halfbakedharvest4.1
Triple Layer Chocolate Fudge Ice Cream Cake.
You ready for an epic (and sparkly) ice cream cake?!?
👥 8 Servings⏱️ Prep & Cook: 14h 50m⏳ Prep: 20 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●knife
- ●spatula
📝 Preparation Steps
1
Line two (8 inch) cake pans with plastic wrap. Spread the vanilla ice cream in one even layer in one pan and the chocolate ice cream in one even layer in the other. Freeze until firm, ⏱️ 6 hours or overnight.
vanilla ice cream (softened (any vanilla based flavor can be used))3 cupvanilla2 teaspoons
2
Chocolate Cake
3
Preheat the oven to 350 degrees F. Grease one 8-inch round cake pan, line with parchment paper, then butter or spray with cooking spray.
4
In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder and salt. Set aside.
5
In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, buttermilk, canola oil and vanilla until smooth. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Stir in the hot coffee and mix until combined. Batter should be pourable, but not super thin. Stir in the chocolate chips.
egg (at room temperature)1vanilla ice cream (softened (any vanilla based flavor can be used))3 cupvanilla extract2 teaspoonsvanilla2 teaspoons
6
Pour the batter evenly into the cake pan. Bake 25 to ⏱️ 30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Grab 1 large flat plate, line it with wax or parchment paper and invert the cakes onto the paper-lined plates. Cover and let the cakes cool, then freeze ⏱️ 4 hours or overnight until firm.
7
Chocolate Fudge
8
In a medium size sauce pan, combine the chocolate and cream over LOW heat. Cook stirring often until melted and smooth. Remove from the heat and stir in the butter, vanilla and salt until smooth. Let cool to room temperature. Keep stored in the fridge.
vanilla ice cream (softened (any vanilla based flavor can be used))3 cupvanilla extract2 teaspoonsvanilla2 teaspoons
9
Assemble
10
Place the baked, frozen chocolate cake on a cake plate. With a knife or offset spatula, spread the top with 1/3 of the fudge sauce. Sprinkle with 1/3 of the cookie crumbs. Remove the vanilla ice cream layer from the freeze and carefully remove it from the pan and discard the plastic wrap. Place the layer on top of the chocolate cake. Spread the top with 1/3 of the fudge sauce. Repeat with the chocolate ice cream layer and spread with the remaining fudge sauce, allow excess to drip down the sides. Finish with a sprinkle of cookie crumbs, then immediately return to the freezer. Freeze until firm, about ⏱️ 4 hours or overnight. If at any point, your cake starts to get too soft to work with return it to the freezer to firm back up for an hour or two.
vanilla ice cream (softened (any vanilla based flavor can be used))3 cupvanilla2 teaspoons
11
Remove the cake ⏱️ 5-10 minutes before slicing to allow it to soften a bit. Slice and serve!
Nutrition Facts
calories
1000 kcal
fat Content
51 g
serving Size
1 serving
fiber Content
7 g
sugar Content
68 g
sodium Content
472 mg
protein Content
12 g
cholesterol Content
95 mg
carbohydrate Content
103 g
saturated Fat Content
26 g
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