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Delicious chocolate covered strawberry ice cream layer cake with fresh strawberries
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Chocolate Covered Strawberry Ice Cream Layer Cake

A delightful dessert that layers rich chocolate cake with creamy strawberry ice cream, topped with luscious chocolate ganache.
Prep Time30 minutes
Cook Time35 minutes
Total Time4 hours 30 minutes
Course: Celebration Cake, Dessert
Cuisine: American
Keyword: Baking, Chocolate Cake, ice cream cake, Layer Cake, Strawberry Dessert
Servings: 12 slices
Calories: 450kcal

Ingredients

For the Chocolate Cake

  • 2 cups all-purpose flour Perfectly fine, it creates a tender crumb.
  • 2 cups granulated sugar For that perfect balance of sweetness.
  • 3/4 cup unsweetened cocoa powder Offers the classic chocolate flavor.
  • 2 teaspoons baking powder Helps the cake rise beautifully.
  • 1 1/2 teaspoons baking soda Adds extra leavening for a fluffy texture.
  • 1 teaspoon salt Enhances all the sweet flavors.
  • 1 cup buttermilk Adds moisture and a slight tanginess.
  • 1/2 cup vegetable oil For richness and tenderness.
  • 2 large eggs Binding all the ingredients together.
  • 2 teaspoons vanilla extract To deepen the flavor profile.
  • 1 cup hot water Helps to create a moist cake.

For the Ice Cream and Ganache

  • 1 quart strawberry ice cream, softened The star filling that’s creamy and delicious.
  • 1 cup semi-sweet chocolate chips For a rich, chocolatey ganache.
  • 1/2 cup heavy cream Creating a smooth and luxurious ganache.
  • to taste Fresh strawberries for decoration A burst of freshness on top.
  • to taste Chocolate shavings for decoration An elegant touch to finish.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until combined.
  • Gradually stir in hot water until the batter is smooth.

Baking

  • Divide the batter evenly among the prepared cake pans.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Layer with Ice Cream

  • Once cooled, place one cake layer on a serving plate. Spread a generous layer of softened strawberry ice cream on top.
  • Repeat with the second cake layer and remaining ice cream, then top with the last cake layer.

Making Ganache

  • In a microwave-safe bowl, combine semi-sweet chocolate chips and heavy cream. Heat in 30-second intervals, stirring until smooth.
  • Allow ganache to cool slightly before pouring over the top of the cake and letting it drizzle down the sides.

Decorating and Freezing

  • Decorate with fresh strawberries and chocolate shavings.
  • Freeze the cake for at least 4 hours before serving to help the ice cream stay firm.

Notes

Use room temperature ingredients for a smoother batter. Sifting dry ingredients makes the cake lighter. Don't skimp on ice cream layering for delicious slices. You can add mini chocolate chips or crushed strawberries into the ice cream for extra texture.