Chilli Chocolate Ice Cream Cake
Prep
30 mins
Cook
20 mins
Servings
6
Difficulty
Easy
This is my go to dessert when I want to impress without spending hours in the kitchen. The combination of rich dark chocolate and fiery chilli creates an unexpectedly sophisticated flavor that guests absolutely love. Dark chocolate is packed with antioxidants, so you can feel good about indulging. What I really love about this cake is how quick it comes together, ready in just fifty minutes from start to finish. The whole thing comes down to simple ingredients you probably already have at home, making it both budget friendly and fuss free. Whether you're celebrating something special or just craving something a little different, this chilli chocolate ice cream cake delivers serious wow factor with minimal effort.
Ella x
Ingredients
- 250 gdark chocolate chips(for the chocolate sauce)
- 50 gchilli flakes(adjust to taste)
- 100 gunsalted butter(softened)
- 150 gbrown sugar(for the caramel sauce)
- 1 tspvanilla extract(for added depth)
- 10 gsalt(to balance the sweetness)
- 200 mlcoconut cream(for the ice cream base)
- ice cream base(for the cake layers)
- 100 gall-purpose flour(for dusting)
- 50 gchopped hazelnuts(optional garnish)
- 10 gespresso powder(for added depth)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm (8”) round cake pan. Dust the pan with flour and tap out any excess.
Tip: Make sure to grease the pan thoroughly to prevent the cake from sticking.
- 2
In a medium saucepan, combine the coconut cream, sugar, and salt. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
Tip: Monitor the temperature to prevent scalding.
- 3
In a separate bowl, whisk together the flour, cocoa powder, and espresso powder. Add the softened butter and mix until a smooth dough forms.
Tip: Don’t overmix, or the cake will be tough.
- 4
Press half of the dough into the prepared cake pan. Top with a layer of ice cream base and smooth out the top.
Tip: Make sure to leave a 1cm border around the edges.
- 5
Sprinkle the chilli flakes and chocolate chips over the ice cream base. Top with the remaining dough and smooth out the top.
Tip: Be careful not to overwork the dough, or it will become tough.
- 6
Bake for 20-25 minutes or until the cake is set and the edges are slightly golden. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let the cake cool completely before serving.
- 7
Once the cake is cool, drizzle with the caramel sauce (see below) and sprinkle with chopped hazelnuts (if using). Serve immediately.
Tip: The cake will be best served fresh, but it can be stored in an airtight container in the fridge for up to 3 days.
- 8
To make the caramel sauce, combine the brown sugar, butter, and vanilla extract in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture is golden brown.
Tip: Monitor the temperature to prevent burning.
- 9
To make the ice cream base, combine the coconut cream, sugar, and salt in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
Tip: Monitor the temperature to prevent scalding.
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