Strawberry Chocolate Fantasy Ice Cream Cake

Step-by-step instructions

Prepare the Cake Layers: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined. Then stir in the boiling water—your batter will be thin. Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Assemble the Ice Cream Layers: Once your cakes are completely cool, place one layer on your serving plate. Spread the softened strawberry ice cream evenly over the first cake layer. Top it with the second cake layer and freeze for at least 2 hours, until the ice cream is firm.
Prepare the Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the chocolate chips in a heatproof bowl. Let the mixture sit for 5 minutes, then stir until smooth and glossy.
Finish the Cake: Pour the chocolate ganache over the cake, letting it drip down the sides. Garnish with fresh strawberry slices and chocolate shavings for that wow factor. Place the finished cake back in the freezer for 30 more minutes to set everything.

Best ways to enjoy it

This cake stands out when served beautifully. Slice into wedges, and for an extra touch, plate each with a drizzle of chocolate syrup and additional fresh strawberries. Pair it with a dollop of whipped cream or a scoop of extra strawberry ice cream on the side for an indulgent treat!

Storage and reheating tips

To keep your Strawberry Chocolate Fantasy Ice Cream Cake fresh, wrap it tightly in plastic wrap or store in an airtight container in the freezer. It can last for up to two weeks. For best flavor and texture, allow slices to thaw in the refrigerator for a few minutes before serving. Never refreeze melted ice cream!

Helpful cooking tips

Room Temperature Ingredients: Make sure your eggs and milk are at room temperature for a smoother batter.
Mix Slowly: When combining wet and dry ingredients, mix just until everything is combined to keep the cake light and fluffy.
Check for Doneness: Every oven is different, so start checking your cakes a few minutes before the 30-minute mark.

Creative twists

Feel free to customize this recipe! You can swap strawberry ice cream for raspberry, blueberry, or even vanilla for a different flavor experience. Or, add some crushed nuts between the layers for a delightful crunch. For a fun presentation, use a variety of chocolates—like white chocolate chunks—alongside the ganache for an appealing, multi-toned finish.

FAQs

How long does it take to prepare?

The total prep time is about 45 minutes, with additional time for baking and freezing. Make sure to account for at least 2-3 hours of freezer time.

Can I use a different type of flour?

Absolutely! You can use gluten-free flour for a gluten-free version of this cake. The result will still be delicious!

How should I store leftovers?

Wrap any leftover cake in plastic wrap and store it in the freezer. It can last up to two weeks while maintaining its delicious flavor and texture.