Ice Cream Cake
Ingredients: all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda · 300 min cook time · 500kcal · ~₩28,450
Ingredients
120g all-purpose flour, 200g granulated sugar, 25g cocoa powder, 0.75tsp baking powder, 0.75tsp baking soda, 0.25tsp salt, 0.5cup milk, 0.25cup oil, 1개 large room temperature egg, 1.5tsp vanilla, 0.5cup hot coffee, 1.5quarts ice cream, 14개 Oreos, 1cup hot fudge sauce, 2cups cold heavy cream, 3tbsp powdered sugar, 2tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine 1 cup (120g) all-purpose flour, 1 cup (200g) granulated sugar, 1/4 cup (25g) cocoa powder, 3/4 tsp baking powder, 3/4 tsp baking soda, and 1/4 tsp salt. Sift and whisk to combine.
3. In another large bowl, whisk together 1/2 cup milk, 1/4 cup oil, 1 large room temperature egg, and 1 1/2 tsp vanilla.
4. Add the wet ingredients to the dry ingredients. Whisk until just combined. Gradually add 1/2 cup hot coffee (or hot water) and mix until smooth. The batter will be very liquidy.
5. Grease an 8-inch pan and line the bottom with parchment paper. Pour the batter into the pan.
6. Bake for 35-40 minutes at 350°F (175°C), or until the center springs back when gently pressed or a skewer inserted comes out clean. Let cool completely.
7. Line another 8-inch cake pan completely with plastic wrap, leaving excess hanging over the sides for leverage.
8. Place the lined pan in the freezer for 15 minutes. Meanwhile, soften 1 1/2 quarts of your desired ice cream.
9. Scoop the softened ice cream into the chilled pan, filling it completely. Cover with another sheet of plastic wrap and press firmly to flatten. Freeze for at least 2 hours, or until rock hard.
10. Chop 14 Oreos (about 160g) into small pieces. Set aside.
11. Place the cooled cake layer on a cake plate. Spread 1 cup (290g) of room temperature hot fudge sauce evenly over the cake.
12. Sprinkle the chopped Oreos over the hot fudge and gently press them in.
13. Remove the frozen ice cream layer from the pan using the plastic wrap. Peel off all plastic wrap from the ice cream layer.
14. Center the ice cream layer on top of the cake layer. Cover the cake with the overhanging plastic wrap from the ice cream layer to protect it in the freezer.
15. Freeze the assembled cake for at least 1 hour, or up to several days. If freezing for days, wrap tightly with plastic and then foil.
16. In a mixer, combine 2 cups cold heavy cream, 3 tablespoons powdered sugar, and 2 teaspoons vanilla. Whisk on low, gradually increasing speed to high, until stiff peaks form (about 3 minutes).
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