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Ice Box Cake

Homemade coffee biscuits layered with flavored double cream and stem ginger syrup, chilled overnight for a soft, cake-like texture.

BakingDessertGingerCakeCoffee
Estimated Nutrition
Calories
925
kcal / serving
9250 kcal total
Carbs
84.5g
per serving
845.2 g total
Fat
61.2g
per serving
612.4 g total
Protein
8.9g
per serving
88.5 g total
Cook Time
10
minutes
Serves
10
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
250
g
Granulated Sugar
50
g
Cocoa Powder
2
tsp
Bicarbonate Soda
CondimentsSauces
60
ml
Chicory And Coffee Essence
such as Camp brand
15
ml
Chicory And Coffee Essence
extra for the cake cream
125
ml
Stem Ginger Syrup
Dairy
150
g
Butter
softened
4
piece
Egg
free-range
1
l
Double Cream
GrainsCereals
650
g
Plain Flour
Liquids
75
ml
Espresso Coffee
strong and cold
NutsSeeds
1
tsp
Salt
to taste
Vegetables
3
piece
Stem Ginger
balls, thinly sliced for decoration

Method

1
2
3
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