Ice Cream Cake: A Delectable Frozen Dessert Delight

 

Ingredient

purpose flour

granulated sugar

cocoa powder

baking powder

salt

eggs

eggs

MILK

Vegetable oil

boiling water 

Instructions:

Preheat your oven to 350°F (175°C). Grease and line the bottom of two 9-inch round cake pans with parchment paper. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined. In a separate bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don't overmix. Then, stir in the boiling water until the batter is smooth. The batter will be thin, but that's normal. Divide the batter evenly between the prepared cake pans. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely. Once the cakes have cooled, place one cake layer on a serving plate or a cake stand. Take the ice cream out of the freezer and let it sit at room temperature for a few minutes to soften slightly. You can use one flavor or a combination of different flavors, depending on your preference. Spread a thick layer of softened ice cream over the first cake layer. You can use a spatula or the back of a spoon to smooth it out evenly. Carefully place the second cake layer on top of the ice cream layer. Press gently to secure it. Cover the cake with plastic wrap and place it in the freezer for at least 4-6 hours or until the ice cream is firm and the cake is well set. While the cake is freezing, prepare the whipped cream frosting. In a chilled mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Once the cake has firmed up, remove it from the freezer and frost the entire cake with the whipped cream frosting. You can pipe decorations on top or spread it smoothly over the cake. If desired, decorate the top of the cake with chocolate chips, sprinkles, fresh berries, or drizzle chocolate sauce. Return the cake to the freezer for about 30 minutes to let the whipped cream frosting set. When ready to serve, take the ice cream cake out of the freezer a few minutes before cutting to make it easier to slice. Enjoy your delicious homemade ice cream cake!