Raspberry Mocha Ice Cream Brownie Cake

By Eat More Chocolate Team      

April 23, 2015

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The delicious cake is very thick, so to serve it use a long cake knife to prepare to dive in!

  • Yields: 12 Servings


Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray; set aside. In a medium bowl combine brownie mix, egg whites, oil, and the water according to package directions. Spoon batter into the prepared pan. Bake about 26 minutes or until a wooden pick inserted 2 inches from the edge comes out clean. Cool in pan on a wire rack. Place pan in freezer and freeze brownie for 2 hours.

Place ice cream in a chilled medium bowl. Working quickly, stir ice cream to soften; fold in coffee crystals. Spread ice cream evenly over brownie. Cover with plastic wrap. Freeze for at least 8 hours or until very firm.

For raspberry sauce, in a small saucepan combine the thawed berries, sugar (if using), and cornstarch. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Transfer to a small bowl; stir in sugar substitute, if using. Cool. Cover and chill until ready to use.

To serve, remove sides of the springform pan. Cut the ice cream-topped brownie into 12 wedges. Top each wedge with raspberry sauce. If desired, drizzle with chocolate syrup and garnish with fresh raspberries.


Sugar Substitutes: Choose from Splenda Granular or SweetN Low bulk or packets. Follow package directions to use product amount equivalent to 3 tablespoons sugar.



Nonstick cooking spray

1 -13 12 - ounce package sugar-free brownie mix

2 egg whites

1/3 cup canola oil

3 tablespoons water

2 cups chocolate or vanilla no-sugar-added ice cream

4 teaspoons instant coffee crystals

1 1/2 cups frozen unsweetened raspberries, thawed

3 tablespoons sugar or sugar substitute* equivalent to 3 tablespoons sugar

2 teaspoons cornstarch

2 teaspoons sugar-free chocolate-flavor syrup (optional)

12 fresh raspberries (optional)