Chocolate Covered Strawberry Ice Cream Cake (Printable)
Decadent layered chocolate cake with strawberry ice cream and crisp chocolate coating
# What You'll Need:
→ Chocolate Cake
01 - 1 cup (125 g) all-purpose flour
02 - 1/3 cup (30 g) unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup (115 g) unsalted butter, softened
07 - 1 cup (200 g) granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 1/2 cup whole milk
→ Strawberry Ice Cream Layer
11 - 1.5 quarts strawberry ice cream, slightly softened
→ Chocolate Shell
12 - 2 cups (12 oz) semi-sweet chocolate chips
13 - 1/4 cup coconut oil
→ Toppings
14 - 10-12 fresh strawberries, hulled and halved
15 - 2 oz dark chocolate, melted (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla.
04 - Add dry ingredients to wet mixture, alternating with milk. Begin and end with dry ingredients. Mix until just combined.
05 - Pour batter into prepared pan and smooth the top. Bake for 22-25 minutes until a toothpick inserted in the center comes out clean. Cool completely in the pan.
06 - Spread softened strawberry ice cream evenly over the cooled cake. Smooth the top and freeze for 3-4 hours until firm.
07 - Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly.
08 - Release cake from springform pan and place on a serving plate. Pour cooled chocolate shell over the ice cream layer, spreading quickly for even coverage.
09 - Arrange fresh strawberry halves on top and drizzle with melted dark chocolate if desired. Return to freezer for 30 minutes to set.
10 - Let the cake stand at room temperature for 10 minutes before slicing and serving.
# Expert Suggestions:
01 -
- The magic chocolate shell cracks like a frozen lake when you slice into it, and that sound alone is worth the effort
- You can make the entire thing two days ahead and just pull it out when party time arrives
02 -
- Temper the chocolate shell mixture until it feels barely warm to the touch—hot chocolate melts the ice cream instantly and creates weird puddles
- Work quickly when pouring the shell because it starts setting the moment it hits that frozen surface
03 -
- Put your springform pan on a baking sheet before assembling—the pan can warp slightly when it goes from freezer to room temperature
- Wrap the entire assembled cake in plastic before the final freeze—ice crystals can make the chocolate shell look cloudy and sad