Chocolate Ice Cream Cake (Ganache)

The ganache serves as insulation so if the ice cream started to melt it would not turn the cake into a mushy mess but it would retain it’s cakey texture.

Cake:
2 cups sugar
1¾ cups all-purpose flour, unbleached
¾ cups cocoa
1½ tsp. baking soda
1½ tsp. baking powder
1 tsp. kosher salt
2 eggs, room temperature
1 cup milk
½ cup vegetable oil
2 tsp. pure vanilla extract
1 cup boiling water

Ice Cream:
1.5 qt ice cream, any flavour

Ganache:
1 cup heavy cream
2 Tbsp. butter
2 Tbsp. sugar
12 oz semi-sweet chocolate, broken into small pieces

Heat oven to 350°F (175°C). Spray and line 2 (9”) round cake pans.

In a mixing bowl combine all the dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium until well combined. About 2 minutes. Stir in the boiling water till smooth. Batter will be very thin. Pour into prepared pans and bake 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in cake pans about 15 minutes, then remove to cooling rack to finish cooling.

Ice Cream Layer:
Take the ice cream out from the freezer and let soften on the counter for about 10 minutes. Using the same size pan you used for the cake layers, cover the inside of the pan with plastic wrap. Let the plastic hang over the ends of the pan. Pack the ice cream into the lined pan and smooth the top. Move the ice cream back to the freezer to harden for at least an hour.

Ganache:
Place heavy cream, butter and sugar into a saucepan. Stir frequently and bring the mixture to a boil.

Place the chocolate pieces in a stainless steel bowl. Pour the hot cream mixture over the chocolate and cover with plastic wrap. Let sit for about 5 minutes so as to allow the chocolate to melt. Mix thoroughly, making sure all the pieces of chocolate are combined. Let cool to room temperature.

To Assemble:
Pour the ganache over the two cake layers. Coat the entire top and sides of each layer. Let the cake layers set up by chilling in the refrigerator for 1 hour.

When the cake layers have set up (the ganache has become stiff) remove the cake from the refrigerator and the ice cream from the freezer.

On a serving platter or a cardboard cake round place a layer of cake, then top with the ice cream, then finish with the remaining cake layer.

Place cake back in the freezer for at least 2 hours.

Remove cake from freezer 10-15 minutes prior to serving.

Makes 12-16 slices.