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Egg free Triple Chocolate Ice cream Cake - Video Recipe

Course Cakes, Desserts
Cuisine Indian
Servings 7 Cake

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.