the size of your cakes, mine were 8 inches after baking and cooling)
  8. Place a cake inside de mold, spread the icecream over it, and top with the other cake. Freeze, if possible 24 hours
  9. Next day, prepare the chocolate frosting. Pour cream on a medium saucepan, bring to boil, remove from heat, and add chopped chocolate and butter. Allow to rest for a few minutes, and then stir until dissolved.
  10. Place cake on a wire rack, and pour frosting over it, being careful to cover the cake completely. Drop some chopped almonds over it, and freeze again until you are going to serve it.

  • Take the cake out of the freezer 15 to 30 minutes before consumption
  • The moist chocolate cake recipe was adapted from this recipe
  • If you want to prepare your own vanilla icecream, please find here the recipe
  • If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here

Autora : Sandeea Cocina

5 Comments a “Chocolate vanilla frozen cake”

  1. 5 July 2012, 9:40 pm - ATasteOfMadness

    What I wouldn’t do for some of this cake, this looks delicious!!

  2. 6 July 2012, 2:58 am - brighteyedbaker

    This cake looks lovely, and perfect for the summer. The photos showcase it beautifully. Thank you for adding volume measurements, too. Speaking as someone who does not own a kitchen scale, it’s nice to know this recipe isn’t off my radar!

  3. 6 July 2012, 6:21 am - Javelin Warrior

    This cake is so beautiful and I’ll take a slice, please! Now I’m really craving ice cream cake 😉 I’m featuring this in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and it’s always fun to be following along with your creations…

  4. 23 July 2012, 12:13 pm - Emil

    The frosting looks just perfect, soft and solid together, full of chocolate and sweetness! Thank you for this wonderful recipe and beautiful pictures!

  5. 22 August 2014, 6:35 pm - Elinor

    Hi. Is it ok to preheat the oven to 250 degrees?

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