Fudgy Ice cream Cake - Triple layered

Cakes are special! Every birthday, every celebration ends with something sweet for people to remember and cherish forever. Warmer weather and a birthday celebration makes us scream for an ice cream cake! It's like a double treat for the birthday boy! Whether this Fudgy ice cream cake is a masterpiece or not, it still makes a grand impression on the eye and is a real feast to the palate. 

Surprise your dear ones with this semi-homemade ice cream cake that's perfect for any occasion. A straightforward brownie fudge topped with a double layer of mocha and vanilla ice cream is sure to be a showstopper. The two ice creams marry very well with their bursting flavors along with the homemade fudge. Trust me, you will not have to order cakes for birthdays or parties once you get to know this not so hard technique.

As my little boy turned big, I wanted to fulfill his little heart's long desired wish to have an icecream cake on his birthday. Specifically, requested just like what I made for my better half years back decorated with caramel. Click Caramel Crunch Ice Cream Cake if your interested. Certainly, I wouldn't prefer repetition when it comes to special occasions. This time I came up with quicker decorating idea in order to maintain the surprise. Till the moment of truth, he assumed i'm just gonna buy one as he was home full time with no baking hint around. Not realizing his mom is a night owl who loves to surprise him😆. Maintaining the surprise was definitely as achievement coz this is surly was an effortless cake. In the end, both my boys were impressed. 

Well, the freshly baked fudge acts as the cake base while the two flavored ice creams were outsourced for convenience. This way I had enough time to get the decorations ready. The ice cream layers were similar with its color and not obviously visible. However, when you take your first scoop you will realize the two flavors bursting out. Best part is that you don't have to worry about frosting/ icing the cake. The ice cream take care of it as well  😉

Depending on your time and convenience you may modify or even outsource your favorite cake base as well. Wondering what's the purpose of this post? I had double thoughts about the same just like you, but chose to share some easy presentation tips here for a stress free baking and most importantly to wow your guests/ family. 

This is a versatile cake which can be adjusted to your requirements. Be it vegan or into keto/paleo diet, you have tons of options readily available. Just opt for it to duplicate a similar version. Don't miss out the different yet simple ideas shared throughout this post. Replicate this cake along with your creativity with the chocolate decorations for your upcoming occasions. Remember to tag me as I would love to enjoy your version virtually. 

Let's pull up our sleeves to get started as this is a must try.

PREP TIME

30 mins

BaKe TIME

30 mins

Set TIME

4 hrs

Category: Fudgy Ice cream cake

Cuisine: Continental
Level: Easy

Yields: 8 inch cake

Nutrition Facts
Servings 12.0
Amount Per Serving
calories 205
% Daily Value *
Total Fat 12 g	19 %
Saturated Fat 5 g	27 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 18 mg	6 %
Sodium 82 mg	3 %
Potassium 42 mg	1 %
Total Carbohydrate 24 g	8 %
Dietary Fiber 1 g	5 %
Sugars 23 g
Protein 1 g	3 %
Vitamin A	4 %
Vitamin C	0 %
Calcium	4 %
Iron	2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS

1. Homemade Brownie Fudge (8 in) - 1 cake  (click here for the recipe)

2. Mocha flavored ice cream - 1.5 pint

3. French vanilla flavored ice cream - 1.5 pint

4. Semi-sweet or dark chocolate chips - 1 cup toppings

5. Cookies/ macarons/ meringues, brownie bites - few (optional) 

Tools required:

1. Springform pan - used 8 inch

2. Aluminium foil 

3. Acetate sheet

4. Bubble wrap

5. Offset spatula / pastry scraper

DIRECTIONS

Layering the cake:

1. Bake your cake the previous day and keep it refrigerated for convenience. About an hour prior should suffice. It's just to make sure the cake is cool enough to hold the ice cream well. The recipe for  Homemade Fudge Cocoa Brownie is here. 

2. Level your cake if needed and place it in a springform pan lined with aluminium foil. Ensure the base cake fits well, else the ice cream that tends to melt easily will ooze out. Place a tray underneath to catch any spills.  

3. Scoop in your favorite ice cream that is partly melted in order to spread it evenly using a spatula for a smooth finish. I started off with mocha flavored ice cream. 

4. Let it sit on the counter or at room temperature for just couple of mins for the ice cream to melt and even up automatically as shown above. Now place the pan along with the tray in your freezer for about 30 mins covered using a cake lid or a foil*.

5. It's time to layer the 2nd ice cream and I chose vanilla as my top layer.  Scoop, spread and smoothen this layer as well with your spatula as mentioned earlier. Incase you want to stick to just one flavor, then skip this step but ensure you have lavishly loaded up your 1st layer.

6. Repeat step 4 and let it set for couple of hours minimum.

Remove the cake from the springform pan:

Follow any one of these 2 steps for a quick and easy removal of ice cream cake from the spring from pan. 

1. Dip a clean dish towel in hot water and squeeze out the water completely. Give your pan a warm hug with the wet cloth to help the icecream release from the pan. This way the ice cream slightly melts around retaining its shape completely. Once you remove it, take it back to the freezer quickly to set again. I prefer this method as you can never go wrong. 

2. For the second method, dip your knife in hot water, wipe clean and run it around the pan deep down to separate the cake from the pan. Repeat to ensure the cake is completely separated before you unlatch your pan. Remove and freeze.

Chocolate topping ideas:

1. Take about a cup of chocolate chips in a clean and safe glassware*. Microwave in defrost mode for 2 minutes and then remove to stir to even out the heat. If required continue with 20 second intervals. When 3/4 of the chocolate chunks are melted, remove and stir the remaining chunks to melt as shown in the above picture. I would highly recommend using a silicone spatula when working with chocolates to prevent any burns. 

2. Lay your acetate sheet flat that's cut to size (2-3 inch strips). Since we are working with plastic sheets, it is ideal to let the chocolate cool down a bit for about 1-2 mins. Stirring helps reduce the temperature. The acetate sheets are thick enough to handle and it also gives a shiny finish.  

3. For thin chocolate strips, scoop about 1 1/2 tablespoons  of melted chocolate and spread evenly using an offset spatula or a pastry scraper. Keep in mind that if your chocolate layer is too thin, it tends to break while removing. Crinkle cutter can be used to go over the chocolate ones to make the strips. I used the border cutter with sharp curves. You can also run a knife to  make these strips. Transfer the sheet to a tray or a rolling pin for some slight wavy effect and refrigerate until your ready to decorate*.  

4. Spoon about 1 tsp of melted chocolate and pour a dollop with 3-4 inches apart. i tried 3 different sizes. Now using the back of your spoon spread it to form a leaf shape. You may take a step further by creating thin stripes for a feather look as well. 

I clipped the ends of the sheet to form a circle. This step creates the curve easily as it sets in the refrigerator.

5. Lay a clean bubble wrap* sheet (about 5x5 inch) on the tray and pour the melted chocolate and spread it well.  In case your chocolate is not in a spreadable texture, microwave for 20 sec and you will be good to go. Once done, place the tray in the refrigerator. 

6. It takes about 1-2 hours to set completely. Remove the chocolate carefully and gently. Make sure your hands are clean and moisture free.  I noticed the body temperature tends to melt the chocolate. So use a glove or wipe your hands using a cool towel frequently*. 

7. Store the chocolate decorations in an airtight container lined with parchment sheet. I made these topping while my fudge was baking in order to use time wisely.

Decorating the cake:

The most awaiting moment is here! To set up the chocolate decorations, start off with the assorted cookies that you have handy. Make sure you place them at different angles spacing apart. Always remember to start with bigger items first then gradually try smaller and different shaped chocolates in between the cookies you placed already. You may also drizzle melted chocolate directly on the cake and freeze it immediately before it bleeds. Even though there is no hard and fast rule behind, I always aim to give it visual interest. Different heights, shapes, textures and colors grabs the viewers attention. Get creative and play with these cuties and you will enjoy the process. Arranging the chocolate toppings is my most favorite step which was completed in a jiffy. Cover the completely decorated cake using a cake lid and keep it in the freezer. 

Don't forget to get the cake out at least 10 -15 mins ahead of cake cutting time. In case your in a rush, follow this tip to heat the knife lightly using the candle or dip the knife in hot water, wipe clean and cut for a clean and easy slice.

NOTES AND TIPS

1. Ensure your glass bowl is super clean free of moisture as well. a speck of water can ruin the chocolate texture. I like to wipe the bowl using a dish towel and microwave the empty bowl for 30 secs before adding the chocolate chips for the melting process. Double broiler method also works well, but it's time consuming and extra caution is required to keep the moisture away. So I feel microwave method works efficiently.

2. Store your chocolate decorations in a parchment lined airtight container and keep it refrigerated until your ready to decorate the cake. I prefer getting the decorations ready at least a day ahead to keep it stress free. 

3. Wash your bubble wrap and let dry overnight to keep it away from any water retained. Double check before you pour your chocolate.

4. Marble surface (rolling pin) is ideal for the chocolate to cool easily and quickly. If you have a marble tray or tile it would work well. This completely optional.  

5. I keep a clean hand towel in the refrigerator to wipe my hands as required to keep my hands cool when working with chocolate. I learnt this through experience. 

6. You must have noticed that I mentioned to use aluminium foil to cover your cake if you don't have the cake lid. Foil is easy to remove and replace the same for each layer. Cling wrap works just fine but you will end up using new wrapper each time to seal the pan.  Additionally, foil is thicker and holds well even to line the pan. Lifting the cake off the pan is very easy with foil than parchment paper.

Homemade Fudge Cocoa Brownie

Caramel Crunch Ice Cream Cake

Chocolate Tulip Bowl