Mocha Ice Cream Cake
Ingredients:
Dark Chocolate Cake:
2 cups flour
2 cups granulated sugar
Half a cup of oil
1 piece butter
1 cup water
4 tablespoons cocoa powder, such as Hershey's Special Dark
Half a cup of milk
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon salt
2 eggs
coffee ice cream:
2 and a half cups
2 cups heavy cream, divided
Half a cup of granulated sugar
3 tablespoons espresso powder
Half a teaspoon of salt
2 egg yolks
1 teaspoon vanilla
Chocolate Ganache 10oz 60% Bittersweet Chocolate Crum
1 cup heavy cream or half and half
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method:
Chocolate cake:
Heat the oven to 400 degrees. Prepare the baking tray. Cover a half-sheet tray with cooking spray and line it with parchment paper. Sit aside. Mix flour and sugar in a bowl. Sit aside.
In a small saucepan, add the oil, butter, water, and cocoa powder, stirring until combined. Bring it to a boil well. Pour the chocolate mixture over the flour and sugar mixture and stir until combined. Add the curd, baking soda, salt and vanilla. Stir until smooth. Add eggs and mix well until combined.
Pour the mixture into the prepared skillet. Bake for 15-18 minutes until a cake tester or toothpick inserted in the center comes out clean. to calm down.
coffee ice cream:
In a medium saucepan over medium heat, combine 1/2 cup and 1 cup heavy cream. Add the sugar, espresso powder, and salt and whisk until the sugar dissolves.
While the cream mixture heats up, add the egg yolks to the rest of the cup of heavy cream, and mix well. When the cream is hot, slowly add a little of the hot cream mixture to the egg yolk mixture, whisking constantly. This will soften the eggs so they won't flip when added to the hot cream.
Slowly pour the egg yolk mixture into the hot cream mixture while whisking. Cook over medium-low heat until it thickens slightly, being careful not to boil the cream mixture.
Strain the mixture into a heat-resistant bowl. Add vanilla lotion.
Cover with plastic wrap, and press the plastic wrap directly over the cream mixture. Put it in the fridge to cool completely.
Transfer the mixture to an ice cream machine and stir until the mixture is a smooth consistency. This takes approx. 45 minutes in my country
Machine. Transfer to a freezer-safe container. Freeze until firm but still spreadable, approx. 1-2 hours.
Assembling the ice cream cake:
Once the cake has cooled, invert it onto a cutting board. Cut three cake pieces, 4" x 8" to fit the loaf pan. Transfer the cut cake pieces to the oven tray and put them in the freezer until firm.
Wrap a 4" x 8" loaf pan with plastic wrap. Put a piece of cake in the bottom of the tray. Cover with ice cream in a ¾ - 1 inch layer. Cover with plastic wrap and freeze until ice cream is firm, at least 1 hour.
Remove the tray from the freezer and place the second cake and another layer of ice cream on top. Cover with plastic wrap and return to freezer until firm, add chocolate morsels to heatproof bowl for ganache. In a saucepan, heat cream or cream half and half until hot but not boiling. Pour it over the chocolate and leave it for 60 seconds. Stir until the chocolate is completely melted and the mixture is smooth. Let it cool until thick but still functional. about an hour.
Place rack on tray and spray with cooking spray. Take out the third piece of cake and the loaf tray from the freezer. Put the last piece of cake on the rack. (This piece of cake will become the bottom of the cake.) Invert the loaf pan on top of the cake and remove the pan and the plastic wrap. Pour the ganache evenly over the top of the cake, letting it slide down to coat. The ganache will begin to thicken quickly from the cold cake. Transfer the sheet pan to the freezer to allow the ganache to firm up. The ganache won't freeze hard, so it's easy to slice the cake straight from the freezer. Slice and enjoy. Wrap leftover cake in plastic to store for a few days.
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