Chocolate Overload

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It’s my sons Birthday this week and when I asked him what kind of cake he wanted he said Chocolate, chocolate and ice cream!!! So here is what I came up with……

2 Days Ahead
Bake 2- 9inch round chocolate cakes.

CHOCOLATE CAKE RECIPE
preheat oven to 350 degrees.
Grease and flour 2-9inch round cake pans
In mixer bowl add
2 cups sugar
1-3/4 cups flour
3/4 cup unsweetened cocoa powder
1-1/2 tsp baking soda
1-1/2 tsp baking powder
1 tsp salt
Stir until combined.
Add
2 eggs, room temperature
1 cup milk
1/2 veggie oil
2 tsp vanilla extract
Mix with mixer for about 3 minutes.
Add
1 cup boiling water stir by hand.
Pour into prepared pans and bake 30-35 minutes till toothpick comes out clean. Cool in pans for 10 minutes flip out of pans and cool completely.
Place 1 cake, frost top with chocolate frosting place second cake on top. Place in freezer.

ICE CREAM LAYER
line 1-9inch round cake pan with wax paper.
Let 1 gallon of ice cream flavor of choice soften till pliable. I used Breyers triple chocolate peanut butter swirl. Place softened ice cream in lined pan and mold flat In pan. Place in freezer overnight. Pull wax paper and ice cream out of pan and gently set on top of cake layers. Run spatula around sides to even and smooth. Place back in freezer for a few hours.

CHOCOLATE WHIPPED CREAM FROSTING

Place mixing bowl, attachment and spatula in the fridge for 15-30 minutes.

2 tsp vanilla
3 tablespoons sugar
2 Tbsp unsweetened cocoa powder
1 cup heavy whipping cream at least 35-40% butter fat.
Place vanilla, sugar and cocoa powder in cold mixing bowl. Stir in 2 Tbsp cream and make a paste. Then add rest of cream and beat until stiff peaks.
Frost cake and place back in freezer for a couple hours.
Decorate as you like place back in freezer until ready to serve. Let sit out 10-15 minutes before serving to make it easier to cut!!
ENJOY!!:)

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