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.
TRIPLE-CHOCOLATE ICE CREAM CAKE
Turn your favorite chocolate ice cream sandwich bars into a party-perfect ice cream cake. No oven needed, and no baking skills required.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Whisk fudge topping and 1 cup COOL Whip in medium bowl until blended. Add dry pudding mix; stir 2 min. Stir in nuts.
- Line 8-inch square pan with foil, with ends of foil extending over sides. Spread 1 cup COOL WHIP onto bottom of prepared pan. Top with spoonfuls of half the pudding mixture; swirl gently with knife.
- Top with half the ice cream sandwiches, cutting as necessary to form even layer in pan; cover with layers of remaining pudding mixture and ice cream sandwiches.
- Freeze 4 hours.
Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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