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
Scale
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
