Monday, March 15, 2010
Chocolate Ice-Cream Cake with Brownie Base
I was cracking my head on what birthday cake to bake for my dear husband's youngest niece although have checked with SIL and know that she likes chocolate cake. But there are so many types of chocolate cakes, what exactly should I bake for her.
After flipping through many many recipes, I decided that I should try on chocolate ice-Cream cake instead. However due to the experience of my previous Walnut Banana Ice Cream cake that melted easily, I decided that I should add in some gelatine so that the ice cream will not melt easily when out from fridge due to the recent hot weather.
I do not intend to make any sponge cake to sandwich the ice cream cos I know the kids well, they will just eat the ice cream and leave the cake behind. Thus, I decided that I should just make a base for the ice cream and I was thinking to make a change instead of using the bisuit base, I should use a brownie as base.
I am lousy at decorating the cake, thus when I have chance to get the princess edible icing image, I decided to use it instead of cracking my head on how to decorate the cake.
I was not sure will the edible icing image be able to stick to the ice-cream, thus I decided I should add a layer of chocolate ganache so that the edible icing image can be easily stick to the chocolate ganache.
However I was left with less than 1/2 hr to get it done so everything was in mess. I didn't add enough whipping cream so the chocolate ganache was so thick and also insufficient to cover the whole cake and also created an uneven surface. And worst is, the icing image is slightly bigger than the ice cream cake that I have no time to trim it. Anyway I was quite dishearten with the final product, my conclusion is never do at last min again :(
I also dun have much chance to take the pictures of the cake , I only managed to take a few shots when the guests were busy eating dinner at my dining hall.
Luckily my SIL had bought a birthday cake as she didn't recieve my sms on telling her that I will bake the birthday cake. I really count myself lucky as I was too paisei to present the "failure" cake infront of so many people. So the ice-cream cake that I made will let niece bring back home instead.
I used the brownie recipe from KC forum and halve from the recipe since I just need a smaller amount as cake base.
200g dark chocolate
1¾ cup caster sugar (I used half caster sugar & half brown sugar)
1 tsp vanilla essence
1 ½ cups plain flour (sifted)
1/3 cup cocoa powder (sifted)
I have halved the above ingredients and used 2 small eggs for 7" cake base and 3 cupcakes.
1. Preheat oven to 180C.
2. Brush a 7" cake tin with melted butter/oil and line the base with baking paper, extending over the two long sides.
3. Double boil butter and dark chocolate till melted, add in sugar and mix well. Remove the bowl of mixture and cool it slightly.
4. Add in eggs, one at a time and mix thoroughly with each addition. Add in vanilla essence and mix well.
5. Add in sifted flour and cocoa powder. Mix well.
6. Pour mixture into the prepared pan and bake for 20 minutes.
The chocolate Ice-Cream recipe is adapted from Yummy Cold Desserts Made Easy 冷冻甜品 by Kelly Tang. I was afraid that the chocolate ice-cream will taste too bland so I trying to be smart to add in some rum but instead of the initial though of 1 tsp of rum, I used the wrong spoon so ended up to be 1 tbsp.
Chocolate Ice Cream :
3 egg yolk
40g castor sugar
1 tsp cornflour
180g Chocolate milk
1 tsp vanilla essence
3/4 tbsp gelatin powder
260g non dairy whipping cream
1 tbsp rum
50g chocolate rice & chips
1. Beat A until sugar dissolved and pale.
2. Add in B, double boiled until chocolate melted. Remove from heat and leave it to cool
3. Add in gelatin solution and mix well.
4. Whisk D until stiff, add in the chocolate mixture and mix well.
5. Stir in E and mix well, add in F.
6. Pour in to the cake tin and chill overnight or until set
The brownie is really moist and chewy, definately will bake again to let my friends have a taste of it.
I have left some chocolate ice-cream to try, it tasted quite nice but the rum might be a bit too strong, hope the rum taste won't turn niece away :P
Posted by Bakericious at 11:04 PM
Labels: Birthday Cake, Brownie, Cake (Non Bake), Chocolate, Chocolate Cake, Ice Cream, Ice Cream Cake
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Great achievements...finally joined the blogging world! Thumbs Up!!!... to the nice done up cakes! Keep It Up!ReplyDelete
thanks meow meow for your compliments and encouragement. :)ReplyDelete
hi..hi..this is gguppyy fr m4m *waves* Thnx for sharing the recipe. Question : after freezing it overnite,do we hv whisk it while it softens or..?? Sorry for the stupid question heheReplyDelete
Hi Gguppyy, thanks for dropping by :). No lah this is not a stupid question, the recipe didnt call for re-whisk but you can do that to get smoother texture. If I recalled correctly, the texture was a bit icy but I cant confirm since it was quite sometimes ago, sorry ya. Oh if you are going to make this ice cream, you may omit rum since original recipe didnt call for it or you may reduce to 1 tsp cos I find that 1 tbsp is too strong, the taste of rum is overpowder.ReplyDelete
Thnx for replying Jess!ReplyDelete
I made the walnut banana instead hehehe
I jus find the banana(i used 2 del montes) smell overpowering though.
But overall it was pretty good!
Thnx for sharing!!! :D
Thanks gguppy for trying out the recipe. I remember my colleague also told me the banana is over powdered :pReplyDelete
Gong Xi Fa Cai to u and family!!!
jess,i made this last nite and get to try them jus a min ago hehehe
I skip the rum though.
Oh,but mine seems pretty soft/melting :( but overall,its super yummy!!!
Thnx for sharing!!! :D
Will post pix in m4m.
hi jess, the cake look super yummy!! just to check with you, is 3/4 tsp or tbsp of gelatin that you use? you chill in the fridge or freezer? thank you! (:ReplyDelete
Thanks gguppyy for trying out the recipe. I always realised homemade ice cream melt faster than commericial, probably no stabliser added.ReplyDelete
Sweetylicious, I used 3/4 TBSP gelatin, this is not in the original recipe, I added cos this is a birthday cake for my niece so I wanna prevent it from melting when transport to her place. I freezed the cake in freezer.ReplyDelete
Hi Jess. Did the gelatin worked? I am too finding a remedy for melting ice cream cake =)ReplyDelete
Hi Bake for a Queen, yes gelatin definitely work to delay the melting of ice cream but have to be careful of the amount of gelatin as too much gelatin will cause the ice cream to taste like "rubber".ReplyDelete
hey ya, i tried your durian cheesecake and it turnout awesome.... and then guess what?? i started browsing for other recipes.....ReplyDelete
other than rum what can i put?
thanks, your recipe is awesome
Hi Rachel, thanks for trying out the recipe. You can omit rum for this chocolate ice cream as I added in by myself, the original recipe dun ve rum include.ReplyDelete