Every week, on Monday, I do a live session in Fun With Egg Free Baking group in FB. I use either new videos or my old videos which are interesting. This week, I have planned to do one of my elaborate recipes, Triple Chocolate Ice cream Cake. For the written recipe, I always use my blog post. So I was searching for the post and after nearly half an hour of searching, I realized my mistake. I never posted it in the blog. Oops! So today I am writing this post so that tomorrow, readers can come here to refer to the recipe after watching the video in session.
This is one of my proudest moments when I made the cake two years back. I made this for Sruti’s birthday. I am one person who doesn’t plan anything. So even this cake was done without any plan. Even the decoration part was thought at that moment. But the final cake turned out really beautiful. Usually her birthday cakes will be distributed among friends the next day, but as this is an ice cream cake, she finished it off, one slice a day. And even today she remembers it.
The cake has so many components and you can make everything on a single day. It is better to plan accordingly. The cake can be made two or three days earlier. The ice cream layers are made on the same day, but one day previous to the cake cutting day, because it needs over night setting. You can also make the chocolate rose two or three days previously and store it in a box in fridge. So if you are planning on this, try to plan accordingly. It needs a lot of patience and the final result is worth everything. I am not sure whether I will have such patience now to create something this elaborate.
Makes one 7″ cake
Cup used 200 ml
Ingredients:
For The Cake:
Maida / All Purpose Flour – 130 gm / 1 cup
Sugar – 150 gm / 3/4 cup
Baking Powder – 1/2 tsp
Baking Soda – 1 tsp
Cocoa Powder – 30 gm / 1/4 cup
Oil – 50 ml / 1/4 cup
Milk – 150 ml / 3/4 cup
Vinegar – 1 tsp
Vanilla – a tsp
Instant Coffee Powder – 1 tsp
Hot Water – 50 ml / 1/4 cup
Dark Chocolate Ice cream:
Dark chocolate – 150 gm
Amul Cream – 150 ml / 3/4 cup
Sweetened Whipping Cream – 150 ml / 3/4 cup
Agar Agar Powder – 2 tsp
Amul Cream – 100 ml / 1/2 cup
Milk Chocolate Ice cream:
Milk chocolate – 150 gm
Amul Cream – 150 ml / 3/4 cup
Sweetened Whipping Cream – 150 ml / 3/4 cup
Agar Agar Powder – 2 tsp
Amul Cream – 100 ml / 1/2 cup
White Chocolate Ice cream:
White chocolate – 150 gm
Amul Cream – 150 ml / 3/4 cup
Sweetened Whipping Cream – 150 ml / 3/4 cup
Agar Agar Powder – 2 tsp
Amul Cream – 100 ml / 1/2 cup
Final Chocolate Glaze:
Dark Chocolate – 60 gm
Amul Cream – 60 ml / 1/3 cup
Liquid Glucose – 1 tsp
Procedure:
For The Cake:
Preheat oven to 180°C.
Mix together flour, sugar, cocoa powder, baking powder and baking soda.
Add oil, milk, vanilla and vinegar and whisk to form a thick batter.
Add hot water and instant coffee powder and pour it into the batter.
Mix well and pour into a 5.5″ square tin.
Bake in preheated oven for 35-45 minutes.
Allow it to cool for five minutes, flip on to a wire rack and cool completely.
Wrap it up in cling film and refrigerate until assembling.
For the Pan:
Keep a cake board at the base of a 7″ cake ring, wrap it with cling film and make sure that there are no gaps.
Cut stripes of OHP sheets and fix them inside the tin to form a square which extends over the edge of the ring.
Secure with cellophane tapes and keep it ready.
For the Dark Chocolate Ice Cream:
Take 100 gm of Amul cream and sprinkle agar agar powder on top. Let it stand for 5 minutes.
Meanwhile, melt together dark chocolate and 150 ml Amul cream on a double boiler or in MW.
Mix the agar agar powder into the cream and pour it into the hot chocolate mix.
Keep stirring until everything combines.
Now take it over an ice bath and whisk until cool.
Beat whipping cream until soft peaks form.
Fold it into the cooled down chocolate mixture.
Trim the cake to remove the crust.
Add some dark chocolate ice cream mixture to the base of the tin and place the trimmed cake in the centre.
Pour the remaining mixture on the cake, level it and freeze for one hour.
Milk Chocolate Layer:
Take 100 gm of Amul cream and sprinkle agar agar powder on top. Let it stand for 5 minutes.
Meanwhile, melt together milk chocolate and 150 ml Amul cream on a double boiler or in MW.
Mix the agar agar powder into the cream and pour it into the hot chocolate mix.
Keep stirring until everything combines.
Now take it over an ice bath and whisk until cool.
Beat whipping cream until soft peaks form.
Fold it into the cooled down chocolate mixture.
Pour the mixture on the dark chocolate layer, level it and freeze for one hour.
White Chocolate Layer:
Take 100 gm of Amul cream and sprinkle agar agar powder on top. Let it stand for 5 minutes.
Meanwhile, melt together white chocolate and 150 ml Amul cream on a double boiler or in MW.
Mix the agar agar powder into the cream and pour it into the hot chocolate mix.
Keep stirring until everything combines.
Now take it over an ice bath and whisk until cool.
Beat whipping cream until soft peaks form.
Fold it into the cooled down chocolate mixture.
Pour the mixture on the dark chocolate layer, level it and freeze for 15 minutes.
The Final Glaze:
Mix together chocolate, cream and liquid glucose.
Heat on a double boiler or in MW and melt it until smooth.
Let it come to room temperature.
Pour it on the partially set white chocolate layer and with the help of a knife create swirls on top.
Now cover it with cling film and freeze it overnight.
Finishing:
The next day, remove it from freezer, let it sit on counter for five minutes.
Now remove the cellophane tapes and place the entire tin on a smaller cake tin.
Gently remove the cake ring and the OHP sheets.
Now place a chocolate flower on the cake and make a pearl border at the base with white chocolate ganache.
Use a warm knife to slice the cake.
| Servings |
7" Cake |
- For The Cake:
- Maida / All Purpose Flour - 130 gm / 1 cup
- Sugar - 150 gm / 3/4 cup
- Baking Powder - 1/2 tsp
- Baking Soda-1 tsp
- Cocoa Powder - 30 gm / 1/4 cup
- ml Oil - 50/ 1/4 cup
- ml Milk - 150/ 3/4 cup
- Vinegar - 1 tsp
- Vanilla - a tsp
- Instant Coffee Powder-1 tsp
- ml Hot Water - 50/ 1/4 cup
- Dark Chocolate Ice cream:
- Dark Chocolate - 150 gm
- ml Amul Cream - 150/ 3/4 cup
- ml Sweetened Whipping Cream - 150/ 3/4 cup
- Agar Agar Powder - 2 tsp
- ml Amul Cream - 100/ 1/2 cup
- Milk Chocolate Ice cream:
- Milk chocolate - 150 gm
- ml Amul Cream - 150/ 3/4 cup
- ml Sweetened Whipping Cream - 150/ 3/4 cup
- Agar Agar Powder - 2 tsp
- ml Amul Cream - 100/ 1/2 cup
- White Chocolate Ice cream:
- White Chocolate - 150 gm
- ml Amul Cream - 150/ 3/4 cup
- ml Sweetened Whipping Cream - 150/ 3/4 cup
- Agar Agar Powder - 2 tsp
- ml Amul Cream - 100/ 1/2 cup
- Final Chocolate Glaze:
- Dark Chocolate - 60 gm
- ml Amul Cream - 60/ 1/3 cup
- Liquid Glucose - 1 tsp
Ingredients
| |
- For The Cake:
- Preheat oven to 180°C.
- Mix together flour, sugar, cocoa powder, baking powder and baking soda.
- Add oil, milk, vanilla and vinegar and whisk to form a thick batter.
- Add hot water and instant coffee powder and pour it into the batter.
- Mix well and pour into a 5.5" square tin.
- Bake in preheated oven for 35-45 minutes.
- Allow it to cool for five minutes, flip on to a wire rack and cool completely.
- Wrap it up in cling film and refrigerate until assembling.
- For the Pan:
- Keep a cake board at the base of a 7" cake ring, wrap it with cling film and make sure that there are no gaps.
- Cut stripes of OHP sheets and fix them inside the tin to form a square which extends over the edge of the ring.
- Secure with cellophane tapes and keep it ready.
- For the Dark Chocolate Ice Cream:
- Take 100 gm of Amul cream and sprinkle agar agar powder on top. Let it stand for 5 minutes.
- Meanwhile, melt together dark chocolate and 150 ml Amul cream on a double boiler or in MW.
- Mix the agar agar powder into the cream and pour it into the hot chocolate mix.
- Keep stirring until everything combines.
