Neapolitan-style mudslide topped with heavenly chocolate ganache
Make no mistake: Ice cream cakes are always in season and they're always a hit with just about any crowd. Stack the goodness high with this recipe for layered strawberry ice cream cake with ganache.
It's easy to assemble this cake. The hard part is waiting to dig into the layers of cookie crumbles, white cake and sweet ice cream...all topped off with rich ganache. This recipe calls for using a boxed cake mix to make 2 (9 inch) round cakes. You'll only need one of the cakes for the recipe, so freeze the second to use the next time you make this delicious dessert.
I used Tillamook Oregon Strawberry ice cream because I think it's delicious on its own, too. The high butterfat content makes it super creamy and brings together the other elements of the cake perfectly.
Layered strawberry ice cream cake with ganache
For the cake
- 1 (16.5 ounce) boxed cake mix (white)
- 3 eggs
- 1 cup water
- 1/4 cup vegetable oil
- 2 cartons Tillamook Oregon Strawberry Ice Cream, softened
- 2 cups chocolate cookie crumbs, divided
- Nonstick cooking spray
- 1/2 teaspoon flour for dusting
- Fresh strawberries as garnish (optional)
For the ganache
- 12 ounces semi-sweet chocolate, chopped into small pieces
- 1/2 cup heavy cream
- Preheat the oven according to the boxed cake mix directions. Prepare the cake mix with the eggs, water and oil, according to the directions.
- Lightly spray 2 (9 inch) round cake pans with nonstick cooking spray, then dust them lightly with 1/2 teaspoon of all-purpose flour. Evenly divide the cake batter between the two pans and bake.
- When the cakes are finished baking, allow them to cool completely on a wire rack. Place one of the cakes on a baking sheet and freeze it for about an hour. You will not need the second cake for the recipe, so save it for another use.
- Remove the cake from the freezer. Use a serrated knife to slice the cake in half, horizontally. Set aside.
- Remove one carton of ice cream from the freezer to allow it to soften slightly.
- Evenly spread 1-1/2 cups of the cookie crumbs over the bottom of an 8-inch springform pan.
- Add 3/4 of the first carton of ice cream to a large bowl. Use a large wooden spoon to help soften the ice cream, just enough to be able to spread it. You do not want the ice cream to be too soft.
- Carefully spread the ice cream evenly over the cookie crumbs. Add the bottom half of the cake to the top of the ice cream. Freeze for about an hour.
- Remove the remaining ice cream from the freezer to allow it to soften slightly, like for the first layer. Add 3/4 of the ice cream to a large bowl. Again, use a large wooden spoon to help soften the ice cream, just enough to spread it.
- Carefully spread the second layer of ice cream evenly over the cake layer. Add the top portion of the cake on top of the ice cream, and freeze for about an hour.
For the ganache
- Add the heavy cream to a saucepan over low heat. When hot (do not let the cream boil), add the chocolate pieces. Remove from the heat and whisk until the chocolate is melted and smooth.
- Allow the ganache to cool to room temperature.
- Remove the cake from the freezer and place it on a cake stand. Carefully remove the banded portion of the springform pan (you won’t see the bottom portion on the cake stand).
- A little at a time, pour the ganache over the top of the cake. Use an offset spatula to spread it out smoothly and evenly. Drizzle ganache down the sides of the cake. While the ganache is still wet, add the remaining cookie crumbs to the top of the cake and garnish with fresh strawberries, if using.
- Freeze on the cake on the stand for about 10 minutes, or until the ganache sets. Remove from the freezer, cut the cake with a very sharp knife, and serve immediately.