What could be more appropriate for the Fourth of July weekend than Ice Cream Cake.  It is so easy and so good that why would anyone go out and buy one.  I had relatives visiting this weekend and the other half coming back from a business trip so my time was really stretched to the limit.  I was able to make the cake layer early in the week and freeze it and then just assemble the cake the night before I needed it and it took no time at all.  It’s a busy weekend so let’s get started and bake this cake. The cake layer is a German Chocolate cake.  In the bowl of a stand mixer, cocoa powder and boiling water are mixed until smooth, covered with plastic wrap and set aside to cool to room temperature.  In a separate bowl, cake and all purpose flour ( I ignored Rose’s instructions here and made the cake as specified in the recipe because I prefer the cake with a more tender crumb), sugar, baking powder, baking soda and salt are whisked together and set aside. Eggs are separated and set aside.  When the cocoa mixture is at room temperature the egg s and oil are added and the mixture is beaten on medium speed for about 1 minute.  Then the vanilla is beaten in.  Next,half of the flour is added to the cocoa and it is mixed until the dry ingredients are moistened.  Then the rest of the flour is added and beaten until moistened.  The egg whites are added and the mixture is beaten on medium speed for about 2 minutes. 

Beating in eggs

The finished batter

Ready for the oven

The batter is poured into the prepared pan and baked at 350 degrees for 25 to 35 minutes.  The cake is immediately removed from the pan and cooled on a rack. 

The baked cake

I made a batch of coffee ice cream using the standard egg custard recipe and infusing it with strong brewed espresso.  The ice cream is the perfect spreading consistency coming out of the ice cream freezer so I proceeded to assemble the cake.  The cake is split into two layers.  The bottom layer is put into the mold and the ice cream is spread on top of this layer.  Smooth it evenly and then put the top layer on and press it down.  The cake goes into the freezer to firm completely.

The split cake 

The first layer in the mold

Spreading the ice cream

The ice cream layered on

Ready for the freezer

While the cake is firming I made the chocolate sauce.  ON a double boiler heat chocolate and butter until completely melted.  Cocoa is stirred in and the mixture set aside.  In a heavy sauce pan, heat sugar and cream over medium heat until the sugar dissolves.  Bring the mixture to the boiling point and then whisk it into the chocolate mixture.  Vanilla is added and it is whisked until smooth.  Reheat the sauce before serving.  Enjoy. 

 

 

Next Up:  Mini Vanilla Bean Pound Cakes

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