Recipe Of Ice Cream Cake | Easy , Tasty & Healthy

Method

Step 1: Prepare the Chocolate Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottom with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together the eggs, sugar, milk, oil, and vanilla extract until thoroughly combined.
4. Combine Mixtures: Gradually add the wet mixture to the dry ingredients, mixing until just combined. Carefully stir in the boiling water until the batter is smooth (the batter will be thin).
5. Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 2: Assemble the Ice Cream Layer

1. Prepare Ice Cream: Once the cake has cooled, spread the softened vanilla ice cream into a 1-inch layer in the bottom of one of the cake pans. Smooth the top and freeze for at least 2 hours or until firm.

Step 3: Prepare the Chocolate Ganache

1. Make Ganache: Place the chopped chocolate in a heatproof bowl. In a small saucepan, bring the heavy cream to a simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes. Stir until smooth and glossy. Allow it to cool slightly.

Step 4: Assemble the Cake

1. Layer the Cakes: Remove the ice cream layer from the freezer. Place one chocolate cake layer on top of the frozen ice cream.
2. Add Ganache: Pour a layer of chocolate ganache over the top of the first cake layer. Allow it to set slightly before proceeding.
3. Add Ice Cream: Place the second layer of ice cream directly on top of the ganache layer and smooth the top.
4. Top with Last Cake Layer: Finally, place the last layer of chocolate cake on top.
5. Freeze: Cover the entire cake with plastic wrap and freeze for at least 1 hour to ensure it is set.

Step 5: Serve the Cake

1. Finish with Ganache: Once set, remove the cake from the freezer and pour any remaining chocolate ganache over the top, allowing it to drip down the sides.
2. Decorate (Optional): Decorate the top with whipped cream and chocolate shavings or sprinkles, if desired.
3. Slice and Serve: Let the cake sit at room temperature for about 10 minutes before slicing. Serve your delicious ice cream cake and enjoy!

Storage

Store the cake in the freezer, wrapped tightly, for up to 1 week.

Tips

• To easily slice the cake, dip a knife in warm water and wipe it dry before cutting.
• Experiment with different flavors”