Description
A luxurious frozen dessert featuring layers of moist chocolate cake, creamy strawberry ice cream, homemade strawberry compote, and smooth chocolate ganache. Perfect for summer celebrations or indulgent moments.
Ingredients
- 120g (1 cup) all-purpose flour
- 40g (⅓ cup) cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 150g (¾ cup) sugar
- 1 large egg
- 120ml (½ cup) buttermilk (or milk + 1 tsp vinegar)
- 60ml (¼ cup) oil
- ½ tsp vanilla extract
- 120ml (½ cup) hot coffee or hot water
- 1.2L (about 5 cups) strawberry ice cream, slightly softened
- Optional: ½ cup chopped fresh or frozen strawberries
- 250g (2 cups) fresh or frozen strawberries
- 2–3 tbsp sugar (to taste)
- 1 tsp lemon juice
- 1 tbsp cornstarch + 1 tbsp water
- 200g (7 oz) dark chocolate, chopped
- 200ml (¾ cup) heavy cream
- 1 tbsp butter (optional)
- Chocolate curls or shavings (optional)
- Freeze-dried strawberries or fresh strawberry slices (optional)
- Whipped cream swirls (optional)
- Crushed cookies (Oreos, chocolate wafers, optional)
Instructions
- Preheat oven to 175°C (350°F). Grease and line an 8-inch (20 cm) springform pan.
- Whisk flour, cocoa powder, baking soda, salt, and sugar together in a bowl.
- In a separate bowl, mix egg, buttermilk, oil, and vanilla extract. Combine with dry ingredients.
- Add hot coffee and mix until smooth. Batter will be runny.
- Pour into the pan and bake for 20–25 minutes. Cool completely.
- Place cooled cake in a clean springform pan lined with acetate or parchment.
- For the compote, cook strawberries, sugar, and lemon juice in a saucepan over medium heat until soft.
- Stir in cornstarch slurry and cook until thickened. Cool completely.
- Spread half of the softened strawberry ice cream over the cake base.
- Layer the cooled compote over the ice cream, then top with remaining ice cream and smooth the top.
- Freeze for 4–6 hours until firm.
- Heat cream until just simmering and pour over chopped chocolate. Let sit 2 minutes, then stir until smooth.
- Cool ganache until slightly thickened but pourable.
- Remove cake from springform pan and pour ganache over the top. Let it drip down the sides.
- Decorate with strawberries, whipped cream, chocolate shavings, or crushed cookies as desired.
- Freeze again for 30 minutes to set the ganache.
- To serve, let sit at room temperature for 10–15 minutes. Use a hot knife for clean slices.
Notes
- You can substitute the homemade cake base with a store-bought brownie or chocolate cake layer for convenience.
- Allow enough time for each layer to freeze properly for the best structure.
- Decorations can be adjusted to your taste and seasonal availability.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 410
- Sugar: 32g
- Sodium: 190mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
