- Pour batter into the pan and bake for 25 minutes or until a toothpick comes out clean.
- Cool completely before assembling the cake.
2. Assemble the Ice Cream Layers
- Spread the softened cherry ice cream evenly over the cooled chocolate cake.
- Sprinkle pitted cherries over the cherry ice cream.
- Freeze for 1 hour until firm.
- Spread the softened chocolate ice cream over the cherry layer.
- Freeze for at least 3 hours or until fully set.
3. Prepare the Ganache
- Heat heavy cream in a saucepan until it starts to simmer.
- Pour over the chocolate chips and let sit for 2 minutes.
- Stir until smooth and glossy.
4. Finish and Garnish
- Pour the ganache over the frozen cake, letting it drip down the sides.
- Top with whipped cream, fresh cherries, and chocolate shavings.
- Freeze for another 30 minutes before serving.
Recipe Variations
- Black Forest Twist: Add a layer of cherry compote for extra tartness.
- Nutty Delight: Sprinkle chopped almonds or walnuts between the ice cream layers.
- Vegan Option: Use plant-based ice creams and dairy-free ganache.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought cake instead of baking from scratch?
A: Yes, a store-bought chocolate cake can save time.
Q: How do I slice the cake neatly?
A: Use a warm knife, wiping it clean between each cut.
Q: Can I make this cake ahead of time?
A: Absolutely! It can be stored in the freezer for up to 5 days.
Notes
- Ensure the ice cream is softened for easier spreading.
- Use high-quality chocolate for the ganache for the best flavor.
Nutritional Info (Per Slice)
- Calories: 420 kcal
- Carbohydrates: 48g
- Protein: 5g
- Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 75mg
- Sodium: 180mg
- Sugar: 35g
Conclusion
This Cherry Chocolate Ice Cream Cake is a celebration of flavors and textures—rich, creamy, and bursting with sweet cherry goodness. Whether it’s for a summer BBQ or a holiday feast, it’s sure to impress and delight. Enjoy every dreamy bite!
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