Chocolate-Berry Ice Cream Cake

Prep Time:
15 mins
Total Time:
4 hrs

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.


  • 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


  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.

    Con Poulos

Cook's Notes

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

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