Black Forest Ice Cream Cake
Serves 12
30 mins prep
45 mins cook
360 mins Cooling
435 mins total
Think classic black forest cake but a frozen summer version; this Black Forest Ice Cream Cake is complete with vanilla ice cream, roasted cherries, dark chocolate cake, and whipped cream.
Roasted Cherries
Chocolate Cake
Ice Cream filling
quartsvanilla ice cream
Whipped Cream
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Roasted Cherries
Preheat the oven to 450 F and place a rack in the middle of the oven.
Wash, dry, and pit the cherries. *If using frozen cherries, defrost them completely and drain off all the liquid before mixing in.
Add them into a medium mixing bowl and then add in the kirsch and sugar.
Stir to combine and then pour the cherry mixture onto a baking sheet.
Place the sheet with the cherries into the preheated oven and roast for 10 minutes. After 10 minutes, rotate the pan 180 degrees and roast for another 5 minutes.
The liquid should be almost completely reduced (aka gone) if not, roast for another 3-5 minutes - just keep an eye on them so they don't burn.
Once roasted, take the cherries out of the oven and transfer to a heat safe bowl. Set aside and leave to cool.
Chocolate Cake
Preheat the oven to 350 F and place a rack in the center of the oven.
Line a 9" springform pan with a piece of parchment paper or with baking spray that includes flour.
In a large bowl, whisk the water, oil, and balsamic vinegar together until combined. Add in the chocolate cake mix and whisk to combine.
Pour the batter into the lined pan and bake for 25 minutes. Rotate the cake and bake for another 20-25 minutes until the cake tester that comes with the box, is inserted in the center of the cake and comes out clean.
Once baked, remove the cake from the oven and place on a wire rack to cool to room temperature. Use a knife to release the cake from the edges of the pan and then release the springform. Store in an airtight container until ready to use.
Assembling
Clean the springform pan, then line fully with plastic wrap. The plastic should go across the bottom and fully up the sides of the pan. You also want to clear a level surface in your freezer, big enough for the pan.
Use a serrated knife to cut the cooled vanilla cake into two even layers. Place the bottom layer into the lined springform pan.
Take the ice cream(s) out of the freezer and allow them to thaw until easily scoopable.
Once softened, scoop half of the vanilla ice cream onto the chocolate cake. Use the back of a spoon to smoosh the ice cream into a relatively flat layer, definitely does not need to be perfect. Place in the freezer for 10 minutes to firm up slightly.
Then, spoon about 2/3 of the cherry jam and roasted cherries onto the ice cream. Scoop the remaining ice cream over the cherry layer and press again into a flat layer. Finish with the remaining cherry jam and roasted cherries.
Place the second layer of cake over the ice cream layer and press down slightly.
Put the assembled cake into the freezer and leave to set for at least 6 hours, ideally overnight.
Whipped Cream
In the bowl of a stand mixer, pour in the cold heavy cream, vanilla extract, and sift in the powdered sugar.
Use the balloon attachment to whip the cream, first on medium, then medium high, until stiff peaks form. Don't be tempted to turn up the speed or your whipped cream won't be so nice and smooth.
Take the ice cream cake out of the freezer. Remove the springform collar and peel away the plastic wrap. Transfer the cake to whatever dish you plan to serve it from.
Spoon the whipped cream onto the top of the cake and roughly spread it out across the top.
Optionally top with fresh cherries, cherry jam, or more roasted cherries (or all three :)).
Enjoy immediately or place back in the freezer.
Wrap leftovers in plastic and store in an airtight bag in the freezer for up to 1 month.