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Black forest ice-cream cake
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Prep Time:
425 minutes
Cook Time:
65 minutes
Total Time:
490 minutes
Elevate cherry frozen dessert with luxurious warm chocolate sauce.
Ingredients:
  • Melted butter, to grease
  • 250g butter, at room temperature, chopped
  • 315g (1 1/2 cups) caster sugar
  • 4 eggs
  • 8.80 gm vanilla extract
  • 225g (1 1/2 cups) self-raising flour
  • 115g (3/4 cup) plain flour
  • 95g (1 cup) cocoa powder
  • 250ml (1 cup) milk
  • 2 x 415g cans Stoneless Black Cherries
  • 20.00 ml kirsch liqueur (optional)
  • 2L (2 cups) vanilla ice-cream, softened
  • 1 x 300ml ctn thickened cream
  • 250g dark cooking chocolate, finely chopped
  • 8.80 gm vanilla extract, extra
Instructions:
  • Preheat the oven to 180C. Grease a 23cm springform pan with melted butter and line the base with non-stick baking paper.
  • Beat the butter and sugar together until light and creamy using an electric beater. Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
  • Sift the flours and cocoa together into a bowl. Gently mix in the flour mixture and milk, alternating until well combined. Pour into the pan, level the top, and bake for 1 hour until a skewer comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Cut the cake in half horizontally using a serrated knife. Then, place the bottom half of the cake, cut-side up, in a pan. Drain cherries, saving 125ml (1/2 cup) of syrup. Optionally, mix kirsch with the reserved syrup and brush half of it over the cake in the pan.
  • Decoratively place the cherries over the cake, then add a generous scoop of ice-cream and spread it evenly. Brush the cut side of the second cake with the remaining syrup. Place it on top of the ice-cream, press down gently to sandwich the layers together. Freeze for 6 hours until set.
  • Allow the cake to thaw at room temperature for 15 minutes to facilitate slicing. Combine cream, chocolate, and extra vanilla in a saucepan on low heat. Stir with a metal spoon for 5 minutes until chocolate is completely melted and mixture is smooth.
  • Slice the cake into wedges and generously drizzle with chocolate sauce before serving.

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