FOOD

tripple chocolate ice cream cake

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

FOOD

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

Tripple Chocolate Ice Cream Cake

  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.
  3. Next, add the softened butter and mix on low speed until the batter reaches a crumbly, sand-like texture.
  4. Add the eggs and milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavourings or food-gel colourings to the batter.
  5. Add batter into the 6” cake tin, filling it about 1/3 of the way. Add the rest of it into the baking tray lined with baking paper.
  6. Bake for 50–60 minutes, or until a toothpick inserted in the middle a cake comes out clean. If the toothpick is coated with wet batter, continue baking, for 10 minutes at a time, until fully baked.
  7. Allow the cakes to cool to room temperature in the tins.
  8. 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).
  9. Transfer 6-inch cake to a 10-inch springform pan. Place cake strips around perimeter of cake, flush with edge of pan.
  10. 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 mint chocolate bar shavings.

White Chocolate Ganache

  1. Add white chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth.
  2. Allow to set at room temp. Soften in the microwave for 10 seconds at a time until soft enough to spread.

Whipped Cream

  1. To make whipped cream, add cream and vanilla extract into a large mixing bowl and use a hand mixer to whisk until you reach stiff peaks.