Ice Cream Cake: Origin Unknown #82

Ice Cream Cake: Origin Unknown #82

An ice cream cake is a cake filled with ice cream with layers of sponge cake or cookie crumble in between. Whipped cream is often used for frosting. The cake is kept frozen until prior to serving, when it is allowed to thaw until it can be easily sliced but not so much as to melt the ice cream. It is similar to Baked Alaska in that they both have ice cream. Unlike Baked Alaska the ice cream never goes into the oven. Originally ice cream cakes were made from biscuits and cream. Victorian era desserts, called Bombes, consisted of ice cream, fruit and were sometimes lined with cake or biscuits. Recipes for ice cream cakes can be found as far back as 1870. My sons love the Carvel versions of ice cream cakes. We usually have them for their birthdays. Alas, no more. I make my own, which are much better. Sorry, Carvel.

Devil's Food Cake:

1 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2tsp. kosher salt
1/2 c. plus 1 T. unsweetened cocoa powder
1/2 c. hot water
4 T. unsalted butter, room temperature
1-3/4 c. dark brown sugar
1 egg plus 1 egg yolk
1/2 c. buttermilk
1/2 tsp. vanilla extract

Ice Cream:

2 pints chocolate chip ice cream, softened slightly
2 pints strawberry ice cream, softened slightly
2-1/2 c. heavy cream, chilled
3 T. sugar
8 oz. bitterweet chocolate, coarsely chopped.

Hot Fudge:

1 c. heavy cream
6 T. dark brown sugar
4-1/2 T. unsweetened cocoa powder
1/4 c. plus 2 T. light corn syrup
9 oz. bittersweet chocolate, coarsely chopped
1-1/2 T. unsalted butter
1/2 tsp. kosher salt

1. Devil's Food Cake: Preheat oven 350F. Spray an 8" springform pan with nonstick cooking spray.
2. In a medium bowl, whisk the flour with baking powder, baking soda and salt.
3. In a small bowl, whisk the cocoa powder with the water until a smooth paste forms.
4. In a bowl of a stand mixer fitted with the paddle, beat the butter with the brown sugar at moderate speed for 3 minutes.
5. Beat in the egg, egg yolk, buttermilk and vanilla.
6. At low speed beat in the dry ingredients and cocoa paste in 2 alternating batches.
7. Scrape the batter into the prepared pan and bake for 30-35 mins., until a toothpick inserted in the center comes out with a few moist crumbs attached.  Leave the oven on.
8. Cool for 15 mins., then remove the ring and let the cake cool completely on a rack.
9. Using a serrated knife, cut a 1/4" thick layer off the top fof the cake .
10. In a food processor, pulse the cake layer until fine crumbs form.
11. Spread the crumbs on a small rimmed baking sheet and bake for 10-12 mins., turning the pan halfway through, until the crumbs are crisp.  Let the crunchies cool completely.
12. Hot fudge:   In a small saucepan, combine the cream with the brown sugar, cocoa powder and corn syrup and bring to a boil over moderate heat, whisking constantly.
13. Reduce the heat to low and simmer for 1 minute.
14. Remove from the heat and add the chocolate, butter and salt, whisk until smooth.
15. Scrape the hot fudge into a bowl and let cool to room temperature.
16. Assemble the cake:   Using scissors, trim a sheet of clear acetate to 6"x 24". Wrap the acetate around the cake and secure it with tape.  Secure the springform pan ring round the acetate- wrapped cake.
17. Using an offset spatula, spread half of the hot fudge evenly over the cake and top with half of the cake crunchies. Freeze until the fudge is firm, about 20 minutes.
18. Remove the cake from the freezer and spread the remaining fudge over the crunchies. Freeze for 20 minutes, until firm.
19. Using the spatula, spread the chocolate chip ice cream over the fudge and top with remaining crunchies, press down to help them adhere. Freeze the cake for 20 minutes, until firm.
20. Remove the cake from the freezer and spread the remaining fudge over the crunchies.  Freeze for 20 minutes. Spread the strawberry ice cream over the fudge and freeze another 20 minutes.
21. In a bowl of a stand mixer fitted with the whisk, beat 1-1/2 c. heavy cream with the sugar until it holds soft peaks.  spread 2 cups of the whipped cream over the strawberry ice cream layer, refrigerate the rest of the whipped cream for decorating.  Freeze the cake overnight.
22. Place the chocolate in a heatproof medium bowl. In a small saucepan, bring the remaining 1 c. of heavy cream to a boil.  Pour the hot cream over the chocolate and let stand until melted, about 5 minutes.  Stir until smooth, then tap the bowl on the counter to pop any air bubbles. Let the ganache cool down to 80F, about 30 minutes.
23. Carefully remove the springform ring and peel the acetate off the cake.  Transfer the cake to a rack set over a rimmed baking sheet.  Working quickly, pour the ganache onto the center of the cake in one fluid motion, allowing the excess to drip over the side.  Freeze the cake until the ganache is firm, about 30 minutes.
24. Meanwhile, whisk the reserved whipped cream until stiff peaks form.  Transfer to a pastry bag fitted with a star tip.  Pipe shipped cream around the edge of the cake and garnish with maraschino cherries and rainbow sprinkles, if desired.  Freeze the cake for 30 minutes before serving.
25. Use a hot, sharp knife to but slices. Wipe knife off between cuts.

Results: Delicious! As you can see, I was only able to take a quick pic before half of it was gone. Also, it was in the freezer without a cover, hence the frost. It did take 2 days to make because of all the freezing required. The cake is a simple, single layer devil's food cake. Cutting the top off and making crumbs, then toasting them was something I hadn't done before. What a difference it made in the texture of the cake. The crunchies did just that, gave it an extra crunch. For the acetate I used leftover transparencies I had in my teaching days. I taped 3 together. It worked. Of course you can buy acetate at Michael's or some other craft store, or at Lowe's. You could also use different flavors of ice cream, however this combination works well together. I messed up on the ganache. I let it sit too long before pouring it over the cake. It was a bit thick. Lesson learned.

Bottom Line: This will be the birthday ice cream cake from now on.

Please share this blog with ice cream cake lovers of the world and all those perspicacious folks who know a good cake when they see it, or read about it. Thanks.