Chocolate Ice Cream Cake with Hazelnuts

Hey!!!     Today is my Hubbys  B’day.  So here I wish him ….MY LOVE….

                             MANY MANY HAPPY RETURNS OF THE DAY!!!

He is an ice cream lover.. so  I thought of making a chocolate ice cream cake which I recently saw in Martha Stewart’s Living Magazine. This is a very easy cake to prepare and it tastes really yummy. The thing which I like about this cake is…. it really melts in the mouth!!!   Believe me.



For Cake

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

For Marshmallow Swirl

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


chocolate ice cream – 6 cups, slightly softened
chopped toasted skinned hazelnuts – 1 cup


Step 1 Preheat oven to 350 degrees. Butter two 10-inch springform pans, and line with parchment paper. Butter it and flour paper and pans.

Step 2 For Cake: Whisk together 1/3 cup sugar, flour, cocoa powder, baking powder, baking soda, and salt in a bowl.

Step 3 Mix oil, water, and vanilla in another bowl.


Step 4 Beat egg yolks with a mixer on medium-high speed until thick, about 5 minutes. Gradually add oil mixture, followed by flour mixture until combined.


Step 5 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.


Step 6 Divide batter between pans, and spread evenly with an offset spatula. Bake until cakes  10 to 12 minutes. Let cool completely. Remove cake from 1 pan , and crumble.


Step 7  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.


Step 8  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.





3 responses to “Chocolate Ice Cream Cake with Hazelnuts

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