Ice Cream Chocolate Overload Explosion Cake

 

Ingredients:

For the chocolate cake layers:

- 1 cup all-purpose flour

- 1/3 cup unsweetened cocoa powder

- 1 cup granulated sugar

- 1 teaspoon baking soda

- 1/2 teaspoon baking powder

- 1/4 teaspoon salt

- 1/2 cup buttermilk

- 1/4 cup vegetable oil

- 1 egg

- 1 teaspoon vanilla extract

- 1/2 cup hot water

For the whipped cream layer:

- 1 1/2 cups heavy cream

- 3 tablespoons powdered sugar

- 1/2 teaspoon vanilla extract

For the chocolate drizzle:

- 1/2 cup heavy cream

- 100g dark chocolate, chopped

For the toppings:

- 1 scoop chocolate ice cream

- Crushed chocolate cookies or wafers

- Caramel sauce

- Chocolate syrup

- Walnut or pecan pieces

- Chocolate chunks or bars

- Cocoa powder for dusting

Directions:

1. Preheat oven to 350°F (175°C). Grease and line two 6-

inch round cake pans.

2. In a large bowl, whisk together flour, cocoa powder,

sugar, baking soda, baking powder, and salt.

3. Add buttermilk, oil, egg, and vanilla. Mix until smooth.

Slowly add hot water and mix until well blended.

4. Divide batter between pans and bake for 22–25

minutes or until a toothpick comes out clean. Cool

completely.

5. For the whipped cream, beat heavy cream with

powdered sugar and vanilla until soft peaks form.

6. To make the ganache-style drizzle, heat heavy cream

until just simmering, then pour over chopped chocolate

and stir until smooth.

7. Assemble the cake by layering chocolate cake,

whipped cream, and crushed cookies. Repeat for a

second layer.

8. Drizzle with warm chocolate sauce and caramel. Top

with a big scoop of chocolate ice cream.

9. Decorate with chopped nuts, more chocolate pieces,

and a dusting of cocoa powder for a dramatic explosion

effect.

Prep Time: 30 minutes | Cooking Time: 25 minutes |

Total Time: 1 hour 15 minutes

Kcal: 680 kcal | Servings: 6 servings