Irresistible Warm Chocolate Cake with Vanilla Ice Cream Recipe

Crafting the ultimate chocolate cake with vanilla ice cream can transport you to dessert paradise instantly.

Rich cocoa notes dance through every moist crumb, promising pure indulgence.

Sweet memories of childhood treats whisper with each delectable bite.

Creamy vanilla ice cream melts softly alongside the warm cake, creating a sensational contrast.

Chocolate lovers will find themselves swooning over this irresistible combination.

Every forkful promises pure decadence that satisfies deep comfort cravings.

Trust me, this recipe will become your new favorite weekend indulgence.

Why Chocolate Cake Served Warm With Vanilla Ice Cream Is A Classic

• Simplify Baking: One-bowl mixing technique makes this chocolate cake a breeze to prepare, reducing kitchen cleanup and saving precious time.
• Crowd-Pleasing Dessert: Rich chocolate flavor and moist texture guarantee a delightful treat that appeals to all ages, perfect for family gatherings or potluck parties.
• Versatile Serving Style: Serve warm with vanilla ice cream for a decadent contrast of temperatures and flavors, transforming a simple cake into an elegant dessert experience.
• Quick Ingredient Blend: Standard pantry ingredients like cake mix, pudding mix, and chocolate chips ensure you can create this delicious dessert without a special grocery trip.

Ingredients For Chocolate Cake Served Warm With Vanilla Ice Cream

• Cake Mix: A convenient blend of pre-measured dry ingredients for a quick and easy chocolate cake.
• Pudding Mix: Adds moisture and enhances the rich chocolate flavor of the cake.

• Eggs: Provide structure and help bind the cake ingredients together.
• Vanilla: Adds depth and enhances the overall chocolate flavor.
• Oil: Ensures a moist and tender cake texture.
• Sour Cream, Buttermilk: Adds tanginess and helps create a soft, tender crumb.
• Brewed Coffee: Intensifies the chocolate flavor and adds complexity to the cake.

• Chocolate Chips: Provides extra bursts of chocolate throughout the cake.

How To Make Chocolate Cake Served Warm With Vanilla Ice Cream

Step 1: Warm Up The Oven

Turn the oven to 350 degrees Fahrenheit and let it heat up while you prepare the cake batter. This ensures the oven is perfectly ready when your mixture is complete.

Step 2: Create Dry Mixture

Grab a spacious mixing bowl and combine the cake mix and pudding mix. Whisk these ingredients together until they are fully blended and no lumps remain.

Step 3: Combine Liquid Elements

• Eggs
• Vanilla extract
• Vegetable oil
• Sour cream
• Brewed coffee

Whisk these components vigorously until they form a smooth, consistent liquid blend.

Step 4: Incorporate Chocolate Surprises

Gently fold chocolate chips into the batter. Use a soft spatula to ensure even distribution without deflating the mixture’s delicate texture.

Step 5: Transfer To Baking Vessel

Thoroughly grease your bundt pan with cooking spray or butter. Pour the prepared batter into the pan, making sure it spreads evenly across the surface.

Step 6: Bake To Perfection

Slide the bundt pan into the preheated oven. Bake for approximately 45 minutes. Check doneness by inserting a toothpick into the center – it should come out clean when the cake is fully baked.

Step 7: Rest And Serve

Allow the cake to cool in the pan for 10 minutes. Carefully transfer to a serving plate. Slice and serve warm with a scoop of creamy vanilla ice cream on top.

Pro Tips For Chocolate Cake Served Warm With Vanilla Ice Cream

• Ensure all ingredients are at room temperature for smoother mixing and better cake texture.
• Use freshly brewed coffee to enhance the chocolate flavor and add depth to the cake.
• Consider dusting the bundt pan with cocoa powder instead of flour for a richer chocolate appearance.
• Experiment with different types of chocolate chips like dark, milk, or semi-sweet for varied flavor profiles.
• Cool the cake completely before adding a light chocolate glaze or powdered sugar for extra indulgence.

Flavor Variations For Chocolate Cake Served Warm With Vanilla Ice Cream

• Mocha Magic: Replace brewed coffee with espresso for a more intense coffee flavor, and dust the cake with cocoa powder before serving.
• Nutty Chocolate Dream: Mix in chopped walnuts or pecans to the batter for added crunch and depth, then top with a caramel drizzle.
• Berry Chocolate Bliss: Swirl raspberry or cherry preserves into the batter before baking, creating a marbled effect and fruity undertone.
• Salted Caramel Indulgence: Drizzle homemade salted caramel sauce over each slice, complementing the rich chocolate with a sweet and salty contrast.

Perfect Pairings For Chocolate Cake Served Warm With Vanilla Ice Cream

• Pair with Robust Red Wine: Select a full-bodied Cabernet Sauvignon or Merlot that complements the cake's rich chocolate flavor, enhancing the dessert's depth and warmth.
• Create Coffee Companion: Brew a strong espresso or dark roast coffee to serve alongside the warm cake, matching its intense chocolate notes and providing a delightful bitter contrast.
• Elevate with Liqueur Splash: Drizzle a small amount of coffee liqueur like Kahlúa or chocolate liqueur over the vanilla ice cream, adding an extra layer of decadent complexity to the dessert experience.
• Garnish with Nutty Crunch: Sprinkle toasted almond slivers or chopped hazelnuts over the cake and ice cream, introducing a delightful textural element and complementary nutty undertones.

Storage Advice For Chocolate Cake Served Warm With Vanilla Ice Cream

• Store leftover cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out.
• Slice cake into individual portions, wrap each slice in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months for best quality.
• Keep cake covered at room temperature for 1-2 days if serving soon, ensuring it stays moist and fresh.
• Warm individual slices in the microwave for 15-20 seconds, or place in a preheated 300F oven for 5-7 minutes until slightly warm and soft.

FAQs On Chocolate Cake Served Warm With Vanilla Ice Cream

• Why use coffee in a chocolate cake?

Coffee enhances the chocolate flavor, making it deeper and more rich without adding a coffee taste to the cake.

• Can I substitute sour cream or buttermilk?

Yes, both ingredients help create moisture and tenderness in the cake. They can be used interchangeably depending on what you have available.

• What type of chocolate chips work best?

Semi-sweet or dark chocolate chips are recommended as they provide a more intense chocolate flavor and complement the cake’s richness.

• Do I need any special equipment for this recipe?

A bundt pan is ideal, but you can also use a standard round cake pan if needed. Just ensure it’s properly greased to prevent sticking.

Chocolate Cake Served Warm with Vanilla Ice Cream Recipe

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• Total Time: 60 minutes
• Yield: 12 1x

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Description

Rich chocolate cake melts hearts with its irresistible layers of deep cocoa goodness. Smooth vanilla ice cream complements each luxurious bite, creating a dessert that brings pure indulgence to your palate.

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Ingredients

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Cake Base:

• 1 box Devil’s Food Cake Mix
• 1 box (3.9 ounces / 110 grams) Instant Chocolate Pudding Mix
• 5 eggs
• 3/4 cup (180 milliliters) oil
• 1 cup (240 milliliters) sour cream or buttermilk

Liquid and Flavor Enhancers:

• 3/4 cup (180 milliliters) brewed coffee
• 1 teaspoon vanilla extract

Chocolate Components:

• 2 cups (340 grams) Nestle Toll House chocolate chips

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Instructions

1. Thoroughly combine the dry cake and pudding mixes in a spacious mixing vessel, ensuring no lumps remain.
2. Whisk together the liquid components – eggs, vanilla extract, vegetable oil, cultured dairy, and robust coffee – until the mixture appears smooth and fully integrated.
3. Gently incorporate chocolate chips into the liquid mixture, distributing them evenly throughout the batter.
4. Liberally coat the bundt pan with cooking spray or butter to prevent potential sticking.
5. Transfer the velvety batter into the prepared bundt pan, spreading it uniformly with a silicone spatula.
6. Position the pan in a preheated oven at 350°F (175°C), allowing the cake to bake for approximately 45-50 minutes.
7. Verify doneness by inserting a clean toothpick into the cake’s center – it should emerge without any raw batter clinging to it.
8. Remove from oven and allow the cake to rest within the pan for 10 minutes, enabling it to set and cool slightly.
9. Carefully invert the cake onto a decorative serving plate, allowing it to release completely from the pan.
10. Serve warm, accompanied by a generous scoop of creamy vanilla ice cream for a delightful contrast in temperatures and textures.

Notes

• Opt for high-quality cocoa powder and chocolate chips to elevate the cake’s rich flavor profile.
• Ensure ingredients are at room temperature for smoother mixing and more consistent texture.
• Swap sour cream with Greek yogurt for a lighter, tangier variation that reduces overall fat content.
• Use decaf coffee if serving to children or sensitive individuals, maintaining the deep chocolate essence without caffeine.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 516
• Sugar: 39 g
• Sodium: 350 mg
• Fat: 28 g
• Saturated Fat: 9 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.5 g
• Carbohydrates: 59 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 80 mg