Moist chocolate cake:
200 g flour (1 and3/4 cups) – 300 g sugar (1 and 1/3 cups)
90 g unsweetened cocoa powder (3/4 cups)
1 tsp baking powder – 1 pinch of salt
2 eggs – 200 ml buttermilk (4/5 cup)
125 g butter, melted (1 stick)
200 ml hot coffee (4/5 cup)
Ice cream filling:
1 l vanilla icecream (33 fl oz)
200 ml heavy cream (4/5 cup) – 50 g butter (1/2 stick)
250 g dark chocolate (9 oz)
chopped almonds to decorate
Preheat oven to 350 degrees. Grease and flour (or use baking spray) two 9-inch baking pansand set aside
Stir together flour, sugar, cocoa, baking powder, and salt.
Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth
Add hot coffee, and mix well. The batter will be very runny (probably that is why the cake is so moist)
Distribute batter between the two pans and bake on middle rack of oven for about 20-25 minutes
Wait 15 minutos before unmolding. Let the cakes cool completely on a wire rack
Take the icecream out of the freezer a few minutes before starting to assembly the cake, to soften and make it more spreadable. Line a mold with paper parchment (the size of your cakes, mine were 8 inches after baking and cooling)
Place a cake inside de mold, spread the icecream over it, and top with the other cake. Freeze, if possible 24 hours
Next day, prepare the chocolate frosting. Pour cream on a medium saucepan, bring to boil, remove from heat, and add chopped chocolate and butter. Allow to rest for a few minutes, and then stir until dissolved.
Place cake on a wire rack, and pour frosting over it, being careful to cover the cake completely. Drop some chopped almonds over it, and freeze again until you are going to serve it.