I recently got a tweet from IJsboerke, a Belgian ice cream company, challenging me to come up with a recipe with some of their ice cream in it. In true Barney Stinson style I accepted the challenge and got started on it right away. Since we were still looking for a dessert for Christmas Eve, I decided to make an ice cream cake, which is what we usually eat anyway. I was feeling a bit brave and decided to make a layered cake, which I had only done once before, but I figured it might be easier with frozen layers. All that I had to do next, was decide on what my ice cream cake would consist of. My favorite flavor of ice cream has always been strawberry so I knew right away that that would be my middle layer. Now what goes well with strawberries? Chocolate of course! Although I had never eaten frozen chocolate cake before, I wanted to give it a try and see how it worked out and luckily for me, it was a massive hit at our Christmas Eve family dinner! I was a bit bummed out that the cake turned out a bit crooked here and there, but in the end it has a bit of charm to it I hope, cause it really shows it was handmade and not store-bought. Since this was only the second cake I ever made and I didn’t have a palette knife at the time, I’m sure that my next cakes will only get better looking.
Serves: 10 people
- 50g self raising flour
- 3 egg whites
- 100g dark chocolate
- 100g milk chocolate
- 90g butter
- 90g sugar
- 400g strawberry ice cream
- 0,5 dl whippable cream
- 100g dark chocolate
- 25g butter
- 3 tablespoons of chocolate spread
- fresh red berries like strawberry or raspberry
Necessary: a small baking tin of 15cm diameter
First we start by making our chocolate cake so start with melting butter and chocolate au bain marie and preheat your oven at 175°. While they melt, you can use a hand blender to beat together the egg whites and sugar until you get a foamy mixture. Add the melted butter and chocolate and carefully stir it together. Now add the self raising flour and stir again carefully (don’t use a mixer). It’s really important you use self raising flour and not plain flour, cause your cake might not rise if you use the wrong kind. Now fill up 2 baking tins of 15 cm diameter (lined with parchment paper) and bake your cakes for 20-25 minutes at 175°. If you only have one tin, like I do, you should simply pour in half of the mixture, bake it, and then bake the second part. If bake the entire mixture all at once, you won’t be able to use the time indication that I’ve given you and your cake might not bake properly.
Let the cake cool completely before removing it from the tin(s). Let your ice cream defrost just a little bit, so you can handle it without too much effort and fill up the same baking tin (this time lined with tin foil) and make sure the ice cream is leveled and pushed up to the sides. Put it in the freezer until it’s hard and completely frozen again. Put the chocolate cake layers in the fridge while the ice cream freezes again. The colder your cake is, the more time you’ll have to pour the chocolate ganache over your cake cause it’ll prevent your ice cream from melting too fast.
It’s now time for our chocolate ganache! Break up the dark chocolate into small pieces in a small bowl. Bring the cream to a boil in a small pot and add butter once it starts to boil and turn off the heat. Once the butter has melted as well, stir it all together nicely and pour it on top of the dark chocolate. Let the chocolate melt and stir every once in a while with a spoon. The smaller your chocolate pieces are, the easier it will be for it to melt. If you can’t get it to melt properly, let it melt for a few more minutes in a bain marie until ready. Now let this ganache cool down for 30 minutes, this will make it firmer and will allow it to be cold enough to pour on top of the cake without making it melt.
Put the 3 layers on top of each other: chocolate cake – ice cream – chocolate cake. Spread out the ganache on the top and sides of the cake. If you feel like the cake is starting to melt already, put it back in the freezer before adding the final decorations, if not: proceed!
Put chocolate paste in a pastry bag and decorate in any shape you want. Once you’re done, put the whole cake in the freezer until your ready to serve and fill up any gaps in the decoration with some fresh raspberries and serve with extra strawberries. Don’t cut your slices too big by the way, it’s a really heavy cake!
Note: as you can see I tried to draw a snowflake on top of the cake as well. I used white chocolate ganache to do this so if you’d also like this, you can simply follow the instructions for chocolate ganache but replace it with white chocolate. As you only need a little bit of ganache for this drawing, I suggest diving the ingredients by 3 or 4. You have to let the chocolate cool down as well for this and then simply use a pastry bag to draw the snowflake.