Chocolate Covered Strawberry Ice Cream Layer Cake
This delightful cake combines rich chocolate layers with refreshing strawberry ice cream, topped with a luscious chocolate ganache and fresh strawberries, making it perfect for any occasion.
Servings: 12 slices
Calories: 425kcal
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour fine flour creating the perfect cake texture
- 2 cups granulated sugar sweetening your cake with just the right amount
- 3/4 cup unsweetened cocoa powder bringing in rich, dark chocolate flavor
- 2 teaspoons baking powder helping your cake rise beautifully
- 1 1/2 teaspoons baking soda ensuring a light and airy texture
- 1 teaspoon salt balancing all the sweetness
- 1 cup buttermilk adding moisture and tang for a tender crumb
- 1/2 cup vegetable oil keeping the cake moist and delicious
- 2 large eggs binding ingredients together for structure
- 2 teaspoons vanilla extract enhancing the overall flavor profile
- 1 cup hot water keeping the batter light and fluffy
For the Assembly
- 1 quart strawberry ice cream softened for easy spreading
- 1 cup semi-sweet chocolate chips for making ganache
- 1/2 cup heavy cream for chocolate ganache
- Fresh strawberries vibrant and fresh accents for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Combine the dry ingredients in a large bowl: whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well mixed.
- Add the wet ingredients: buttermilk, vegetable oil, eggs, and vanilla extract. Mix until just combined, then stir in the hot water to create a smooth consistency.
- Carefully 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 moving them to a wire rack to cool completely.
Assembly
- Once cooled, place one cake layer on your serving plate, and spread an even layer of softened strawberry ice cream on top.
- Repeat with the second layer of cake and ice cream before topping with the final cake layer.
- Make the chocolate ganache by heating semi-sweet chocolate chips in a microwave-safe bowl with heavy cream. Microwave in 30-second intervals, stirring until smooth, then let cool slightly.
- Decorate the cake elegantly by pouring the chocolate ganache over the top, allowing it to drip down the sides.
- Finish the presentation by garnishing with fresh strawberries and chocolate shavings.
Freezing
- Freeze the cake for at least 4 hours before serving to ensure that the ice cream holds its shape.
Notes
Tips: Use high-quality cocoa powder for richer flavor, allow ice cream to soften for easier spreading, and consider using a drizzle of strawberry syrup for extra flavor.