Food + Drink

From the Chronicle Kitchen
Chocolate Cakes

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Fudge-on-Fudge Raspberry Ice Cream Cake

If there is one thing I like better than chocolate cake, it is ice cream and chocolate cake, and I’ve become rather an expert on this subject. It’s extremely worthwhile research; especially with so many celebrations and serious summer fun coming up. This raspberry ice cream, half-baked chocolate cake, and fudge combination hits all of my cake/ice cream requirements. Not only can it be made a week ahead of time but I can change the ice cream flavor and make a completely new cake combination. There isn’t much that doesn’t go with chocolate. I replace the raspberry ice cream with coffee, strawberry, vanilla, mint, chocolate, coconut, caramel or any other flavor in the freezer case that looks like it will be a good match. It makes a ten on my “yum” scale.

Makes 12 servings

Mixing time 15 minutes for cake and ganache
Baking 350 degrees F for about 20 minutes

6 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/2 cup unbleached all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2/3 cup sugar
1/2 teaspoon instant coffee granules, dissolved in 1 teaspoon water
1 teaspoon vanilla extract

3 pints raspberry ice cream, softened just until spreadable
2 cups ganache, cooled but pourable (recipe below)

Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Remove the bottom of a 9-inch springform pan with sides at least 2 3/4 inches high and wrap the bottom with foil. Replace the bottom in the pan and butter the lined bottom and sides of the pan.

Make the cake. Put both chocolates, and the butter in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler); the water should not touch the bowl. Cook, stirring constantly, until both chocolates and the butter melt smoothly. Remove the container from over the water and set aside to cool slightly.

In a small bowl stir the flour, baking powder, and salt together. Set aside.

In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until fluffy and lightened in color, about 3 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Mix in the dissolved coffee and vanilla. On low speed, mix in the chocolate mixture until blended. Stir in the flour mixture just until it is incorporated. Pour it into the prepared pan, spreading it evenly.

Bake until the top looks puffed and crusty and a toothpick comes out with thick batter clinging to it, about 20 minutes. Let the cake cool in its pan, about 2 hours.

Use a thin, sharp knife to loosen the cooled cake from the sides of the pan. Remove the sides of the pan and invert the cake onto a flat plate. Remove the foil and discard it. Place the springform bottom on the cake and, holding the plate, flip the cake right side up. Replace the cake on the springform bottom in the pan. This makes it easier to remove the slices when the cake is cut.

Spread the ice cream evenly over the cake. Pour the ganache over the top, tilting the pan to spread it evenly.

Wrap the cake, in its pan, tightly in plastic wrap and then heavy-duty aluminum foil. Freeze overnight, or for up to 1 week.

To serve the cake, remove it from the freezer, unwrap it, and use a thin sharp knife to loosen the cake from the sides of the pan. Remove the sides of the pan and use a large, sharp knife to cut the cake into slices.

Chocolate Ganache
1 cup heavy whipping cream
1 tablespoon unsalted butter
9 ounces bittersweet chocolate, chopped or bittersweet chocolate chips
1 teaspoon vanilla
In a medium saucepan heat the cream and butter over low heat until the cream is hot and the butter melts. The hot cream mixture should form tiny bubbles and measure about 175 degrees F on a thermometer; do not let the mixture boil as this might form a skin on top. If this does happen, use a spoon to carefully lift off the skin and discard it. Remove the pan from the heat, add the chocolate, and let it sit in the hot cream mixture for about 30 seconds to soften. Whisk the ganache just until all of the chocolate is melted and it is smooth. Stir in the vanilla. Let the ganache cool and thicken slightly, about 30 minutes before spreading over the ice cream.

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Elinor Klivans is the author of Cupcakes!, The Essential Chocolate Chip Cookbook, and Big Fat Cookies. She lives in Camden, Maine.



  • Erica March 17, 2010 at 2:18 pm

    This sounds really, really delicious. I’d definitely love to try this recipe! Now I just need an occasion for a cake…


  • The1stdaughter March 17, 2010 at 2:21 pm

    Just the picture alone makes me want to try it out! It looks fabulous! Wonderful giveaway!


  • Marian Dalton March 17, 2010 at 2:21 pm

    This cake absolutely made the whole family drool in anticipation. We’re definitely going to be try it out very soon, before the last of the summer weather sets in.

    No. 1 Daughter suggests chocolate ice cream with both white and dark chocolate chips to go with the fudge cake and ganache. She calls it ‘Awesome Choc-o-ganza!’


  • Kathryn Hall March 17, 2010 at 2:22 pm

    This made me laugh really hard. This is NOT an easy cake to make and I am a baker. So many things could go wrong, wrong, wrong!
    BUT, having said that, it sounds delicious and I may (MAY) rise to the occasion. Thanks for the suggestion! 🙂


  • Erica March 17, 2010 at 2:43 pm

    I love raspberries, so this sounds perfect! Seems like a great summer dessert.


  • Kelly March 17, 2010 at 8:14 pm

    I am a confessed chocoholic so, YES, I would try to make this one (Maybe after attempting the delicious looking cake on the cover though…)


  • Kristen M. March 17, 2010 at 10:07 pm

    I can’t think of anything I would want more than to make this cake! Even if it didn’t turn out as beautiful as this one, I’m sure it would taste delicious!


  • Carissa March 18, 2010 at 9:01 am

    I’ve never made an ice cream cake, but this one sounds divine, and not too intimidating. I own two other cookbooks by Elinor Klivans and her recipes are easy to follow and everything tastes amazing.


  • elissa March 18, 2010 at 9:12 am

    This sounds heavenly. I definitely am going to try it.


  • Peter April 2, 2010 at 4:49 pm

    Kristen M, you won the book! Thanks to all for posting as always. The cake is fab, so try it out…and Kristen, as a special bonus I have a Valrhona chocolate 61% baking bar to include as well. 🙂


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