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This chocolate cake may look fancy – but inside it’s just a good old ice cream cake.

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Cake:

  • 1/2 c. cake flour (not self-rising)
  • c. Unsweetened cocoa powder
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 5 large eggs
  • 3/4 c. granulated sugar
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 tsp. peppermint extract

Filling:

  • 2 pt. peppermint-bark ice cream

Glaze:

  • 1/2 c. heavy cream
  • 6 oz. bittersweet or semisweet chocolate
  • 2 tbsp. dark corn syrup
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 tsp. peppermint extract

Garnish:

  • Dark or white chocolate curls or shavings
  • confectioners’ sugar

Directions

    1. Step 1Cake: Heat oven to 400 degrees F. Line a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with nonstick foil. In a small bowl, combine cake flour, cocoa powder, baking powder, and salt.
    2. Step 2Separate egg whites and yolks into 2 large bowls. Beat whites on medium-high speed until foamy. Gradually beat in 1/2-cup of the sugar. Continue to beat on high speed just until stiff (but not dry) peaks form.
    3. Step 3Using same beaters, beat yolks with the remaining 1/4-cup sugar and extracts until thickened, about 3 minutes. On low speed, beat in flour mixture until blended. Stir in 1/4 of beaten egg whites into mixture. Fold in remaining whites. Spread in prepared pan; smooth top. Bake 12 minutes or until top springs back when gently pressed. Let cool 2 minutes on a wire rack.
    4. Step 4Dust a clean towel with confectioners’ sugar; invert cake onto towel. Remove pan; carefully peel off foil. Starting from the short end, roll up cake in towel; place seam side down on wire rack; cool completely.
    5. Step 5Filling: Unroll cake and spread evenly with ice cream. Roll up cake. Wrap tightly in nonstick foil and freeze, seam side down, overnight until firm.
    6. Step 6Glaze: In a small saucepan, heat cream, chocolate, and corn syrup over low heat until chocolate is melted and glaze is shiny and smooth, 1 to 2 minutes. Stir in extracts; cool to room temperature.
    7. Step 7Unwrap cake; trim ends. Place cake on a wire rack over waxed paper. Pour glaze along top of cake roll, spreading with a spatula to cover sides. Garnish top of cake with chocolate curls or shavings. Freeze cake until firm.

This chocolate cake may look fancy - but inside it's just a good old ice cream cake.



<b>Get the recipe!</b>” data-nimg=”future” decoding=”async” fetchpriority=”high” height=”700″  src=”https://hips.hearstapps.com/del.h-cdn.co/assets/cm/15/10/54f8c6ef3f8e4_-_chocolate-ice-cream-cake-1209-msc.jpg?resize=980:*”  title=”Chocolate Peppermint Ice Cream Cake” width=”525″></img></p>
<p><figcaption><span>Yunhee Kim</span></figcaption></p>
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