Ice Cream:
1-1/2 quart carton Edy’s chocolate fudge ice cream with brownie bits
For the Cake:
1 c. (4.5 oz) flour
1 c. (7 oz) white sugar
1/2 c. (2.2 oz) Special Dark Hersheys Cocoa powder
1/2 t. baking soda
1/2 t. kosher salt
1 very large egg (at room temperature)
1/2 c. buttermilk
1/2 c. very hot water
1/6 c. vegetable oil
1 t. vanilla
Kahlua for brushing
For the Frosting:
1-1/2 c. butter (3 sticks) at room temperature
8 oz. cream cheese at room temperature
1-1/2 c. (120 grams) Special Dark Hersheys Cocoa powder (or regular if you have kids)
1 Tablespoon vanilla
2 – 7 c. powdered sugar, sifted if clumpy (test amount as you go)
3 – 7 T. cream or Kahlua (start small and add more if needed)
Preheat oven to 350 degrees
Lightly spray bottom of a 9″ cake pan
Cut out piece of parchment and place on pan bottom
Spray bottom and sides
Dust with flour or cocoa powder
In large mixing bowl, whisk dry ingredients.
Add wet ingredients and use hand mixer on medium speed just until ingredients are well combined. Don’t overmix.
Pour into prepared pan.
Place on middle rack on oven.
Start checking for doneness starting at 20 minutes.
You want the cake layer to be slightly firm, but not overcooked.
Remove pan from oven and cook on rack for 15 minutes.
Turn cake out to rack to cool completely.
If you make the cake ahead, you can wrap the cooled cake in plastic wrap and let it sit at room temperature for 24 hours, or freeze if longer.
I like to make the cake ahead, slice it into 3 layers, wrap each layer, and freeze in ziploc bag. Much easier to work with when frozen.
To assemble cake:
Set the ice cream on the counter for 20 minutes to soften
Carefully cut the cooled cake into 3 even layers
Line a 9″ springform pan with plastic wrap, using 2 pieces, and spray with cooking spray
Place bottom cake layer inside prepared pan
If desired, brush with Kahlua
Carefully spread half the ice cream on top of cake layer
Place middle cake layer on top of ice cream
If desired, brush with Kahlua
Carefully spread the remaining half of ice cream on top of cake layer
Add top layer with domed side up
Cover with plastic wrap and freeze a few hours before frosting it.
For the frosting:
In mixing bowl, cream butter and cream cheese until fluffy (about 5 minutes)
Add cocoa and vanilla and carefully, slowly, mix until fully incorporated
Add a few tablespoons cream or Kahlua as you go to make it more mixable
Add 1 cup powdered sugar and mix, adding more liquid as needed
Take a taste test and add as much sugar that is to your liking. I like mine very bittersweet.
Remove the cake from the freezer
Take off the sides of the springform pan
Frost top and sides with chocolate frosting
Place in freezer for at least 4 hours
Cover with plastic wrap and keep in freezer until ready to use
Before serving, let the cake sit on the counter for 30 minutes to soften
Use a long bread knife and cut the cake in half, then cut slices as needed
I like to cut leftover cake in slices, wrap and freeze for future use.
