Chocolate Chocolate Peanut Butter Ice Cream Cake

It was my birthday this past weekend! I had a number of events over the weekend and had a great time!

So for this year’s birthday cake I decided to combine some of my favorite things – ice cream, chocolate, and peanut butter. It’s  very rich cake and you can choose any kind of ice cream you want.


Chocolate Chocolate Peanut Butter Ice Cream Cake

Chocolate chocolate peanut butter ice cream cake

Ice Cream

  • 2 x 1.5 quart boxes – Chocolate peanut butter cup ice cream (or any other kind of ice cream)

Place parchment/baking paper in 2 x 9″ pans. Allow the ice cream to melt a little and shape the ice cream into the pans. Put it in the freezer.


Devils Food Cake

Adapted from the Joy of Cooking

Preheat the oven to 350°F and grease and flour 2 x 9″ pans.

Mix together in a medium bowl:

  • 1 cup brown sugar
  • 1/2 cup unsweetened cocoa
  • 1/2 cup plain yogurt

Mix together in another medium bowl:

  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Mix together in a small bowl:

  • 1/2 cup plain yogurt
  • 1 tsp vanilla

In a large bowl cream:

  • 8 tbsp (1 stick) butter

Gradually add:

  • 1 cup sugar

Beat in 1 at a time:

  • 2 eggs

Different mixes for cake

Beat in the cocoa mixture into the butter mix. Add the flour mixture in 3 parts, alternating with the yogurt mixture.

Put 1/3 of the mixture into one pan, and 2/3 into the other. Place the pans into the over for about 30-35 minutes. Let the cakes cool on a rack for 10 mins, then take them out of the pan to cool more.

Once the cake has fully cooled, cut the larger cake in half.

Devils food cake

Chocolate Buttercream

Adapted from the Joy of Cooking

Stir together in a large bowl:

  • 4 large egg whites
  • 3/4 cup sugar
  • 2 tbsp water
  • 1/4 tsp cream of tartar

Set the bowl in a deep skillet filled with simmering water. Beat the mixture continuously until the mixture is warm to the touch and the sugar has fully dissolved.

Double boil - buttercream frosting

Remove the bowl from the water and add:

  • 1 tsp vanilla

Beat on high until the mixture holds peaks and the bowl has cooled completely.

Buttercream frosting peaks

In a large bowl, beat until creamy:

  • 3/4 lbs (3 sticks) of unsalted butter

Add the meringue mixture in dollops into the butter. Beat the mixture until it is smooth and fluffy.

In a bowl melt:

  • 10 oz chopped semisweet chocolate
  • 5 tbsp water

With a spatula, mix the chocolate into the buttercream frosting

Chocolate Ganache

Adapted from The Joy of Cooking

Bring to a boil in a small saucepan

  • 1 cup heavy cream

Remove from the heat and add:

  • 10 oz – bittersweet chocolate, finely chopped

Stir until most of the chocolate is melted. Cover and let sit for 10 minutes. Whisk gently until smooth. Leave it until it is room temperature.


Cake Assembly

Place the first cake on your cake tray. Frost it with the buttercream frosting. Place the first ice cream layer on top. Frost the top of the ice cream. Add the next layer of cake. Frost the top. Next layer of ice cream. Frost the top.

Layering the cake

Then add the last layer of cake.

Building the cake

Place the cake in the freezer for at least 20 minutes to make sure the ice cream is solid before we decorate. Take the cake out then place the chocolate ganache on top. Using a flat edge, evenly distribute the ganache over the cake and on the sides. Then decorate! Place it back into the freezer to solidify.

Chocolate chocolate peanut butter ice cream cake



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