Chocolate Ice Cream Cake With Hazelnuts And Marshmallow Swirl Recipe

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Gallery Chocolate Ice Cream Cake with Hazelnuts and Marshmallow Swirl Credit: Chris Court Recipe Summary prep: 1 hr total: 7 hrs Servings: 12

Ingredients Cake Unsalted butter, for pans 2/3 cup all-purpose flour, plus more for pans 2/3 cup sugar, divided 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon coarse salt 1/2 cup safflower oil 1/3 cup warm water 1 teaspoon pure vanilla extract 3 large eggs, room temperature, separated Marshmallow Swirl 4 large egg whites, room temperature 1 cup sugar 1/4 teaspoon cream of tartar 1 teaspoon pure vanilla extract Assembly 3 pints chocolate ice cream (6 cups), slightly softened 1 cup chopped toasted skinned hazelnuts

Gallery Chocolate Ice Cream Cake with Hazelnuts and Marshmallow Swirl Credit: Chris Court

Recipe Summary prep: 1 hr total: 7 hrs Servings: 12

Gallery

Chocolate Ice Cream Cake with Hazelnuts and Marshmallow Swirl      Credit: Chris Court  

Chocolate Ice Cream Cake with Hazelnuts and Marshmallow Swirl

Credit: Chris Court

Chocolate Ice Cream Cake with Hazelnuts and Marshmallow Swirl

Recipe Summary prep: 1 hr total: 7 hrs Servings: 12

Recipe Summary

prep: 1 hr total: 7 hrs

Servings: 12

prep: 1 hr

total: 7 hrs

prep:

1 hr

total:

7 hrs

Servings: 12

12

Ingredients

Ingredients

• Unsalted butter, for pans 2/3 cup all-purpose flour, plus more for pans 2/3 cup sugar, divided 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon coarse salt 1/2 cup safflower oil 1/3 cup warm water 1 teaspoon pure vanilla extract 3 large eggs, room temperature, separated

• 4 large egg whites, room temperature 1 cup sugar 1/4 teaspoon cream of tartar 1 teaspoon pure vanilla extract

• 3 pints chocolate ice cream (6 cups), slightly softened 1 cup chopped toasted skinned hazelnuts

Directions

Cake: Preheat oven to 350 degrees. Butter two 10-inch springform pans (or one 10-inch springform pan and one 10-inch round cake pan), and line with parchment. Butter paper; flour paper and pans. Whisk together 1/3 cup sugar, the flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Mix oil, water, and vanilla in another bowl.

Beat egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. Gradually add oil mixture, beating until combined. Gradually beat in flour mixture until combined.

Beat egg whites on medium-high speed in another bowl with clean beaters until foamy, gradually adding remaining 1/3 cup sugar, until medium-stiff peaks form. Fold a third of the whites into yolk mixture with a rubber spatula, then gently fold in remaining whites.

Divide batter between pans, and spread evenly with an offset spatula. Bake until cakes are set and spring back when touched, 10 to 12 minutes. Let cool completely in pans on a wire rack. Remove cake from 1 pan (the cake pan, if using), and crumble.

Marshmallow swirl: Place egg whites, sugar, and cream of tartar in a bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolves and mixture is warm, 3 to 4 minutes. Remove from heat. Beat with a mixer, starting on low speed and gradually raising to high, until stiff, glossy peaks form, 5 to 7 minutes. Beat in vanilla until thoroughly combined. Use immediately.

Assembly: Meanwhile, stir together ice cream and hazelnuts in a large bowl. Fold in three-fourths of the marshmallow swirl and all the crumbled cake. Just barely fold in remaining marshmallow swirl, and spread over cake in pan, swirling top. Freeze until firm, at least 6 hours and up to overnight. Remove side of pan, and let sit at room temperature 5 minutes. Cut into wedges, and serve.

Reviews (7)

 Add Rating & Review     111 Ratings   5 star values:        33    4 star values:        27    3 star values:        37    2 star values:        10    1 star values:        4        

Reviews (7)

Add Rating & Review     111 Ratings   5 star values:        33    4 star values:        27    3 star values:        37    2 star values:        10    1 star values:        4       

Add Rating & Review

111 Ratings 5 star values: 33 4 star values: 27 3 star values: 37 2 star values: 10 1 star values: 4

111 Ratings 5 star values: 33 4 star values: 27 3 star values: 37 2 star values: 10 1 star values: 4

111 Ratings 5 star values: 33 4 star values: 27 3 star values: 37 2 star values: 10 1 star values: 4

• 5 star values: 33 4 star values: 27 3 star values: 37 2 star values: 10 1 star values: 4

  Martha Stewart Member     Rating: 5 stars       07/21/2019   Holy smokes! Delicious. I substituted walnuts for the hazelnuts, since the husband prefers walnut. This is so much better than a DQ ice cream cake. Why would you ever buy an ice cream cake, ever again?  
  
  Martha Stewart Member     Rating: Unrated       07/11/2016   Love it, thanks you so much Marie  
  
  Martha Stewart Member     Rating: 5 stars       12/17/2013   A huge hit! I followed the recipe to the letter and the cake was perfect - made an impressive finish at a family gathering. And it's great that it can be made the day before. All I needed to remember was to take it out a few minutes before serving so it wd slice easily. I'm so glad I tried this recipe! Bravo Martha team!  
  
  Martha Stewart Member     Rating: 2 stars       09/23/2013   I had tough time understanding and baking this chocolate cake recipe. I also tried this one and it was the easiest of all: http://www.vanillacakerecipe.co.uk/chocolate-cake-recipe/  
  
  Martha Stewart Member     Rating: Unrated       09/08/2013   How long can this be freezed before serving? Thinking of being prepared and making it a few days out.  
  
  Martha Stewart Member     Rating: Unrated       03/20/2013   marshmallow swirls ?? ... meringue swirls ..  
  
  Martha Stewart Member     Rating: 5 stars       01/27/2013   We all loved this. The only change I'd make is to swirl in even more of the marshmallow-- noone liked a moutful of solid marshmallow--way too sweet.  
  

  Martha Stewart Member

  Rating: 5 stars 07/21/2019

Holy smokes! Delicious. I substituted walnuts for the hazelnuts, since the husband prefers walnut. This is so much better than a DQ ice cream cake. Why would you ever buy an ice cream cake, ever again?

Rating: 5 stars

Rating: Unrated 07/11/2016

Love it, thanks you so much Marie

Rating: Unrated

Rating: 5 stars 12/17/2013

A huge hit! I followed the recipe to the letter and the cake was perfect - made an impressive finish at a family gathering. And it’s great that it can be made the day before. All I needed to remember was to take it out a few minutes before serving so it wd slice easily. I’m so glad I tried this recipe! Bravo Martha team!

Rating: 2 stars 09/23/2013

I had tough time understanding and baking this chocolate cake recipe. I also tried this one and it was the easiest of all: http://www.vanillacakerecipe.co.uk/chocolate-cake-recipe/

Rating: 2 stars

Rating: Unrated 09/08/2013

How long can this be freezed before serving? Thinking of being prepared and making it a few days out.

Rating: Unrated 03/20/2013

marshmallow swirls ?? … meringue swirls ..

Rating: 5 stars 01/27/2013

We all loved this. The only change I’d make is to swirl in even more of the marshmallow– noone liked a moutful of solid marshmallow–way too sweet.

All Reviews for Chocolate Ice Cream Cake with Hazelnuts and Marshmallow Swirl

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chocolate Ice Cream Cake with Hazelnuts and Marshmallow Swirl

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest