Double Mint Ice Cream Cake

doubleminticecreamcake2
Nothing makes a birthday better than being able to pick out your perfect birthday cake! I absolutely adore my birthday tradition of berry cakes and can’t begin to imagine a birthday without one. So when my roommate enlisted me to plan her birthday, I insisted she request something out of the ordinary from my normal baking; something that would make her day a little bit more unique; and something that would impress our guests. We finally decided on a Martha Stewart Ice Cream Cake.

doubleminticecreamcake1

ingredients:

12 tablespoons unsalted butter, melted, plus more for pans
2 cups all-purpose flour, plus more for pans
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 large whole egg, room temperature
1 large egg white, room temperature
1 teaspoon pure vanilla extract
1 cup strong, hot coffee
1.5 quarts green mint chocolate-chip ice cream
1.5 quarts white mint chocolate-chip ice cream

doubleminticecreamcake3

directions:

Heat oven to 325 degrees. Butter two 9-inch-circle baking pans. Line with parchment, and butter again. Flour pans, tapping out excess; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, combine all the ingredients except the hot coffee. Mix ingredients on low speed until combined, about 1 minute. Slowly add the coffee. Mix until smooth, about 1 minute. Pour batter into prepared pans; smooth tops with an offset spatula.

Bake until a cake tester inserted into the middle comes out clean, 25 minutes. Transfer the pans to wire rack to cool. Turn out the cakes, and wrap them in plastic wrap until ready to use.

Slice each cake layer in half horizontally, making a total of 4 layers.

Microwave green ice cream until softened, about 20 seconds. Transfer ice cream to a medium mixing bowl, and stir with a rubber spatula. Place in the freezer. Microwave white ice cream until softened, about 20 seconds, and transfer to another mixing bowl. Stir with a rubber spatula.

Place one cake layer on the cardboard base. Using an offset spatula, spread 2 cups white ice cream over the cake. Place another cake layer on top of ice cream. Place cake and bowl of white ice cream in the freezer for 30 minutes.

Remove the cake and the bowl of green ice cream from the freezer. Stir ice cream with the spatula to soften. With the spatula, evenly spread 2 cups green ice cream over cake. Place a third cake layer on top. Return the cake and the bowl of green ice cream to the freezer for 30 minutes more.

Remove the cake and the bowl of white ice cream from the freezer, and spread the remaining 2 cups white ice cream over the top; place the fourth cake layer on top of the white ice cream. Return the cake to the freezer for 30 minutes more.

Remove the cake and bowl of green ice cream from freezer, and spread 2 cups green ice cream over top. Return cake and ice cream to freezer, and chill the cake until firm, about 1 hour.

Remove the cake and remaining 2 cups green ice cream from freezer. Using a long serrated knife, trim 1/4 inch from all sides of the cake, making them even. Using an icing spatula, quickly spread the remaining green ice cream around the sides of the cake. Return the cake to freezer; freeze until completely hardened.

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