Chocolate Covered Strawberry Ice Cream Cake

Indulge in the ultimate dessert experience with our Chocolate Covered Strawberry Ice Cream Cake. This decadent cake combines the richness of chocolate cake with the refreshing sweetness of strawberry ice cream, all topped off with a glossy chocolate ganache and garnished with fresh strawberries. Whether for a birthday, celebration, or simply as a treat, this cake is sure to impress with its stunning layers and luscious flavors.

Why You’ll Love This Recipe

I love this recipe because it combines the best of both worlds: the deep, rich flavor of chocolate cake and the creamy, fruity freshness of strawberry ice cream. Each bite is a perfect blend of textures, from the soft and moist cake to the smooth and velvety ice cream. The glossy ganache drips over the cake, adding an extra layer of decadence, while the fresh strawberries on top bring a refreshing balance to the sweetness. Whether it’s a special occasion or just because, this cake is sure to be a crowd-pleaser.

Ingredients:

For the Cake Layers:

2 cups all-purpose flour

2 cups granulated sugar

1 1/2 teaspoons baking powder

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

For the Ice Cream Layers:

1.5 quarts strawberry ice cream, softened

For the Chocolate Ganache:

1 cup heavy cream

12 oz semi-sweet chocolate chips

For Garnish:

Fresh strawberries, sliced

Chocolate shavings

Directions:

Prepare the Cake Layers:

Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, milk, oil, and vanilla extract to the dry ingredients and beat on medium speed for 2 minutes.

Stir in the boiling water until the batter is smooth and thin.

Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Assemble the Cake:

Line the cooled cake pans with plastic wrap, leaving some overhanging.

Place one cake layer into each lined pan.

Spread softened strawberry ice cream evenly over each cake layer, cover with plastic wrap, and freeze until firm, about 4 hours or overnight.

Make the Chocolate Ganache:

Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat.

Add the chocolate chips to the cream and let sit for 5 minutes, then stir until smooth and glossy.

Allow the ganache to cool slightly.

Finish Assembling:

Remove the ice cream layers from the freezer using the plastic wrap overhang. Place one ice cream-topped cake layer on a serving plate.

Pour half of the chocolate ganache over the cake, spreading evenly and letting some drip down the sides.

Quickly place the second ice cream-topped cake layer on top.

Pour the remaining ganache over the top, letting it cascade down the sides.

Garnish and Serve:

Top with fresh sliced strawberries and chocolate shavings.

Freeze the cake for at least 1 hour to set the ganache before serving.

Serving Tips:

Thawing: Allow the cake to thaw slightly at room temperature for about 10-15 minutes before slicing. This makes it easier to cut through the ice cream and ganache.

Slicing: Use a sharp knife that has been warmed with hot water and wiped dry to cut through the frozen layers smoothly. Clean the knife between cuts to maintain neat slices.

Garnishing: Add fresh strawberries and chocolate shavings just before serving to keep them looking their best.

Storage Tips:

Freezing: Store the cake in the freezer for long-term storage. To prevent freezer burn, wrap the cake tightly in plastic wrap or aluminum foil, or place it in an airtight container.

Preservation: If you have leftover cake, keep it covered and frozen. It can be stored for up to 2-3 months. Make sure the cake is well-wrapped to maintain its texture and flavor.

Defrosting: When ready to enjoy leftovers, transfer the cake to the refrigerator and let it thaw for a few hours. If you’re in a hurry, you can also let it thaw at room temperature for about 20-30 minutes.

Individual Slices: For easier serving, consider slicing the cake and wrapping individual pieces in plastic wrap before freezing. This allows you to grab a slice whenever you crave a sweet treat without thawing the entire cake.

Related Recipes:

• Chocolate Covered Strawberry Cake
• Chocolate Covered Cherry Rice Krispies Treats
• Chocolate Covered Strawberry Cupcakes

FAQs:

Can I use a different flavor of ice cream?

Yes! You can swap the strawberry ice cream for any other flavor of your choice. Just be sure to soften it before spreading it over the cake layers.

How can I make the ganache thicker?

If you prefer a thicker ganache, reduce the amount of heavy cream slightly or allow the ganache to cool longer before pouring it over the cake.

Can I prepare this cake in advance?

Yes, you can make this cake a day or two in advance. Just be sure to freeze it after assembling and before adding the ganache to ensure the layers stay firm.

Can I use store-bought cake instead of homemade?

Absolutely! If you’re short on time, you can use store-bought cake layers. Just be sure to follow the same steps for adding the ice cream and ganache.

How do I know when the ganache is the right consistency?

The ganache is ready when it’s smooth and glossy. If it’s too thin, allow it to cool slightly to thicken before pouring it over the cake.

Conclusion:

This Chocolate Covered Strawberry Ice Cream Cake is a luscious blend of textures and flavors, making it a delightful centerpiece for any celebration. Its rich chocolate layers, creamy strawberry ice cream, and smooth ganache are sure to impress and satisfy your sweet cravings. Enjoy every decadent bite!

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