Tuesday, July 19, 2011
Mint Chocolate Chip Ice Cream Cake
Ingredients for Devil's food cake:
1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
3/4 cup hot strong brewed coffee
1 teaspoon white vinegar
Beat butter and sugar at medium speed with a heavy-duty electric stand mixer until creamy. Add egg, beating just until blended. Beat in vanilla. Combine flour, cocoa, and baking soda. Add to butter mixture alternately with coffee, beating until blended. Stir in vinegar. Bake batter immediately as instructed below.
Devil's Food Cake Batter
1/2 gal. mint chocolate chip ice cream, softened
10 chocolate wafers, coarsely crushed
Garnishes: sweetened whipped cream, thin crème de menthe chocolate mints
1. Preheat oven to 350º. Grease and flour 3 (8-inch) round cake pans. Line with parchment paper. Prepare Devil's Food Cake Batter, and spoon into pans.
2. Bake at 350º for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, peel off parchment paper, and cool completely (about 1 hour).
3. Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream (about 2 1/3 cups); sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours.
4. Remove cake from springform pan, and place on a cake stand or plate. Prepare Chocolate Ganache, and spread over top of ice-cream cake. Let stand 15 minutes before serving. Garnish, if desired.