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Mocha Cappuccino Ice Cream Cake

Sapana Behl
This Mocha Cappuccino Ice Cream Cake is a cool combination of double mocha coffee ice cream sandwiched between two layers of chocolate cake.
Course Dessert
Servings 8 servings


For Cake layer

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 3 tablespoon dutch processed cocoa powder
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • a pinch salt
  • 1/2 cup chocolate chopped
  • 1/2 cup butter at room temperature
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

For No Churn Coffee Ice Cream Layer

  • 2 1/2 cup heavy cream
  • 1 can sweetened condensed milk
  • 3 tablespoon Hill Bros. Double Mocha Cappuccino

For Whipped Cream Layer

  • 2 cups heavy cream
  • 1/4 cup icing sugar
  • 1 teaspoon vanilla


For Cake layer

  • Preheat oven to 180 ° C and grease a 8" springform or ring mold cake tin with butter or oil.
  • I a mixing bowl sift together flour, cocoa powder, baking powder, baking soda and salt.
  • In another bowl beat together butter and sugar until creamy and soft.
  • Melt chocolate in double boiler and add it to the butter-sugar mixture. Stir in buttermilk and vanilla extract.
  • Combine the flour mixture into the wet mixture in two or three batches and mix gently until all the ingredients are mixed.
  • Transfer the batter into the prepared cake tin. Bake in preheated oven for about 30 minutes or until a cake tester inserted in the centre of the cake comes out clean.
  • Remove the cake from oven and let it sit in the cake tin for 10 minutes. Unmold the cake and let it cool.
  • Once cooled completely slice the cake into two layers and set aside.

For No Churn Coffee Ice Cream layer

  • In a mixing bowl whisk the heavy cream on low until soft peaks.
  • Stir in Hill Bros Double Mocha Cappuccino and whisk again for few minutes or until stiff peaks.
  • Once the cream is whipped fold in the sweetened condensed milk into the cream.
  • Place in refrigerator covered with cling wrap until use.

For Whipped cream layer

  • In a mixing bowl whip the cream on low until soft and creamy.
  • Add sifted icing sugar and vanilla extract and whisk again on high until it starts thickening.
  • Place in refrigerator until use.

Assembling the cake

  • Grease the springform cake tin and place a layer of sliced cake on the bottom of the tin.
  • Spread a thick layer of no-churn coffee ice cream layer on top of the cake layer.
  • Cover with cling wrap directly on top of the ice cream layer and let it set in freezer for 2 hours or until the ice cream layer solids.
  • Once the ice cream layer is firm enough top it with the second layer of cake.
  • Spread the whipped cream layer on top of the cake layer. Sprinkle some leftover cake crumbs.
  • Slice and serve immediately or freeze until use.
  • Store the leftover cake in the freezer wrapped with cling wraps