For the Cake Layers: 2 cups all-purpose flour 2 cups granulated sugar ¾ cup unsweetened cocoa powder 1½ teaspoons baking powder 1½ teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup whole milk ½ cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water
For the Ice Cream Layers: 1.5 quarts strawberry ice cream, softened
For the Chocolate Ganache: 1 cup heavy cream 12 oz semi-sweet chocolate chips For Garnish:
Fresh strawberries, sliced Chocolate shavings
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀: Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, vegetable oil, and vanilla extract. Mix until well combined. Stir in boiling water (batter will be thin). Pour evenly into prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Assemble the Ice Cream Layers: Once cakes are cooled, place one layer on a serving plate. Spread softened strawberry ice cream evenly over the top. Place the second cake layer on top of the ice cream. Freeze for at least 2 hours, or until the ice cream is firm.
Prepare the Chocolate Ganache: Heat heavy cream in a saucepan over medium heat until it simmers. Remove from heat and pour over chocolate chips in a heatproof bowl. Let sit for 5 minutes, then stir until smooth.
Finish the Cake: Pour chocolate ganache over the cake, allowing it to drip down the sides. Garnish with fresh strawberry slices and chocolate shavings. Freeze for another 30 minutes to set the ganache.
Indulge in this irresistible blend of rich chocolate and luscious strawberry ice cream—perfect for enchanting any gathering!
