Melted Ice Cream Cake!
A four-layer chocolate cake with vanilla funfetti frosting and all of the chocolate drip for an amazing melted ice cream cake!
- Prep time
- 1 hr
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 325 g unsalted butter ((room temp))
- 325 g light brown soft sugar
- 265 g self-raising flour
- 60 g cocoa powder
- 6 medium eggs
- 1 tsp vanilla extract
- 500 g unsalted butter ((room temp))
- 1000 g icing sugar
- 2 tsp vanilla extract
- 100 g Funfetti Sprinkles
- 50 g dark chocolate
- 50 g milk chocolate
- 100 ml double cream
- ice cream cone
Instructions
- 1
Preheat your oven to 170ºc/150ºfan, and line two 6" deep cake tins with parchment paper.
- 2
Add the unsalted butter and light brown sugar to a bowl, and beat until light and fluffy.
- 3
Add in the self raising flour, eggs, cocoa powder and vanilla extract and beat again until a lovely smooth cake mixture is formed.
- 4
Split evenly between the two tins and bake in the oven for 35-45 minutes (or until a skewer comes out clean!)
- 5
Once baked, leave to cool in the tin for 10 minutes, and then leave to cool fully on a wire rack.
- 6
Beat the unsalted butter on its own for a while in your mixer until its smooth and supple.
- 7
Add in the icing sugar a little at a time and beat fully until its light and fluffy.
- 8
Add the vanilla extract and beat again until smooth.
- 9
Finally, add in the sprinkles and mix.
- 10
Level the cakes off if necessary. Split the two cakes into two so you have four layers in total
- 11
Add your first cake to a cake board or flat serving plate and secure with a small amount of buttercream.
- 12
Spread some buttercream onto the first layer and add the second sponge. Repeat until you reach the top layer of cake.
- 13
Spread a small amount of buttercream around the sides to fill in the gaps and create a crumb coat. Refrigerate the cake for at least 30 minutes.
- 14
Once refrigerated add on more buttercream using an angled spatula, slather over and then smooth around using a large metal scraper.
- 15
Refrigerate the cake for another 30 minutes.
- 16
Add the the dark chocolate, milk chocolate and double cream to a jug and melt until smooth.
- 17
Using a spoon, piping bag or jug, drip this down the sides of the cake. Set the cake in the fridge for another 30 minutes.
- 18
Using an ice cream scoop, dollop the leftover buttercream onto the cake in ice cream sized lumps, and then top with an ice cream cone.