There is a book which has been on my Amazon wish list for a
while called 'Rose's Heavenly Cakes' by Rose Levy Beranbaum so imagine my
surprise when I came across a blog called 'Heavenly
Cake Baker' - where a bunch of very talented bakers are 'Julie and Julia-ing'
their way through this book. That's something I'd quite like to do at some
point but I need to find a baking book that I love so much that I literally
want to try every single recipe. Perhaps Rose's book will be it.
Anyway, I digress - one of the cakes they made was a chocolate
ice cream cake. As soon as I saw pictures, I was determined to make an ice
cream cake and when a friend's birthday came up, my mind immediately went to
the ice cream cake. Now try as I might, I couldn't find a recipe for Rose's
version - I guess I just have to buy the book - so I decided to improvise and I
used Nigella Lawson's Victoria Sponge recipe from 'How to be a Domestic
Goddess' because it's just an incredibly simple yet flavourful recipe. I
used Carte D'or's 'Vanilla' and 'Chocolate Inspiration' ice creams as they were
buy one get one free but if you're feeling flush, I'd recommend buying a luxury
brand of ice cream like Green & Blacks or Waitrose's Seriously Creamy
Range. The great thing with this is you can mix it up as you feel like. I'll
probably always have a layer of vanilla in mine but perhaps make the second
layer coconut and lime ice cream in summer or use just different chocolate ice
creams when I am having an intense chocolate craving. The spring form pan is
your oyster! Go crazy!
Serves 10 – 12
Prepare about 24 hours
before you intend to serve it.
Ingredients
Cake
338g unsalted butter, very soft
338g caster sugar
3 teaspoons vanilla extract
6 large eggs
300g self raising flour
38g corn flour
1 and a half teaspoons baking powder
6 tablespoons of milk
12 inch spring form pan
Filling
2 litres of ice cream - I used 1 litre each of two flavours
Fudge sauce
200g milk chocolate
100g white chocolate
300ml single cream
Whole milk
Cake
1 - Grease and flour your baking tin
2 - Preheat the oven to 180ÂșC/gas mark 4
3 - Cream the butter and sugar together till the butter has
turned white.
4 - Add the vanilla and then the eggs, one at a time, adding a
spoonful of flour between each.
5 - Fold in the rest of the flour and the corn flour, adding no
baking powder, and when all is incorporated, add the milk as you need.
6 - Pour and scrape the batter into the tin and bake for about
40 minutes until the cake is beginning to come away at the edges, is springy to
the touch on top and a cake-tester comes out clean.
7 - Take out cake and leave to cool for an hour.
Assembly
1 - When you take out the cake from the oven, take out your ice cream
from the freezer.
2 - When cake is completely cool (about an hour), remove it from the spring form
pan, and slice in half horizontally (Tip: Sticking toothpicks into the side of the cake at the halfway
mark at regular intervals all the way around will help you guide
your knife and cut it evenly)
3 - Put the bottom half back into the spring form pan (exposed side facing up). Handle
the cake carefully as it will be delicate but don't worry too much about
mistakes as you can cover a multitude of sins with the ice cream and fudge
sauce.
4 - Evenly spread the first layer (1 litre) of ice cream on top
of the half cake in the baking tin, making sure to spread it all the way to the
edges. Follow with the second flavour, again spreading evenly and round the
edges.
5 - Cover with the top half of the cake. Wrap the tin in cling
film and place back into the freezer.
Fudge sauce
Make the fudge sauce about 10 minutes before you intend to serve
the cake.
1 - Break the chocolate up and melt it (I melt chocolate in a Pyrex
bowl placed in a wok partially filled with water)
2 - When melted, take the chocolate off the heat and stir in the
cream, stirring continuously.
3 - You want it quite liquid as it will harden once it is poured
onto the frozen cake so add milk to get it to a liquid consistency (think the
consistency of gravy).
4 - When you are ready to serve the cake, place spring form tin
on a large plate, open up the clasp and lift the side of the tin off the
cake.
5 - Pour the hot fudge sauce over the top, drizzling some down the sides. I kept half of the fudge sauce and poured
a bit over each individual slice.
5 comments:
I want some!!!
That looks so tempting Vickii, well done! Can I have some?
Vickii, long time! And I almost regret coming here lol - I am heading to exercise but on my way back I'm getting at least a tub of some ben & jerry's - it's been way too long I had some ice cream.
Ice cream cake - I'll just have to keep dreaming for now...
you need to make me one of these!
Ermmm what fiance? I am coming to live with YOU.
Post a Comment