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.
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