This decadent ice-cream cake is truly a mint chocolate lover’s dream!
This decadentice-cream cakeis truly a mint chocolate lover’s dream!
Make the whole cake ahead and freeze until ready to serve.
Credit:Jennifer Davick
Jennifer Davick
Ingredients
Parchment paper
Devil’s Food Cake Batter(recipe below)
1/2gal.
)semisweet chocolate baking bar, chopped
4-8Tbsp.whipping cream
Directions
Preheat oven to 350oF.
Grease and flour 3 (8-inch) round cake pans.
Line with parchment paper.
Prepare Devil’s Food Cake Batter, and spoon into pans.
Bake at 350oF for 12 to 14 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on a wire rack 10 minutes.
Place 1 cake layer in a 9-inch springform pan.
Top with one-third of ice cream (about 2 1/3 cups); sprinkle with half of crushed wafers.
Top with remaining cake layer and ice cream.
Freeze 8 to 12 hours.
Remove cake from springform pan, and place on a cake stand or plate.
Prepare Chocolate Ganache, and spread over top of ice-cream cake.
Let stand 15 minutes before serving.
Garnish, if desired.
Beat butter and sugar at medium speed with a heavy-duty electric stand mixer until creamy.
Add egg, beating just until blended.
Combine flour, cocoa, and baking soda.
Add to butter mixture alternately with coffee, beating until blended.
Microwave baking bar and 4 Tbsp.
whipping cream in a microwave-safe bowl at HIGH 1 minute or until melted, stirring at 30-second intervals.
Stir in up to 4 Tbsp.
additional cream for desired consistency.
