Tessa’s Recipe Rundown
Taste: Like a giant chocolate covered strawberry, but even better!
Texture: The cake is moist and tender even when frozen, and the ice cream is luscious and creamy. The chocolate ganache on top paired with the fresh strawberries just takes everything to a new level of decadence!
Ease: There are a few steps involved and you will make a bit of a mess, but everything can be done in advanced to ease the workload.
Appearance: Just gorgeous.
Pros: The perfect cake for summer.
Cons: No instant gratification with this cake, but it’s well worth the effort!
Would I make this again? Oh yes.
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I’ve got a treat in store for you today! When Clabber Girl asked me to create a special frozen summer dessert recipe using their baking powder, I was thrilled. I already use Clabber Girl baking powder regularly, probably WAY more than the average person. When I sat down to think about what I could create for you that would be frozen AND include baking powder, it seemed only fitting that I make an ice cream cake recipe. I realized that I’ve shared plenty of frosty treats but never a full-fledged decadent and impressive ice cream cake. This was the perfect opportunity to remedy that.
This Chocolate Covered Strawberry Ice Cream Cake features two layers of my favorite homemade chocolate cake sandwiching a thick homemade strawberry ice cream filling. Don’t worry, there are no eggs or cooking involved with this ice cream recipe. The ice cream is super fresh and slightly tangy, which pairs beautifully with the richness of the cake. Then, to top it all off, I poured a thick and generous drizzle of chocolate ganache on top to really make this a “chocolate covered strawberry” cake. Just before serving I garnished the cake with fresh strawberries which makes it almost too pretty to eat. I think you’re going to love this recipe!
By the way, if you are crunched for time and need to cheat, feel free to use softened store-bought ice cream. I can’t say it’ll taste as good as homemade but it’ll still be delightful! Also, be sure to follow Clabber Girl on Facebook for tons of baking recipes and tips.
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This post is sponsored by Clabber Girl. All opinions provided are my own.
Chocolate Covered Strawberry Ice Cream Cake
Ingredients
For the chocolate cake:
- 1 3/4 cups (7.8 ounces or 221 grams) all-purpose flour
- 2 cups granulated sugar
- 3/4 cup (3.1 ounces or 89 grams) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon Clabber Girl baking powder
- 1 teaspoon fine salt
- 3/4 cup sour cream
- 1/2 cup vegetable oil
- 3 large eggs, at room temperature
- 1 teaspoon vanilla
- 1 cup boiling water
For the strawberry ice cream:
- 1 quart fresh strawberries, hulled and chopped
- 4 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon fresh lemon juice
- 2 tablespoons corn syrup
- 3/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons vanilla extract
For the chocolate ganache:
- 6 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
- Strawberries, hulled and sliced, for garnish
Instructions
For the cake:
- Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans.
- In the bowl of a stand mixer, sift together the flour, sugar, cocoa, baking soda, and baking powder. Add in the salt. Mix on low speed until combined. In a small bowl combine the sour cream, vegetable oil, eggs, and vanilla. On low speed gradually add the sour cream mixture into the dry ingredients. Beat on low until just combined, scraping down the edges as necessary. Add in the boiling water and beat until just combined. Be careful not to over-mix.
- Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until a cake tester comes out clean. Cool the cakes in their pans for 30 minutes before carefully turning them out onto a cooling rack. Freeze the cakes until very firm.
For the ice cream:
- In the pitcher of a blender, puree all the ingredients until smooth. Transfer the mixture to a medium bowl and press plastic wrap against the surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.
- Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Line a clean 8-inch cake pan with plastic wrap. Pour the ice cream into the cake pan then press another sheet of plastic wrap against the surface. Freeze until firm, about 2 hours or up to 2 days.
For the ganache:
- Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Let cool until the ganache is thickened but still pourable.
To assemble:
- On a serving plate or cake stand, place 1 cake layer upside-down. Remove the ice cream from the pan and place over the cake, peeling off the plastic wrap. Top with the remaining cake layer. Pour the ganache over the cake, letting it drip down the sides. Freeze for 2 hours, or until firm. Top with strawberries and let stand for 5 to 10 minutes before slicing and serving.
I made the whole cake with the ice cream a few years ago and it was delicious. I now use the chocolate cake recipe as my go to chocolate cake for just about everything! Makes great cupcakes with fudge frosting. Thank you for the recipe.
I love that this recipe is easier than the other Ice Cream Cakes I have tried to make.
Problems: The batter overflowed the 8 inch pans and thank goodness I put them on a rimmed cookie sheet. The “overflow” was a delicious, crisp “cookie” when broken up and removed from the sheet. I found that only one layer was necessary to make a delicious and generous cake.
Changes: I used Tillamook Strawberry ice cream which worked perfectly. I also added a layer of sliced strawberries mixed with sugar and whipping cream to the ice cream layer. I would prefer if the cake itself were thawed, because it is delicious all by itself in a soft form, but then it wouldn’t be an “Ice Cream Cake”, would it?
Wish I could include the photo of the cake I made…it looks like it came from a Food Magazine.
Can the chocolate ganache be made with coconut cream?
Hi Tessa! I’m making this for Father’s Day (tomorrow) and I’d love some advice: is it ok to make the cakes the day before, and then before assembling tomorrow I would just freeze them until firm and then assemble?
And if I do make the cakes a day ahead …can I leave them at room temp or do you suggest refrigerating?
Sorry for the long question! Thanks for all your recipes ☺️
Hi! This looks so delicious and can’t wait to make it ! My question is if it’s necessary to put the cakes in the freezer, and if your cake recipe is specific for freezing it. Thanks and thanks for all your recipes!
Update: Spectacular!! Thank you for sharing this recipe!
Store-bought Black cherry ice cream in an 8” pan in freezer firming up. Dry ingredients measured out. Will make after work tonight and update on results tomorrow. Can’t wait to pour the ganache over the top! Thanks
This expanded like I’ve never seen cake batter do and went all over the oven.
Your creations are always so stunning. Love the gorgeous layers and all those strawberries! MasterCakes