Gently mix in 2 tablespoons of vegetable oil, 1 teaspoon of vanilla extract, and 1/3 cup of plain yogurt until just combined.
Sift and Fold:
Sift together 3/4 cup plain flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt over the batter. Fold the dry ingredients into the wet mixture gently to preserve the air created by the whipped egg whites.
Prepare Chocolate Mixture:
Set aside 1/3 cup of the batter into a separate bowl. Sift 2 teaspoons of unsweetened cocoa powder over this batter and fold gently until just combined.
Line a 23x33 cm baking pan with parchment paper. Pour the vanilla batter into the pan, spreading it evenly. Drop small dollops of the chocolate batter over the top and use a skewer or knife to create beautiful swirls.
Bake:
Preheat your oven to 180°C (350°F) and bake the cake for about 12-15 minutes. Once done, transfer the cake to a wire rack to cool completely.
Creating the Ice Cream Layer
Prepare Cake Molds:
Once your cake has cooled, place a 24 x 10 x 6 cm loaf pan onto a piece of paper and trace around it. Cut out the shape to create a mold for the cake base.
Lightly press a kitchen paper towel on the surface of the cake and gently pull to remove any fragile top film. For tougher spots, use a small knife to scrape it off.
Cut the Cake:
Use the paper molds to cut the cake carefully, aligning them closely to minimize waste.
Line Baking Pan:
Moisten the inner side of your baking pan with water and line it with plastic to help it adhere. Place the cake with the patterned sides facing out.
Prepare Ice Cream Filling:
In a mixing bowl, combine 2/3 cup sweetened condensed milk, 1 teaspoon vanilla, and 1/3 cup unsweetened cocoa powder. Mix well until combined.
In a separate bowl, whip 1 cup of cold cream to stiff peaks. Gently fold this whipped cream into the cocoa mixture in three additions, being careful to maintain a fluffy texture.
Fill Pan:
Spread the ice cream filling evenly into the prepared pan, leaving about 6-7 mm of space at the top.
Top with Cake:
Use any leftover cake and cut it into thinner layers. Layer them over the ice cream filling, ensuring it’s fully covered.
Freeze:
Freeze the layered cake for at least 6 hours or overnight to allow everything to set perfectly.
For the finishing glaze, melt 1 cup of milk chocolate in a microwave in 30-second intervals, stirring until smooth. Add 2 tablespoons of coconut oil and stir until the mixture is glossy and fluid.
Serve and Enjoy:
Slice the cake into portions and drizzle the chocolate sauce over each slice. The magic shell will harden instantly when it hits the cold ice cream, adding an irresistible crunchy layer to your treat.
This chocolate ice cream cake recipe is a perfect blend of flavors and textures, featuring a soft vanilla cake enveloping creamy chocolate ice cream, beautifully adorned with chocolate swirls and a crispy magic shell. Whether it’s for a birthday party, special occasion, or just a sweet craving, this cake is sure to delight everyone. Enjoy every bite of this indulgent dessert that harmonizes the best of both worlds!
Part 3/8:
Gently mix in 2 tablespoons of vegetable oil, 1 teaspoon of vanilla extract, and 1/3 cup of plain yogurt until just combined.
Sift together 3/4 cup plain flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt over the batter. Fold the dry ingredients into the wet mixture gently to preserve the air created by the whipped egg whites.
Set aside 1/3 cup of the batter into a separate bowl. Sift 2 teaspoons of unsweetened cocoa powder over this batter and fold gently until just combined.
Baking the Cake
Part 4/8:
Line a 23x33 cm baking pan with parchment paper. Pour the vanilla batter into the pan, spreading it evenly. Drop small dollops of the chocolate batter over the top and use a skewer or knife to create beautiful swirls.
Preheat your oven to 180°C (350°F) and bake the cake for about 12-15 minutes. Once done, transfer the cake to a wire rack to cool completely.
Creating the Ice Cream Layer
Once your cake has cooled, place a 24 x 10 x 6 cm loaf pan onto a piece of paper and trace around it. Cut out the shape to create a mold for the cake base.
Part 5/8:
Lightly press a kitchen paper towel on the surface of the cake and gently pull to remove any fragile top film. For tougher spots, use a small knife to scrape it off.
Use the paper molds to cut the cake carefully, aligning them closely to minimize waste.
Moisten the inner side of your baking pan with water and line it with plastic to help it adhere. Place the cake with the patterned sides facing out.
In a mixing bowl, combine 2/3 cup sweetened condensed milk, 1 teaspoon vanilla, and 1/3 cup unsweetened cocoa powder. Mix well until combined.
Part 6/8:
In a separate bowl, whip 1 cup of cold cream to stiff peaks. Gently fold this whipped cream into the cocoa mixture in three additions, being careful to maintain a fluffy texture.
Spread the ice cream filling evenly into the prepared pan, leaving about 6-7 mm of space at the top.
Use any leftover cake and cut it into thinner layers. Layer them over the ice cream filling, ensuring it’s fully covered.
Freeze the layered cake for at least 6 hours or overnight to allow everything to set perfectly.
Finishing Touches
Part 7/8:
For the finishing glaze, melt 1 cup of milk chocolate in a microwave in 30-second intervals, stirring until smooth. Add 2 tablespoons of coconut oil and stir until the mixture is glossy and fluid.
Slice the cake into portions and drizzle the chocolate sauce over each slice. The magic shell will harden instantly when it hits the cold ice cream, adding an irresistible crunchy layer to your treat.
Conclusion
Part 8/8:
This chocolate ice cream cake recipe is a perfect blend of flavors and textures, featuring a soft vanilla cake enveloping creamy chocolate ice cream, beautifully adorned with chocolate swirls and a crispy magic shell. Whether it’s for a birthday party, special occasion, or just a sweet craving, this cake is sure to delight everyone. Enjoy every bite of this indulgent dessert that harmonizes the best of both worlds!