• ½ cup all-purpose flour (65 grams, provides the essential structure for our tender cake)
• ¾ teaspoon baking soda (reacts with the buttermilk to give the cake its lift and characteristic softness)
• ¼ teaspoon salt (a small amount that makes all the chocolate flavors pop)
• 2 tablespoons cocoa powder, natural (12 grams, for a rich and deep chocolate base in the cake)
• 7 tablespoons sugar (90 grams, for sweetness and contributes to the cake’s moistness)
• ¼ cup full fat whole buttermilk (60ml, using whole milk buttermilk ensures the best flavor and texture, if possible)
• 1 tablespoon whole milk yogurt or applesauce (14 grams; this is the crucial binder and moisture provider in our egg-free cake)
• 2 ½ tablespoons light olive oil or vegetable oil (30-32 grams, vital for the cake’s ultimate moist and tender crumb, keeping it fresh longer)
• ¼ teaspoon vanilla extract (pure vanilla extract adds a lovely aromatic depth)
• ¼ cup brewed coffee or use ¼ cup water and ¼ teaspoon espresso powder (doesn’t make the cake taste like coffee, but magically enhances and deepens the chocolate flavor)
• 2 tablespoons mini chocolate chips (for delightful little pockets of melty chocolate goodness throughout the cake)

Filling

• 1 pint Cookies and Cream Ice Cream (you won’t use all of it for one mini cake, but it’s a fantastic flavor combination with chocolate!)

Whipped Cream Frosting

• 1 cup heavy cream (ensure it’s very cold for the best whipping results and stability)
• ¼ cup powdered sugar (sifted for smoothness; adjust to your preferred level of sweetness)
• ½ teaspoon vanilla extract (pure vanilla is highly recommended for the best flavor)

Chocolate Drip

• ½ cup dark chocolate chips (84 grams, or finely chopped good quality dark chocolate for a superior ganache)
• 3 ounces heavy cream (¼ cup plus 2 tablespoons) (84 grams, hot cream helps to create a perfectly smooth, emulsified ganache)

Chocolate Frosting for Garnishing

• Canned Frosting (or your favorite homemade chocolate buttercream; convenient for piping intricate details)

• 1. Prepare Your Pan: Preheat your oven to 350 degrees F (175 C). Thoroughly grease a 9×2 inch round cake pan. Line the bottom with a circle of parchment paper or wax paper, then grease the paper again and dust the entire pan with a little more flour, tapping out any excess. This meticulous preparation ensures your thin cake layer will release perfectly without sticking.
• 2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, cocoa powder, and sugar. Ensure these dry ingredients are thoroughly and evenly blended before proceeding; this is crucial to prevent lumps and guarantee consistent leavening throughout your cake. Once mixed, create a small well (a depression) in the center of the dry mixture.
• 3. Add Wet Ingredients & Mix Batter: Pour the yogurt (or applesauce), oil, buttermilk, and vanilla extract directly into the well you created. Begin stirring gently with a whisk or spatula until these wet ingredients are almost fully incorporated into the dry mixture. Next, stir in the brewed coffee; it can be warm or cool, but crucially, not hot if you plan on adding chocolate chips directly into the batter to avoid melting them. Continue to beat the batter by hand with about 40 vigorous strokes or until it appears smooth and lump-free. Finally, stir in the mini chocolate chips until just combined, ensuring they are evenly distributed.
• 4. Bake the Cake Layer: Carefully pour the chocolate batter into your prepared 9-inch pan. Don’t be alarmed by how thin the layer appears; this is intentional for this recipe, designed to create delicate, easy-to-cut layers that form the base of our mini cakes.
• 5. Bake to Perfection: Bake in the preheated oven for approximately 18 to 20 minutes. The cake is done when it looks set, the edges begin to pull away slightly from the sides of the pan, and a toothpick inserted into the center comes out with moist crumbs, not wet batter. Be careful not to overbake, as this can dry out your cake; a moist cake is key for this recipe.
• 6. Cool & Cut: Allow the cake to cool in the pan for 10 minutes. Then, very carefully loosen the edges with the tip of a thin knife. At this stage, you have two options for cutting your mini rounds: either immediately use the 28 oz can as a cutter, or, for cleaner cuts and less crumbling (my preferred method, especially for ice cream cakes), let the cake cool completely in the pan and then transfer it to the freezer. Once firm and cold (after at least 30-60 minutes in the freezer), use your can-turned-cutter to punch out three perfect 4-inch cake rounds. Freeze the cut cake rounds on a plate or small baking sheet until ready to assemble, ensuring they are thoroughly chilled.
• 7. Prepare Whipped Cream: To assemble your ice cream cake, first prepare the luscious whipped cream frosting. In a very cold bowl (chilled for at least 15 minutes in the freezer) with cold beaters, beat the heavy cream on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks are achieved. Be careful not to overbeat, or it will become grainy.
• 8. Assemble Ice Cream Layers: Take one of your thoroughly frozen cake rounds and place it on your desired serving plate or directly into your plastic storage bowl. Spoon a layer of slightly softened (but not melted!) Cookies and Cream ice cream onto the cake, spreading it evenly to the edges. Top with a second frozen cake round, pressing down gently to ensure a good seal. Repeat with another layer of softened ice cream, then finish with the third and final cake round.
• 9. Crumb Coat & Freeze: Spread a very thin layer of the prepared whipped cream over the entire assembled cake. This is your essential “crumb coat,” which neatly traps any loose crumbs and creates a perfectly smooth base for your final frosting layer. Freeze the cake for at least 30 minutes, or until this crumb coat is firm to the touch. Once firm, generously frost the entire cake with the remaining whipped cream, ensuring even coverage. Place the cake back into the freezer to firm up completely before attempting the delicate chocolate drip. While the cake is freezing, prepare your garnishing chocolate frosting. Fill a decorating bag fitted with your desired tip (a small round tip like Wilton #2 or #3 works wonderfully for piping borders or details) with canned or homemade frosting. You’ll likely need about a cup at most.
• 10. Create the Chocolate Drip: For the gorgeous chocolate drip, heat the heavy cream in a small saucepan over medium heat or in the microwave until it just begins to bubble gently around the edges. Remove from heat immediately and add the dark chocolate chips (or finely chopped chocolate). Let the mixture stand undisturbed for about 1 minute to allow the chocolate to melt thoroughly, then stir gently with a whisk until it forms a completely smooth, shiny ganache. Transfer the ganache to a squeeze bottle or a decorating bag fitted with a very small round tip. Working quickly and carefully, pipe small dots of ganache around the top edge of your thoroughly frozen cake, allowing them to gently drip down the sides. Adjust the amount of ganache per dot to control the length and thickness of each drip. For a clean, uniform look, apply the drip consistently around the cake.
• 11. Garnish & Store: Once the chocolate drip is set (which happens quickly on a frozen cake), you can add any additional garnishes using your prepared chocolate frosting from step 9, such as decorative swirls, stars, or borders on top of the cake. Finally, to ensure its freshness and pristine condition, place the finished mini ice cream cake into a plastic tub with a tight-fitting lid, ensuring it’s airtight. Store it in the freezer until ready to serve. This will keep it perfectly preserved and ready to enjoy whenever a delicious craving strikes!