Chocolate-Buttermilk Cake with Fudge Icing and Chicory Coffee Ice Cream (Emeril Lagasse) Recipe

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Chocolate-Buttermilk Cake with Fudge Icing and Chicory Coffee Ice Cream (Emeril Lagasse)
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  1. Preheat the oven to 375 degrees F.
  2. Grease a half sheet pan with 1 tablespoon of butter. Sift the flour, cocoa, and salt into a large mixing bowl.
  3. In a saucepan, over medium heat, combine the butter, shortening, sugar, and water. Bring to a boil.
  4. Stir the liquid mixture into the sifted mixture. Mix well. Add the eggs, soda, buttermilk, and vanilla. Mix well. Spread evenly into the prepared sheet pan. Bake for 25 minutes. Remove from the oven. Pour the Fudge Icing over the warm cake. Sprinkle the pecans over the frosting. Allow the cake to sit until the frosting is set, about 15 minutes.
  5. To serve, place a slice of the cake in the center of each serving plate. Place a scoop of Chicory Coffee Ice Cream in the center of each slice of cake.
  6. Fudge Icing:
  7. In another saucepan, over medium heat, combine the butter and milk. Bring to a boil. Sift the confectioners' sugar and cocoa powder into a large bowl. Add the butter mixture and whisk well. Add the vanilla.
  8. Chicory Coffee Ice Cream:
  9. In a large non reactive saucepan over medium heat, combine the instant coffee, milk, heavy cream, sugar, and pepper. Whisk until the sugar is dissolved. Heat the mixture to the scalding point. Remove from the heat.
  10. Beat the egg yolks in a large mixing bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten egg, whisking well between each addition, until it is all used. Pour the mixture back into the saucepan and cook, stirring, over medium heat until the mixture becomes thick enough to lightly coat the back of a spoon.
  11. Remove from the heat and strain through a fine-mesh sieve into a glass bowl. Cover the top of the mixture with plastic wrap (this will keep a skin from forming) and let cool completely. Place the mixture in the refrigerator and chill completely. Pour the mixture into an ice cream machine and follow the manufacturer's directions for the churning time.
  12. Yield: 1/2 gallon
  13. Recipe adapted from Emeril's TV Dinners, by Emeril Lagasse, published by William Morrow, 1998.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 823.26 Kcal (3447 kJ)
Calories from fat 438.4 Kcal
% Daily Value*
Total Fat 48.71g 75%
Cholesterol 148.18mg 49%
Sodium 782.41mg 33%
Potassium 396.13mg 8%
Total Carbs 89.36g 30%
Sugars 58.29g 233%
Dietary Fiber 5.51g 22%
Protein 12.45g 25%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 4%
Iron 3mg 17%
Calcium 216.8mg 22%
Amount Per 100 g
Calories 310.89 Kcal (1302 kJ)
Calories from fat 165.55 Kcal
% Daily Value*
Total Fat 18.39g 75%
Cholesterol 55.96mg 49%
Sodium 295.46mg 33%
Potassium 149.59mg 8%
Total Carbs 33.75g 30%
Sugars 22.01g 233%
Dietary Fiber 2.08g 22%
Protein 4.7g 25%
Vitamin C 0.1mg 1%
Iron 1.1mg 17%
Calcium 81.9mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.7
  • 23

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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