How To Make Chocolate Ice Cream Cake
This chocolate ice cream cake is decadence at its finest. It combines rich chocolate cake with an even richer gelato and a topping of chocolate ganache.
Ingredients
- cooking spray, for pan
- 1 box chocolate cake mix, (plus ingredients called for on back of box)
- 4 cup belgian chocolate gelato, Talenti
- 2 cup chocolate chips
- 1 cup heavy cream
- chocolate jimmies, for garnish
Instructions
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Preheat oven to 350 degrees F and line two 9-inch round cake pans with parchment paper. Grease with cooking spray.
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In a large bowl, prepare cake mix according to package instructions. Divide between pans and bake until a toothpick inserted into the middle comes out clean. This will take about 20 minutes. Let cake cool completely.
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Using a serrated knife, level the rounded top of each cake until flat. Place one cake in the bottom of an 8-inch springform pan. Top with ice cream and smooth ice cream with an offset spatula until smooth. Top ice cream with second cake.
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Freeze cake until ice cream has hardened. This takes about 2 hours.
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Meanwhile, make ganache. Put chocolate chips in a large heat-proof bowl. In a small saucepan over medium heat, bring heavy cream to simmer.
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Remove from heat and pour over chocolate chips. Let sit 2 minutes, then whisk until smooth. Let cool slightly.
- Remove cake from springform pan and pour ganache over top of cake. Garnish with sprinkles and serve immediately.
Nutrition
- Sugar: 49g
- :
- Calcium: 98mg
- Calories: 477kcal
- Carbohydrates: 70g
- Cholesterol: 57mg
- Fat: 22g
- Fiber: 1g
- Iron: 2mg
- Monounsaturated Fat: 4g
- Polyunsaturated Fat: 1g
- Potassium: 149mg
- Protein: 5g
- Saturated Fat: 13g
- Sodium: 297mg
- Vitamin A: 570IU
- Vitamin C: 1mg
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