Ingredients
- Chocolate Ice Cream
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 4 tablespoons corn syrup
- Pinch salt
- 5 ounces 55%- 60% cacao best quality chocolate
- Strawberry Ice Cream
- 1 cup water
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 3/4 cup corn syrup
- 1 (16 oz) bag frozen strawberries, defrosted
- 1 cup heavy cream
- Vanilla Ice Cream
- 2 1/4 cup milk
- 2 cups heavy cream
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- Pinch salt
- 1 tablespoon vanilla extract
- Chocolate Cake
- 1 cup all-purpose flour*
- 1/3 cup cocoa powder
- 3/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 large egg
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup hot brewed coffee
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- For chocolate ice cream, bring to a full boil milk, cream, sugar, corn syrup, and salt. Remove from heat.
- Chop chocolate in small pieces and add to still hot mixture. Whisk well or use an immersion blender to make super smooth. Place mixture on ice until very cold before churning.
- While churning, prepare an 8 or 9-inch pan. Spread a thin film of oil in pan. Line with several layers of plastic food film that hangs over the sides. Place pan in freezer.
- Once ice cream is done churning, spread it into cold pan and return to freezer.
- For the strawberry ice cream, bring water, sugar, and corn syrup to a full boil and remove from heat. Chill on ice to make very cold. Add strawberries and using an immersion blender or standard blender make super smooth. Add heavy cream.
- Return on ice to make mixture very cold and then churn. Spread onto chocolate ice cream layer.
- For vanilla ice cream, bring to a boil milk, cream, sugar, and salt. Remove from heat and chill on ice.
- Add vanilla extract and churn. Spread onto strawberry layer and freeze until next day or later.
- When ready to prepare the cake, preheat oven to 350°F. Butter and flour same size pan used for ice cream and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is highly recommended for easy removal of cake.)
- Sift together flour, cocoa powder, baking soda, baking powder, and sugar; sift again and set aside.
- In a bowl large enough to hold all ingredients, whisk egg and buttermilk until well combined. Add oil, vanilla, and salt and whisk smooth.
- Add dry ingredients to buttermilk-egg mixture and whisk smooth. Add hot coffee in 3-4 increments, while whisking batter smooth in between additions.
- Pour batter into pan and place in oven. Bake for 40-45 minutes until center of cake bounces back when lightly pressed with a finger or until an inserted toothpick comes clean. Time will also depend if you used an 8 or 9-inch pan and your oven.
- Remove from oven and turn upside down onto a parchment or plastic food film lined surface. Set aside on a serving tray.
- The best way to serve the dessert is when cake is at room temperature and ice cream is cold and therefore final assembly is best done when ready to serve.
- Remove ice cream from freezer.
- Hold ice cream pan upside down and pull on plastic to remove the ice cream. Place on room temperature chocolate cake and serve.