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
Directions
For the cake:
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Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans.
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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.
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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:
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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.
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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:
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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:
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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.
Recipe Notes
Recipe by Tessa of Handle the Heat on behalf of Clabber Girl
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
This cake was fantastic! My kids all loved it! I made one substitution – I used store-bought ice cream. Once the cakes cooked and cooled, I put a layer of softened ice cream (by leaving it out for about 30 minutes) on top of the cake, using a spring-form pan, then the other layer. YUM! The ganache is perfect!
what if you dont have an ice-cream maker? thanks
Hi! This looks great. If the cake is sitting in the freezer until it’s ready to serve, won’t the sponge cake part be frozen? How do you make sure the cake part isn’t frozen, but the ice cream is?
Made this over this weekend for my bf’s birthday/pool party. Everyone loved it! The cake fell a little in the middle, but it still turned out delicious.
This was one of the best home made ice cream recipes I’ve ever made. I was wondering, do you think there’s a good way to alter it for other ice cream flavors? Thanks!
My daughter would love to have this cake for her fourth birthday party! Can it work using a 9″ cake pan? Also, what size Alice are you using with the number of servings? I’m thinking this may not be enough….
This is a great recipe. I made it for my son’s 17th birthday and it was a big hit.
This sounds really delicious and something new to try. Thank you for sharing this.
Simon
How did you pour the ganache and not have it harden?
That sounds wonderful! I ought to try an ice cream cake like this too, they sound like so much fun–and very refreshing in the summer heat too 🙂
What an incredible cake. I definitely am craving a slice right now, I just love the perfect layers.
Can you use store bought cake mix?
Beautiful and super tasty! Thanks for the recipe.
Beautifully delicious. I must plant more strawberries this winter.
This looks like one of those lick-the-plate kind of desserts!
Seriously need to have at least a slice or two of this soon!
I was just on bloglovin and this lovely recipe caught my eye. I just had to check it out! Wonderful! Love the pictures too! Pinning!
Wow, this looks incredible! This makes me want to celebrate my half birthday, just so that I can have chocolate covered strawberry ice cream cake!
Gorgeous ice cream cake! Love that ganache and thick layer of strawberry ice cream in the middle. Definitely a great combo for a summer cake! 🙂
This looks seriously amazing! I want to dive head first into it! 😉
Oh my goodenss… I’m obsessed with chocolate covered strawberries!! Turning them into an ice cream cake is pure genius!!!
Yeah for chocolate covered!! 🙂 Looks so perfect!
My family has been asking me to make an ice cream cake recently and this one looks delicious. So Pretty!
THE most gorgeous ice cream cake. Wow!
I want to jump into that chocolate and swim in it’s drippy glory.
You can totally judge me for the weirdness of the above sentence, but this looks amazing! Pinned 🙂