For the cake
1 cup of butter
3/4 cup of sugar
4 eggs
1 1/2 cups of all-purpose flour
1/2 cup of cocoa powder
1 tablespoon of active dry yeast dissolved in 1/4 cup of water
For the coffee ice cream
1 kg of vanilla ice cream
1 tablespoon of brewed coffee dissolved in 1/4 cup of water
For the chocolate glaze
1/4 cup of heavy cream
120 g of semisweet chocolate chips, chopped
1 tablespoon of brandy
For the cake
1 cup of butter
3/4 cup of sugar
4 eggs
1 1/2 cups of all-purpose flour
1/2 cup of cocoa powder
1 tablespoon of active dry yeast dissolved in 1/4 cup of water
For the coffee ice cream
1 kg of vanilla ice cream
1 tablespoon of brewed coffee dissolved in 1/4 cup of water
For the chocolate glaze
1/4 cup of heavy cream
120 g of semisweet chocolate chips, chopped
1 tablespoon of brandy
In a mixer, combine the butter and sugar and beat until smooth
Add the eggs one at a time, beating after each addition
Add the flour, cocoa powder, and yeast and mix well
Add the coffee and mix
Pour the batter into an ungreased 24.5 cm round cake pan
Bake in a preheated oven at 200°C for 30-35 minutes or until a toothpick inserted comes out clean
Let it cool and then remove from the mold
Prepare the coffee ice cream: mix the ice cream with brewed coffee
Return to the freezer until firm
Make the glaze: in a saucepan over low heat, melt the chocolate, adding heavy cream and brandy
Mix well
Place balls of coffee ice cream in the center of the cake and top with the chocolate glaze
Serve at 15 pieces each
281 calories per serving.
