TRIPLE-CHOCOLATE ICE CREAM CAKE
A trifecta of chocolate stars in this uniquely constructed frozen dessert: decadent dark chocolate cake, rich white chocolate ganache, and luscious chocolate ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 16
Steps:
- Cakes: Preheat oven to 350 degrees. Butter a 9-inch round cake pan (2 inches deep); line with parchment. Butter parchment, then dust with cocoa, tapping out excess. Repeat process with a 15 1/2-by-10 1/2-inch jelly-roll pan. In the bowl of a mixer fitted with the paddle attachment, beat together cocoa, flour, sugar, baking soda, baking powder, and salt on low speed until just combined. Add eggs, buttermilk, oil, and vanilla; beat to combine. Add water; increase speed to medium and beat until smooth, about 3 minutes.
- Transfer 1 cup batter to prepared cake pan and remaining batter to prepared jelly-roll pan, spreading both batters evenly with an offset spatula. Bake until set and a tester inserted into centers comes out clean, 12 to 14 minutes. Transfer pans to wire racks and let cool 15 minutes. Invert cakes from pans; reinvert onto racks and let cool completely.
- White Chocolate Ganache: Place chocolate in a medium bowl. Heat cream in a small saucepan over medium; pour over chocolate. Let stand 3 minutes. Gently stir with a spatula until fully incorporated. Cover and refrigerate until set but still spreadable, about 1 hour. If ganache is too firm, let stand at room temperature or beat with a mixer until softened.
- Trim edges of rectangular cake. Top with ganache; spread evenly to edges. Using a ruler, cut cake evenly into quarters; stack on top of one another, gently pressing down to adhere layers. Cover and refrigerate 30 minutes. Using a ruler, cut cake lengthwise into 1-inch-wide strips, then cut each strip in half (they should be about 3 1/2 to 4 inches tall).
- Transfer 9-inch cake to a 10-inch springform pan. Place cake strips around perimeter of cake, flush with edge of pan.
- Spread ice cream over cake in pan; cover and freeze overnight. Just before serving, remove cake from freezer; unlatch pan, remove cake, and top with whipped cream and chocolate shavings.
CHOCOLATE FRECKLE ICE-CREAM CAKE
Chocolate freckles are a very popular candy of small chocolate discs covered in hundreds and thousands (round sprinkles). This cake looks like a giant freckle, with layers of chocolate ice cream, sponge finger biscuits and vanilla ice cream in the middle. Would make a great kid's birthday cake, and you can make it up to 4 weeks ahead of needing it. Cooking time is freezing time, prep time is approx. From Super Food Ideas Dec 2005. NB 1 cup = 250ml
Provided by westivan
Categories Frozen Desserts
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Remove ice cream from freezer and stand for 10-15 minutes. Ice cream should be just softened but not melted.
- Meanwhile, using an electric mixer, cream butter and sugar until pale. Add eggs one at a time, beating well after each addition. Mixture may curdle but that's ok :-).
- Combine chocolate and cream in a bowl and microwave, stirring every minute, until melted and smooth. Add to butter mixture and beat until smooth.
- Sprinkle 1 packet of hundreds and thousands over base of a line springform cake pan (7.5 x 25cm base). Carefully spoon over half the chocolate mixture so as not to disturb the sprinkles.
- Cut biscuits in half lengthways to make 2 thin, flat fingers. Arrange in a single layer to cover chocolate mixture, trimming if necessary. The easiest way to do this is to lay them pointing from the edge towards the centre, and then fill the centre with smaller bits (great if some of them broke while being halved).
- Spoon vanilla ice cream over biscuits. Press another layer of biscuits into surface of ice cream and pour over remaining chocolate mixture. Sprinkle with remaining hundreds and thousands.
- Cover tightly with plastic wrap and foil and freeze overnight or up to 4 weeks. Remove from pan and serve.
Nutrition Facts : Calories 706.6, Fat 51.9, SaturatedFat 31.3, Cholesterol 239.8, Sodium 242.6, Carbohydrate 62.9, Fiber 7.3, Sugar 41.7, Protein 13.1
BLACKBERRY AND CHOCOLATE ICE CREAM ICEBOX CAKE
This easy dessert for summer is simply assembled with whipped cream, blackberry jam, chocolate graham crackers, & storebought chocolate ice cream.
Provided by Kendra Vaculin
Categories Milk/Cream Vanilla Jam or Jelly Summer Quick & Easy Cake Ice Cream Fourth of July Mother's Day Father's Day Dessert Frozen Dessert Labor Day Memorial Day Chocolate Blackberry
Yield Makes one 9x5" cake
Number Of Ingredients 7
Steps:
- Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
- Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of graham crackers on top, breaking or cutting to fit as needed. Add half of blackberry whipped cream, smooth into an even layer, and top with another layer of graham crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining blackberry whipped cream. Repeat with a fourth layer of graham crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Crumble some graham crackers over. Cover with plastic overhang and freeze until set, at least 6 hours.
- To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.
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