You can see the recipe here.
The recipe calls for making two layers of cake: a cake layer and a muffin layer.
You will need: 8 ounces of semi sweet chocolate chips (I used the Mocha Chocolate Chips for this recipe) (or 1/4 cup chocolate chips, depending on how you want your chocolate chip mixture to be) 1 cup of granulated sugar (optional) 2 teaspoons vanilla extract (you can use either almond extract or cane sugar for this) Directions: Preheat oven to 350 degrees F. Line a 9×13 baking pan with parchment paper.
In a large bowl, combine the chocolate chips with the granulated sugars.
Add the vanilla extract and the remaining vanilla extract.
In another large bowl or large mixing bowl, mix the sugar, the chocolate and the vanilla.
Mix until the batter is moistened.
Divide the batter evenly among three baking sheets.
Bake for 30-40 minutes or until the top is set.
Let cool on the baking sheets for about 5 minutes.
Once the cakes are cooled, remove them from the pans and use a spatula to loosen the cake.
(You can remove the cake from the pan and continue to make it as you see fit.
This recipe makes about 6 layers of chocolate coconut cake, which is a good ratio of cake to muffin.)
Make the Chocolate Coconut Ice Cream Cake: In a small bowl, beat the granular sugar, vanilla and chocolate together.
Add in the sugar-chocolate mixture and beat until fluffy.
Then add in the chocolate.
Add your ice cream topping and mix until smooth.
(This frosting is sooo good.
I used this recipe for my cake frosting.)
(You can make this frosting ahead of time and store it in the fridge for up to 2 weeks.
Once your cake is ready, slice it into 1-inch squares.)
Makes about 12 mini squares of chocolate ice cream cake, about 12 oz. of chocolate cocoa powder (about 4 tbsp.), and about 1/2 cup of powdered sugar. Enjoy!