Chocolate Covered Strawberry Ice Cream Cake
User Reviews
4.8
8 reviews
Excellent
Chocolate Covered Strawberry Ice Cream Cake
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Homemade Chocolate Covered Strawberry Ice Cream Cake is delightfully fruity, frosty, and impressive, making it the perfect special cake for summer.
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Ingredients
For the chocolate cake:
- 1 3/4 cups all-purpose flour 7.8 ounces or 221 grams
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder 3.1 ounces or 89 grams
- 2 teaspoons baking soda
- 1 teaspoon baking powder Clabber Girl brand
- 1 teaspoon salt fine
- 3/4 cup sour cream
- 1/2 cup vegetable oil
- 3 egg large, at room temperature
- 1 teaspoon vanilla
- 1 cup water boiling
For the strawberry ice cream:
- 1 quart strawberries fresh, hulled and chopped
- 4 ounces cream cheese at room temperature
- 1/2 cup sour cream
- 1/2 cup milk whole
- 1/2 cup heavy cream
- 1 teaspoon lemon juice fresh
- 2 tablespoons corn syrup
- 3/4 cup granulated sugar
- 1/4 teaspoon salt fine sea salt
- 1 1/2 teaspoons vanilla extract
For the chocolate ganache:
- 6 ounces semisweet chocolate chopped
- 1/2 cup heavy cream
- strawberries hulled and sliced, for garnish
Instructions
For the cake:
- Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans.
- In the bowl of a stand mixer, sift together the flour, sugar, cocoa, baking soda, and baking powder. Add in the salt. Mix on low speed until combined. In a small bowl combine the sour cream, vegetable oil, eggs, and vanilla. On low speed gradually add the sour cream mixture into the dry ingredients. Beat on low until just combined, scraping down the edges as necessary. Add in the boiling water and beat until just combined. Be careful not to over-mix.
- Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until a cake tester comes out clean. Cool the cakes in their pans for 30 minutes before carefully turning them out onto a cooling rack. Freeze the cakes until very firm.
For the ice cream:
- In the pitcher of a blender, puree all the ingredients until smooth. Transfer the mixture to a medium bowl and press plastic wrap against the surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.
- Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Line a clean 8-inch cake pan with plastic wrap. Pour the ice cream into the cake pan then press another sheet of plastic wrap against the surface. Freeze until firm, about 2 hours or up to 2 days.
For the ganache:
- Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Let cool until the ganache is thickened but still pourable.
To assemble:
- On a serving plate or cake stand, place 1 cake layer upside-down. Remove the ice cream from the pan and place over the cake, peeling off the plastic wrap. Top with the remaining cake layer. Pour the ganache over the cake, letting it drip down the sides. Freeze for 2 hours, or until firm. Top with strawberries and let stand for 5 to 10 minutes before slicing and serving.
Notes
- Recipe by Tessa of Handle the Heat on behalf of Clabber Girl
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
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