Description
This Chocolate Covered Strawberry Ice Cream Cake is a decadent dessert combining rich chocolate cake layers with creamy strawberry ice cream, all enveloped in a luscious chocolate ganache and adorned with fresh strawberries and chocolate shavings. Perfectly balanced and refreshing, this cake makes an ideal treat for warm days or special occasions.
Ingredients
Scale
Cake Batter
- 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 and ensure easy removal.
- 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 evenly distribute the leavening agents and cocoa.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes until well combined. Stir in the boiling water carefully until the batter is smooth and slightly thin.
- Bake the Cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer onto wire racks to cool completely.
- Assemble the Ice Cream Layers: Line the two cake pans with plastic wrap, leaving enough overhang for easy removal. Place one cooled cake layer into each pan. Spread softened strawberry ice cream evenly over each cake base. Cover with plastic wrap and freeze until firm, at least 4 hours or preferably overnight.
- Make the Chocolate Ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and add the semi-sweet chocolate chips. Let sit for 5 minutes, then stir until the ganache is smooth and glossy. Allow it to cool slightly before use.
- Finish Assembling the Cake: Remove the frozen ice cream cake layers from the pans using the plastic wrap. Place one layer on a serving plate and pour half of the ganache over it, spreading evenly. Stack the second layer on top and pour the remaining ganache over the cake, spreading smoothly to cover.
- Garnish and Freeze: Decorate the top with fresh sliced strawberries and chocolate shavings. Freeze the assembled cake for at least 1 hour to fully set before serving.
Notes
- Make sure the strawberry ice cream is softened but not melted for easier spreading.
- Use room temperature eggs and milk for better batter texture.
- Boiling water thins the batter, which helps create a moist and tender cake crumb.
- The cake can be assembled a day ahead and kept frozen until serving.
- Allow the cake to sit at room temperature for about 10 minutes before slicing for clean cuts.
