Mocha ice-cream cake
1 cup (250ml) water
½ cup (125ml) strong espresso coffee
190g unsalted butter, chopped
½ cup (50g) cocoa powder, sifted
3 cups (450g) plain (all-purpose) flour, sifted 1½ teaspoons bicarbonate of (baking) soda, sifted 3 cups (660g) caster (superfine) sugar
¾ cup (180ml) buttermilk
2 teaspoons vanilla extract
4 litres vanilla ice-cream
1 cup (250ml) strong espresso coffee, extra, cooled espresso syrup
1 cup (250ml) strong espresso coffee 1 cup (220g) caster (superfine) sugar 2 teaspoons vanilla extract
Preheat oven to 160°C (325°F). Place the water, coffee, butter and cocoa in a medium saucepan over medium heat and stir frequently until the butter is melted.
Place the mixture in a large bowl. Add the flour, bicarbonate of soda and sugar and whisk to combine. Add the eggs, buttermilk and vanilla and whisk until well combined. Place the mixture in a lightly greased 24cm x 34cm rectangular tin lined with non-stick baking paper. Cook for 1 hour or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before inverting onto a wire rack to cool completely.
Trim the top of the cake to even out and halve horizontally. Wipe the tin clean and re-line with non-stick baking paper. Place one half of the cake on the bottom and place in the freezer.
Scoop half the ice-cream into the bowl of a stand mixer and beat on low speed for 1–2 minutes or until softened. Add half of the extra cooled coffee and beat until combined. Place in the freezer. Repeat with the remaining ice-cream and coffee.
Spoon the ice-cream mixture onto the cake layer in the tin and spread evenly. Top with the remaining cake and freeze for 6 hours or overnight until firm.
To make the espresso syrup, place the coffee, sugar and vanilla in a small saucepan over high heat. Bring to the boil and cook for 5–6 minutes or until reduced and syrupy. Remove the cake from the tin and allow to soften slightly for 1–2 minutes. Cut in half lengthways and stack the cakes on top of eachother. Cut into slices and drizzle with the espresso syrup to serve. SERVES 12–14.