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Decadent Ice Cream Cake

Decadent Ice Cream Cake

Discover the ultimate Decadent Ice Cream Cake with fluffy chocolate layers and creamy coconut filling a show-stopping dessert for any occasion
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 10 people
Calories: 365
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large eggs
  • 1.5 cups warm milk
  • 0.75 cups oil (vegetable or canola)
  • 2 cups granulated sugar
  • 2 cups all-purpose wheat flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1.5 cups milk for soaking syrup
  • 2 tablespoons chocolate milk powder dissolved
  • 1 can sweetened condensed milk 14 oz
  • 1 can milk use the condensed milk can to measure
  • 1 bottle coconut milk approx 13.5 oz
  • 3 tablespoons cornstarch
  • 100 grams grated coconut about 1 cup
  • 1 tablespoon butter or margarine
  • 1 box heavy cream about 8 oz, chilled
  • 1 box heavy cream for ganache about 8 oz, chilled
  • 150 grams semi-sweet chocolate chopped
  • sprinkles of your choice for decoration

Equipment

  • Standard blender
  • Medium round baking dish (approx 9-inch)
  • Mixing bowls (various sizes)
  • Medium saucepan and whisk
  • Wire cooling rack
  • Long serrated knife
  • Microwave-safe bowl or bain-marie setup
  • Spatulas (both rubber and offset)

Method
 

  1. Preheat your oven to 400°F (200°C) and grease a medium-sized round baking dish generously.
  2. Blend the eggs, warm milk, oil, and sugar for about 2 minutes until frothy.
  3. Gradually add the flour and chocolate powder while blending until combined, then add baking powder and blend for an additional 5 seconds.
  4. Pour the batter into the prepared pan and bake for approximately 45 minutes until a toothpick comes out clean.
  5. Let the cake cool completely, then slice horizontally into two even layers.
  6. Mix milk and dissolved chocolate milk powder to make the soaking syrup and drizzle half over the bottom cake layer.
  7. In a saucepan, combine condensed milk, measured milk, coconut milk, cornstarch, and grated coconut; whisk and cook until thickened.
  8. Stir in butter, let cool slightly, and fold in chilled heavy cream until smooth.
  9. Spread the coconut cream filling over the soaked bottom cake layer, then place the top layer over it and soak with remaining syrup.
  10. For the ganache, heat heavy cream and chopped chocolate in intervals until smooth, then let cool until slightly thickened.
  11. Pour the ganache over the cake, spreading it evenly to create drips down the sides.
  12. Immediately add sprinkles, then refrigerate for at least 2 hours or overnight before serving.

Nutrition

Calories: 365kcalCarbohydrates: 50gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 210mgPotassium: 220mgFiber: 2gSugar: 28gVitamin A: 300IUVitamin C: 1mgCalcium: 160mgIron: 1.2mg

Notes

This cake is excellent for making ahead; bake it a day in advance and assemble it the following day for convenience. Ensure all ingredients for the filling are at the correct temperature to avoid unwanted curdling. For variations, you can add nuts, fruits, or different flavors to adjust to your taste preferences. Use high-quality chocolate for the ganache for a richer taste.
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