Ben’s birthday was October 25, but I waited to make his birthday cake until this last weekend when his parents were visiting from Maryland. His mom’s birthday is mid-November, so we decided to celebrate together.
When I found this recipe a few months ago, I knew right away that I would wait to make it for Ben’s birthday since it involves his favorite ice cream, mint chocolate chip. I’ve figured out how to make mint chocolate chip ice cream in my ice cream maker (piece of cake…no pun intended) so the entire cake was homemade!
This recipe is from Culinary in the Country but I used mint chocolate chip ice cream instead of peppermint and I used Cool Whip without the peppermint flavoring. I also bought the special cake pans by Wilton that are shaped so there are cavities in the center of the cake where you stuff your ice cream. You can also make the cake without these special pans, but they are fairly inexpensive. I bought the kit (2 pans) at Meijer for $15.
The cake itself without the ice cream is extremely good! I knew it would be just by the taste of the batter. 🙂 Am I the only one who can’t resist licking the batter out of the bowl even though I know there are eggs included? The more I think about it…. nah…. nevermind….it’s just too yummy!
Besides the advantage of having your cake and ice cream in one serving, you’d never believe it, but this cake is very light in taste. In other words, it doesn’t sit heavy in your stomach; however, one piece is definitely plenty for one serving.
Mint Chocolate Chip Ice Cream Cake
3/4 cup dutch processed cocoa
3/4 cup boiling water
6 tablespoons butter, melted
1 cup packed dark brown sugar
1/2 cup granulated sugar
3 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
4 cups mint chocolate chip ice cream, softened
3 cups lightly sweetened fresh whipped cream
1/8 teaspoon peppermint extract
8 peppermint candies, crushed
Preheat oven to 350
Coat 2 8″ round cake pans with cooking spray. Line bottoms with parchment paper (unless using special pans).
Combine cocoa, water, and butter, stirring with a whisk until blended. Cool.
Combine sugars in a large mixing bowl, stirring well until blended. Add eggs and beat 2-3 minutes or until light in color. Add cocoa mixture, and beat for 1 minute.
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Gradually add flour mixture to bowl; beat for 1 minute or until blended. Stir in vanilla. Pour batter evenly between the prepared pans.
Bake 24-28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.
If you do not have the special cake pans I used, spread ice cream in an 8-inch round cake pan lined with plastic wrap. If you do, place the softened ice cream into the grooves of the cake from the pan. Cover and freeze 4 hours or until firm.
To assemble cake, place one cake layer, bottom side up, on a cake pedestal.
*If making without the pans* Remove ice cream layer from freezer and remove plastic wrap. Place ice cream layer, bottom side up, on top of cake layer. Top with remaining cake layer.
Combine fresh whipped cream and peppermint extract, and stir until blended. Spread frosting over top and sides of cake. Sprinkle with crushed peppermints. Freeze until ready to serve. Let cake stand at room temperature 10 minutes before slicing.