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BLACKBERRY BLACKOUT ICE CREAM CAKE

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Author: Lindsay Nathanson

Ingredients
  

CHOCOLATE CAKE

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract

BLACKBERRY ICE CREAM

  • 2 pints of blackberries (plus more fore decorating)
  • 14 oz. can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 2 1/2 cups heavy cream (chilled)
  • 1 tablespoon water

CHOCOLATE GANACHE

  • 4 oz. dark chocolate
  • 4 tablespoons unsalted butter
How to Make Blackberry Ice Cream Cake
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Instructions
 

For the cake:

  • Preheat the oven to 350°F and grease three 9-inch round baking pans.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
  • Add eggs, buttermilk, coffee, oil and vanilla.
  • Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.
  • Bake in preheated oven for 30 to 35 minutes, or until wooden toothpick inserted in center comes out clean.
  • Cool 10 minutes; remove from pans and transfer to wire racks. Cool completely.

For the ice cream:

  • In a large bowl, combine sweetened condensed milk and vanilla extract. Set aside.
  • In a food processor, blend blackberries until pureed. Add 1 tablespoon of water and blend a little bit more.
  • Add the puree to the condensed milk mixture and mix until combined.
  • In a stand mixer fitted with a whisk attachment, beat heavy cream on medium/high until stiff peaks form.
  • Fold the whipped cream into the blackberry/milk mixture and mix until combined (1 -2 minutes).
  • Add chocolate chunks.
  • Line two 9" pans with parchment. Divide ice cream mixture between two pans and freeze overnight.

For the ganache:

  • In a small saucepan, combine chocolate and butter.
  • On low heat, mix chocolate and butter together until completely melted and combined.

Assembly

  • Once cakes are cooled, place one layer onto a cake plate.
  • Remove ice cream from pan and place it on top of the chocolate cake layer.
  • Repeat with remaining cake and ice cream layers.
  • Allow the ice cream to melt a little, and then use an offset spatula to spread it over the exposed cake layers.
  • Put cake back in the freezer for at least an hour.
  • Once the ice cream has become firm again, take the cake out and pour chocolate ganache all over the top of the cake. Using an offset spatula, spread ganache evenly on the top of the cake, and let some spill over onto the sides.
  • Add blackberries and chocolate shavings to the top.
  • Keep in the freezer until you are ready to serve.

Notes

*Extra Tip - Before I stack the cakes, I use a serrated knife to cut off the top (or domed part) of each layer. You can see how to do this in the beginning of this video.
*Makes 1 Cake