Shelly's Recipe

GERMAN CHOCOLATE ICE CREAM CAKE

Category: Frozen Desserts

1 3/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup oil
1/2 cup packed brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
4 ounces dark chocolate, melted
1 cup milk

Icing:
2 large egg yolks
1 cup granulated sugar
3/4 cup heavy whipping cream
1/8 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup mascarpone cheese, or cream cheese, or butter, softened
1 teaspoon vanilla extract
1 cup unsweetened flaked coconut, toasted
3/4 cup finely chopped pecans, toasted

About 1/2 a quart of vanilla ice cream, softened (optional)

Heat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans.

To make the cake, in a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, oil, brown sugar and granulated sugar until creamy - about 1-2 minutes; beat in eggs and vanilla until combined - about 1-2 minutes. Beat in melted chocolate until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until combined - about 2 minutes.

Divide batter into pans. Bake 35-40 minutes or until well risen, set, and a toothpick inserted into cake comes out with moist crumbs attached. Cool 15 minutes before running a knife around outer edges and inverting onto wire racks to cool completely. To speed up the cooling process, place wire racked-cakes on a sheet pan, and freeze until cold.

To make the icing, whisk egg yolks together in a small bowl. Whisk together granulated sugar, cream and salt, in a small saucepan, over medium heat, and bring to a boil; boil 10 minutes, whisking frequently, until mixture is thickened and light golden in color. Gradually whisk 1/2 of the hot cream into yolks, until well combined; stir egg mixture back into saucepan, until combined. Cool saucepan for 15 minutes. In a large mixing bowl, using a mixer on medium speed, beat together butter, mascarpone and vanilla until creamy, about 1 minute. Beat in egg mixture until combined. Stir in coconut and pecans until combined. Chill in the refrigerator until desired consistency is reached.

To assemble, evenly spread ice cream over one cake layer, and top with remaining cake layer. Freeze for 15 minutes. Spread icing over top and sides of cake and freeze.

Makes 12 servings