To start making ice cream cake recipe with chocolate mocha glaze, start by preparing the mocha chocolate cake. Keep the ice cream and all other ingredients for later use. Preheat the oven to 350 degrees Celsius or 180 degrees Fahrenheit.
Grease and form an 8-inch bread dish. I have covered the floor with aluminum foil and then I greased and sprinkled with flour to facilitate the removal of the cake. Mix in a small bowl the dry ingredients of the cake: whole-meal flour, brown sugar, cocoa powder, coffee powder and salt. Mix well with a whisk. Add to this mixture of oil, vanilla essence, 1 tablespoon of vinegar and 1 cup of water.
Mix well with a spoon or fork until everything is mixed well. Pour the mixture into the prepared pan and bake for about 30 to 35 minutes until a toothpick inserted in the middle looks clean. Remove the mold from the oven and let it cool down without removing it from the pan on a rack for about 10 minutes.
Remove it after 10 minutes from the drawer and the springform blade; Cool the chocolate gumbread completely on the cooling rack. After the cake has completely cooled down, with a large, sharp knife, cut the cake horizontally into two thin layers of cake.
Place a layer back in the shape of the spring and close the lock. Put the pan in the freezer for about 1 or 2 hours to cool the cake. In the meantime, remove an ice cream flavor (I used black-currant cream) and let it soften at room temperature.
The ice should be soft enough to easily spread over the cooled cake, and it should not melt. Alternatively, you can remove the ice and beat it with a hand mixer to soften it. Once the ice is soft enough to spread it, remove the tray with the first layer of cake from the freezer. Coat the soft ice on this layer and flat with a compensated spatula.
I used about 1 liter of ice for the first layer of ice. Place the second layer of cake on top and bring the pan back to the freezer to fully set the ice cream; about 2 to 3 hours. Remove the second taste of ice from the freezer and let it soften at room temperature until it is smooth and spreadable.
Remove the pie mold from the freezer and evenly distribute the second layer of ice and flatten the top so that it is as level as possible. Place the pen tray in the freezer for about 3 to 4 hours to completely freeze it.
It is best to store it in the freezer at night. Make chocolate ganache and chocolate mousse glaze the next day. Carefully pour Ganache over the cake to completely cover the top and allow the icing to drip on the sides of the cake. This process must be carried out quickly, make sure the ice does not melt.
Powdered sugar, coffee powder and salt in a small bowl; Mix well. In a large bowl, beat ½ cup of soft butter to a smooth and creamy mass using a hand mixer. Add the vanilla essence and save again.
Add the powdered sugar mixture in portions at low speed until it is well mixed with the butter-vanilla mixture; Scrape the sides if necessary. Add one teaspoon after the other to milk until you have the desired consistency.
I used about 2 teaspoons of milk to get a glaze that was soft enough to flow through the mouthpiece for decorating the cake, but stiff enough to make chocolate kisses with the topping on the cake. Once the cake is completely frozen, remove it from the freezer and with a decorative tip, step on the edges at the top and bottom of the cake.
Decorate with cherries and return to the freezer to freeze again until served. Although the whole process takes a long time, the end result is worth it! Remove the cake from the freezer about 10 minutes before serving.