This version uses a rich chocolate cake base with a creamy ice cream center and whipped frosting.
- Prep time: ~6 hours (including freezing)
- Servings: 10–12 slices
Ingredients:
- Cake Base: 1 cup all-purpose flour, ¾ cup sugar, ¼ cup cocoa powder, 1 tsp baking soda, ½ tsp salt, 1 egg, ½ cup milk, ⅓ cup vegetable oil, and ½ cup hot coffee or water.
- Ice Cream Layer: 1.5 quarts (approx. 1.5 litres) of your favourite chocolate or vanilla ice cream, slightly softened.
Steps:
- Bake the Cake: Preheat oven to 350°F (175°C). Whisk dry ingredients, then mix in wet ingredients. Pour into a greased 8-inch round pan and bake for 28–30 minutes. Cool completely, then freeze for 1 hour to make it easier to handle.
- Prep Ice Cream: Line an 8-inch pan with plastic wrap. Spread the softened ice cream evenly into the pan and freeze until very firm (at least 2–4 hours).
- Assemble: Place the cake layer on a plate. Spread a thin layer of fudge or whipped cream, then place the frozen ice cream block on top.
- Frost: Whip the heavy cream, sugar, and vanilla until stiff peaks form. Quickly cover the cake and ice cream with the frosting. Return to the freezer for at least 1 hour before serving.