Tripple Chocolate Ice Cream Cake

chocolate cake and white chocolate ganache with rocky road ice cream in the centre


Tripple Chocolate Ice Cream Cake

  • 350 g (121/2 oz/21/3 cups) plain (all-purpose) flour
  • 450 g (1 lb) caster (superfine) sugar
  • 100 g (31/2 oz) cocoa powder
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon fine salt
  • 350 g (121/2 oz) unsalted butter, softened
  • 4 large eggs, at room temperature
  • 350 ml (12 fl oz) full-cream (whole) milk
  • 500g rocky road chocolate ice cream
  • 1 peppermint bark chocolate bar, chopped

White Chocolate Ganache

  • 375 white chocolate

Whipped Cream

  • 300ml thickened/whipping cream
  • 2 tsp vanilla extract


  1. Preheat a fan-forced oven to 160°C (320°F) or a conventional oven to 180°C (350°F). Spray a 15 cm (6 in) cake tin with oil spray and line the bottom with baking paper. Line a 20x30cm baking tray with baking paper. Set aside.
  2. Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a large mixing bowl and mix with a hand mixer until well combined.

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