Tripple Chocolate Ice Cream Cake
chocolate cake and white chocolate ganache with rocky road ice cream in the centre
Ingredients
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
Steps
- 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.
- 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.
Keep reading
Get access to the full recipe and 10,000 more!
Already have an account?