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Cheat's choc-cherry ice-cream sundae cake
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Prep Time:
60 minutes
Cook Time:
65 minutes
Total Time:
125 minutes
Irresistible Cherry Ripe ice cream cake, featuring store-bought chocolate cake that's loved by all ages.
Ingredients:
  • 535g packet rich chocolate cake (see notes)
  • 60g butter, softened
  • 2 eggs
  • 2 litres vanilla ice-cream
  • 50g sachet coconut milk powder
  • 3 x 52g Cherry Ripe bars, chopped
  • 165.00 ml cherry jam, strained
  • 200g dark chocolate, chopped
  • 83.33 gm thickened cream
  • Extra 300ml thickened cream
  • Maraschino cherries (see notes), to serve
  • Sprinkles, to serve
  • 150g milk chocolate, chopped
  • 63.13 gm thickened cream
  • 40.00 ml cherry liqueur (see notes)
Instructions:
  • Preheat your oven to 180C/160C fan-forced and generously grease a 6cm-deep, 20cm round cake pan. Line the base and sides with baking paper for easy removal later.
  • Prepare the cake mix following the package instructions, incorporating the butter, eggs, and 3/4 cup water as specified. Transfer the batter to a prepared pan, smoothing out the top. Bake for 1 hour to 1 hour 5 minutes until a skewer inserted in the center comes out clean. Let it sit in the pan for 5 minutes before flipping it onto a wire rack lined with baking paper to cool entirely.
  • For a decadent milk chocolate cherry fudge, combine milk chocolate, cream, and liqueur in a microwave-safe bowl. Microwave on HIGH in 30-second intervals until smooth. Let it cool for 2 hours to thicken.
  • Level the top of the cake and then cut it in half horizontally, aiming for each half to be approximately 2cm thick. Use an 18.5cm round springform pan to cut out a circle from each cake half. Dispose of the excess cake trimmings. Grease the springform pan and line both the base and sides with baking paper, making sure to overlap at the seam and have the paper extend 10cm above the edge.
  • Allow the vanilla ice-cream to soften at room temperature for 10 minutes.
  • Fit and trim 1 cake round into the pan. Mix 1/2 of the milk powder with softened ice-cream. Add 1/2 of the Cherry Ripe and fold in. Spread the mixture over the base, creating holes with the back of a spoon. Fill the holes and top of the ice-cream with 1/2 of the fudge and jam. Freeze for 2 hours.
  • Layer the remaining cake round snugly on top of the fudge layer, trimming the edges if necessary. Add dollops of the rest of the fudge and jam. Freeze for 1 hour.
  • 1. In a bowl, let the remaining ice-cream soften for 10 minutes (ensure it doesn't melt). 2. Mix in the remaining milk powder and fold in the rest of the Cherry Ripe. 3. Spread the mixture over the fudge layer, ensuring the top is evenly leveled. 4. Cover and freeze overnight.
  • In a microwave-safe bowl, combine dark chocolate and cream. Microwave in 30-second intervals on HIGH, stirring each time, until melted and smooth (about 1 minute). Let it sit for an hour until it thickens and is easy to spread.
  • Allow cake to sit at room temperature for 5 minutes. With an electric mixer, whisk extra cream until firm peaks form. Fill a piping bag fitted with a 1.4cm fluted nozzle with the whipped cream. Unmold the cake from the pan and place it on a serving plate. Swiftly spread the top of the cake with dark chocolate ganache. Using a reference picture, pipe the whipped cream on top. Garnish with cherries and sprinkles. Serve promptly.

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