Romantic Espresso Chocolate Cake with Ice Cream
[Dessert] Homemade Espresso Chocolate Cake with a Scoop of Ice Cream
Complete your moments with this Espresso Chocolate Cake, balancing sweetness with a hint of bitterness! This dessert is designed to delight even those who aren’t big fans of overly sweet treats, boasting a deep, rich chocolate flavor harmonized perfectly with warm espresso and cool ice cream. Simply pour fragrant espresso over a mini chocolate pound cake, top with a generous scoop of smooth ice cream and your favorite fruits, then dust with cocoa powder for a stunning homemade cafe dessert. It’s the perfect choice for special occasions or when you want to indulge in a little luxury for yourself.
Essential Ingredients- 1 Mini Chocolate Pound Cake
- 1 scoop of your favorite Ice Cream flavor
- 1/2 shot of Espresso (or adjust to taste)
- 1 tsp Unsweetened Cocoa Powder
- 1-2 Maraschino Cherries or fresh Berries
- 1 tsp Maple Syrup (optional)
Cooking Instructions
Step 1
Prepare the Cake: Choose a cake with a dense texture that pairs well with the bitterness of espresso, like a chocolate pound cake or brownie, for enhanced flavor. A plain cake without a coating is ideal as it will absorb the espresso beautifully.
Step 2
1. Create the Espresso Well: Using a spoon, carefully hollow out the center of the pound cake in a bowl-like shape. This creates a space to pour the espresso. Be sure not to pierce through to the bottom; leave about 1 cm of cake remaining to prevent the espresso from leaking.
Step 3
2. Dust with Cocoa Powder: Place a sieve over your serving plate and gently dust it evenly with cocoa powder. This is similar to how you’d apply powdered sugar, creating a lovely backdrop for the cake.
Step 4
3. Prepare the Espresso: Get your espresso ready to add that deep, slightly bitter kick. For a standard espresso machine, a ‘ristretto’ shot (extracted with less water, about 20ml from 7g of coffee) offers a pleasant bitterness. A standard ‘solo’ shot (around 30ml) is also excellent. Adjust the espresso amount based on the cake size and your personal preference. About 1/2 shot was perfect for filling the well of the mini pound cake. *If you don’t have an espresso machine, you can make a very strong cup of instant coffee.
Step 5
4. Pour the Espresso: Carefully pour the prepared espresso into the hollowed-out center of the cake. Pour slowly, allowing the cake to fully absorb the liquid.
Step 6
Styling Tip: For an even more elegant presentation, let a little espresso gently spill over the edges into the cocoa-dusted plate.
Step 7
5. Add the Ice Cream: Scoop a generous portion of your chosen ice cream and place it on top of the espresso-filled well, ensuring the bottom of the ice cream is submerged. This creates a delightful contrast of hot and cold, bitter and sweet.
Step 8
6. Add Toppings: Finish by adding your favorite fruit. Maraschino cherries offer a classic touch, but fresh blueberries or strawberries are also wonderful choices. The freshness of the fruit will enhance the chocolate’s richness.
Step 9
For Extra Sweetness: If desired, drizzle a little maple syrup over the top for an added layer of sweetness. This finished Espresso Chocolate Cake is as beautiful to look at as it is delicious to eat, making it a perfect dessert for any special occasion.
