Triple Layer Chocolate Fudge Ice Cream Cake Recipe

Since two weeks ago, I've been too excited to share this dessert. It tastes like cake and is easy to create. Just top a chocolate cake with hot fudge sauce, cookie crumbs, and vanilla and chocolate ice cream. Totally basic, but near to perfection in my view.

Ingredient

– 3 cup vanilla ice cream softened (any vanilla based flavor can be used) – 3 cups chocolate ice cream softened any chocolate based flavor can be used – 2-3 cups crushed chocolate cookies crumbs Oreo CHOCOLATE CAKE – 3/4 cup all-purpose flour – 3/4 cup granulated sugar – 1/2 cup unsweetened cocoa powder – 3/4 teaspoon baking soda – 3/4 teaspoon baking powder – 3/4 teaspoon salt – 1 egg at room temperature – 1/2 cup buttermilk – 1/4 cup canola oil – 2 teaspoons vanilla extract – 1/2 cup strong brewed coffee hot – 1/4 cup semi-sweet chocolate chips CHOCOLATE FUDGE – 12 ounces semi-sweet chocolate chopped – ½ cup heavy cream – 3 tablespoons unsalted butter – 2 teaspoons vanilla – ½ teaspoon flaky sea salt

Direction

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1

Wrap two 8-inch cake pans with plastic. One pan should have vanilla ice cream and the other chocolate ice cream. Freeze 6 hours or overnight until hard.

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Chocolate cake Start with a 350-degree oven. Grease an 8-inch round cake pan, line with parchment and butter or spray with cooking spray.

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3

Mix flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt in a medium basin. Set aside.

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4

Beat eggs, buttermilk, canola oil, and vanilla in a stand mixer or hand mixer until smooth. With the mixer on low, slowly add the dry components to the wet ingredients until no flour clumps remain

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5

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Add hot coffee and mix well. Not too thin, but pourable batter. Mix in chocolate chips. Pour batter evenly into cake pan. Bake 25–30 minutes until the tops are just set and centre is no longer wobbly.

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Remove and cool five minutes, then knife the pan edges. Invert cakes onto a large flat plate lined with wax or parchment paper. Cover and chill cakes, then freeze 4 hours or overnight until hard.

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7

Chocolate custard Combine chocolate and cream in a medium sauce pan over low heat. Stir often until melted and smooth. Mix butter, vanilla, and salt until smooth after removing from heat. Cool to room temperature. Keep refrigerated.

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ASSEMBLE Place the frozen chocolate cake on a platter. Spread 1/3 of the fudge sauce on top with a knife or offset spatula. Sprinkle 1/3 cookie crumbs. After freezing, carefully remove the vanilla ice cream layer from the pan and discard the plastic wrap.

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9

Top the chocolate cake with the layer. Apply 1/3 fudge sauce over the top. Repeat with chocolate ice cream and drizzle left-over fudge sauce down sides. Sprinkle cookie crumbs and freeze immediately.

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 Freeze until hard, 4 hours or overnight. Return your cake to the freezer for an hour or two if it becomes too soft to deal with. Soften the cake by removing it 5-10 minutes before slicing. Slice and serve!

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Creamy Coconut Almond Breakfast Pops Recipe 

also see

also see

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