Death By Chocolate Ice-Cream Cake

Death By Chocolate Ice Cream Cake is just that, so much chocolate, you are going to love it. Creamy homemade No-Churn Ice Cream with a deliciously decadent Chocolate Ganache. This easy Homemade Ice Cream Cake will definitely become one of your summer favorites, fast and easy.

Death by chocolate ice cream cake will be the star of every party.

Ingredients:

• Maida – 1 Cup
• Cocoa Powder – ¼ Cup
• Powdered Sugar – ⅔ Cup
• Baking Powder – 1 teaspoon
• Baking Soda – ½ teaspoon
• Curd -½ Cup
• Oil – 1/2 cup
• Milk 1/2 cup
• Instant Coffee Powder – 1 teaspoon
• Whipping Cream – 2 cup
• Chocolate – 200 gms
• Fresh cream – 100 ml
• Cocoa Powder – 1/2 cup
• Condensed Milk – 1 cup
• Choco chips – 1/2 cup

Method:

1. Mix oil and curd for 2-3 minutes
2. Sieve all dry ingredients(maida,cocoa powder,sugar,coffee powder,baking powder
   and baking soda) then mix the cake batter and add milk and mix it again.
3. Transfer the cake batter to a greased cake tin.
4. Preheat your oven at 180 degrees for 10 minutes then bake the cake for about
   35-40 minutes.
5. Let your cake cool down completely and then divide the cake into 2 layers.
6. In a mixing bowl add whipping cream and beat till stiff peaks.
7. Add Chocolate Ganache(120 ml pipable), Cocoa Powder, and Condensed Milk into
   whipping cream and beat until semi-stiff peaks
8. Ganache used in the above point should be of piping consistency. For this place
   your ganache for 3-4 hrs. In the refrigerator.
9. Transfer Ice-Cream mixture in a mold top it with chocolate chips and freeze it for
   minimum 6 hr.
10. Now take the first layer of your sponge, apply some ganache(spreadable), and place
    your frozen ice cream then places the second layer of your sponge.
11. Apply some ganache(spreadable) on your cake and cover it fully with ganache and
    place your cake in the freezer for 5 minutes.
12. After 5 minutes decorate your cake with pipable ganache and again place this in
    your freezer for 35-40 minutes
    Chefs Tip
13. Make sure there are no lumps in your cake batter.
14. All Ingredients should be at room temperature.
15. Make 240ml Ganache of piping consistency and 120ml of spreading consistency.
    For piping, consistency place your ganache for 3-4 hrs. In the refrigerator.
16. Don’t forget to thaw before serving. Thaw the cake for 30 min in refrigerator.