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Chocolate-Berry Ice Cream Cake Photo: Con Poulos

Chocolate-Berry Ice Cream Cake

Berries are a dream team in this triple-decker dessert. Cool and sweet raspberry sorbet is the perfect topper to blackberry-studded ice cream; rich chocolate cake sets it all off.

Everyday Food, May 2011 http://www.marthastewart.com/351435/chocolate-berry-ice-cream-cake
3.5
Rated
70100(22)22
  • Prep Time 15 minutes
  • Total Time 4 hours
  • Yield Serves 8

Ingredients

    • Nonstick cooking spray
    • 1/4 cup unsweetened cocoa powder
    • 1/2 cup all-purpose flour (spooned and leveled)
    • 1/2 cup sugar
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon coarse salt
    • 1 large egg yolk
    • 1/4 cup buttermilk
    • 1 tablespoon vegetable oil
    • 1/2 teaspoon pure vanilla extract
    • 1 cup fresh or thawed frozen blackberries (5 ounces)
    • 1 pint vanilla ice cream, softened
    • 1 pint raspberry sorbet, softened

Directions

  1. Preheat oven to 350 degrees. Lightly coat an 8-inch springform cake pan with cooking spray. In a large bowl, whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt. Whisk in egg yolk, buttermilk, 1/4 cup warm water, oil, and vanilla. Pour batter into pan and bake until cake pulls away from sides and a toothpick inserted in center comes out clean, about 15 minutes. Let cool completely in pan on a wire rack, 1 1/2 hours. Cut one or two pieces parchment paper 1 inch taller than pan side and place between cake and inside of pan, overlapping if necessary (parchment should fit snugly around entire circumference of cake).
  2. Place blackberries in a medium bowl and lightly mash with a fork. Stir in vanilla ice cream. Working quickly, spread ice cream mixture in an even layer over cooled cake with a small offset or rubber spatula. Freeze until ice cream is very firm, 2 hours. In a small bowl, stir sorbet until spreadable. Spread in an even layer over ice cream and freeze until set, 1 hour (or, covered, up to 1 week). To serve, unmold cake and peel away parchment.

Cook's Note

To get perfect portions, run your knife under hot water between slices.

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