Description
This decadent Chocolate Covered Strawberry Ice Cream Cake combines rich chocolate cake layers with creamy strawberry ice cream, all topped with a smooth chocolate ganache and fresh strawberries. Perfect for summer celebrations or any special occasion, this cake offers a delightful blend of textures and flavors that will impress your guests.
Ingredients
Scale
Cake Layers
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Ice Cream Layer
- 1.5 quarts strawberry ice cream, softened
Chocolate Ganache
- 1 cup heavy cream
- 12 oz semi-sweet chocolate chips
Garnish
- Fresh strawberries, sliced
- Chocolate shavings
Instructions
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt to ensure everything is evenly combined and to avoid lumps.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes to create a smooth batter. Then stir in the boiling water carefully until the batter is smooth and slightly thin.
- Bake the Cake: Divide the batter evenly between the prepared 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 before transferring to wire racks to cool completely.
- Assemble Ice Cream Layers: Line the same pans with plastic wrap, leaving some overhang to lift cakes later. Place one cooled cake layer in each pan. Spread softened strawberry ice cream evenly over each cake layer. Cover and freeze until firm, about 4 hours or overnight for best results.
- Make the Chocolate Ganache: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the semi-sweet chocolate chips. Let sit for 5 minutes, then stir gently until the ganache is smooth and glossy. Allow it to cool slightly before using.
- Finish the Cake Assembly: Remove the cake layers with ice cream from the freezer. Place one ice cream-topped cake layer on a serving plate. Pour half of the ganache over this layer, spreading evenly.
- Top and Glaze: Place the second ice cream-cake layer on top of the ganache-coated layer. Pour the remaining ganache over the top, spreading it to cover the sides for a smooth finish.
- Garnish and Chill: Decorate the cake with fresh sliced strawberries and chocolate shavings. Freeze the fully assembled cake for at least 1 hour before serving to set the ganache and ice cream layers properly.
Notes
- Make sure the strawberry ice cream is softened enough to spread easily but not melted.
- Use plastic wrap in the pans to help lift the ice cream cake out easily after freezing.
- Allow the ganache to cool slightly before pouring to prevent melting the ice cream.
- For a firmer cake, freeze overnight before serving.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate depending on preference.
- Let the cake sit at room temperature for 5-10 minutes before slicing to make cutting easier.
