Chocolate Ice Cream Cake
A blog dedicated to all things chocolate and ice cream cake! If you have a weakness for the rich and velvety taste of chocolate combined with the cool creaminess of ice cream, you're in the right place. We're passionate about creating delectable chocolate ice cream cake recipes that are perfect for birthdays, celebrations, or simply satisfying your sweet cravings.
Ingredients:
For the Cake Layers:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Chocolate Ice Cream Layer:
- 1 quart (32 oz) chocolate ice cream, slightly softened
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish:
- Chocolate shavings
- Fresh berries
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer until the batter is smooth.
- Stir in the boiling water gradually until the batter becomes smooth. The batter will be thin, which is normal.
- Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
- Once the cake layers are completely cooled, place one layer on a serving plate. Spread the softened chocolate ice cream evenly over the top of the first cake layer.
- Place the second cake layer on top of the ice cream layer, pressing gently to adhere.
- In a chilled mixing bowl, whip the heavy whipping cream until soft peaks form. Add the powdered sugar and vanilla extract and continue to whip until stiff peaks form.
- Frost the entire chocolate ice cream cake with the whipped cream frosting. You can pipe rosettes or swirls on the top for a decorative touch.
- Optional: Garnish the cake with chocolate shavings and fresh berries.
- Place the completed cake in the freezer for at least 4-6 hours, or overnight, to set and firm up the ice cream.
- Before serving, let the cake sit at room temperature for a few minutes to soften slightly for easy slicing.
Enjoy the rich and chocolaty goodness of this Classic Chocolate Ice Cream Cake with your family and friends on special occasions or any time you crave a delightful frozen treat!
For more recipes go to the "Dish Discover" blog at https://dishdiscover.blogspot.com/
