Sour Cream: sub with yogurt (Greek or plain) in needed
All-Purpose Flour
Cocoa Powder: for the cake and the topping
Baking Powder, Baking Soda, Salt
Hot Brewed Coffee: you can milk if you don’t want to use coffee.
1 Gallon ice cream: your favorite flavor
Heavy Cream: for the whipped cream topping
Powdered sugar
CHOCOLATE ICE CREAM CAKE
Author: Beyond Frosting
Prep Time: 6 hours
Cook Time: 28 minutes
Total Time: 6 hours 28 minutes
Yield: 10 slices
How To Make Choclate Ice Cream Cake
METHOD:-
Bake the cake: First prepare the cake layer according to the instructions and cool it completely.
Prep the ice cream: About 20-30 minutes before you’re ready to assemble remove the ice cream from the freezer and allow it to soften.
Freeze the cake layer: Then level off the top of your cake so it’s flat. Save that piece of cake that you cut off because we’re mixing it back into the ice cream! Place the bottom layer of cake in the freezer. When it’s cold it will be easier to spread the ice cream over top.
Prepare the pan: Line your pan with plastic wrap. If you have a springform pan, you can place a cake board or piece of parchment paper in the bottom of the pan, then place the layer of cake on top.
Make the ice cream layer: Measure out about 3 cups of ice cream, crumble the extra chocolate cake and then mix together.
Assemble the cake: Evenly spread the ice cream over the layer of cake. The cake layer might have shrank a little bit, so some of the ice cream will drip over the sides of the cake, but that’s okay because we are going to cover it with whipped cream.
Refreeze the cake for 2-4 hours until the ice cream has refrozen.
Prepare a batch of chocolate whipped cream. To frost the cake, remove it from the pan and place the whipped cream in a large piping bag and pipe it around the outside edge of the cake and on the top. Gently smooth with an angled spatula. Decorate with leftover whipped cream. Refreeze for 30-60 minutes before slicing.
TIPS FOR SERVING
The best pan to use: If you have a springform pan that is the same size as your cake pan, I recommend assembling the cake in the springform pan. It’s easier to remove the edges. Regardless, I recommend lining the pan with plastic wrap so it’s easier to remove the cake before frosting. A cake collar(affiliate link) will also work.
To slice the cake: you can let it sit at room temperature for 10-15 minutes first. Run a sharp knife under hot water each time you cut the cake, it will be easier to slice.
Serve this with fresh berries to make it even better!
