Description
This delicious Chocolate Ice Cream Cake features a rich brownie base topped with smooth chocolate ice cream, covered in a luscious chocolate ganache, and optionally decorated with creamy chocolate frosting. Perfect for a decadent dessert that combines the best of cake and ice cream in one treat.
Ingredients
Scale
Brownie Base
- ½ cup vegetable oil
- 1 ¼ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¾ cup cocoa powder
Ice Cream Layer
- 1.5 quart chocolate ice cream
Chocolate Ganache
- 3 ounces semi-sweet chocolate
- â…“ cup heavy cream
- â…“ cup unsalted butter
- ¼ cup cocoa powder
- 1-2 cups powdered sugar
- 1-3 tablespoons whipping cream or milk
Chocolate Frosting (Optional)
- 1 cup unsalted butter
- 1-2 cups powdered sugar
- ¼ cup cocoa powder
- 1-3 tablespoons whipping cream
Instructions
- Prepare the Brownie Base: Preheat your oven to 350°F (180°C). Grease and wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks during baking.
- Mix the Batter: In a medium bowl, whisk together the vegetable oil and granulated sugar until combined. Add the eggs, egg yolk, and vanilla extract, mixing well. Stir in the all-purpose flour and cocoa powder until the batter is smooth and evenly blended.
- Bake the Brownie Base: Pour the batter into the prepared pan and bake in the preheated oven for 25-30 minutes. Remove from oven and allow the brownie base to cool completely.
- Prepare the Ice Cream Layer: Let the chocolate ice cream soften at room temperature for 20-30 minutes. Stir it gently to achieve a smooth, soft-serve consistency for easy spreading.
- Assemble Ice Cream Layer: Spread the softened ice cream evenly over the cooled brownie base. Cover the pan tightly and freeze the cake for at least 12 hours, allowing the ice cream layer to firm up.
- Make the Ganache: Finely chop the semi-sweet chocolate. Heat the heavy cream until it is almost boiling, then pour it over the chopped chocolate. Let it sit for a minute, then whisk the mixture until smooth and glossy.
- Coat with Ganache: Pour the ganache evenly over the ice cream layer, smoothing the top with a spatula. Return the cake to the freezer and freeze until the ganache is firm.
- Make the Frosting (Optional): In a mixing bowl, beat the unsalted butter until creamy. Gradually add powdered sugar, cocoa powder, and whipping cream or milk, beating until the desired thick, spreadable consistency is reached.
- Decorate: Pipe or spread the frosting around the edges or top of the cake to enhance appearance and flavor.
- Serve: Before serving, let the cake sit at room temperature for 5-10 minutes to soften slightly. Carefully remove the springform pan rim. Use a warm knife to slice cleanly and serve immediately.
Notes
- Wrapping the springform pan with aluminum foil helps prevent leaking when freezing the ice cream layer.
- Allowing the ice cream to soften before spreading ensures a smooth layer without tearing the brownie base.
- Using a warm knife for slicing helps make clean cuts without cracking the cake or ice cream.
- The frosting is optional but adds a nice decorative and flavor touch that complements the ganache.
- Store any leftovers covered in the freezer to maintain freshness.
