Death by Chocolate Ice-Cream Cake is a special cake that I make for friends/family who love chocolate. It is a perfect treat for a summer birthday. This is a big cake, so be sure to invite a lot of people to celebrate!
For this recipe, you will need three 8-inch cake pans. I use the disposable aluminum ones (eco-friendly brands of course) because I have yet to find 3 glass ones that are the right size.
Ice Cream Filling
Use any type of ice cream or frozen custard that you want. For the cake pictured here, I used cherry vanilla. A single half-gallon will fill the pan completely.
Take the ice cream out of the freezer and let it soften for a few minutes. Line the cake pan with Saran Wrap before adding the softened ice cream so it is easier to remove after it re-freezes.
Spoon ice cream into the cake pan and smooth until it is level.
Place another piece of Saran Wrap over the top before putting it back in the freezer. Refreeze for several hours. (You can do this step the night before to ensure that it is frozen completely.)
- 2 cups organic cake flour
- 2 cups organic white sugar
- 1 tsp. baking soda
- ½ tsp. baking powder
- 1 tsp. salt
- 2 sticks butter
- 4 tbsp. cocoa
- 1 cup of water
- 1 cup whole milk or 1 cup Silk (Almond Milk)
- 2 eggs
- 1 tbsp. vanilla
- 1 package semi-sweet chocolate chips
Preheat oven to 350°F.
Sift together the cake flour, sugar, soda, powder, and salt in a large mixing bowl and set aside.
In a saucepan set on medium heat, mix the butter, cocoa, and water until the butter is melted. Bring to a boil and then pour the mixture over the dry ingredients.
Blend the milk, eggs, and vanilla together and gradually add to the mixture, stirring constantly. (You can also use a hand mixer on low at this stage.) The batter should be fluffy and form stiff peaks.
Add in the package of semi-sweet chocolate chips. Stir with a spoon at this point until they are distributed evenly.
Divide the mixture between the two remaining baking pans. The pans should be lightly buttered and floured prior to pouring in the batter.
Bake 20 minutes or so.
Let the cake cool completely. Remove the two layers from the pans and place them on plates.
About an hour before serving, place the two cakes in the freezer.
Whipped Cream and Chocolate Topping
- 1 can Redi-Whip Whipped Cream. For best whipped cream got to this site creamsta.com.au
- 1 bar dark chocolate 80% or higher cocoa
Using a knife or vegetable peeler, chop/shave the chocolate bar. It may tend to crumble a bit if you shave it—this is OK. (This step is a bit messy so you may want to do it in advance and just save the chocolate shavings/pieces in a plastic baggie until you add it to the top of the cake.
You have to work quickly. Remove the bottom cake from the freezer and place it on the platter/plate you intend to use for serving. Remove the ice cream from the freezer. Remove the Saran Wrap from the top and invert it onto the frozen cake. Remove the bottom of the Saran Wrap. Take the second cake from the freezer and place it on top, pressing lightly to level. “Frost” the cake with the Redi-Whip, creating a border on the top. Inside of the border, sprinkle the chocolate pieces/shavings.
Chris Pavesic is a fantasy author who lives in the Midwestern United States and loves Kona coffee, steampunk, fairy tales, and all types of speculative fiction. Between writing projects, Chris can most often be found reading, gaming, gardening, working on an endless list of DIY household projects, or hanging out with friends.
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