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Melted Ice Cream Cake!
A four-layer chocolate cake with vanilla funfetti frosting and all of the chocolate drip for an amazing melted ice cream cake!
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Category:
Cake
Type:
Drip Cake
Keyword:
Ferrero Rocher, Nutella
Prep Time:
1
hour
hour
Cook Time:
45
minutes
minutes
Cooling & Decorating:
6
hours
hours
Total Time:
7
hours
hours
45
minutes
minutes
Servings:
12
slices
Author:
Jane's Patisserie
Ingredients
Cakes
325
g
unsalted butter
(room temp)
325
g
light brown soft sugar
265
g
self-raising flour
60
g
cocoa powder
6
medium
eggs
1
tsp
vanilla extract
Buttercream
500
g
unsalted butter
(room temp)
1000
g
icing sugar
2
tsp
vanilla extract
100
g
Funfetti Sprinkles
Decoration
50
g
dark chocolate
50
g
milk chocolate
100
ml
double cream
ice cream cone
Grams
-
Ounces
Instructions
Cakes
Preheat your oven to 170ºc/150ºfan, and line two 6" deep cake tins with parchment paper.
Add the unsalted butter and light brown sugar to a bowl, and beat until light and fluffy.
Add in the self raising flour, eggs, cocoa powder and vanilla extract and beat again until a lovely smooth cake mixture is formed.
Split evenly between the two tins and bake in the oven for 35-45 minutes (or until a skewer comes out clean!)
Once baked, leave to cool in the tin for 10 minutes, and then leave to cool fully on a wire rack.
Buttercream
Beat the unsalted butter on its own for a while in your mixer until its smooth and supple.
Add in the icing sugar a little at a time and beat fully until its light and fluffy.
Add the vanilla extract and beat again until smooth.
Finally, add in the sprinkles and mix.
Decoration
Level the cakes off if necessary. Split the two cakes into two so you have four layers in total
Add your first cake to a cake board or flat serving plate and secure with a small amount of buttercream.
Spread some buttercream onto the first layer and add the second sponge. Repeat until you reach the top layer of cake.
Spread a small amount of buttercream around the sides to fill in the gaps and create a crumb coat. Refrigerate the cake for at least 30 minutes.
Once refrigerated add on more buttercream using
an angled spatula
, slather over and then smooth around using
a large metal scraper
.
Refrigerate the cake for another 30 minutes.
Add the the dark chocolate, milk chocolate and double cream to a jug and melt until smooth.
Using a spoon, piping bag or jug, drip this down the sides of the cake. Set the cake in the fridge for another 30 minutes.
Using an ice cream scoop, dollop the leftover buttercream onto the cake in ice cream sized lumps, and then top with an ice cream cone.
Notes
For this recipe I used:
These Funfetti Sprinkles
This dark chocolate
This milk chocolate
This angled spatula/palette knife
This turntable
This cake scraper
This 6" tin
This cake will last for 3+ days
If you want a vanilla sponge,
look at this recipe
If you want to make an 8" version,
look at this recipe