Back to Chocolate-Berry Ice Cream Cake All Reviews for Chocolate-Berry Ice Cream Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 4 hrs Servings: 8 chocolate-berry-cake-des-0511med106942.jpg
Ingredients Ingredient Checklist Nonstick cooking spray 1/4 cup unsweetened cocoa powder 1/2 cup all-purpose flour (spooned and leveled) 1/2 cup sugar 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon coarse salt 1 large egg yolk 1/4 cup buttermilk 1 tablespoon vegetable oil 1/2 teaspoon pure vanilla extract 1 cup fresh or thawed frozen blackberries (5 ounces) 1 pint vanilla ice cream, softened 1 pint raspberry sorbet, softened
Cook’s Notes To get perfect portions, run your knife under hot water between slices.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 4 hrs Servings: 8 chocolate-berry-cake-des-0511med106942.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 4 hrs Servings: 8
Recipe Summary
prep: 15 mins total: 4 hrs
Servings: 8
prep: 15 mins
total: 4 hrs
prep:
15 mins
total:
4 hrs
Servings: 8
8
chocolate-berry-cake-des-0511med106942.jpg
chocolate-berry-cake-des-0511med106942.jpg
Ingredients
Ingredients
- Nonstick cooking spray 1/4 cup unsweetened cocoa powder 1/2 cup all-purpose flour (spooned and leveled) 1/2 cup sugar 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon coarse salt 1 large egg yolk 1/4 cup buttermilk 1 tablespoon vegetable oil 1/2 teaspoon pure vanilla extract 1 cup fresh or thawed frozen blackberries (5 ounces) 1 pint vanilla ice cream, softened 1 pint raspberry sorbet, softened
Directions
Preheat oven to 350 degrees. Lightly coat an 8-inch springform cake pan with cooking spray. In a large bowl, whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt. Whisk in egg yolk, buttermilk, 1/4 cup warm water, oil, and vanilla. Pour batter into pan and bake until cake pulls away from sides and a toothpick inserted in center comes out clean, about 15 minutes. Let cool completely in pan on a wire rack, 1 1/2 hours. Cut one or two pieces parchment paper 1 inch taller than pan side and place between cake and inside of pan, overlapping if necessary (parchment should fit snugly around entire circumference of cake).
Place blackberries in a medium bowl and lightly mash with a fork. Stir in vanilla ice cream. Working quickly, spread ice cream mixture in an even layer over cooled cake with a small offset or rubber spatula. Freeze until ice cream is very firm, 2 hours. In a small bowl, stir sorbet until spreadable. Spread in an even layer over ice cream and freeze until set, 1 hour (or, covered, up to 1 week). To serve, unmold cake and peel away parchment.
Cook’s Notes To get perfect portions, run your knife under hot water between slices.
Cook’s Notes
To get perfect portions, run your knife under hot water between slices.
Reviews (3)
Add Rating & Review 41 Ratings 5 star values: 10 4 star values: 15 3 star values: 12 2 star values: 4 1 star values: 0
Reviews (3)
Add Rating & Review 41 Ratings 5 star values: 10 4 star values: 15 3 star values: 12 2 star values: 4 1 star values: 0
Add Rating & Review
41 Ratings 5 star values: 10 4 star values: 15 3 star values: 12 2 star values: 4 1 star values: 0
41 Ratings 5 star values: 10 4 star values: 15 3 star values: 12 2 star values: 4 1 star values: 0
41 Ratings 5 star values: 10 4 star values: 15 3 star values: 12 2 star values: 4 1 star values: 0
5 star values: 10 4 star values: 15 3 star values: 12 2 star values: 4 1 star values: 0
Martha Stewart Member Rating: Unrated 12/13/2014 One of my go-to desserts, easy, beautiful and delicious. In the recipe instructions you have left out the 1/4 cup of warm water to be added to the buttermilk. Please correct - I'll have to fix this in my "cookbook" too as I copied from your original - the cake has been fine but I did wonder why the batter was a bit thick. Martha Stewart Member Rating: Unrated 09/02/2012 i melted the vanilla icecream wayyy too much! i added the berries anyway... and put it back in the freezer! I'm sooo nervous rite now cuz i put the vanilla icecream tht wuz really melty on the cake!! i put it directly in the freezer... thts whr it is rite now!Martha Stewart Member
Rating: Unrated 12/13/2014
One of my go-to desserts, easy, beautiful and delicious. In the recipe instructions you have left out the 1/4 cup of warm water to be added to the buttermilk. Please correct - I’ll have to fix this in my “cookbook” too as I copied from your original - the cake has been fine but I did wonder why the batter was a bit thick.
Rating: Unrated
Rating: Unrated 09/02/2012
i melted the vanilla icecream wayyy too much! i added the berries anyway… and put it back in the freezer! I’m sooo nervous rite now cuz i put the vanilla icecream tht wuz really melty on the cake!! i put it directly in the freezer… thts whr it is rite now!
All Reviews for Chocolate-Berry Ice Cream Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chocolate-Berry Ice Cream Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
