My son’s birthday is in the summer so it’s a perfect time to make an ice cream cake and use local strawberries as well.
Ice Cream Cake
I took my basic chocolate cake recipe:
and divided it into two 10 inch round pans and baked it for about 30 mins at 350 degrees.
When they were cool I took the two layers and 2 liters of softened eggless vanilla ice cream and layered one cake, the ice cream and then the other cake on top. I tried to edge the ice cream layer with strawberries but as it was a really hot day it started to melt and I had to get it in the freezer fast!!! The next time I would just put some strawberries in between the layers.
I wrapped it and froze it overnight and then a little while before serving I covered the whole thing in chocolate ganache, letting it naturally drip down the sides. I decorated it with strawberries and put it back in the freezer for about half an hour. I put the cake in the fridge for about an hour before serving to thaw in order to be able to cut into it.
Bring 1 cup heavy cream almost to a boil and pour over 9 ounces of semi-sweet chocolate. Mix well with a whisk. Let cool for a bit before attempting to pour over a cake.