DRUMSTICK RECALL

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COFFEE ICE CREAM FUDGE CAKE

COFFEE ICE CREAM FUDGE CAKE

Total time: 128 mins.
Servings: 12
COFFEE ICE CREAM FUDGE CAKE

Ingredients

2 cups All Purpose Flour (or Gluten-Free Flour for Gluten-Free Cake)
2 cups Sugar
¾ cup Unsweetened Cocoa Powder
2 tsp Baking Powder
1 ½ tsp Baking Soda
1 tsp Salt
1 tbsp Espresso Powder
1 cup Whole Milk (Substitute Almond Milk for Non-Dairy/Vegan Cake)
½ cup Vegetable Oil
2 Egg (Substitute ½ Cup Applesauce if Vegan)
2 tsp Vanilla
¾ cup Shaved Dark Chocolate
8 oz Bittersweet Chocolate, Finely Chopped
2 ½ tsp Coconut Oil
1 pint Coffee Ice Cream
or 1 pint Non-Dairy Chocolate Salted Fudge Truffle Ice Cream if Vegan

Directions

INSTRUCTIONS

1

Preheat oven to 350 Degrees.

2

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to the bowl of a stand mixer. Combine ingredients.

3

Add milk, vegetable oil, eggs, vanilla and mix on a low speed until well combined.

4

Fill greased 2-9” cake pans evenly with batter and bake 30-35 minutes until a toothpick inserted in the center of the cake comes out clean.

5

Remove from oven and allow to cool for 5 minutes. Run a knife around the edges of the cake to loosen and turn over onto a wire rack. Cool completely.

6

Once cool, spread softened Häagen-Dazs coffee ice cream across the length of the cake and put the second layer of cake on top and place in freezer for 10 minutes.

7

While cake is freezing, make hardening chocolate. Add chocolate and oil to a double boiler, over simmering water. Cool to room temperature.

8

While cake is still on wire rack, remove from freezer and gently spread hardening chocolate over cake.

9

Place in freezer for at least one hour or until serving.

Tips

FANCY A MINTY VARIATION?

Omit the espresso powder and substitute mint chip ice cream for the coffee ice for a cool take on this cake. Add crushed cookie pieces on top for even more of a treat.

    Ingredients

    2 cups All Purpose Flour (or Gluten-Free Flour for Gluten-Free Cake)
    2 cups Sugar
    ¾ cup Unsweetened Cocoa Powder
    2 tsp Baking Powder
    1 ½ tsp Baking Soda
    1 tsp Salt
    1 tbsp Espresso Powder
    1 cup Whole Milk (Substitute Almond Milk for Non-Dairy/Vegan Cake)
    ½ cup Vegetable Oil
    2 Egg (Substitute ½ Cup Applesauce if Vegan)
    2 tsp Vanilla
    ¾ cup Shaved Dark Chocolate
    8 oz Bittersweet Chocolate, Finely Chopped
    2 ½ tsp Coconut Oil
    1 pint Coffee Ice Cream
    or 1 pint Non-Dairy Chocolate Salted Fudge Truffle Ice Cream if Vegan

    Directions

    INSTRUCTIONS

    1

    Preheat oven to 350 Degrees.

    2

    Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to the bowl of a stand mixer. Combine ingredients.

    3

    Add milk, vegetable oil, eggs, vanilla and mix on a low speed until well combined.

    4

    Fill greased 2-9” cake pans evenly with batter and bake 30-35 minutes until a toothpick inserted in the center of the cake comes out clean.

    5

    Remove from oven and allow to cool for 5 minutes. Run a knife around the edges of the cake to loosen and turn over onto a wire rack. Cool completely.

    6

    Once cool, spread softened Häagen-Dazs coffee ice cream across the length of the cake and put the second layer of cake on top and place in freezer for 10 minutes.

    7

    While cake is freezing, make hardening chocolate. Add chocolate and oil to a double boiler, over simmering water. Cool to room temperature.

    8

    While cake is still on wire rack, remove from freezer and gently spread hardening chocolate over cake.

    9

    Place in freezer for at least one hour or until serving.

    Tips

    FANCY A MINTY VARIATION?

    Omit the espresso powder and substitute mint chip ice cream for the coffee ice for a cool take on this cake. Add crushed cookie pieces on top for even more of a treat.