Chocolate Ice Cream Cake Recipe
Ingredients
For the Chocolate Cake Layers:
1 ½ cups all-purpose flour
1 cup sugar
½ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the Ice Cream Layer:
1 ½ liters (about 6 cups) vanilla ice cream, slightly softened
For the Chocolate Ganache:
1 cup heavy cream
1 cup semi-sweet chocolate chips or chopped dark chocolate
Instructions
1. Prepare the Cake:
Preheat oven to 350°F (175°C).
Grease and line two 8-inch round cake pans.
In a bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat until smooth.
Stir in boiling water (batter will be thin).
Pour into pans and bake for 30–35 minutes, until a toothpick comes out clean.
Let cakes cool completely.
2. Assemble the Ice Cream Layer:
Line an 8-inch pan with plastic wrap.
Spread softened vanilla ice cream evenly into the pan.
Freeze until firm (at least 2–3 hours).
3. Build the Cake:
Place one chocolate cake layer on a serving plate.
Add the firm ice cream layer on top.
Place the second cake layer over the ice cream.
Freeze again for at least 2 hours to set.
4. Make the Ganache:
Heat cream in a small saucepan until it begins to simmer (do not boil).
Pour over chocolate and let sit for 1–2 minutes.
Stir until smooth and glossy. Cool slightly.
5. Finish:
Pour ganache over the top of the frozen cake.
Freeze for 30 minutes to firm up, or serve immediately for a soft glaze.
Serving Tip
Let the cake sit at room temperature for 10 minutes before slicing.
Enjoy your rich, creamy, chocolate-covered ice cream cake!
