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Kahlua Ganache, Chocolate Ice Cream Cake

July 15, 2016

 

Not so pretty, but pretty tasty. Frozen desserts on hot days make me happy. So make someone happy. Weekend project.

 

 

 

 

 

 

 

 

I froze the Ice Cream in the same cake pan I used for the cake, this way it was the same size. Also I put a 9in round of parchment paper on the bottom. 

 

 

Kahula Ganache

8oz. semi sweet chocolate chips

2/3 cup of heavy cream

2 teaspoons of butter, room temp.

4 teaspoons of Kahlua

 

Place the chocolate chips in a medium glass bowl. Heat the cream and butter in a small saucepan over medium heat. Add the Kahlua and whisk together. Bring to, just a boil. Immediately pour over the chocolate chips and do not stir. Let set for a few minutes. Stir until smooth. Cool slightly and then pour over cake, placed on parchment paper to catch all the drips.

 

 

I loved making this easy and fast Chocolate Cake from thefoodnetwork.com and it's really good. I didn't change a thing, but I did freeze it.

 


1 3/4 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup boiling water

Preheat oven to 350 degrees. Prepare two 9-inch cake pans by rubbing with butter, sprinkling with flour and tapping out extra. In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon then set aside. In small bowl combine eggs, milk, oil and vanilla. Beat well with hand mixer. Slowly add boiling water and mix. Add wet ingredients to flour mixture and fold and stir until smooth. Pour batter into pans, dividing evenly. Bake for 30-35 minutes. Remove cake from pans and cool on racks.

Cool and freeze the two cakes until you get you ice cream frozen again in the 9 in. pan. 

I let the ice cream only sit for a few seconds until I tried to get it out of the pan. It's hot here. 

Have ready one of your cakes and run a knife around the edges of the ice cream in pan and turn out on to your cake, lay the other cake on top and freeze until solid. 

Make your Ganache and let it cool a bit and pour on top of the cake and freeze again.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

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