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!