Description
This decadent Chocolate Covered Strawberry Ice Cream Cake combines moist chocolate cake layers with creamy strawberry ice cream, all enveloped in a luscious homemade chocolate ganache. Fresh strawberries and chocolate shavings add an elegant finishing touch, making it a perfect dessert for celebrations or summer indulgences.
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 all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture on medium speed for about 2 minutes until smooth and well combined. Then stir in the boiling water carefully until the batter is smooth and thin.
- Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Assemble the Cake Layers with Ice Cream: Line the cake pans with plastic wrap, leaving enough overhang to help lift the cake layers later. Place one cooled cake layer into each pan. Spread the softened strawberry ice cream evenly over each cake layer. Cover the pans and freeze the layers until firm, about 4 hours or overnight.
- Prepare the Chocolate Ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and add the semi-sweet chocolate chips. Let it sit for 5 minutes, then stir gently until the ganache is smooth and glossy. Allow it to cool slightly to thicken.
- Finish Assembling the Cake: Remove the ice cream-topped cake layers from the freezer. Place one cake layer on a serving plate. Pour half of the cooled ganache over the cake, spreading it evenly. Carefully place the second cake layer on top and pour the remaining ganache over it, covering the entire cake.
- Garnish and Freeze: Decorate the cake with fresh sliced strawberries and chocolate shavings. Freeze the assembled cake for at least 1 hour to set before serving.
Notes
- Make sure the strawberry ice cream is softened before spreading to get a smooth layer.
- Let the ganache cool slightly but not harden before pouring to ensure easy spreading.
- You can prepare the cake layers and ice cream layer the day before to save time on serving day.
- Use a serrated knife dipped in hot water for clean cake slices.
- Store leftovers in the freezer, tightly covered, for up to 3 days.
