If you are looking for a show-stopping dessert that combines silky ice cream, rich chocolate, and the fresh sweetness of strawberries, you have to try this Chocolate Covered Strawberry Ice Cream Cake Recipe. It brings together layers of moist cocoa cake and luscious strawberry ice cream, all wrapped in a glossy chocolate ganache that sets into a beautiful, indulgent treat. Whether you’re celebrating a special occasion or simply craving something extraordinary, this dessert promises to delight with every bite, balancing cool, creamy, fruity, and chocolatey flavors in perfect harmony.
Ingredients You’ll Need
This recipe is surprisingly simple with ingredients you likely have on hand, yet every component plays a vital role in creating the perfect texture and flavor. From the tender cake base to the creamy strawberry ice cream and the decadent chocolate glaze, each ingredient contributes to the layers of enjoyment in this dessert.
- 2 cups all-purpose flour: Provides the structure for the moist chocolate cake layers.
- 2 cups granulated sugar: Adds the necessary sweetness and helps with the cake’s tender crumb.
- 3/4 cup unsweetened cocoa powder: Gives the cake its rich, deep chocolate flavor.
- 1 1/2 teaspoons baking powder: Ensures the cake rises to a light, fluffy texture.
- 1 1/2 teaspoons baking soda: Reacts with the acidity in cocoa for optimum rise and softness.
- 1 teaspoon salt: Balances flavors and enhances the chocolate’s depth.
- 2 large eggs: Bind the ingredients and add richness to the cake.
- 1 cup whole milk: Keeps the crumb tender and moist.
- 1/2 cup vegetable oil: Makes the cake moist and keeps it fresh longer than butter alone.
- 2 teaspoons vanilla extract: Adds warmth and complexity to the cake’s flavor.
- 1 cup boiling water: Activates cocoa and ensures a beautifully smooth batter.
- 1.5 quarts strawberry ice cream, softened: The star component that provides bright, fruity contrast chilling between cake layers.
- 1 cup heavy cream: Used to make the smooth, shiny chocolate ganache.
- 12 oz semi-sweet chocolate chips: Melts into ganache supplying rich chocolate flavor and velvety texture.
- Fresh strawberries, sliced: For a fresh, vibrant garnish that visually pops and enhances flavor.
- Chocolate shavings: Adds a delicate decorative touch and extra chocolate crunch.
How to Make Chocolate Covered Strawberry Ice Cream Cake Recipe
Step 1: Prepare the Cake Layers
Start by preheating your oven to 350°F (175°C) and greasing and flouring two 9-inch round cake pans. Sifting together the flour, sugar, cocoa powder, baking powder, baking soda, and salt ensures there are no lumps and the dry ingredients mix evenly. Then, whisk in eggs, milk, oil, and vanilla to make a smooth, rich batter. The final touch is stirring in boiling water which makes the batter wonderfully smooth and results in a moist, tender cake once baked. Divide the batter evenly between your pans and bake for about 30 to 35 minutes. Let the cakes cool first in their pans, then transfer them to a wire rack.
Step 2: Assemble with Strawberry Ice Cream
Once cooled, line your cake pans with plastic wrap, leaving some extra hanging over the edges to help with removal later. Place a cake layer into each pan and generously spread softened strawberry ice cream over the top of each. This is where the magic happens—ice cream nestled between decadent chocolate cake layers. Cover the cakes and pop them in the freezer for at least 4 hours or overnight until firm. This is essential to keep your layers distinct and avoid melting when adding ganache.
Step 3: Make the Chocolate Ganache
Heat the heavy cream in a saucepan until it begins to simmer—don’t let it boil as too much heat can scorch the cream. Remove from heat, add the semi-sweet chocolate chips, and let them sit for 5 minutes; this allows the chocolate to melt perfectly without over-stirring. Then gently stir until the ganache is smooth, shiny, and just slightly cooled but still pourable. This luscious ganache will seal and coat your ice cream cake with a beautiful chocolate shell.
Step 4: Final Assembly
Carefully remove the cake layers from the freezer by lifting the plastic wrap. Place one cake layer on your serving plate then pour half of the ganache over it, spreading it evenly with a spatula. Top with the second cake layer and pour the remaining ganache on top, allowing it to drip naturally over the sides for that perfect rustic look. Finish by decorating with fresh strawberry slices and chocolate shavings. Freeze your masterpiece for at least 1 hour before serving to let everything set just right.
How to Serve Chocolate Covered Strawberry Ice Cream Cake Recipe
Garnishes
Enhance the presentation of your ice cream cake with fresh strawberry slices arranged in a fan or rosette shape. The natural red of the berries makes the chocolate ganache pop visually while contributing fresh berry flavor with every bite. Chocolate shavings add an elegant touch and a slight textural contrast that keeps the palate entertained. You can even sprinkle a few crushed freeze-dried strawberries for extra crunch and color.
Side Dishes
This dessert shines as the grand finale of any meal, so keep accompanying items simple. A dollop of softly whipped cream or a small scoop of vanilla ice cream pairs beautifully, complementing the cake without overpowering it. For those who love a hint of acidity, a small serving of fresh raspberry coulis or a few slices of kiwi on the side adds brightness and balances the richness.
Creative Ways to Present
For a party or special occasion, consider serving individual slices of this Chocolate Covered Strawberry Ice Cream Cake Recipe on colorful dessert plates with an extra drizzle of chocolate ganache or a dusting of powdered sugar. You can also turn it into mini cakes by baking in smaller pans and assembling each with ice cream and ganache, perfect for personal servings. Another fun idea is to insert a fresh strawberry or a small chocolate stick on top of each slice as a charming garnish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container to prevent freezer burn or odor absorption. Stored properly in the freezer, it will stay fresh and delicious for up to 2 weeks.
Freezing
One of the beauties of this recipe is how freezer-friendly it is. Because it contains ice cream, storing it directly in the freezer is the best way to maintain texture and flavor. Just be sure to cover it well so the ganache doesn’t dry out or pick up other flavors from the freezer.
Reheating
This dessert is best served chilled or frozen, so reheating is not recommended. Allow it to sit at room temperature for 10 to 15 minutes before slicing to make cutting easier and to let the flavors shine without melting too quickly.
FAQs
Can I use a different flavor of ice cream?
Absolutely! While strawberry ice cream perfectly complements the chocolate and fresh berries, you can experiment with vanilla, chocolate, or even a berry swirl ice cream to create new flavor combinations.
Do I have to use cake pans to assemble the ice cream layers?
Cake pans work best to keep layers neat and easy to remove, but you can also use springform pans lined with plastic wrap or even loaf pans for a different shape.
Can this be made dairy-free?
Yes, by substituting the milk, cream, and ice cream with your preferred non-dairy alternatives like almond milk, coconut cream, and dairy-free strawberry ice cream, you can enjoy a delicious dairy-free version of this recipe.
How far in advance can I prepare this cake?
You can assemble the cake up to 2 days before serving and keep it frozen. Just add the fresh strawberries and chocolate shavings right before serving for the best appearance and freshness.
What if I don’t have semi-sweet chocolate chips?
You can use bittersweet or dark chocolate chips if you prefer a richer taste, or even milk chocolate chips for a sweeter, creamier ganache. Just adjust the sweetness to your liking.
Final Thoughts
This Chocolate Covered Strawberry Ice Cream Cake Recipe is truly a labor of love but so worth every moment you spend in the kitchen. It’s the kind of dessert that turns an ordinary day into a celebration with its elegant appearance and irresistible flavors. I hope you enjoy making it as much as I do, sharing it with loved ones, and savoring every luscious bite. Go ahead, treat yourself and those around you to this unforgettable creation!
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Chocolate Covered Strawberry Ice Cream Cake Recipe
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
Description
This Chocolate Covered Strawberry Ice Cream Cake is a decadent dessert featuring rich chocolate cake layers sandwiched with creamy strawberry ice cream, all covered in a smooth chocolate ganache and garnished with fresh strawberries and chocolate shavings. Perfect for celebrations or a special treat, this no-bake finish cake delivers a delightful combination of flavors and textures that will please any chocolate and fruit lover.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking 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
Ice Cream Layer
- 1.5 quarts strawberry ice cream, softened
Ganache and Garnishes
- 1 cup heavy cream
- 12 oz semi-sweet chocolate chips
- Fresh strawberries, sliced
- Chocolate shavings
Instructions
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Add Wet Ingredients: Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes until smooth and combined. Stir in boiling water carefully until the batter is smooth and slightly thin.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- Assemble the Cake with Ice Cream Layers: Line the cake pans with plastic wrap, leaving overhang for easy removal. Place one cooled cake layer in each pan. Spread softened strawberry ice cream evenly over each cake layer. Cover and freeze the layers until the ice cream is firm, about 4 hours or overnight.
- Make the Chocolate Ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and add the semi-sweet chocolate chips. Let sit for 5 minutes to melt, then stir gently until the ganache is smooth and glossy. Allow it to cool slightly before using.
- Finish Assembling the Cake: Remove the ice cream-topped cake layers from the freezer. Place one layer on a serving plate. Pour half of the ganache evenly over the cake. Carefully place the second cake layer on top and pour the remaining ganache over it, spreading to cover the entire cake.
- Garnish and Chill: Decorate the top of the cake with sliced fresh strawberries and chocolate shavings. Freeze the assembled cake for at least 1 hour before serving to allow the ganache to set properly.
Notes
- To soften ice cream faster, let it sit at room temperature for about 15 minutes or microwave in short bursts if in a hurry.
- Ensure the cake layers are completely cooled before adding ice cream to prevent melting.
- You can substitute semi-sweet chocolate chips with dark chocolate for a richer ganache.
- For easier removal, chill the cake pans with the plastic wrap after assembling before turning out the cake for ganache application.
- This cake should be kept frozen until serving and sliced with a warm knife for clean cuts.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
