Archives for posts with tag: Chocaholic

Anything that begins with “Fudge” Brownie Ice Cream Cake has to be devil-iciously scrumptious! This dessert calls out to all chocoholics and ice cream lovers. It is the perfect combination of brownie, two layers of ice cream, whipped cream and fudge.

It was a hit with our kids the other night and personally I had to take a cheat day from low-carbs to try it out. This recipe is quite versatile too.

You can use any ice cream flavor you want. I used a Chocolate Ice Cream with Fudge Cups and Swirls for one layer and Peanut Butter Chocolate Candy Crunch for the second. I also made homemade whipped cream and used Ghirardelli Fudge Sauce.

If you don’t feel like baking, you can buy a store bought brownie and Cool Whip as substitutes. You can even get crazy and do three layers of ice cream. The creativity is in your hands. You need will-power of steel to not have a piece though!

Fudge Brownie Ice Cream Cake


Brownie Layer:

1 cup butter, softened

2 cups sugar

4 eggs

4 tsp vanilla

1 tsp salt

1/2 cup cocoa, such as Hershey’s, Ghirardelli or Guittard

2 cups all-purpose flour

1 cup chopped nuts (walnuts, pecans or any of your choice), optional

Ice Cream Layer:

2 — 1 pint ice cream flavors of your choice such as Ben & Jerry’s, Haagen Dazs, Halo Top or any other choice

1/2 cup hot fudge sauce (heated) to drizzle over the top such as Ghirardelli, Smuckers or Hershey’s

Whipped Cream Layer:

2 cups heavy whipped cream

3/4 cups powdered sugar

1 TBSP vanilla

Cocoa powder to dust the top of the cake (such as Ghirardelli, Hershey’s or Guittard)


  1. Preheat the oven to 350 degrees F. Use a Spring Form Pan such as Nordic or Wilton with removable sides or line a 9″ round cake pan with parchment paper leaving enough to hangover the edges of the pan. This will make it easier to remove if you’re not using a Spring Form Pan.
  2. Take out one of the pints of ice cream from the freezer and let it sit until softened. (I sometimes put it in the microwave for about 20 to 30 seconds to assist the process.)
  3. Then, make the brownies. Using a large bowl (I use my Kitchen Aid Mixer) combine the butter, sugar, eggs, vanilla and salt. Add in the cocoa, flour and nuts. Mix well until combined. Pour into the prepared 9×13 pan and bake for 20 to 25 minutes. Check on the brownies after 18 minutes to determine the remaining time. You want the edges to set and a skewer or toothpick inserted in the middle to come out clean. Once baked, remove from the oven and let sit until slightly cool.
  4. Using the softened ice cream spoon it over the brownie in the pan. Smooth the ice cream thoroughly removing any air pockets. Cover this with plastic wrap and freeze about 30 minutes to 1 hour.
  5. While the brownie and first layer of ice cream is freezing, remove the other pint of ice cream and let it sit until softened.
  6. Remove the brownie from the freezer, top it with the next layer of softened ice cream. Smooth the ice cream thoroughly removing the air pockets. Cover this with plastic wrap and freeze another 30 minutes to 1 hour.
  7. While the brownie and ice cream are in the freezer, make your whipped cream in a bowl with a standing mixer or an electric mixer. Add the heavy cream and whip until soft peaks begin to form (this can take several minutes). Add in the powdered sugar and vanilla and continue whipping to the right consistency.
  8. Remove the cake from the freezer and spread the whipped cream all over the ice cream layer.
  9. Sprinkle the cake with a dusting of the cocoa powder. Then, use the hot fudge that you’ve heated to decorate the top in long ribbons from side to side. It’s easier to stream over the dessert if it is warmed.

You can cut it immediately after decorating or return it to the freezer. If it’s the latter, you can remove the cake from the freezer and let it sit about 10 to 15 minutes. Then, cut with a long serrated knife that you wipe clean after each piece. You can also dip the knife in a glass of hot water between cuts to help make it easier. Be careful as it’s not easy cutting a half frozen cake. Make sure the surface the cake is on is stable while you cut. I often put the cake on a kitchen towel to keep it from moving.

Enjoy! XOXO Jill

Everyone knows…I’m a chocaholic! If I’m going to eat dessert loaded with calories, I want it to be something chocolate or it’s just not worth it. For many years, my favorite birthday cake was Max’s Niagara Falls. It was layers of chocolate cake and buttercream frosting — total indulgence and a great way to begin a new birth year.

This weekend, I’m making a chocolate cake for a friend’s birthday celebration. Like me, she only wants chocolate, chocolate, chocolate and the following cake recipe is moist, tender and full of chocolaty goodness in every bite!

The Best Chocolate Cake Ever!

Cake Ingredients:

8ounces bittersweet chocolate, finely chopped (such as Baker’s, Guittard or Ghirardelli)

2/3 cup Dutch-processed Cocoa, sifted (such as Guittard, Ghirardelli or Hershey’s)

2 tsp instance espresso powder (I use Medaglia D’Oro Espresso Instant or Nescafe Gold Espresso Instant)

1 cup boiling water

1 3/4 cups all-purpose flour

1 cup granulated sugar

1/2 cup packed light brown sugar

1 tsp salt

1 tsp baking powder

1 cup sour cream, at room temperature

1/2 cup vegetable oil

1 TBSP white vinegar

2 tsp vanilla

Frosting Ingredients:

2/3 cup granulated sugar

4 large egg whites

1/4 tsp salt

3 sticks unsalted butter, cut into 12 pieces at room temperature

12 ounces semisweet chocolate, melted and cooled slightly (I use Guittard or Ghirardelli)

1 tsp vanilla

Cake Directions:

In a medium heatproof bowl add the chocolate, cocoa powder and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk until smooth and cool.

Preheat oven to 350 degrees. Butter and flour two 8″ round cake pans.

In a small bowl, whisk together the flour, sugars, salt and baking soda.

Whisk sour cream, oil, egg yolks, vinegar and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth.

Pour the batter into the two prepared pans and bake for 35 minutes or until a cake tester/toothpick comes out clean. Cool in the pans for 30 minutes then carefully turn them onto a cooling rack.

Frosting Directions:

Combine the sugar, egg whites and salt in a pan of a double boiler with water simmering. Whisk gently and consistently over heat until sugar is dissolved and mixture is slightly thickened and foamy and registers 150 degrees on a candy thermometer, about 4 minutes.

Fit stand mixer with whisk attachment (or use hand-mixer) and beat the egg mixture on medium speed until slightly cooled and thickened, about 3 minutes. Add the butter, 1 piece at a time, until smooth and creamy. Keep beating until smooth.

Add chocolate and vanilla and mix until combined. Increase speed to medium-high and beat until light, fluffy and well combined about 2 minutes.


Place one cake layer on a cake turntable or cake stand. Spread an even layer of frosting over the entire cake. The frosting needs to be cold. (I had a hard time once it got soft and needed to place it back in the refrigerator.) Place the other cake layer upside down on top of the frosting. With a spatula, spread the remaining frosting evenly over the cake, smoothing the edges and sides.

Decorate as you wish with sprinkles.

Enjoy! XOXO Jill