Mini Mocha Ice Cream Cake: because nothing says “I’m an adult” like combining coffee and cake into one glorious dessert. Forget boring, flavorless treats—this cake brings the rich, bold flavor of coffee together with creamy ice cream and chocolate. It’s the perfect treat for those who can’t decide if they want a dessert or a caffeine fix (spoiler: you don’t have to choose). So grab your coffee-loving friends, because this cake is about to turn any average day into a mocha-fueled celebration.
Mini Mocha Ice Cream Cake
A decadent combination of ice cream and cake with a coffee twist. Ideal for any mocha lover looking to indulge.
Ingredients
- 1 box chocolate cake mix
- 1 pint mocha ice cream softened
- 1/4 cup whipped cream
- 2 tbsp instant coffee
- 1/4 cup cocoa powder
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F and line your pans with parchment paper.
- Prepare chocolate cake mix according to package instructions.
- Pour the batter into mini cake pans and bake for 10 minutes.
- Allow the cakes to cool completely.
- Scoop softened mocha ice cream over each mini cake, spreading it evenly.
- Freeze for 1 hour to set.
- Whip the cream and dissolve instant coffee in 1 tbsp warm water.
- Top cakes with whipped cream and a sprinkle of chocolate chips before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Vitamin A: 6%
- Calcium: 5%
- Iron: 8%
- Vitamin C: 1%
- Potassium: 4%
Additional Notes/Tips
- Want a more intense coffee flavor? Add a shot of espresso to the ice cream before freezing.
- For a fancier finish, drizzle with caramel sauce.
- Feel free to swap in your favorite cake flavor—this recipe is versatile!
