Triple Chocolate Ice cream Cake is a very elaborate cake to make for any occasion. 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. I finished my session long back, so if you want to view that, you can click on this link to view that session.
Triple Chocolate Ice-cream Cake Specially made for Sruti
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 Triple Chocolate Ice cream Cake has so many components and you can’t 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. I have also made a chocolate mousse cake, which is quite different from this cake, but is really delicious too. If you don’t have the patience to try this, then read the mousse cake and try it out. It is comparatively easier.
I have used Morde to make all the layers of the Triple Chocolate Ice-cream Cake. But if you have coverture, go for it. It will taste even better. And to make the chocolate rose, temper the coverture and use, otherwise it won’t set properly. Even if you are using Morde, heat it gently and don’t over heat the compound, because it won’t set properly.
Egg free Triple Chocolate Ice cream Cake - Video Recipe
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
- 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
Instructions
- 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.
