Decadent Strawberry Chocolate Fantasy Ice Cream Cake
This impressive layered dessert combines moist chocolate cake, bright strawberry compote, and creamy strawberry ice cream, all topped with glossy chocolate ganache, perfect for warm days and special occasions.
Ingredients
For the chocolate cake
- 120 g 120g (1 cup) all-purpose flour
- 40 g 40g (1/3 cup) cocoa powder
- 1 tsp 1 tsp baking soda
- 1/4 tsp 1/4 tsp salt
- 150 g 150g (3/4 cup) sugar
- 1 large 1 large egg
- 120 ml 120ml (1/2 cup) buttermilk (or milk + 1 tsp vinegar)
- 60 ml 60ml (1/4 cup) oil
- 1/2 tsp 1/2 tsp vanilla extract
- 120 ml 120ml (1/2 cup) hot coffee or hot water
For the strawberry compote and ice cream layers
- 1.2 L 1.2L (about 5 cups) strawberry ice cream, slightly softened
- 1/2 cup 1/2 cup chopped fresh or frozen strawberries (optional)
- 250 g 250g (2 cups) fresh or frozen strawberries for compote
- 2-3 tbsp 2–3 tbsp sugar (to taste)
- 1 tsp 1 tsp lemon juice
- 1 tbsp 1 tbsp cornstarch + 1 tbsp water (to thicken)
For the chocolate ganache
- 200 g 200g (7 oz) dark chocolate, chopped
- 200 ml 200ml (3/4 cup) heavy cream
- 1 tbsp 1 tbsp butter (optional, for shine)
For decoration
- to taste Chocolate curls or shavings (for decoration)
- to taste Freeze-dried strawberries or fresh strawberry slices (for decoration)
- to taste Whipped cream swirls (for decoration)
- to taste Crushed cookies (Oreos, chocolate wafers for decoration)
Instructions
Make the chocolate cake base
- Preheat oven to 175°C (350°F). Grease and line an 8-inch (20 cm) springform pan.
- Whisk together the flour, cocoa, baking soda, salt, and sugar.
- In another bowl, mix the egg, buttermilk, oil, and vanilla.
- Combine wet and dry ingredients, then stir in the hot coffee or hot water.
- Pour the batter into the prepared pan and bake 20–25 minutes, or until a toothpick comes out clean.
- Cool completely. Place the cooled cake layer in a clean springform pan lined with acetate or parchment.
Prepare the strawberry compote
- In a saucepan, combine the 250g strawberries, sugar, and lemon juice.
- Cook over medium heat, stirring, until the berries soften and release juice, about 6–8 minutes.
- Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and simmer until thickened.
- Remove from heat and cool completely.
Add the strawberry ice cream layer
- Soften the strawberry ice cream slightly so it’s spreadable.
- Spread half of the ice cream evenly over the cake layer.
- Spoon the cooled compote over the ice cream, leaving a small border.
- If using, sprinkle the 1/2 cup chopped strawberries over the compote.
- Top with the remaining ice cream and smooth the surface.
- Freeze for 4–6 hours or until very firm.
Make chocolate ganache
- Heat the heavy cream until it just begins to simmer.
- Pour over chopped dark chocolate in a bowl.
- Let sit for 2 minutes, then stir gently until smooth.
- Stir in 1 tbsp butter if you want extra shine.
- Let the ganache cool until slightly thickened but still pourable.
Final assembly & decorating
- Remove the cake from the freezer.
- Release and remove the springform ring, then carefully remove the acetate.
- Pour the ganache over the top, letting it drip a bit down the sides.
- Decorate with chocolate curls, freeze-dried strawberries, fresh slices, whipped cream swirls, and crushed cookies as you like.
- Return to the freezer for 30 minutes to set the ganache.
- To serve, let the cake sit at room temperature for 10–15 minutes so it slices cleanly.
Notes
Keep the cake well wrapped or in an airtight container in the freezer for up to 2 weeks. For clean slices, dip your knife in hot water and wipe it dry between cuts.