Description
Delight in this decadent Chocolate Covered Strawberry Ice Cream Cake that combines rich chocolate cake layers with creamy strawberry ice cream and a luscious chocolate ganache topping. Perfectly balanced with fresh strawberries and chocolate shavings, this frozen dessert is an indulgent treat for any special occasion.
Ingredients
Scale
Cake Layers
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Ice Cream Layer
- 1.5 quarts strawberry ice cream, softened
Chocolate Ganache
- 1 cup heavy cream
- 12 oz semi-sweet chocolate chips
Garnish
- Fresh strawberries, sliced
- Chocolate shavings
Instructions
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution and a smooth batter.
- Add Wet Ingredients: Incorporate the eggs, whole milk, vegetable oil, and vanilla extract into the dry mix. Beat on medium speed for 2 minutes to combine thoroughly. Carefully stir in the boiling water until the batter is smooth and well blended.
- Bake the Cake Layers: Evenly divide the batter between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Assemble Cake with Ice Cream: Line the cake pans with plastic wrap, leaving extra overhang to easily lift cakes. Place one cooled cake layer into each pan. Spread the softened strawberry ice cream evenly over each cake layer. Cover and freeze the pans until the ice cream is firm, approximately 4 hours or overnight for best results.
- Prepare Chocolate Ganache: In a saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the semi-sweet chocolate chips. Let the mixture sit for 5 minutes before stirring gently until the ganache is smooth and glossy. Allow it to cool slightly before using.
- Finish Assembling the Cake: Remove the cake layers topped with ice cream from the freezer. Carefully lift one layer out of the pan and place it on a serving plate. Pour half of the chocolate ganache over the top, spreading evenly. Place the second cake layer on top and pour the remaining ganache over it to cover.
- Garnish and Freeze: Decorate the cake with sliced fresh strawberries and chocolate shavings for an elegant finish. Freeze the fully assembled cake for at least 1 hour more before serving to allow the ganache to set perfectly and the flavors to meld.
Notes
- Ensure the strawberry ice cream is sufficiently softened for easy spreading but not melted.
- Use high-quality semi-sweet chocolate chips for a richer ganache.
- The cake can be prepared up to a day in advance and stored in the freezer.
- Allow the cake to sit at room temperature for 5-10 minutes before slicing for cleaner cuts.
- Substitute heavy cream with coconut cream for a dairy-free version.
