Chocolate Ganache
Microwave one (4 oz) semisweet chocolate baking bar, chopped, and 4 tbsp whipping cream in a microwave safe bowl at high 1 minute or until melted, stirring at 30 second intervals. Stir in up to 4 tbsp additional cream for desired consistency. Use immediately
Monday, April 2, 2012
Mint Chocolate Chip Ice-Cream Cake
Mint Chocolate Chip Ice Cream Cake
Parchment paper
Devil's food cake batter
1/2 gallon mint chocolate chip ice cream, softened
10 chocolate wafers, coarsely crushed
Chocolate ganache
Garnishes: Sweetened whipped cream, thin creme de menthe chocolate mints
Preheat oven to 350* Grease and flour 3 8 in. round cake pans. Line with parchment paper. Prepare devil's food batter and spoon into pans. Bake @ 350* for 12-14 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)
Place 1 cake layer in a 9 in springform pan. Top with 1/3 of ice cream (about 2 1/3 c) sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours.
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.
Parchment paper
Devil's food cake batter
1/2 gallon mint chocolate chip ice cream, softened
10 chocolate wafers, coarsely crushed
Chocolate ganache
Garnishes: Sweetened whipped cream, thin creme de menthe chocolate mints
Preheat oven to 350* Grease and flour 3 8 in. round cake pans. Line with parchment paper. Prepare devil's food batter and spoon into pans. Bake @ 350* for 12-14 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)
Place 1 cake layer in a 9 in springform pan. Top with 1/3 of ice cream (about 2 1/3 c) sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours.
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.
Devil's Food Cake Batter
Devil's Food Cake Batter
1/2 c butter, softened
3/4 c sugar
1 lg egg
1 tsp vanilla extract
1 c all purpose flour
1/3 c unsweetened cocoa
1 tsp baking soda
3/4 c hot strong brewed coffee
1 tsp white vinegar
Beat butter and sugar at medium speed with mixer until creamy. Add egg, beating just untill 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.
Makes 3 cups
**Use this recipe with the Mint Chocolate Chip Ice Cream Cake Recipe**
1/2 c butter, softened
3/4 c sugar
1 lg egg
1 tsp vanilla extract
1 c all purpose flour
1/3 c unsweetened cocoa
1 tsp baking soda
3/4 c hot strong brewed coffee
1 tsp white vinegar
Beat butter and sugar at medium speed with mixer until creamy. Add egg, beating just untill 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.
Makes 3 cups
**Use this recipe with the Mint Chocolate Chip Ice Cream Cake Recipe**
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