Chocolate and Ice Cream Cake
What's even better than chocolate....even better than cake....even better than ice cream? Chocolate Ice Cream Cake...covered in meringue...of course!
Ingredients
- 250g butter
- 250g caster sugar
- 200g SR flour
- 50g cocoa powder
- 5 eggs
- 2 litres mix vanilla ice cream or mint or raspberry
Meringue
- 225g caster sugar
- 100ml water
- 4 eggs whites only
Method
Pre heat the oven to 180c.
To make the cake, beat the butter and sugar until white, then add the eggs, beat until mixed, then fold the flour and cocoa in by hand.
Spoon into a lined greased spring bottom 23 cm round tin bake for 40 minutes then allow to cool.
Slice the cake in 3 horizontally. Sit the first cake back onto the lined base of the cake tin, layer up ½ the ice cream, top with the middle cake, smooth over the rest of the ice cream and finish with cake and smooth all over. Cover in cream all over the sides and top. Level off then freeze.
Place the sugar and water into a pan, slowly bring to the boil until syrupy and the temp reaches 121c. Whisk the egg whites until firm peaks form, turn the mixer to a low speed and pour the sugar mixture in a steady stream, beat for a further 5 minutes. Pipe all over the frozen cake then blow torch.
Ingredients
- 250g butter
- 250g caster sugar
- 200g SR flour
- 50g cocoa powder
- 5 eggs
- 2 litres mix vanilla ice cream or mint or raspberry
Meringue
- 225g caster sugar
- 100ml water
- 4 eggs whites only
Method
Pre heat the oven to 180c.
To make the cake, beat the butter and sugar until white, then add the eggs, beat until mixed, then fold the flour and cocoa in by hand.
Spoon into a lined greased spring bottom 23 cm round tin bake for 40 minutes then allow to cool.
Slice the cake in 3 horizontally. Sit the first cake back onto the lined base of the cake tin, layer up ½ the ice cream, top with the middle cake, smooth over the rest of the ice cream and finish with cake and smooth all over. Cover in cream all over the sides and top. Level off then freeze.
Place the sugar and water into a pan, slowly bring to the boil until syrupy and the temp reaches 121c. Whisk the egg whites until firm peaks form, turn the mixer to a low speed and pour the sugar mixture in a steady stream, beat for a further 5 minutes. Pipe all over the frozen cake then blow torch.
