Mocha Melted Ice Cream Cake

By: Marge Perry & David Bonom


3 cups of all-purpose flour
1 1/2 cups of sugar
3 tablespoons of baking powder
1/4 teaspoon of salt
1 (14-ounce containter) of premium coffee ice cream melted, 1 1/2 cups
4 large eggs
3/4 cup of canola oil
2 teaspoons of vanilla extract
1/2 teaspoon of instant espresso powder or instant coffee
2 ounces of semi-sweet chocolate finely chopped
Decadent Chocolate Sauce optional


  1. Preheat the oven to 350°F. Lightly brush a 9 1/2-inch bundt pan with melted butter.
  2. Combine the flour, sugar, baking powder and salt in the bowl of an electric mixer. Combine the ice cream, eggs, oil, vanilla extract and espresso powder in a bowl. With the mixer running, add the ice cream mixture and beat on low speed for 2 minutes until well combined. Stir in the chopped chocolate and pour into the prepared pan.
  3. Bake in the center of the oven until a toothpick inserted into the center of the cake comes out clean, 43-45 minutes. Cool in the pan 15 minutes. Remove the cake from the pan and cool completely on a wire rack. Cut into 12 wedges and drizzle with chocolate sauce if using.