Chocolate Covered Strawberry Ice Cream Layer Cake
A delightful dessert that layers rich chocolate cake with creamy strawberry ice cream, perfect for special occasions.
Servings: 12 servings
Calories: 475kcal
Ingredients
Cake Ingredients
- 2 cups all-purpose flour The foundation for a soft and light cake.
- 2 cups granulated sugar Sweetness that balances the rich chocolate flavor.
- 3/4 cup unsweetened cocoa powder Deep chocolate flavor that makes this cake irresistible.
- 2 teaspoons baking powder Provides lift for that perfect cake crumb.
- 1 1/2 teaspoons baking soda Ensures even baking and rise.
- 1 teaspoon salt Elevates all the wonderful flavors.
- 1 cup buttermilk Adds moisture and a slight tang.
- 1/2 cup vegetable oil Keeps the cake moist and flavorful.
- 2 large eggs Binds everything together for that rich cake texture.
- 2 teaspoons vanilla extract Enhances the sweetness and adds depth.
- 1 cup hot water Creates a silky-smooth batter.
Ice Cream and Toppings
- 1 quart strawberry ice cream, softened The star layer that brings the cake to life.
- 1 cup semi-sweet chocolate chips For a decadent ganache that completes the look and taste.
- 1/2 cup heavy cream Helps create a luscious ganache.
- Fresh strawberries for decoration A pop of color and freshness on top.
- Chocolate shavings for decoration Adds elegance and extra chocolate flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
Mixing
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients, and mix until well integrated.
- Stir in the hot water until the batter becomes smooth and glossy.
Baking
- Divide the batter evenly among the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Layering
- Once the cakes are completely cooled, place one layer on a serving plate and spread the softened strawberry ice cream evenly over it.
- Repeat with the second layer and the remaining ice cream, and then crown it with the final cake layer.
Ganache Preparation
- In a microwave-safe bowl, heat the semi-sweet chocolate chips and heavy cream in 30-second intervals, stirring constantly until the mixture is completely smooth.
- Allow the ganache to cool slightly before using.
Decorating
- Carefully pour the chocolate ganache over the top of the cake, letting it drip down the sides.
- Decorate with fresh strawberries and grated chocolate shavings.
Freezing
- Place the entire cake in the freezer for at least 4 hours before serving.
Notes
To enhance your baking experience, ensure your ingredients are at room temperature. If you have leftovers, store the cake wrapped in plastic wrap and aluminum foil in the freezer. Feel free to experiment with different ice cream flavors and toppings.