Top this amazing Decadent Triple Chocolate Ice Cream Cake with a cherry!
Recently, we had two birthdays on the same day, my special man and our oldest son’s special girl. Of course, my man got his favorite, The Most Incredible Carrot Cake.
Our son’s special girl deserved her own special cake. Like my son, she is fond of Ice Cream cakes and I wanted it to be indulgent, not just a few ice cream sandwiches layered together.
It took some research and a few yummy cake base attempts the week before the party to find the right cake for the bottom of my Decadent Triple Chocolate Ice Cream Cake. No one complained about me making extra chocolaty baked somethings all week. It took some experiments with frozen brownies, thin layers of cake, and a couple other options until I realized something more like a pound cake was what I wanted as a frozen cake base.
Nothing’s worse than an ice cream cake you can’t cut through when serving.
Been there, it’s very disappointing and just plain sad!
Thankfully the first pound cake recipe on my list was so indulgent and literally perfect for what I wanted that I could start constructing the cake.
Just a little rant about this cake for a moment. It is a chocolate lover’s dream, incredibly rich and decadent chocolate flavor, dense, buttery and something I found I LOVE, it is crusted in sugar.
You butter the pan and then instead of dusting it with flour… you sugar the pan. Oh my goodness! Who thought of that? I was wondering if I’d be able to get it out of the pan. But, it worked extremely WELL!
All I needed now was some ice cream, hot fudge topping, heavy whipping cream and some sprinkles of course.
A very special birthday cake ready for a very special young lady.
Decadent Triple Chocolate Ice Cream Cake
Note: You will also need –
- 2 – 3 quarts Ice cream
- 2 – 11.75 oz. Smuckers Hot Fudge topping
- 1 quart Whipping cream (and powdered sugar to desired sweetness)
- Sprinkles or other decorations
Unsalted butter, at room temperature (but still firm), to brush pan
1/4 cup sugar, to line pan
2 cups all-purpose flour
1 cup, plus 2 tablespoons unsweetened Van Leer Dutch process medium cocoa (I used Special Dark)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
2 3/4 cups sugar
2 teaspoons vanilla extract
2 teaspoons espresso extract (or substitute 2 teaspoons instant coffee dissolved in 1 tablespoon buttermilk)
1 1/4 cups buttermilk
Preheat the oven to 325 degrees F.
- Brush two loaf pans with the room-temperature (but still firm) unsalted butter.
- Pour 1/4 cup sugar into each pan, swirling the sugar in the pan so that bottom and sides are covered well. Turn the pans upside down to remove any excess sugar and set aside.
- Sift together the flour, cocoa, baking powder, baking soda, and salt.
- Into the bowl of an electric mixer fitted with a paddle, cream the butter on medium speed. Add the sugar and beat until the mixture is light and fluffy. Scrape down the bowl with a rubber spatula.
- Beating at medium speed, add the eggs, one by one, beating only until they are well blended.
- Beating on low speed, add a third of the flour mixture and a third of the buttermilk. Do this twice more with the remaining dry ingredients and buttermilk, scraping the bowl with a rubber spatula in between.
- Finally, beat the batter on medium speed for 30 seconds, until it is smooth.
Pour the batter into the prepared pans. Bake for 55 to 65 minutes, until the tops feel springy and a toothpick inserted in the middle comes out clean.
- Cool the cakes in the pans on a wire rack for about 20 minutes. Slide a thin knife along sides to loosen, gently tilting knife at corners to loosen edges. Then turn it out onto a wire rack to finish cooling.
- When cool wrap one loaf in foil and freeze until firm at least 2 – 3 hours. (Enjoy the other loaf of cake or freeze for another use.)
- Spray an 8 x 8 -inch pan with cooking spray and line with parchment paper, leaving an overhang on all sides. Next coat the parchment paper with cooking spray, then line with plastic wrap, allow it to overhang on all sides. Smooth out the plastic wrap as much as possible, this will result in a smoother surface on the finished cake. Lastly spray the plastic wrap with cooking spray.
- Remove a quart of ice cream (this will form the top layer) from the freezer and transfer to a bowl. Let it sit for a few minutes, then stir to loosen it up so that it’s spreadable (you don’t want it melted, just soft.) Spread an even layer on the bottom of the square pan. Transfer the pan to the freezer, and freeze until firm, at least 2 hours.
- After 2 hours, remove square from freezer and spread 1 – 2 jars of Smuckers Hot Fudge topping on the surface of the ice cream layer. Freeze 30 – 45 minutes.
- Repeat Step #2 spreading an even layer of ice cream on top of the fudge topping. Freeze for 1 – 2 hours.
- Take the chocolate pound cake out of the freezer and, using a very sharp knife, slice the cake through the middle into 2 long horizontal layers. Trim to fit on top of the ice cream layers and lightly press it onto the surface of the ice cream to make sure it holds, then cover cake with the plastic wrap . Freeze until firm (cake can be made 3 days in advance.)
- When you’re ready to unmold the cake, wrap a damp, hot towel around the entire pan, and use a sharp knife to loosen all around the edges. Invert onto a serving platter, remove parchment paper and plastic wrap. Place back in the freezer until ready to frost with whipped cream.
- In a cold bowl, whip 1 quart heavy whipping cream on low speed increasing power to medium high as it thickens. When it begins to thicken a little add 1/4 cup powdered sugar (or more to desired sweetness) and beat on medium high until stiff.
- Remove ice cream cake from the freezer and frost with the whipped cream as desired.
- Sprinkle with your choice of decorations and top with a cherry if desired.
Adapted from Hortensia’s Best-Ever Chocolate Pound Cake