Chocolate and Raspberry Ice Cream Cake
Elegant enough to serve at a party, but simple enough to make for a family treat. You can, of course, make this with vanilla sponge instead of the chocolate – and vary the flavour of the ice cream and the fruit.
You’ll find the ice cream and the cream softens quite quickly once out of the freezer, with the raspberries remaining cold and a little crunchy – if you’d rather they were soft you can always add them when serving rather than layered in the cake.
Once you have the basic principle you can choose your own combinations, even adding a little rum or brandy to the softened ice cream for a more grown up dessert.
- 1 packet of my chocolate sponge mix (or Victoria sponge mix if you’d prefer vanilla flavour)
- 2 medium eggs
- 170ml semi-skimmed milk
- 1 tbs (15ml) oil
- 180ml fresh raspberries
- ½ litre vanilla ice cream
- 250ml double cream
- 50g icing sugar, sieved
- 1 tsp gelatine (optional – see recipe)
- Sprinkles (available in-store)
You will need
- 1 loaf tin (available in-store)
- Silver foil
- Grease the loaf tin and line the bottom with baking paper. Pre-heat the oven to 180°C (160°C fan, 350°F, gas mark 4). NB: This is slightly cooler than as per the instructions on the cake mix, because the cake is baked in a loaf tin instead of in two sandwich tins.
- Make up the cake mix with the eggs, milk and oil according to the instructions on the packet (or prepare a sponge mix from scratch). Turn into lined tin and bake for 45-55 minutes or until firm to the touch and a knife inserted into the centre comes out clean.
- Allow to cool for a few minutes, then carefully turn out and allow to cool completely on a rack.
- Line the loaf tin with silver foil, allowing a little extra at the rim all the way round.
- Carefully slice the cake horizontally into three, using a serrated knife, and put the bottom layer into the lined tin.
- Remove the ice cream from the freezer and allow to soften for about five minutes or more, depending on the temperature of the room. Transfer to a bowl if necessary, then stir with a fork until the ice cream is softened and spreadable – don’t let it melt too much or the texture will be odd when it re-freezes.
- Sprinkle half the raspberries onto the bottom layer of cake, then spread with half of the ice cream using a spatula and pushing it down so that it fills in the gaps between the fruit. Add the second layer of cake, then the remaining raspberries and ice cream, lifting the foil round the edges to add height if necessary. Add the remaining cake layer on top and put in the freezer for ten minutes or so before wrapping the whole cake, in its tin, carefully with more foil. Freeze for 2 hours or more.
- Sprinkle the gelatine onto a generous tablespoonful of water in a small pan. Allow to thicken slightly, then melt gently over low heat until the gelatine is dissolved. Allow to cool for a couple of minutes, but don’t let it set. Whip the cream with the icing sugar until it thickens, then, adding the gelatine, continue whipping until it forms soft peaks. (NB: if you are eating the cake as soon as it is ready, you can omit the gelatine: it’s used to ‘stabilise’ the cream in the freezer – if it’s frozen for more than a few hours it can ‘break’ as it defrosts, which looks unattractive).
- Remove the cake from the freezer and unwrap. Lift it carefully out of the tin and remove all the foil. Place on a piece of baking paper or foil on a chopping board or other freezer-proof flat surface and, with a palette knife, spread with the whipped cream, smoothing the sides and pulling the top into peaks.
- Freeze for half an hour or so. Then, once the cream is firm, carefully lift the cake off the board and wrap in silver foil or food wrap. Freeze for at least another 3 hours, or you can freeze the cake for up to a week before eating.
- Remove from the freezer 20-30 minutes before serving, transfer to a pretty serving dish and add some sprinkles on top.