Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Chocolate-Berry Ice Cream Cake 3.8 (41) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 27, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 4 hrs Servings: 8 Berries are a dream team in this triple-decker dessert. A layer of cool and sweet raspberry sorbet is the perfect topper to blackberry-studded ice cream, while rich chocolate cake is the ideal base for this dessert. Ingredients Nonstick cooking spray ¼ cup unsweetened cocoa powder ½ cup all-purpose flour (spooned and leveled) ½ cup sugar ½ teaspoon baking soda ¼ teaspoon baking powder ¼ teaspoon coarse salt 1 large egg yolk ¼ cup buttermilk 1 tablespoon vegetable oil ½ 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 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). 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. Con Poulos Cook's Notes To get perfect portions, run your knife under hot water between slices. Print