Black Forest Ice Cream Cake | 10000+ Subscribers Celebration | Eggless Baking Without Oven
RECIPE VIDEO
RECIPE CARD
Black Forest Ice Cream Cake | 10000+ Subscribers Celebration | Eggless Baking Without Oven
INGREDIENTS:
For Cake Sponge
- Plain Flour - 1 1/4 cup
- Powdered Sugar - 1 cup
- Oil - 5 tbsp
- Milk - 1 cup
- Lemon Juice - 1 1/4 cup
- Coca Powder - 2 1/2 tbsp
- Corn Flour - 1 1/2 tsp
- Baking Soda - 1/2 tsp
For Ice - Cream
- Whipping Cream - 1 1/4 cup
- Milk - 3/4 cup
- Condensed Milk - 3/4 cup
- Powdered Sugar - 1/2 cup
- Vanilla Essence - few drops
Other ingredients
- Whipped Cream - 1 cup
- Dark Chocolate - 25 gm
- White Chocolate Ganache - 1/2 cup
RECIPE STEPS:
For Cake
- Preheat your oven to 180 C.
- In a mixing bowl, add in the plain flour/maida, sugar, cocoa powder, corn flour, baking soda and mix well.
- In another bowl, add the oil, milk, instant coffee, vanilla essence, lemon juice and mix well.
- Add the wet mix to the dry and give it a whiz. Now transfer this to a 7" Greased Cake tin and bake for 30-35 mins in a preheated oven at 180 C.
For Ice Cream
- In a bowl add the cream and whip it to stiff peaks, now add the condensed milk and whip well then goes in the powdered sugar and mix well.
- Add the milk and vanilla and make sure everything is well mixed, pop this in the freezer for 5 hours.
- Take the cake out of the tin and slice it into 3 layers also level the top using a long serrated knife.
- Place some cling wrap or aluminium foil at the bottom try of Spring Form Tin/Loose Bottom Tin. Now keep the first slice of the cake then 1/3 of the semi frozen ice cream, then cherries..Place the second layer and repeat the process.
- Now comes the third layer after the third layer add the remaning ice cream and pop this back in the freezer for a minimum of 6 hours.
- After its frozen hard loosen the ice cream cake from the tin using a knife and take it out on a turn table or a plate.
- Now spread whipped cream all over the cake, be quick! Sprinkle the choco shavings.
- Pop back in the freezer for 30 mins then take it out and spread more cream to cover the chocolate shavings.
- For lace, take a butter paper and cut it in the appropriate size of the sides of the cake tin. Now make any design on that using melted chocolate.
- Take it and place it on the sides of the cake. Now peel the butter paper.
- Pipe border in the bottom. And place a edible sheet or sprinkle more chocolate on top and make a border on top as well.
- Freeze for another 2-3 hours and enjoy!
RECIPE NOTES :
For White Chocolate Ganache: Take 200gm Chocolate and keep it in a bowl. Heat 100ml cream and add the cream to the chocolate and leave it for one minute. Now stir well. Once all combined and smooth, cover and refrigerate for 4 hours. Now take out and whip it, transfer to piping bag and use!