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CHOCOLATE CAKE WITH VANILLA ICE CREAM

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Cook: 40 - 50 minutes

CHOCOLATE CAKE WITH VANILLA ICE CREAM

  • Cake:
  • 1 cup cake flour
  • 1 cup sugar
  • ¼ + ⅛ cup special dark cocoa powder
  • 1 teaspoon baking soda
  • 1 large egg
  • ½ cup buttermilk
  • ½ cup vegetable oil
  • ¾ teaspoon vanilla essence
  • ½ cup boiling water
  • Vanilla Ice Cream:
  • 230 g cream cheese, softened
  • ½ cup sugar
  • ⅛ cup milk
  • 2 teaspoons vanilla extract
  • 230 g Cool Whip (OR 1 recipe of homemade whipped cream)
  • ¼ – ½ cup mini chocolate chips, optional
  • 1 cup hot fudge
  • Topping:
  • additional Hot Fudge, if desired
  • whipped cream

NOTE:
8-inch springform pans are best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear wrap to lift your cake out of the pan once it’s assembled and frozen. You want to make your cake layers in the same pan you’ll use for layering the ice cream and cake together so that the cake layers fit in the final pan you use for layering.

Chocolate Cake:
Preheat oven to 300 ºF  (150 ºC).
Put all dry ingredients in a large bowl and whisk together.
Add eggs, buttermilk and vegetable oil to the dry ingredients and mix until smooth.
Add vanilla to boiling water and add to mixture.
Mix at medium speed until smooth.
Pour into 2 8-inch pans and bake 40-45 minutes.
Remove from oven and let cool for 5-10 minutes in pans, then remove to cooling rack to finish cooling.
Once cooled, cut off cake domes with a long serrated knife. You don’t have to do this step, but it will give you more even layers.

Vanilla Ice Cream:
Once the cake has cooled, make the ice cream. Combine cream cheese, sugar, milk and vanilla together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
Fold in the cool whip and mini chocolate chips.
Lightly fold in ½ cup hot fudge. Don’t let it mix into the cream cheese mixture too much, or it’ll be chocolate ice cream.

Assembling it all:
Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
NOTE:
You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.

Put the first cake layer in the bottom of your pan.
Top with half of the ice cream.
Add ¼ cup of hot fudge and gently work it into the vanilla ice cream to create more of a swirl.
Add second cake to the pan.
Top with remaining ice cream.
Add remaining ¼ cup of hot fudge and gently work it into the vanilla ice cream again to create a swirl.
Allow ice cream cake to freeze completely, 6-8 hours.
When frozen, remove from springform pan and remove parchment paper from sides.
Drizzle with additional hot fudge sauce and top with whipped cream.

Ek het die roomys dubbeld aangemaak en Ek het die hot fudge vervang met salted caramel wat ek dag voor die tyd gemaak het!

  • Salted caramel sauce:
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (90 g) salted butter, cut up into 6 pieces
  • ½ cup (120 ml) heavy cream
  • 1 teaspoon salt

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2 – 3 minutes.
Very slowly, drizzle in ½ cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it.

Photo: – Barbara Bullock

Nota:
Hot Fudge Swirl Ice Cream Cake, het die resep verander en vervang salted caramel en choc chips ingesit!

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