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If you have a serious sweet tooth and love the combination of fruity freshness and rich chocolate, this Chocolate Covered Strawberry Ice Cream Cake Recipe will become your new favorite dessert fast. Imagine layers of moist chocolate cake hugging creamy strawberry ice cream, all drenched in a silky chocolate ganache, topped with juicy strawberries and irresistible chocolate shavings. It’s the perfect celebration treat that blends contrasting textures and flavors in every luscious bite.
Ingredients You’ll Need
This recipe uses simple, straightforward ingredients that come together beautifully to create incredible flavor and texture. Each component, from the cocoa in the cake to the fresh strawberries, plays an essential role in making the cake a showstopper.
- All-purpose flour: Provides the sturdy base that holds the cake layers together with just the right softness.
- Granulated sugar: Sweetens the cake and balances the deep chocolate flavor perfectly.
- Unsweetened cocoa powder: Gives the cake its rich chocolate essence and alluring dark color.
- Baking powder and baking soda: Work together to give the cake a light, tender crumb.
- Salt: Enhances all the other flavors and brightens the chocolate notes.
- Large eggs: Provide structure and richness for a moist crumb.
- Whole milk: Adds creaminess and helps keep the cake tender.
- Vegetable oil: Keeps the cake incredibly moist and soft.
- Vanilla extract: Adds a warm, sweet undertone that pairs beautifully with the chocolate and strawberry.
- Boiling water: Intensifies the cocoa flavor and helps create a smooth batter.
- Strawberry ice cream: Softened for easy spreading; this is the dreamy fruity center that makes this ice cream cake unforgettable.
- Heavy cream: Used for making a rich, glossy chocolate ganache that covers the cake flawlessly.
- Semi-sweet chocolate chips: Melted into the ganache, adding smooth, intense chocolate flavor.
- Fresh strawberries, sliced: Provide a fresh, juicy garnish and pop of color on top.
- Chocolate shavings: Add extra texture and a touch of elegance to the final presentation.
How to Make Chocolate Covered Strawberry Ice Cream Cake Recipe
Step 1: Prepare the Cake Layers
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch cake pans to ensure the cake layers come out cleanly. Combining the dry ingredients such as flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl is your first step to building a tender chocolate cake base. Then, mix in the wet ingredients – eggs, milk, oil, and vanilla extract – beating until smooth and creamy. Finally, slowly stir in boiling water, which intensifies the chocolate flavor and produces a perfectly smooth batter. Divide the batter evenly between your pans and bake for 30-35 minutes until a toothpick comes out clean. Let the cakes cool initially in the pans, then transfer to a wire rack.
Step 2: Assemble the Ice Cream Layers
Line the cake pans with plastic wrap, leaving enough overhang so you can easily remove the ice cream layers later. Place one cake layer into each pan as a base. Spread softened strawberry ice cream evenly over the cake layers. This step transforms the cake from a classic chocolate bake into an indulgent frozen delight. Cover and pop the pans into the freezer for a minimum of 4 hours. Overnight is even better for the ice cream to set firmly, making it easy to handle during final assembly.
Step 3: Make the Chocolate Ganache
While the ice cream is freezing, the ganache comes together quickly. Heat the heavy cream in a saucepan just until it begins to simmer — no need to boil. Remove from heat and pour over the semi-sweet chocolate chips in a bowl. Let them sit for 5 minutes, then stir gently until luscious and smooth. Allow the ganache to cool slightly; it should still be pourable but thick enough to coat the cake evenly.
Step 4: Finish Assembling the Cake
Take your cake layers from the freezer and carefully remove the plastic wrap. Place one ice cream-topped cake layer on your serving plate. Pour half of the ganache over this layer, spreading it gently with a spatula. Carefully top with the second cake layer, and pour the remaining ganache over the top and sides for a stunning chocolate envelope that seals in the strawberry-goodness. Garnish with fresh sliced strawberries and chocolate shavings for that extra wow factor. Finally, freeze the completed cake for at least one hour before serving to allow everything to meld beautifully.
How to Serve Chocolate Covered Strawberry Ice Cream Cake Recipe
Garnishes
Nothing beats a few fresh, juicy strawberry slices arranged artfully on top to echo the fruity ice cream center. Add a sprinkle of delicate chocolate shavings or curls to elevate the presentation and give a little crunch as you bite in. These garnishes are not only beautiful but also enhance the flavor profile wonderfully.
Side Dishes
This ice cream cake shines best as a solo star dessert, but if you’re serving a crowd, consider light sides such as a crisp mint salad or a fruity sorbet to refresh the palate and complement the rich chocolate and creamy strawberry layers. A small glass of sparkling rosé or chilled lemonade also pairs beautifully for those festive occasions.
Creative Ways to Present
If you’re feeling playful, serve individual slices with a drizzle of chocolate sauce or a dusting of powdered sugar. Or, turn your party into a build-your-own sundae bar by providing whipped cream, chopped nuts, and extra strawberry slices for guests to customize their slices. Cutting the cake into mini squares can also make serving easier and adds a fun, bite-sized presentation for gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Covered Strawberry Ice Cream Cake Recipe? Simply cover it tightly with plastic wrap or place it in an airtight container and store it in your freezer. This keeps the cake fresh and prevents it from absorbing any freezer odors while maintaining that perfect icy texture.
Freezing
Because this cake relies on frozen ice cream layers, freezing is essential. Freeze the assembled cake for at least one hour before serving and keep any leftovers frozen. This method ensures the cake maintains its delightful contrast between creamy ice cream and moist cake whenever you’re ready to enjoy it again.
Reheating
Since this is an ice cream cake, reheating isn’t necessary or recommended. Just slice and serve straight from the freezer after letting it sit for 5-10 minutes at room temperature to soften slightly. This ensures you get the best creamy texture without melting the ice cream completely.
FAQs
Can I use different flavors of ice cream?
Absolutely! While strawberry pairs perfectly with chocolate, feel free to swap in flavors like vanilla bean, raspberry, or even a chocolate swirl ice cream to create your own unique twist on the Chocolate Covered Strawberry Ice Cream Cake Recipe.
What type of chocolate chips are best for the ganache?
Semi-sweet chocolate chips are recommended because they balance sweetness and richness beautifully. However, you can use dark or milk chocolate chips depending on how intense or sweet you want your ganache to be.
How do I make sure the cake layers don’t get soggy?
Freezing the strawberry ice cream firmly before assembly and pouring the cooled ganache gently will help keep the cake layers intact and prevent sogginess. Also, using plastic wrap to line your pans helps keep everything neat and stable.
Can I make this cake ahead for a party?
This cake is perfect for prepping ahead of time. It actually benefits from sitting in the freezer for several hours or overnight, so you can easily do most of the work the day before your event.
What can I substitute for fresh strawberries if they are out of season?
If fresh strawberries aren’t available, frozen (thawed and drained) strawberries work well too. Alternatively, raspberries or sliced kiwi can provide a fresh fruity punch and a lovely color contrast on top.
Final Thoughts
This Chocolate Covered Strawberry Ice Cream Cake Recipe is truly a celebration in every bite, effortlessly combining luscious chocolate, fruity freshness, and creamy indulgence. It’s a dessert that never fails to impress, whether you’re making it for a special occasion or just treating yourself to something extraordinary. Dive in and give this recipe a try—you’ll be amazed at how such simple ingredients come together to create a dessert so unforgettable and mouthwatering.
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Chocolate Covered Strawberry Ice Cream Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in this luscious Chocolate Covered Strawberry Ice Cream Cake, featuring moist homemade chocolate cake layers nestled with creamy strawberry ice cream and topped with a silky chocolate ganache. Garnished with fresh strawberries and chocolate shavings, this dessert is perfect for warm weather celebrations or anytime you crave a refreshingly decadent treat.
Ingredients
Cake Layers
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Ice Cream Layer
- 1.5 quarts strawberry ice cream, softened
Chocolate Ganache
- 1 cup heavy cream
- 12 oz semi-sweet chocolate chips
Garnish
- Fresh strawberries, sliced
- Chocolate shavings
Instructions
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. This creates a uniform dry mixture for a tender cake texture.
- Add Wet Ingredients: Add the two large eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture on medium speed for 2 minutes to combine well. Then, carefully stir in the boiling water until the batter is smooth and thin.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before removing them onto wire racks to cool completely.
- Line Pans for Assembly: Line the same cake pans with plastic wrap, leaving some overhang on the sides. This will help with removing the assembled cake layers later on.
- Assemble Ice Cream Layers: Place one cooled cake layer in each pan. Spread the softened strawberry ice cream evenly over each cake layer. Cover the pans and freeze until the ice cream is firm, about 4 hours or preferably overnight.
- Make Chocolate Ganache: Heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and add the semi-sweet chocolate chips. Let it sit for 5 minutes, then stir gently until the ganache is smooth and glossy. Allow it to cool slightly before pouring.
- Assemble the Cake: Remove the ice cream-topped cake layers from the freezer. Place one layer onto a serving plate. Pour half of the ganache over the cake and spread evenly.
- Complete Assembly: Place the second ice cream-topped cake layer on top of the ganache-covered first layer. Pour the remaining ganache over the top, spreading it evenly to coat the entire cake.
- Garnish and Chill: Decorate the cake with fresh sliced strawberries and chocolate shavings. Return the cake to the freezer for at least 1 hour to set before serving.
Notes
- For best results, allow the strawberry ice cream to soften at room temperature before spreading; this ensures easier layering.
- Use good quality semi-sweet chocolate chips for a rich ganache flavor.
- If you don’t have chocolate shavings, finely grate a bar of chocolate or use mini chocolate chips as garnish.
- You can prepare this cake up to one day in advance and keep it frozen until ready to serve.
- Allow the cake to sit at room temperature for 10-15 minutes before slicing to achieve clean cuts.
