This May marks the second year married to my beautiful hard-working wife. We decided to have family over to celebrate 2 years as husband and wife. I wanted to make a special dessert and decided on a chocolate coffee ice cream cake. It celebrates foods my wife, my daughter, and I love.
I did have a little trouble finding the chocolate covered espresso beans as they were out at our local grocery store. We found them in the bulk section of the Fresh Market. It was a plus to find them there because I could purchase exactly the amount I needed and saved some change. If you cannot find them, Malted Chocolate Covered milk balls will do fine, I even used them with the beans!
With this recipe I am using a box cake and improving it. It's amazing what a little creativity can do to improve everyday food items. Depending on the cake mix you select, you may need other ingredients such as eggs or oil, please check the box.
For best results, make the cake and freeze it the day before you need it. And a spring form pan also makes creating this delicious beauty much easier.
Ingredients
1 box of Duncan Hines chocolate cake mix or German chocolate cake mix
15-20 chocolate covered espresso beans
1/2 cup chocolate covered malt balls (such as Whoppers), chopped in half
2 shots of espresso coffee
2 shots of your favorite rum
2 containers of your favorite chocolate or vanilla frosting
Small bag of chopped Walnuts
1 large bar of Hershey's chocolate (frozen so you can make chocolate shavings)
Our first step will be to prepare the cake, using the directions on the box. You will replace 1/4 cup of liquid with the two espresso shots. Bake according to package directions and cool.
While the cake is cooling you will want to soften your ice cream. After the cake has cooled to the touch, you will cut the cake through the middle to make two layers. Put the bottom layer back into the spring form pan. Add the ice cream on top of that layer, then place the top layer. Freeze for 24 hours.
Remember this cake is a semi home made cake it could take longer to firm up amd you will prepare your cake for frosting.
Ready to decorate! Blend the rum into your frosting. You will put a thin layer of frosting at first, then freeze it again for 6 hours, then place your second layer of frosting.
Use the Walnuts, Whoppers, Espresso beans and shaved chocolate to decorate the cake. Put it back in the freezer until ready to serve. Let the cake thaw a few minutes before serving.
Enjoy!
*According to www.convertunits.com , there are 8 shots per cup. Therefore, if you need 2 shots and you don't have a shot glass, use 1/4 cup
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