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raspberry and chocolate melting ice cream cake

Raspberry and Chocolate Melting Ice Cream Cake

Ingredients

For the cake

  • 2 cups (250g) plain flour
  • 2 cups (400g) sugar
  • 2 teaspoons bicarbonate of soda
  • 3/4 cups (75g) cocoa powder
  • 1 cup (240ml) vegetable oil
  • 1 cup (240ml) sour cream
  • 3 eggs
  • 1 cup (240ml) hot coffee

For the buttercream

  • 250 g (1 cup) unsalted butter
  • 125 g (3/4 cup) vegetable fat (shortening)
  • 750 g (6 cups) icing sugar
  • 100 g raspberries

For the ganache

  • 100 g dark chocolate
  • 100 ml double cream

Extra ingredients

  • 1 ice cream cone
  • sprinkles

Instructions

To make the cake

  1. Preheat your oven to 180c/160c fan oven and grease and line 3 8 inch cake pans.

  2. In a large bowl sift in the flour, cocoa and bicarbinate of soda and then mix in the sugar. In a separate bowl add the sour cream, oil, coffee and eggs and whisk together.

  3. Pour the wet ingredients into the dry ingredients and mix until combined. Divide the mix between the three tins and bake in the oven for 30 mins or until a skewer inserted in the centre comes out clean. Leave them to cool.

to make the buttercream

  1. In the bowl of your mixer add the butter and the vegetable fat, beat together until well combined

  2. Add the icing sugar in two batches, beat for 4-5 minutes to get a light and fluffy buttercream.

  3. Beat in the raspberries, if you prefer you could blend then sieve the raspberries first to remove the seeds but I just added them straight to the mixer. Mix until the buttercream is nice and pink.

To make the ganache

  1. In a small microwavable bowl add the double cream and dark chocolate. heat for one minute and then stir until smooth and chocolatey.

To assemble the cake

  1. Please read the post above for step by step instructions on how to assemble your Raspberry and Chocolate Melting Ice Cream Cake. Enjoy!