Description
This decadent Chocolate Ice Cream Cake features a rich brownie base topped with a smooth layer of chocolate ice cream, finished with a luscious chocolate ganache and optional chocolate frosting. Perfectly balanced with moist chocolate cake and creamy ice cream, this dessert is chilled overnight to create an impressive and indulgent treat that is sure to satisfy any chocolate lover.
Ingredients
Scale
Brownie Base
- ½ cup vegetable oil
- 1 ¼ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¾ cup cocoa powder
Ice Cream Layer
- 1.5 quart chocolate ice cream
Ganache
- 3 ounces semi-sweet chocolate
- ⅓ cup heavy cream
- ⅓ cup unsalted butter
- ¼ cup cocoa powder
- 1–2 cups powdered sugar
- 1–3 tablespoons whipping cream or milk
Frosting (Optional)
- 1 cup unsalted butter
- 1–2 cups powdered sugar
- ¼ cup cocoa powder
- 1–3 tablespoons whipping cream
Instructions
- Prepare the Brownie Base: Preheat your oven to 350°F (180°C). Grease and wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks during baking.
- Mix the Batter: In a medium bowl, whisk together the vegetable oil and sugar until combined. Add the eggs, egg yolk, and vanilla extract, mixing well. Stir in the all-purpose flour and cocoa powder until the batter is smooth and well incorporated.
- Bake the Base: Pour the batter into the prepared springform pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Allow the brownie base to cool completely to room temperature.
- Prepare the Ice Cream Layer: Soften the chocolate ice cream by leaving it at room temperature for 20-30 minutes until it achieves a soft-serve consistency. Spread the softened ice cream evenly over the cooled brownie base.
- Freeze the Ice Cream Layer: Cover the pan properly and place it in the freezer for at least 12 hours to allow the ice cream layer to firm up.
- Make the Ganache: Finely chop the semi-sweet chocolate. Heat the heavy cream almost to boiling, then pour it over the chopped chocolate. Let it sit for a minute, then whisk until smooth and glossy, ensuring all chocolate is melted.
- Apply Ganache: Pour the ganache evenly over the frozen ice cream layer and smooth the top with a spatula. Return the cake to the freezer until the ganache is firm.
- Prepare the Frosting (Optional): Beat the unsalted butter until smooth and creamy. Gradually add the powdered sugar, cocoa powder, and whipping cream, beating until the frosting reaches your desired consistency.
- Decorate the Cake: Using a piping bag, pipe the frosting around the edges of the cake for a decorative finish.
- Serve: Before serving, let the cake sit at room temperature for 5-10 minutes to soften slightly. Carefully remove the springform pan and slice the cake with a warm knife for clean, neat cuts.
Notes
- Make sure to wrap the springform pan with aluminum foil to prevent any leakage during baking and freezing.
- Softening the ice cream before spreading makes it easier to create a smooth layer.
- The cake must be frozen for at least 12 hours for best texture and to hold the layers together well.
- Using a warm knife when slicing helps to cut neat pieces without cracking the ice cream or ganache.
- The frosting is optional but adds an elegant decorative touch to the cake.
- Store leftovers in the freezer, covered well to prevent ice crystals.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
