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A multi-layered chocolate ice cream cake with a glossy dark chocolate ganache finish on a serving platter.

Decadent Chocolate Ice Cream Cake

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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 4 hours 20 minutes
Servings 12 servings
Calories 580 kcal

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.