This cake is party favourite, when this cake comes out, everyone is excited.
And can I tell you, it is so easy to make, but looks like you have been baking for hours. Everything can be prepared earlier, you just have to assemble it just before serving.
This bottom photo is a birthday cake I made my youngest son for his 5th birthday, and the top photo is one I made for my oldest son's 16th birthday. For my youngest son's cake I made it as per recipe below. For my oldest son's cake I made a bigger cake so I had to make a few adjustments, read notes below to see what I did.
Use whatever ice cream is your favourite flavour, the combination is endless.
If you don't want to buy two exact same cake tins, you can do this cake in stages. You can make the ice cream part in advance. Once it has set solid, just take it out of the tin, cover well with cling film and place back in the freezer, until needed.
Then if you are going to make a small cake and you have to halve the cookie dough, bake one half first, let it cool for the time I suggest, then remove it and bake the next one. If you are going to bake a large one, mix up one batch of the dough, bake it. Then with the same beaters, no need to wash in between, mix up the second batch and bake that when the tin becomes available.
** If you are going to make a 25cm cake, you will need to double the cookie dough part of the recipe. I like to mix them up individually as then I know each half is identical, and they are so easy to mix up that it really is no problem. So for this cake you do not halve the cookie dough for baking you bake two lots of the cookie dough, each cookie is one whole batch of the cookie dough. Also you will need 4 litres of ice cream for a 25cm cake.**
Also you don't need to use a rolling pin if you don't want to, you can use your fingers to press the dough into the tin.
So why not make this as your next birthday cake. It looks great and tastes great to.
2 deep 21cm round cake pans
25cm round cake prepared cake board or plate
3 litres vanilla ice cream
125g unsalted butter, softened
1 teaspoon vanilla extract
1/3 cup (55g) caster sugar
1/3 cup (55g) firmly packed light brown sugar
1 cup (150g) plain flour
3/4 cup (110g) self raising flour
1/2 cup (95g) dark choc bits
10 dark chocolate melts
**Note: If you want to make a 25cm cake, please read my intro notes and it will tell you what changes I made.**
Line one cake pan with 4 layers of cling film, extending the cling film 10cm over the sides of the pan.
Take the ice cream out of the freezer for 10 minutes. Once slightly softened fill up the cake pan with the ice cream, pressing down and filling in all the gaps as you go. Smooth out the top. Use the overhanging cling film to enclose the cake. Place in the freezer for 3 hours or overnight, until firm.
Once firm, remove the ice cream still wrapped in the cling film from the cake tin, place on an oven tray and freeze until needed.
Preheat the oven to 150C. Grease both cake pans.
In a small bowl of an electric mixer add the butter, extract and sugars, beat until light and fluffy. Beat in the egg until combined. Transfer the mixture into a larger bowl, stir in sifted flours then choc bits.
Divide dough in half. Get two pieces of baking paper and place one half of the dough in between the two sheets. Roll the dough out roughly to the size you need to fit the base of the pan. Place dough into the pan, now using your fingers press the dough to cover the base of the pan.
Repeat with the second half of the dough. Only this time don't press the dough to the edges of the cake pan, leave a 1/2-1cm gap around the edge of the cake pan. Push the chocolate melts on top of the dough.
Bake cookies for 20 minutes, stand in the cake pan for 20 minutes before placing on to a wire rack to cool completely, top side up.
Place the plain cookie on to your serving plate, top with ice cream cake, then place the choc topped cookie on top. Serve immediately.
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