Cherry Chocolate Ice Cream Cake Recipe

Ingredients:

For the Chocolate Cake Layer:

• 1 ½ cups all-purpose flour (180g)

• 1 cup granulated sugar (200g)

• ½ cup unsweetened cocoa powder (50g)

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 2 large eggs

• 1 cup whole milk (240ml)

• ½ cup unsalted butter (melted, 115g)

• 1 teaspoon vanilla extract

• ½ cup hot water (120ml)

For the Cherry Ice Cream Layer:

• 2 cups cherry ice cream (softened slightly for easy spreading)

• 1 cup maraschino cherries (chopped, drained, and patted dry)

• ½ cup whipped cream (to mix with the cherry ice cream for smoothness)

For the Chocolate Ice Cream Layer:

• 2 cups chocolate ice cream (softened slightly for easy spreading)

• ½ cup chocolate chips or chopped chocolate (optional, for extra texture)

For the Whipped Cream Topping:

• 1 ½ cups heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• 1 tablespoon unsweetened cocoa powder (optional, for a chocolatey finish)

For the Garnish:

• Maraschino cherries (whole or halved)

• Chocolate shavings or curls

• Crushed graham crackers or chocolate cookie crumbs (optional for a crunch)

Instructions:

1. Prepare the Chocolate Cake Layer:

   • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

   • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

   • Add the eggs, milk, melted butter, and vanilla extract to the dry ingredients. Beat with a hand mixer or stand mixer on medium speed until smooth and combined.

   • Gradually add the hot water to the batter, mixing well until it becomes a smooth, thin batter.

   • Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

   • Allow the cake to cool completely in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

2. Prepare the Cherry Ice Cream Layer:

   • While the cake is cooling, soften the cherry ice cream slightly by leaving it at room temperature for a few minutes.

   • In a mixing bowl, combine the softened cherry ice cream with the chopped maraschino cherries and whipped cream. Mix gently to distribute the cherries evenly.

   • Once the cake has cooled, place the cake layer on a serving platter or cake board. If you want a smooth surface, you can trim the top of the cake with a serrated knife to level it.

3. Assemble the Cherry Ice Cream Layer:

   • Spread the cherry ice cream mixture over the cooled cake layer, ensuring it's evenly distributed. Use a spatula to smooth it out.

   • Place the cake in the freezer to firm up the ice cream layer, about 1-2 hours.

4. Prepare the Chocolate Ice Cream Layer:

   • While the cherry layer is freezing, soften the chocolate ice cream slightly by leaving it out for a few minutes.

   • Once softened, spread the chocolate ice cream over the frozen cherry layer. If using, sprinkle chocolate chips or chopped chocolate on top of the chocolate ice cream layer.

   • Return the cake to the freezer to freeze completely, for at least 3-4 hours or overnight if possible.

5. Whipped Cream Topping:

   • When you're ready to serve the cake, whip the heavy cream with powdered sugar and vanilla extract in a chilled mixing bowl using an electric mixer until stiff peaks form.

   • If you’d like a chocolate whipped topping, sift in the cocoa powder and continue whipping until fully combined and fluffy.

6. Decorate the Cake:

   • Spread the whipped cream evenly over the top and sides of the cake.

   • Garnish with whole or halved maraschino cherries, chocolate shavings or curls, and a sprinkle of crushed graham crackers or chocolate cookie crumbs for added texture and flavor.

7. Serve:

   • Allow the cake to sit at room temperature for a few minutes before slicing. This makes it easier to cut through the frozen ice cream layers.

   • Slice the cake with a sharp knife and serve immediately.

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Nutritional Information (Approximate per slice, based on 12 servings):

• Calories: 350-400 kcal (depending on toppings and portion size)

• Fat: 20-25g (from ice cream and whipped cream)

• Carbs: 40-45g (mainly from cake and ice cream)

• Protein: 4-5g (mainly from whipped cream and cake)

• Sugar: 30-35g (from ice cream and whipped cream)

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Tips for Success:

• Use a high-quality cherry ice cream for the best flavor. You can also use a homemade cherry ice cream if you prefer.

• Make the cake layer in advance and store it in the refrigerator or freezer to save time when assembling the cake.

• Let the cake thaw slightly before slicing for easier cutting. If the ice cream becomes too hard, it can be difficult to cut neatly.

Enjoy your delicious Cherry Chocolate Ice Cream Cake! 🍒🍫