Chocolate Covered Strawberry Ice Cream Layer Cake
This sensational dessert combines moist chocolate cake with luscious strawberry ice cream and a decadent chocolate ganache, making it perfect for special occasions or family treats.
Servings: 12 servings
Calories: 425kcal
Ingredients
For the cake
- 2 cups all-purpose flour Light and fluffy, the base of your cake.
- 2 cups granulated sugar Adds sweetness and moisture.
- 3/4 cup unsweetened cocoa powder Rich chocolate flavor.
- 2 teaspoons baking powder Provides the lift needed for a perfectly baked cake.
- 1 1/2 teaspoons baking soda Works alongside baking powder for extra rise.
- 1 teaspoon salt Enhances flavor.
- 1 cup buttermilk Contributes moisture and richness.
- 1/2 cup vegetable oil Keeps the cake tender.
- 2 large eggs Binds ingredients together.
- 2 teaspoons vanilla extract Adds warmth and sweetness.
- 1 cup hot water Helps to create a moist batter.
For the filling and ganache
- 1 quart strawberry ice cream, softened The delightful filling that makes this cake special.
- 1 cup semi-sweet chocolate chips For the luscious ganache layer.
- 1/2 cup heavy cream Combines with chocolate chips to create the ganache.
- to taste Fresh strawberries For a beautiful topping.
- to taste Chocolate shavings Adds elegance and texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing and flouring them to prevent sticking.
Mixing the batter
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture. Mix until well combined.
- Stir in the hot water until your batter is smooth and rich.
Baking the cakes
- Divide the batter evenly among the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Assembling the cake
- Once the cakes are cooled, take one layer and place it on a serving plate.
- Spread the softened strawberry ice cream evenly over the cake layer and repeat with the second layer.
- Place the last cake layer on top.
Preparing the ganache
- In a microwave-safe bowl, heat the semi-sweet chocolate chips with the heavy cream in 30-second intervals, stirring until the mixture is smooth.
- Allow the ganache to cool slightly before pouring it over the cake.
Decorating the cake
- Pour the chocolate ganache over the cake, letting it drip down the sides for a beautiful effect.
- Finally, decorate with fresh strawberries and chocolate shavings.
Freezing
- To ensure the cake holds its form, freeze it for at least 4 hours before slicing and serving.
Notes
Use cold utensils when working with butter or cream to keep your mixture fluffy and light. You can assemble the cake a day in advance. Serve with whipped cream or chocolate sauce for added indulgence.