This is a special cake that I make for friends/family who love chocolate. It is a perfect treat for a summer birthday. This is a big cake, so be sure to invite a lot of people to celebrate!
For this recipe you will need three 8-inch cake pans. I use the disposable aluminum ones (eco friendly brands of course) because I have yet to find 3 glass ones that are the right size.
Ice Cream Filling
Use any type of ice cream or frozen custard that you want. For the cake pictured here, I used cherry vanilla. A single half-gallon will fill the pan completely.
Take the ice cream out of the freezer and let it soften for a few minutes. Spoon it into the cake pan and smooth it until it is level.
I line the cake pan with Saran Wrap before adding the softened ice cream so it is easier to remove after it re-freezes. I place another piece of Saran Wrap over the top before putting it back in the freezer.
The ice cream should be placed back in the freezer for several hours. (You can even do this step the night before to ensure that it is frozen completely.)
2 Cups Organic Cake Flour
2 Cups Organic White Sugar
1 Teaspoon Baking Soda
½ Teaspoon Baking Powder
1 Teaspoon Salt
2 Sticks Butter
4 Tablespoons Cocoa
1 Cup Water
1 Cup Whole Milk or 1 Cup Silk (Almond Milk)
1 Tablespoon Vanilla
1 Package Semi-Sweet Chocolate Chips
Sift together the cake flour, sugar, soda, powder, and salt in a large mixing bowl and set aside. In a saucepan, mix the butter, cocoa, and water until the butter is melted. Bring to a boil and then pour the mixture over the dry ingredients. Blend the milk, eggs, and vanilla together and gradually add to the mixture, stirring constantly. (You can also use a hand mixer on low at this stage.) The batter should be fluffy and form stiff peaks.
Add in the package of semi-sweet chocolate chips. Stir with a spoon at this point until they are distributed evenly.
Divide the mixture between the two remaining baking plans. The pans should be lightly buttered and floured prior to pouring in the batter.
Bake at 350 degrees for 20 minutes or so.
Let the cake cool completely. Remove the two layers from the pans and place on plates.
About an hour before serving, place the two cakes in the freezer.
Whipped Cream and Chocolate Topping
1 Can of Redi-Whip Whipped Cream
1 Bar of Dark Chocolate 80% or higher cocoa
Using a knife or vegetable peeler, chop/shave the chocolate bar. It may tend to crumble a bit if you shave it—this is OK. (This step is a bit messy so you may want to do it in advance and just save the chocolate shavings/pieces in a plastic baggie until you add it to the top of the cake.
You have to work quickly. Remove the bottom cake from the freezer and place it on the platter/plate you intend to use for serving. Remove the ice cream from the freezer. Remove the Saran Wrap from the top and invert it onto the frozen cake. Remove the rest of the Saran Wrap. Take the second cake from the freezer and place on top of the ice cream, pressing lightly to level. “Frost” the cake with the Redi-Whip, creating a border on the top. Inside of the border, sprinkle the chocolate pieces/shavings. Serve immediately.