Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Chocolate-Berry Ice Cream Cake 3.8 (41) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2020 Print Rate It 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. Rate it Print