Decadent No-Mixer Chocolate Loaf Cake: Easy Recipe for a Homemade Ice Cream Delight
Imagine a rich, moist chocolate cake that comes together without the need for a stand mixer, and then transforms into an absolutely show-stopping ice cream cake. This recipe delivers exactly that – a simple yet incredibly satisfying chocolate loaf cake that is perfect on its own or elevated into a frozen dessert marvel. If you’ve ever dreamt of homemade ice cream cake but found the process daunting or the leftovers overwhelming, this small-batch recipe is your answer, serving about 6 delightful portions.
Our journey begins with a time-tested family recipe for mayonnaise cake, ingeniously adapted to bake perfectly in a loaf pan. This humble ingredient, mayonnaise, is the secret to an unbelievably tender and moist chocolate cake, ensuring a luscious crumb every time. The “no mixer” approach means less fuss and quicker cleanup, making it an ideal choice for busy bakers or anyone looking for a straightforward, impressive dessert.
While this chocolate loaf cake is magnificent on its own, its transformation into an ice cream cake was a truly serendipitous discovery. The combination proved so successful that it quickly became a go-to for special occasions. For this particular creation, we layered the moist chocolate cake with Dreyer’s Samoas flavored ice cream and a simple, rich chocolate frosting. The result is a symphony of flavors and textures – a cool, creamy center encased in tender chocolate cake, all enveloped in a smooth, sweet frosting. It’s a dessert that tastes far more complex than its easy preparation would suggest, and we can’t wait for you to try it and explore other delicious flavor combinations!
The Magic of Mayonnaise: Unlocking Unbeatable Moisture in Your Cake
You might be surprised to see mayonnaise listed as a key ingredient in a cake recipe, but this culinary secret has been cherished for generations for a very good reason. Mayonnaise, essentially an emulsion of oil, egg yolks, and vinegar or lemon juice, brings a unique set of properties to baking that result in an incredibly moist and tender cake. The oil provides richness and moisture, while the egg yolks add structure and emulsification, creating a fine, even crumb. The subtle acidity from the vinegar or lemon juice can even interact with baking soda to help the cake rise beautifully.
Unlike traditional butter or oil-based cakes, a mayonnaise cake often boasts a superior moistness that lasts longer, making it an excellent choice for recipes where you want a cake that stays fresh and delicious for days. In this no-mixer chocolate loaf cake, mayonnaise simplifies the process even further, as its creamy consistency blends effortlessly with other ingredients, eliminating the need for creaming butter and sugar. It’s a true baking hack that yields consistently impressive results, proving that sometimes the most unexpected ingredients are the ones that lead to the most delicious outcomes.
Why a Loaf Pan is Your Best Friend for Easy Baking
Choosing a loaf pan for this chocolate cake recipe isn’t just about convenience; it’s about creating a perfectly sized, easy-to-manage dessert. Loaf cakes are inherently less intimidating than large layer cakes, ideal for smaller gatherings or when you want to enjoy a homemade treat without an abundance of leftovers. The compact shape of a loaf pan promotes even baking, leading to a consistently moist interior and a beautifully golden-brown crust.
Furthermore, the simple rectangular form makes slicing and serving incredibly straightforward. Each slice offers a satisfying portion, whether you’re enjoying it plain with a cup of coffee or as a magnificent canvas for ice cream. For an ice cream cake, the loaf pan truly shines, providing the perfect mold for assembly, ensuring neat layers and easy removal once frozen. It simplifies the entire baking and dessert-making process from start to finish, making homemade deliciousness accessible to everyone.
Recipe: Ice Cream Filled Chocolate Loaf Cake — No Mixer Required!
Ice Cream Filled Chocolate Loaf Cake — No Mixer Required!
Cookie Madness
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Ingredients
- 1 cup granulated sugar
- ½ cup mayonnaise
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup unsweetened natural cocoa powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 ¼ cups all-purpose flour
- ¾ cups brewed strong coffee
- 2-3 cups of your favorite ice cream (approximately)
- Chocolate Icing your favorite recipe, see recipe below, or use canned frosting
Instructions
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Prepare the Pan: Preheat your oven to 325 degrees F (160 degrees C). Lightly spray a 9×5 inch metal loaf pan with a non-stick baking spray that contains flour, or line it thoroughly with nonstick foil for easy removal.
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Combine Wet Ingredients: In a medium mixing bowl, combine the granulated sugar, mayonnaise, large egg, and vanilla extract. Whisk or stir these ingredients together until they are well combined and smooth.
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Add Dry Ingredients and Coffee: In a separate, larger bowl, sift together the cocoa powder, salt, baking soda, and all-purpose flour. Gradually add this dry mixture to the wet mayonnaise mixture, stirring gently. Once partially combined, pour in the brewed coffee. Using a wooden spoon or silicone scraper, beat the batter for approximately 30 strokes, or until just blended. It’s okay if a few small lumps remain; avoid overmixing.
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Bake and Cool the Cake: Pour the batter into your prepared loaf pan. Bake on the center rack of your preheated oven for 45 minutes, or until the top of the loaf springs back when gently touched and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely (or lift it out using the foil lining). Once completely cool, split the cake horizontally into two even layers. Place both cake layers side by side on a baking sheet lined with foil or plastic wrap. Cover them and freeze for about an hour, or until thoroughly chilled and firm.
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Prepare the Ice Cream: When you’re ready to assemble the ice cream cake, remove your chosen ice cream from the freezer. Allow it to soften at room temperature for a few minutes, or soften it gently in the microwave using short bursts (e.g., 10-15 seconds at a time) until it’s pliable enough to spread but not completely melted. The exact softening time will vary depending on the ice cream’s original temperature and consistency.
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Assemble the Ice Cream Cake: Line the original loaf pan with a fresh layer of plastic wrap, ensuring plenty of overhang on the sides. Place one of the frozen chocolate cake layers, cut-side up, into the bottom of the lined pan. Spoon the softened ice cream evenly over this cake layer and press it down gently but firmly to create a flat, solid layer. Pro Tip: For an even neater ice cream layer, you can pre-mold the ice cream. Line a separate loaf pan (or a rectangular container of similar size) with plastic wrap, press the softened ice cream into it, freeze until firm, then unwrap and place this molded ice cream block directly onto your cake layer. Once the ice cream is in place, position the second cake layer on top. Wrap the entire assembly tightly with the overhanging plastic wrap, then freeze for at least two hours, or preferably overnight, until the cake and ice cream are very solid.
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Frost and Freeze: Remove the solid ice cream cake from the loaf pan by lifting the plastic wrap. Spread most of your chosen chocolate frosting over the entire cake. Reserve about a cup of frosting for a final, smoother coat. Return the frosted cake to the freezer for another two hours, or ideally overnight, to allow the frosting to set completely.
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Final Frosting and Serving: Before serving, take the frozen solid cake from the freezer. Use the reserved frosting to apply a final, smooth layer over any imperfections or for a thicker, more polished finish. To ensure a very clean cut, slice the cake while it’s still frozen using a sharp, warm knife (run it under hot water and wipe dry between slices). You can then let the individual slices sit at room temperature for a few minutes to soften slightly before serving. Alternatively, you can place the entire cake in the refrigerator for about 10-15 minutes before cutting, but for the cleanest edges, slicing while frozen is recommended.
Notes
This icing provides a delightful tangy counterpoint to the rich chocolate cake and ice cream.
4 tablespoons unsalted butter, softened
⅓ cup unsweetened natural cocoa powder
1 ½ cups sifted confectioners’ sugar
⅓ cup sour cream
1 teaspoon vanilla extract
Instructions: In a medium bowl, combine all the ingredients. Beat with a hand mixer or wooden spoon until smooth and creamy. If too thick, add a tiny bit of milk or cream. If too thin, add a little more sifted confectioners’ sugar.
Creative Variations and Serving Suggestions for Your Chocolate Ice Cream Cake
One of the joys of this chocolate loaf cake, particularly as an ice cream cake, is its incredible versatility. While the Samoas-flavored ice cream is a fantastic choice, don’t hesitate to experiment with different combinations to suit your palate or the occasion. The rich chocolate cake acts as a perfect base for almost any ice cream flavor you can imagine.
Ice Cream Flavor Pairings: Beyond Samoas
Consider these delightful options to customize your ice cream cake:
- Mint Chocolate Chip: A classic pairing that offers a refreshing contrast to the dark chocolate cake.
- Peanut Butter Swirl: For a rich, nutty flavor that complements chocolate perfectly.
- Coffee or Espresso: To deepen the chocolate flavor and add a sophisticated kick.
- Vanilla Bean: A simple yet elegant choice that allows the quality of the chocolate cake to shine.
- Strawberry or Raspberry: For a fruity, vibrant contrast that’s especially lovely in warmer months.
- Salted Caramel: The sweet and salty notes would be a luxurious addition.
- Cookie Dough or Cookies ‘n’ Cream: For an extra layer of texture and playful flavor.
Frosting Alternatives and Toppings
Beyond the simple chocolate frosting provided, feel free to get creative:
- Chocolate Ganache: A glossy, intensely chocolatey pour-over that hardens beautifully when chilled.
- Cream Cheese Frosting: A tangy and sweet option that provides a lovely contrast to the chocolate.
- Whipped Cream: A lighter alternative, though it may not hold up as well in the freezer for extended periods.
- Toppings Galore: Elevate your cake with chocolate shavings, sprinkles, chopped nuts (like pecans or almonds), a drizzle of caramel or hot fudge sauce, fresh berries, or even mini chocolate chips.
Serving Your Frozen Delight
For the best experience, remember to allow your ice cream cake to temper slightly before serving. Taking it out of the freezer 5-10 minutes prior will ensure the cake is easier to cut and the ice cream has a pleasant, creamy texture. A warm, sharp knife is your best friend for clean slices. Serve individual slices on chilled plates for an extra touch of elegance, perhaps with an additional scoop of ice cream or a dollop of whipped cream on the side.
Storage Tips for Freshness and Convenience
Proper storage is key to enjoying your delicious chocolate loaf cake, whether plain or filled with ice cream, for as long as possible. Given the components, especially the ice cream, freezing is often the best option.
- For the plain Chocolate Loaf Cake: If you’re not immediately turning it into an ice cream cake, wrap the cooled cake tightly in plastic wrap, then again in aluminum foil. It can be stored at room temperature for up to 3-4 days, or in the refrigerator for up to a week. For longer storage, freeze it for up to 3 months. Thaw at room temperature.
- For the Ice Cream Filled Chocolate Loaf Cake: This cake must be stored in the freezer due to its ice cream filling. Wrap the frosted cake tightly in several layers of plastic wrap, then an outer layer of aluminum foil to prevent freezer burn and absorb any potential freezer odors. Store it in the freezer for up to 2-3 weeks. Beyond that, the quality of the ice cream and cake may start to degrade, though it will remain safe to eat.
- Individual Slices: For ultimate convenience, once the cake is fully frozen and frosted, you can slice it into individual portions and wrap each slice separately in plastic wrap, then store them in an airtight container in the freezer. This allows you to grab a single serving whenever a craving strikes!
Frequently Asked Questions (FAQs)
- Can I substitute mayonnaise with another ingredient?
- While mayonnaise is crucial for the unique moisture and texture of this specific “mayonnaise cake” recipe, if you must substitute, you could try an equal amount of sour cream or plain Greek yogurt for a similar tang and moisture. However, the texture might be slightly different. For a direct fat substitute, oil would work, but you’d lose the emulsifying properties of the egg in the mayonnaise, which contributes to the fine crumb.
- What if I don’t have brewed coffee? Can I use something else?
- Absolutely! The coffee in this recipe doesn’t make the cake taste like coffee; it primarily enhances the chocolate flavor, making it richer and deeper. If you don’t have brewed coffee, you can use hot water mixed with 1-2 teaspoons of instant espresso powder or instant coffee granules. Alternatively, plain hot water or milk can be used, but the chocolate flavor might be less intense.
- I don’t have a 9×5 inch loaf pan. What are my alternatives?
- You can use an 8×4 inch loaf pan, but you may need to reduce the baking time slightly and monitor it closely. Alternatively, you could bake it in a square 8×8 inch pan, which would result in a thinner cake that bakes faster (around 25-30 minutes). Just be sure to adjust baking times and check for doneness with a toothpick. You can still make an ice cream cake by stacking two thinner square layers.
- Can I make this chocolate loaf cake without turning it into an ice cream cake?
- Yes, absolutely! This chocolate loaf cake is wonderfully delicious on its own. Simply bake and cool the cake as instructed, then frost it with your favorite chocolate icing (like the sour cream chocolate icing in the notes) or enjoy it plain. It makes a fantastic everyday treat or a simple dessert.
- How far in advance can I make this ice cream cake?
- You can prepare the chocolate loaf cake layers up to a week in advance and store them frozen. The assembled and frosted ice cream cake can be made 2-3 days ahead of time and kept in the freezer, making it a perfect make-ahead dessert for entertaining. Just ensure it’s well-wrapped to prevent freezer burn.
Conclusion: Your New Favorite Easy Dessert
This No-Mixer Chocolate Loaf Cake, whether enjoyed simply or transformed into a spectacular ice cream cake, is truly a recipe to keep in your repertoire. Its ease of preparation, thanks to the genius of mayonnaise and the absence of an electric mixer, means that anyone can achieve a moist, flavorful chocolate cake with minimal effort. The added layer of a creamy ice cream filling and a decadent frosting elevates it to a celebratory dessert, perfect for birthdays, holidays, or just a special weeknight treat.
With its adaptable nature for various ice cream and frosting flavors, and its convenient small-batch serving size, this recipe offers both simplicity and sophistication. So go ahead, gather your ingredients, and prepare to bake a chocolate masterpiece that will impress your family and friends, all without breaking a sweat (or pulling out the heavy machinery!). Enjoy every rich, chocolatey, and creamy bite!