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
Scale
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.
