Ice Cream Cake

Ice Cream Cake 🍦🎂

Ingredients

For the Cake Layers

• 1½ cups (190g) all-purpose flour

• ½ cup (60g) cocoa powder

• 1 cup (200g) sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 2 large eggs

• ½ cup (125ml) vegetable oil

• ¾ cup (180ml) buttermilk

• ½ cup (120ml) hot water or hot coffee

• 1 tsp vanilla extract

For the Ice Cream Layers

• 3 cups (750ml) vanilla ice cream (softened)

• 3 cups (750ml) chocolate ice cream (softened)

For the Chocolate Ganache Topping

• 1 cup (170g) semi-sweet chocolate chips

• ½ cup (120ml) heavy cream

• Optional: chocolate curls, sprinkles, or crushed cookies for garnish

Instructions

Prepare the cake layer first. Preheat the oven to 175°C (350°F) and grease an 8-inch round pan.

Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a bowl.

In another bowl, combine eggs, oil, buttermilk, vanilla, and hot water (or coffee).

Mix wet and dry ingredients together until smooth. Pour batter into the pan and bake for 25–30 minutes or until a toothpick inserted comes out clean.

Cool completely, then wrap and freeze for about 30 minutes to firm up before layering.

Line a deep 8-inch round cake pan with plastic wrap, leaving extra hanging over the sides.

Spread the softened chocolate ice cream evenly in the bottom of the pan and freeze for 1 hour or until firm.

Add a layer of vanilla ice cream on top and freeze again until completely set (about 2 hours).

Once frozen, place the chilled chocolate cake layer on top, pressing gently to stick. Cover the top with plastic wrap and freeze for at least 4 hours or overnight.

For the ganache, heat the cream until hot (not boiling) and pour over the chocolate chips. Let sit for 1 minute, then stir until smooth and glossy. Cool slightly before using.

Unmold the cake onto a serving plate, remove the plastic wrap, and pour ganache over the top. Let it drip beautifully down the sides. Decorate with chocolate curls, sprinkles, or cookie crumbs.