It is super hot outside and the perfect time to make this Gᴇʀᴍᴀɴ Chocolate Ice Cream Pie.
You can call it a cake or a pie. Doesn’t really matter. What matters is that it’s UNBELIEVABLY delicious!
What’s better than Gᴇʀᴍᴀɴ chocolate cake? Gᴇʀᴍᴀɴ chocolate cake in ice cream form! This decadent chocolate ice cream with homemade Gᴇʀᴍᴀɴ chocolate cake frosting folded in is everything you love about cake without having to bake one.
It looks like soṃệẗḧing you would see at a restaurant and it would be perfect to celebrate the birthday of someone special!
Prep Time: 30 minutes
Freeze Time: 6 hours
Cook Time: 32 minutes
Total Time: 7 hours 2 minutes
Yield: Serves 16
For the Cake:
1 cup all-purpose flour
1 large egg + 1 large egg yolk, at room temperature
1/2 tsp vanilla extract
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp espresso powder
3/4 cup sugar
1/4 cup + 1 Tbsp vegetable oil
1/4 cup dutch-process cocoa powder
1/2 cup whole milk, at room temperature
1/4 tsp sea salt
For the Ganache:
1/2 cup heavy whipping cream
1.5 Quart tub of vanilla ice cream
4 ounces dark chocolate baking bar, chopped
One tub of ready-to-eat Coconut Pecan Frosting
For the Chocolate Drizzle:
1/4 cup heavy whipping cream
2 ounces dark chocolate baking bar, chopped
Preheat the oven to 350°.
An 8-inch square metal baking pan should be lightly greased. Line the pan with two pieces of long, narrow parchment paper that will serve as handles. The handles will be used to pull the cake out of the pan later.
One sheet of parchment should run north-south, while the other should overlap east-west. The parchment should cover a significant portion of the bottom and sides of the pan; but, because the pan is oiled, any sections of the pan not covered by the parchment will be fine.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and espresso powder. Add the sea salt and whisk to combine.
Beat the whole egg + egg yolk with the sugar in a stand mixer on medium speed until pale yellow and thick. It takes about 2-3 minutes to complete this stage.
Slowly drizzle in the oil while the mixer is running.
After that, gradually add the milk and vanilla extract.
Scrαpє down the bowl after turning off the mixer.
Add the sifted flour/cocoa combination all at once. Mix on low speed until the batter is smooth. The batter will be thick and runny.
Pour the batter into the baking pan that has been prepared. Bake for 27-32 minutes. Insert a toothpick into the center of the cake to check for doneness. The cake is done when the toothpick comes out clean.
Place the cake on a wire cooling rack after removing it from the oven. Allow the cake to cool for 20 minutes before removing it from the pan using the parchment paper handles. Leave the parchment paper on, don’t remove it! The cake will be returned to the pan to be layered with ganache, ice cream, and icing.
Wash the baking pan.
Return the parchment-lined cake to the pan once it has cooled fully. Wrap the cake in plastic wrap and place it in the freezer until hard. The cake needs to be frozen for a few hours.
To make the Ganache:
Bring 1/2 cup heavy whipping cream to a simmer in a small saucepan.
Remove the pan from the stovetop when the cream is scorching hot.
Combine the chopped dark chocolate and set aside for a minute. This will guarantee that the chocolate melts completely.
Combine the hot cream and chocolate in a mixing bowl and whisk until smooth and shiny.
To Assemble the Cake:
Take the cake out of the freezer and pour the ganache over it. Smooth a uniform layer of ganache across the cake using an offset spatula.
Return the cake to the freezer (again, uncovered!). Freeze the ganache until it is fully solid. It takes roughly 45 minutes to do this task.
Allow the vanilla ice cream to soften for around 10-15 minutes before scooping it onto the cake. To “frost” the ganache layer, the ice cream must be slightly soft.
Remove the cake from the freezer once the ice cream has thäẅệd a little. Pour 3/4 of the ice cream tub onto the cake. Spread and smooth the ice cream over the ganache layer with a big offset spatula.
Return the pan to the freezer until the vanilla ice cream has re-frozen fully. Freeze for a minimum of 2 hours.
Remove the cake from the freezer when frozen solid.
Stir the coconut pecan frosting. Use an offset spatula to spread and smooth the frosting over the top of the cake.
Return the cake to the freezer for 1-2 hours (uncovered).
As indicated above, make the ganache for the chocolate drizzle.
Take the cake out of the freezer and set it aside. Dip a wire whisk into the ganache and adorn the top of the cake as desired, using a rapid back-and-forth motion.
Return the cake to the freezer for 20 minutes.
When ready to serve the cake:
Remove the cake from the freezer.
Run a dish towel under hot water (but not too hot; you don’t want to burn yourself!). Lay the towel on the kitchen counter after wringing out the extra water. Place the cake pan on top of the hot cloth and press the towel against the pan’s sides with your hands. Allow the hot cloth to do its work! The hot cloth will help remove the frozen cake from its pan!
Pull the cake up and out of the pan using the parchment paper handles.
Place the cake on a cookie sheet that has been lined with parchment paper.
Dip a sharp knife into a cup of hot water and dry it before cutting the slices. Enjoy the cake after slicing it into preferred sizes.
To store any leftover cake, wrap it in plastic wrap and place it immediately on the cookie sheet. Alternatively, you can return the cake to the cake pan using the parchment paper handles.
Cover the cake and freeze.
It’s best to make this cake the day before you plan to serve it. The recipe is straightforward, although it does necessitate some time in the freezer to allow the various layers of the cake to firm up.