Sexy Chocolate Mocha Ice Cream Birthday Cake

Can I tell you something? I cannot wait until I graduate...in December.  I have unfortunately caught senioritis...and it's bad...pretty bad. I remember the last time I caught it, it was bad...very, very bad, but since then I have mend my ways of showing up to all my classes, unless some unfortunate illness strikes me down, of course. But nevertheless I am proud to say that my senioritis has never interfered with my grades. I am a strange creature.


So Valentine's Day went well for everyone right? I saw all of the posts of lovely baked goods. I baked. I did not post. But now I shall post all of the food and baked goods I made!

This past weekend was Brian's birthday and I decided to grant him a wish and bake for him a chocolate mocha ice cream cake. Birthdays are funny when you get older, I don't know seems like the older we get the less focused we are on how old we will be. So a few months ago he...out of the blue just said "You know for my birthday you should bake me a chocolate cake, no chocolate cake with mocha ice cream." "You mean an ice-cream cake?" "Yeah!" Thus this cake has been in the works for a while. It was exciting to make because I've never even imagined this cake could be made at home without any special baking machine or something! It was messy and delicious, very chocolatey and rich perfect birthday cake! Love Duncan Hines!!
**You will need a 9" springform pan for this recipe
**Also I will like to thank Emily for helping me out with some urgent questions about making ice cream cakes!! Thank you so much Emily you're awesome!

Sexy Cake...what isn't sexy when there's chocolate, ice cream, and Nutella involved!

Sexy Chocolate Mocha Ice Cream Birthday Cake

Ingredients:

• 2 boxes of Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
• 1 1/3 cups water x 2 (because there are 2 boxes)
• 1/2 cup of oil x 2 "   "
• 3 eggs x 2 "  "
• 1 jar of Nutella
• Pecan halves
• 3 cups coffee ice cream
• 3 cups chocolate ice cream

Directions:  Preheat oven to 350F or 325F if using non-stick pans, I used non-stick cake pans. In a mixing bowl mix 1 box of Duncan Hines and the ingredients listed on the box. Mix well with your electric mixer. Repeat for the second cake mix box. Bake according to the chart on the box add an additional 3 minutes if you used non-stick cake pans. Check at the 20 minute mark to make sure all is going well with your cake. Insert a toothpick to check. I filled the pan a little over half way..that's why I needed 2 boxes of cake mix. You will have some batter left over.

Once your cake has finished baking. It's time to make the second half of the cake. Now I was not able to find actual Mocha ice-cream so I made it myself by combining coffee ice cream and chocolate ice cream...yeeeaaah!

Before you scoop the ice cream make sure to leave it our for 10-15 minutes until soft.

Now get your springform pan and cover the bottom with parchment paper and place one of your cake layers (be sure that you have let the cake layer cool a good 30-40 minutes because you don't want the ice cream to start melting) on the springform pan. Now after you've done that mix both ice creams well, and spread onto the cake layer. After you've spread to one layer, add the second cake layer. Cover with plastic wrap and freeze immediately! Leave in the freezer for longer than 6 hours, I left it over night. 


When you take it out it will be very, very frozen! I immediately spread the Nutella instead of frosting, and then topped with pecan halves. I put the cake back in the freezer after I finished spreading and adding the pecans.

I don't know about you but this to me is the definition of Chocolate Cake

Towards the end since the heater was on because it's cold here in Texas the ice-cream began to melt a little faster than expected.