Sometimes it's just a matter of combining a few recipes to come up something new so this one is really just a revisit of other recipes combined in this cake. My daughter's 11th birthday was last week and she gave pretty explicit instructions for her birthday cake that she dreamed up herself. She is always partial to an ice cream cake and this year was no different than last.
This cake combines our standard chocolate cake recipe which follows with a chocolate ice cream recipe and our recently featured Hot Fudge Sauce recipe which can be found here:
Chocolate Ice Cream
In a medium saucepan, whisk together well, until pale and thickened
3/4 cup sugar
4 egg yolks
1/3 cup cocoa (add another couple of tablespoons if you like a darker chocolate flavour)
Slowly whisk in
2 cups scalded whole milk
Stir over medium heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. Do not boil or mixture may curdle.Chill the custard until cold.Whip to soft peaks
1 cup whipping cream
Fold into the custard and process in an ice cream maker for about 25 minutes. Turn ice cream into a large bowl. Divide in 3 portions to spread between the cake layers.
Chocolate Cake
2 cups sugar
2 cups all purpose flour
3/4 cup cocoa
2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup soured milk
1 cup black coffee
1/2 cup vegetable oil
1 tsp vanilla extract
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.Pour into 2 greased and floured 9 or 10 inch cake pans. Bake for 30-40 minutes at 350 degrees For until toothpick inserted in the center comes out clean. Cool thoroughly on a wire rack. Split into 4 layers.
Using a collar of a couple of layers of heavy-duty aluminium foil place the first cake layer on the cake plate and wrap and tape the aluminum foil collar in place around the cake to provide a form to construct the cake which can be removed later. Add 1/3 of the ice cream and then another layer of cake. Repeat until all the cake and ice cream are used, ending with a cake layer.
Freeze for several hours or overnight before removing the aluminum foil form. I like to let the frozen cake warm up slightly for a half hour or so to soften the ice cream to make it easier to cut. I have also held it in the refrigerator (not freezer) for a longer period of time. As long as the outside does not begin to melt, it will be okay.
Vanilla Whipped Cream
Whip to soft peaks:
2 cups whipping cream
3 tbsp sugar
1 tsp vanilla extract
Frost the cake with the whipped cream and serve the slices with the hot fudge sauce.
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