I dreamed this up to satisfy all of my daughters requests in a birthday cake. I think I need to stop being creative because she is dreaming up some crazy things! This was pretty tasty though…
Ingredients:
1 stick (1/2 cup) of salted butter
1 12 oz bag of semi sweet chocolate chips divided in half
3 eggs
1 tsp of vanilla extract
1 1/4 cup flour
1 cup of sugar
1/4 tsp baking soda
1 1/2 pints of vanilla ice cream
2 cups of heavy whipping cream
2 tbsp of confectioners sugar
1/2 tsp of vanilla extract
8 oz of bittersweet chocolate squares
8-10 strawberries, cut in half
To make the brownie cakes, preheat the oven to 350. Butter and line two 8" cake pans with parchment paper (the butter will help the paper stick). Melt the stick of butter and half of the bag of chocolate chips in a large saucepan over medium heat. Stir until well combined. Remove the pan from the heat and beat in the eggs into the mixture one at a time. Once the eggs are well incorporated, stir in the vanilla and then add the flour, sugar and baking soda and mix until well combined. Add in the remaining chocolate chips and then divide the mix between the two cake pans. Bake until just cooked, about 15 minutes. Remove the pans from the oven and allow to cool for about 15 minutes. Flip over the brownies onto a cooling rack and allow to cool completely (or place into the freezer to cool).
Meanwhile take out the vanilla ice cream to soften. Once the cakes are cooled and the ice cream is soft enough to spread, place all of the ice cream on one of the brownie rounds, spreading out in an even layer to the edge. Place the other brownie round on top and put back in the freezer for 30 minutes. Next, whip 1 cup of the heavy cream with the remaining 1/2 tsp of vanilla extract and confectioners sugar until stiff peaks have formed. Take the cake out of the freezer and spread the whipped cream over in an even layer. Freeze overnight or at least 4 hours. When you are ready to frost the cake, heat the remaining 1 cup of heavy cream to just boiling and then pour over the broken up bittersweet chocolate. Stir until the chocolate and cream are well incorporated and smooth. Set aside and allow to cool for 10 minutes. Pour over the cake and spread to the edges, drizzling down all sides then return to the freezer for 30 minutes. Place the strawberries on top and place in the freezer until about 30 minutes before you are ready to serve.
1 stick (1/2 cup) of salted butter
1 12 oz bag of semi sweet chocolate chips divided in half
3 eggs
1 tsp of vanilla extract
1 1/4 cup flour
1 cup of sugar
1/4 tsp baking soda
1 1/2 pints of vanilla ice cream
2 cups of heavy whipping cream
2 tbsp of confectioners sugar
1/2 tsp of vanilla extract
8 oz of bittersweet chocolate squares
8-10 strawberries, cut in half
To make the brownie cakes, preheat the oven to 350. Butter and line two 8" cake pans with parchment paper (the butter will help the paper stick). Melt the stick of butter and half of the bag of chocolate chips in a large saucepan over medium heat. Stir until well combined. Remove the pan from the heat and beat in the eggs into the mixture one at a time. Once the eggs are well incorporated, stir in the vanilla and then add the flour, sugar and baking soda and mix until well combined. Add in the remaining chocolate chips and then divide the mix between the two cake pans. Bake until just cooked, about 15 minutes. Remove the pans from the oven and allow to cool for about 15 minutes. Flip over the brownies onto a cooling rack and allow to cool completely (or place into the freezer to cool).
Meanwhile take out the vanilla ice cream to soften. Once the cakes are cooled and the ice cream is soft enough to spread, place all of the ice cream on one of the brownie rounds, spreading out in an even layer to the edge. Place the other brownie round on top and put back in the freezer for 30 minutes. Next, whip 1 cup of the heavy cream with the remaining 1/2 tsp of vanilla extract and confectioners sugar until stiff peaks have formed. Take the cake out of the freezer and spread the whipped cream over in an even layer. Freeze overnight or at least 4 hours. When you are ready to frost the cake, heat the remaining 1 cup of heavy cream to just boiling and then pour over the broken up bittersweet chocolate. Stir until the chocolate and cream are well incorporated and smooth. Set aside and allow to cool for 10 minutes. Pour over the cake and spread to the edges, drizzling down all sides then return to the freezer for 30 minutes. Place the strawberries on top and place in the freezer until about 30 minutes before you are ready to serve.
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