Looking for a dish that wows your guests without stressing you out? This chocolate ice cream cake is exactly what you need for your next celebration.
It combines a moist chocolate sponge with a thick, creamy center. Everyone at the table will think you bought it from a fancy bakery. This treat is the ultimate way to cool down during a warm summer birthday party.
Why This Recipe Is a Winner
This cake is a total showstopper for any gathering. It is perfect for busy families because you can make it ahead of time. You won’t have to rush through dessert prep while guests are over.
The layers look professional but are actually very simple to assemble. Your kids will love the rich chocolate flavor and the cold ice cream. It is truly the ultimate crowd-pleaser for any age.
Simple Cooking Steps
Making this cake is much easier than it looks. You start by baking a simple, one-bowl chocolate sponge. Once it cools, you just spread on your favorite softened ice cream. Even beginner bakers can master this impressive dessert with ease.
Ingredients You’ll Need
You likely have most of these pantry staples in your kitchen right now.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
- 1.5 quarts chocolate ice cream, softened
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
- Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
- Stir in boiling water by hand; the batter will be thin.
- Pour batter into the pan and bake for 30-35 minutes until a toothpick comes out clean.
- Cool the cake completely in the pan.
- Spread softened chocolate ice cream evenly over the cooled cake layer.
- Cover and freeze for at least 3 hours or until the ice cream is firm.
- Prepare ganache by heating heavy cream until simmering, then pouring over chopped chocolate; let sit for 5 minutes and stir until smooth.
- Pour cooled ganache over the frozen ice cream layer and freeze for an additional 30 minutes before serving.
Best Ways to Enjoy It
Serve this cake straight from the freezer for the best texture. You can add a dollop of fresh whipped cream on the side. It looks beautiful on a simple white cake stand. Gather your family around the table and enjoy every chilly, chocolatey bite together.
Keep It Fresh
This cake stores beautifully in the freezer for up to two weeks. Keep it tightly wrapped in plastic wrap to prevent freezer burn. For stress-free holiday entertaining, make this cake a few days early. When you are ready to serve, just slice and enjoy. It stays delicious and ready for any party.
Tips for Best Results
- Don’t skip cooling the cake completely before adding the ice cream.
- Use a warm knife to get clean, beautiful slices every time.
- Soften the ice cream on the counter for 10 minutes for easy spreading.
- Swap the chocolate ice cream for vanilla for a classic contrast.
- Double the batch for large holiday gatherings or big birthday parties.
- Add a handful of fresh summer berries on top for a pop of color.
- Make sure your boiling water is truly hot to bloom the cocoa.
Ways to Switch It Up
- Try mint chocolate chip ice cream for a refreshing twist.
- Use gluten-free flour to make this dessert dietary-friendly for everyone.
- Swap the chocolate ganache for a drizzle of caramel sauce.
- Add crushed sandwich cookies between the layers for extra crunch.
Common Questions
Can I make this cake ahead of time?
Yes, this is a perfect make-ahead dessert. You can keep it in the freezer for several days. Just add the ganache shortly before your guests arrive.
How do I stop the ice cream from melting?
Work quickly once the ice cream is softened. Ensure your cake base is completely cold. Freeze the cake immediately after spreading the ice cream layer.
Will kids actually eat this?
Absolutely, this is a picky-eater favorite. Most children love the combination of cake and ice cream. It is the perfect birthday treat for any age.
I hope this chocolate ice cream cake brings a big smile to your family’s faces. It is such a fun and simple way to celebrate any special moment. Happy baking!
— Lidia
Decadent Chocolate Ice Cream Cake
Ingredients
- 2 cups all -purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp sal t
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large egg s
- 2 tsp vanilla extract
- 1 cup boiling water
- 1.5 quarts chocolate ice cream, softened
- 1 cup heavy cream
- 8 oz semi -sweet chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
- Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
- Stir in boiling water by hand; the batter will be thin.
- Pour batter into the pan and bake for 30-35 minutes until a toothpick comes out clean.
- Cool the cake completely in the pan.
- Spread softened chocolate ice cream evenly over the cooled cake layer.
- Cover and freeze for at least 3 hours or until the ice cream is firm.
- Prepare ganache by heating heavy cream until simmering, then pouring over chopped chocolate; let sit for 5 minutes and stir until smooth.
- Pour cooled ganache over the frozen ice cream layer and freeze for an additional 30 minutes before serving.
