Ice Cream Cake with Hot Fudge Sauce

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So, this was good. It was a fun change, and yes, you could simply add vanilla ice cream to chocolate cake, but this was more fun. I got this recipe from the book “Rose’s Heavenly Cakes” by Rose Levy Beranbaum. It gets at least an 8. Here is the chocolate cake recipe she gives (oh, and you have to use oil in this cake if you want to be able to cut it once it’s frozen). Also, we did half espresso and half vanilla ice cream. I really personally prefer vanilla:

Chocolate Cake

66 grams of cocoa (about 3/4 cup)
1/2 cup boiling water
1/2 cup canola oil
4 large eggs, separated, plus 2 extra eg whites
1 tsp. vanilla
150 grams of all purpose flour
1 1/2 cups sugar I cut this down to a scant cup
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Essentially you put the water and cocoa in a mixer, and mix until it cools slightly. Then, add the oil and egg yolks, and beat for about 1 minute. Add vanilla. Add your previously combined dry ingredients (including sugar), and add in 2 batches . Then, add the egg whites, Beat on 2 minutes on medium speed. I did 2/3 of the batter in one 9-inch pan and the other 1/3 in the other. You could easily do a triple layer and just do 3 pans. You bake at 350 for about 20-25 minutes, and as soon as they are done, you unmold them while they are hot. Once they are cooled, you put your softened ice cream in between the layers. We used a cake ring to keep everything layered nicely. You freeze for 8 hours, and then serve (this serves 12-16 people). We also added hot fudge sauce.

Hot Fudge

56 grams chocolate
3 Tbs. butter
2 Tbs. cocoa
2/3 cup sugar We only did 1 Tbs.
1/2 cup cream
1/2 tsp. vanilla

Melt everything together slowly.

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