ice cream birthday cake
In many families, ice cream cake is the birthday dessert of choice, especially because it’s so popular with kids. In fact, this recipe was kitchen tested by a thirteen-year-old. The extra-simple version of chocolate cake features a batter mixed in one bowl and containing no eggs at all. That’s because a sturdy cake is needed to stand up to the ice cream. Extra sugar in the batter prevents the layers, which are served frozen, from becoming too hard.
This is the only cake in the book that is made up of only two cake layers; the third comes from the thick layer of ice cream. The dessert looks really neat as a square, but if you prefer a round cake, be sure to use a 9-inch pan. To turn the cake into a birthday cake, candles are a must. If you want to write an inscription on top, the easiest way is with purchased tubes of colored frosting.
MAKES A TRIPLE-LAYER 8-INCH DESSERT; SERVES 14 TO 16
- One-Bowl Chocolate Cake (page 185)
- 1 half-gallon ice cream, any kind
- ½ cup prepared caramel sauce, fudge sauce, or another complementary flavor
- ½ cup chopped nuts, coarse cookie crumbs, mini chocolate chips, or small candies, such as M&M’s, plus extra for decoration
- 8 ounces semisweet or bittersweet chocolate
- ½ cup heavy cream
- 2 tablespoons light corn syrup
- Bake the cake layers as directed.
- When the cake layers are cool, prepare the ice cream filling. Allow the ice cream to soften enough to work with, but do not let it melt. Place the ice cream in a large bowl and, with a heavy spoon, stir enough to make it malleable. Pour the sauce over it, sprinkle with the nuts or candy, and fold them in a few times to make ribbons.
- Line an 8-inch square cake pan with enough plastic wrap to allow a few inches to drape over the sides. Dump the ice cream filling into the lined pan and pack it down evenly to remove any gaps.
- While the ice cream is still softened, set one of the cake layers on top, flat side up, and press down gently to remove any gaps. Cover with more plastic wrap and place it in the freezer for at least 2 hours to set well; immediately adjust the freezer to a colder setting so it will help set the cake fast. Place the remaining layer on a large serving plate and cover with plastic until it is needed.
- When you’re ready to finish assembling the dessert, make a chocolate glaze. Place the chocolate in a heatproof bowl, breaking it up first if it is in large pieces. In a small saucepan, heat the cream and corn syrup to a simmer. Pour this hot liquid over the chocolate and let stand for 5 minutes. Whisk until smooth, then let cool for about 2 minutes before using to allow it to set a little.
- Remove the cake and ice cream from the freezer. Unmold by pulling the excess plastic and inverting the cake and ice cream onto a serving plate. Remove all the plastic. Top with the reserved layer of cake. Pour the chocolate glaze onto the center of the cake and carefully spread it around, allowing it to drizzle over the sides and collect on the plate. Return the dessert to the freezer to set for at least 30 minutes, or up to 2 hours.
- Before serving, decorate the top edge with additional candies and/or nuts. Let the dessert stand at room temperature for 10 to 15 minutes before slicing, so you can get a knife through it.
- • If you have trouble slicing the frozen cake, simply dip your knife in a glass of hot water, then wipe it dry, between cuts.
