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Chocolate Ice Cube Cake – Ledene Kocke

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Adjust Servings:
For the Cake
2 Eggs
6 tablespoons Sugar
6 tablespoons Milk
6 tablespoons Flour
6 tablespoons Vegetable Oil
1 teaspoon Vanilla Extract
1 teaspoon Baking Powder
1 tablespoon Cocoa Powder Use unsweetened cocoa powder
For the Milk Syrup
50 ml (1/4 cup) Milk
75 ml (1/3 cup) Water
100 grams (1/2 cup or 3.5 oz) Sugar
For the Milk Cream
300 ml ( 1 1/4 cup) Milk
2.5 tablespoons Flour Use Flour or Wheat Starch (or mix of both)
75 grams (1/3 cup or 2.6 oz) Sugar
125 grams (9 tbsp or 4.4 oz) Butter
1 teaspoon Vanilla Extract
For the Chocolate Glaze
50 grams (1/3 cup or 1.7 oz) Chocolate We've used dark chocolate
25 grams (1.5 tbsp) Butter

Chocolate Ice Cube Cake – Ledene Kocke

    • 90 minutes
    • Serves 10
    • Medium


    • For the Cake

    • For the Milk Syrup

    • For the Milk Cream

    • For the Chocolate Glaze



    Chocolate Ice Cube Cake – Ledene Kocke

    This sweet treat in some Balkan countries is also called ice squares or ice cube cake (this is the literal translation of its name). Its original name is ledene kocke or ledeni kocki (ледене коцке, ледени коцки – in cyrilic respectively). Although the cake itself isn’t frozen, nor it has an ice cream texture and it definitely doesn’t look like an ice cube, it still has this name. The contrasting white cream with the chocolate cake looks like somewhat like a snowy mountain top, probably that’s why it got its name. But we don’t know with certainty who invented this dessert and gave its name, so we can’t say for sure why it’s called ice cube cake.

    When you first look at it, it looks like nanaimo bar (the Canadian treat), but the texture and flavor have nothing to do with it. The fluffy chocolate sponge cake at the bottom is soaked with a milky syrup that makes it incredibly moist, the milky cream in the middle is smooth and creamy and the chocolate top is slightly crunchy so all layers go together really nicely.

    The original recipe calls for flour as a thickener for the milk cream, but we don’t really like how the cream looks and tastes with using only flour, so we’ve made it with wheat starch (you can use cornstarch or potato starch, it’ll work the same). We’ve also made a little bit less cream that’s why it’s a little bit on the thin side on the photo, but if you follow the recipe below you’ll actually get more milky cream and your milk layer will be thicker.

    And the last tip for getting clean cuts and to keep your chocolate top from cracking is to create lines on the chocolate when it’s still soft but not completely melted. Then when you’re going to cut your squares just follow the lines and you’ll get a nice looking ice cube cake squares a.k.a ledene kocke.



    Preheat your oven

    Preheat the oven to 180 Celsius or 350 Fahrenheit. If your butter is in the fridge, get it out of the fridge and leave it on room temperature to soften.


    Make the cake

    Make the cake: In a bowl, beat the eggs, sugar and vanilla extract until the eggs are pale and double in volume and the sugar is completely dissolved. Add the milk and oil and mix well. Add the flour, baking powder and cocoa powder and mix again.


    Bake the cake

    Pour the cake mixture into a small baking pan and bake it 30-40 minutes (check the cake after 25 minutes because every oven is different) until a toothpick inserted in the center comes out clean. When its done, remove the cake from the oven and set it aside.


    Make the milk syrup

    Make the milk syrup: In a small pot place the milk, water and sugar and heat the mixture on a medium heat until the mixture starts to boil. Once it boils pour it onto the cake. If you want, you can poke small holes into the cake with a toothpick beforehand, to soak up the syrup better.


    Make the milk cream

    Make the milk cream: In a heavy bottom pot add the milk (leave 1/3 cup milk aside to dissolve the flour), sugar and vanilla and heat in on a medium low heat. Meanwhile, dissolve the flour or starch (wheat, corn or potato starch) into the 1/3 cup of milk until there are no lumps. Once the milk comes to a boil add the milk with the flour and mix with a whisk for 2-3 minutes, until the cream is nice and thick.


    Spread the cream onto the cake

    Set the milk cream aside and leave it to cool. Once it's cooled, cream the softened butter with a whisk or mixer until creamy. Slowly add in the cooled cream and mix until the cream is combined. Spread the milk cream onto the cooled cake and set it aside.


    Make the chocolate glaze

    Make the chocolate glaze: Melt the chocolate and butter and a double boiler. Once its melted, pour the glaze onto the ice cube cake - ledene kocke and score the top where you're going to cut the cake so you'll get clean cuts and the chocolate top won't crack.


    Chill the cake

    Place the cake into the fridge to cool and serve it chilled.

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