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A four-layer chocolate cake with vanilla funfetti frosting and all the chocolate drip for an incredible melted ice cream cake!
All of us bear in mind the ice cream upside on a cake pattern proper?! Effectively, I’m right here ~a number of~ years later to carry it again as a result of I really like them nonetheless, and I’m simply obsessive about how this cake appears to be like in each single means.
I needed to create a very fairly cake that can be completely scrumptious, and right here it’s! A ‘melted ice cream cake’ made with 4 layers of sponges, buttercream dotted with sprinkles, a scrumptious chocolate drip and naturally, the ice cream cone!
For a cake like this, you need one thing sturdy, scrumptious and straightforward to bake… so I went chocolate cake! I do know I do know, one other chocolate cake… however don’t fear, you can also make it vanilla by eradicating the cocoa powder, including in self-raising flour as a substitute, and vanilla! Every part else stays the identical.
I needed to make a 6″ cake for this, as a result of I discovered the look of the cake is healthier as a 6″ cake – the smaller dimension makes the cake look taller and fits the type. I all the time use these 6″ tins as a result of I discover them greatest.
I exploit both a baking unfold or room temperature butter, gentle brown tender sugar, eggs, self elevating flour, cocoa powder and a smidge of vanilla makes probably the most scrumptious sponge.
So as a result of I needed this cake to appear like a melted ice cream, I needed a color that fits the thought of ice cream… you’ll be able to principally use any color that you simply fancy, however I made a decision vanilla would distinction very well with a drip, after which the flavour will distinction properly as properly.
Room temperature unsalted block butter is greatest for this – particularly in case you are baking in the summertime. A rule for me is to NEVER use a variety or margarine for buttercream because it simply DOES NOT WORK. You need to use block butter so it corporations up very nice as soon as made.
I used vanilla extract to flavour, in addition to the icing sugar. An equal 1:2 ratio of butter to icing sugar is what I all the time dwell by – and it labored completely. Nonetheless, I needed color… so I made a decision so as to add some sprinkles final minute…
Oh sure, I do know… FUNFETTI SPRINKLES! Oh sure, I assumed why not add some sprinkles to the cake as a result of I personally douse my ice lotions in sprinkles, particularly if you go to an ice cream kiosk in the midst of summer season by the seaside… so why not on a melted ice cream cake like this?!
At first I did surprise if it could even work as a result of including texture to a buttercream after which attempting to easy it round can generally trigger a little bit of a problem, but it surely works with the biscuit crumbs in my Oreo drip cake!
You don’t want so as to add tonnes of Funfetti Sprinkles but it surely’s price including sufficient to truly get the look you might be after – so I discovered 100g of sprinkles excellent. I do use these BEAUTIFUL sprinkles which can be authorized and bake steady within the uk as properly.
In case you aren’t positive what which means; some sprinkles (reminiscent of American sprinkles) are sometimes unlawful within the uk due to the components that they use, whereas plenty of sprinkles within the UK are such poor high quality they dissolve or flip inexperienced when baked with.
In relation to a cake like this, it’s principally all about assembling of the cake and getting it bang on. I discover utilizing the right instruments reminiscent of small angled spatulas, turntables, giant metallic scrapers and so forth.
As a result of these muffins are baked into two deeper layers, I discover splitting each into two layers (to make 4 whole) creates the proper cake. Utilizing one thing reminiscent of a cake leveller makes it even and flat. I don’t discover I must take off the highest of the sponges as as a result of they’re baked at a decrease temperature they’re mechanically flatter.
Layer your first sponge onto your chosen (flat) board or plate, add some buttercream, easy over and layer. I create a crumb coat with a very small quantity of buttercream to seal in any crumbs, and chill the cake. I then add on further buttercream and easy over once more. To get a very easy end, heating your giant metallic scrapers beneath the recent faucet can create an attractive look.
The leftover buttercream is left for the ice cream have an effect on on the finish.
For the drip I made a decision to make use of one in all my regular recipes; the identical drip I now use just about on a regular basis from my chocolate drip cake. The combo of darkish chocolate, milk chocolate and double cream creates the proper texture for a drip and I’m obsessed as all the time.
I normally use small piping luggage to make a drip like on my different drip muffins, however as this cake was meant to have the ‘melted’ ingredient to it, I made a decision to principally pour the ganache on high and let it drip itself… and I find it irresistible!!
Suggestions and Methods
It’s all the time greatest to sit back each single stage of a cake like this. A chilly cake is a lot simpler to embellish in comparison with one thing that’s too tender!
For this recipe I exploit
- 325 g unsalted butter (room temp)
- 325 g gentle brown tender sugar
- 265 g self-raising flour
- 60 g cocoa powder
- 6 medium eggs
- 1 tsp vanilla extract
- 500 g unsalted butter (room temp)
- 1000 g icing sugar
- 2 tsp vanilla extract
- 100 g Funfetti Sprinkles
- 50 g darkish chocolate
- 50 g milk chocolate
- 100 ml double cream
- ice cream cone
Preheat your oven to 170ºc/150ºfan, and line two 6″ deep cake tins with parchment paper.
Add the unsalted butter and lightweight brown sugar to a bowl, and beat till gentle and fluffy.
Add within the self elevating flour, eggs, cocoa powder and vanilla extract and beat once more till a stunning easy cake combination is fashioned.
Cut up evenly between the 2 tins and bake within the oven for 35-45 minutes (or till a skewer comes out clear!)
As soon as baked, go away to chill within the tin for 10 minutes, after which go away to chill totally on a wire rack.
Beat the unsalted butter by itself for some time in your mixer till its easy and supple.
Add within the icing sugar a bit of at a time and beat totally till its gentle and fluffy.
Add the vanilla extract and beat once more till easy.
Lastly, add within the sprinkles and blend.
Stage the muffins off if needed. Cut up the 2 muffins into two so you’ve 4 layers in whole
Add your first cake to a cake board or flat serving plate and safe with a small quantity of buttercream.
Unfold some buttercream onto the primary layer and add the second sponge. Repeat till you attain the highest layer of cake.
Unfold a small quantity of buttercream across the sides to fill within the gaps and create a crumb coat. Refrigerate the cake for not less than half-hour.
As soon as refrigerated add on extra buttercream utilizing an angled spatula, slather over after which easy round utilizing a big metallic scraper.
Refrigerate the cake for one more half-hour.
Add the the darkish chocolate, milk chocolate and double cream to a jug and soften till easy.
Utilizing a spoon, piping bag or jug, drip this down the edges of the cake. Set the cake within the fridge for one more half-hour.
Utilizing an ice cream scoop, dollop the leftover buttercream onto the cake in ice cream sized lumps, after which high with an ice cream cone.
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