Chocolate Ganache Ice Cream Cake
A decadent combination of chocolate ganache and ice cream, layered to perfection. No bake, just freeze and enjoy.
Ingredients
For the Cake Layer:
- All-purpose flour: 1 ½ cups
- Cocoa powder: ¼ cup
- Baking powder: 1 tsp
- Sugar: ¾ cup
- Eggs: 2
- Milk: ½ cup
- Vegetable oil: ¼ cup
- Vanilla extract: 1 tsp
For the Ice Cream Layer:
- Chocolate ice cream: 4 cups softened
- Vanilla ice cream: 4 cups softened
For the Ganache Topping:
- Heavy cream: 1 cup
- Semi-sweet chocolate: 6 oz
- Butter: 2 tbsp
Instructions
Prepare the Cake Layer:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine flour, cocoa powder, baking powder, and sugar.
- Add eggs, milk, oil, and vanilla extract, mixing until smooth.
- Pour the batter into a greased 9-inch round pan and bake for 25-30 minutes. Let it cool.
Add the Ice Cream Layer:
- Soften the chocolate and vanilla ice cream.
- Spread the chocolate ice cream over the cooled cake. Freeze for 1-2 hours.
- Spread the vanilla ice cream over the chocolate layer. Freeze for 2-3 more hours.
Make the Ganache Topping:
- In a small saucepan, heat heavy cream until simmering.
- Remove from heat, add chocolate, and whisk until smooth.
- Stir in butter and let cool.
- Pour the ganache over the frozen cake. Freeze for 30 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 420
- Total Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals
- Vitamin A: 8%
- Calcium: 6%
- Iron: 10%
- Vitamin C: 2%
- Potassium: 5%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add crushed cookies between layers for a delightful crunch.
- Use dark chocolate for a more intense ganache flavor.
- Let the ganache set slightly before serving for a thicker topping.