Prep time: 5 hours
Cook time: 30 mins
Total time: 5 hours 30 mins
Chocolate Cake
- *NOTE: use half of this recipe if using 8-inch cake pan, and full recipe for 10-inch springform pan
- 2 cups all-purpose flour, plus 2 tbsp for cake pan
- ¾ cup unsweetened cocoa powder
- 1¾ cups sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Filling and Decoration
- 4 cups Tillamook Udderly Chocolate ice cream (or your favorite ice cream flavor)
- 2 cups chocolate frosting
- Chocolate sprinkles, for decorating
- Grease one 8-inch cake pan OR one 10-inch springform pan with cooking spray or butter.
- Add 2 tbsp flour to the cake/springform pan, and rotate like a steering wheel over a sink until the flour completely coats the pan. Shake out excess flour into the sink.
- Preheat oven to 350 degrees F.
- Add flour, cocoa powder, sugar, baking powder, baking soda, and salt to a standalone mixer bowl fitted with paddle attachment (you can also use an electric mixer and add ingredients to a large bowl).
- Mix the dry ingredients on low speed for 30 seconds.
- Add eggs, milk, vegetable oil and vanilla to the flour mixture and mix on medium speed about 2 minutes.
- In the meantime, boil the water.
- Turn off the mixer and add the boiling water.
- Beat on medium speed for 1 minute.
- Use a spatula to transfer the batter to the greased and floured pan.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, then loosen carefully with a thin spatula or knife and turn over onto a wire cooling rack.
- Once cool, cut into two even halves.
- Wrap the cakes in plastic wrap and freeze for at least 2 hours (this can be done overnight).
- Once hardened, place one layer of cake in a springform pan or if you used a cake pan, line the cake pan with parchment paper with enough edge to be able to pull the entire cake out of the pan once frozen.
- Remove the ice cream from the freezer and thaw for 10 minutes. Once softened, spread the ice cream over the cake layer to desired thickness (I like about 4 cups).
- Place the remaining cake layer over the top of the ice cream, and place plastic wrap over the top to seal.
- Freeze the cake for at least 2 hours.
- Once frozen, remove the cake and QUICKLY frost before the ice cream melts.
- Add the sprinkles if desired, then wrap carefully with plastic wrap (I use 8 toothpicks on top if I don't use candles so it doesn't stick to the frosting as much) and place back in the freezer.
- Remove from freezer about 10-15 minutes before serving to slightly thaw.
Makes 1 8- or 10-inch cake
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/ice-cream-cake/
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