Ice Cream Cake With Hot Fudge Sauce, A Guest Post And Fiesta Friday #122
This is a very special post, first of all it’s a guest post for my dear friend Cheryl of Cheryl “Cheffie Cooks” Wiser. Now if you don’t know Cheryl, in a nutshell she is Super Woman, mother of 5 (including twins), she has 9 (yes NINE) blogs that she keeps up with daily. I can barely manage one, how does she do it, like I said she is Super Woman. Well, Cheryl is going away on a much needed family vacation and has asked some of her friends to do guest posts, I am honored and thrilled to be the first guest post while Cheryl is away. She lives in Florida and her recipes are family friendly, simple, tasty and are made with readily available ingredients. I also have to mention that she has published 1477 (maybe more now) recipes on the Tasty Kitchen website. Visit Cheryl and her 9 blogs, you will be amazed as I am and she is one of the nicest people you will meet.
I wanted to make dessert, a cake,the first cake in theory would have been great but it flopped big time and went straight to the circular file if you know what I mean, as I lamented my failure I got an email from the editors at Food 52, my recipe for Brooklyn Blackout Semifreddo Cake is going to be in their new Ice Cream cookbook, what an incredible honor, it gave me an idea, an Ice Cream Cake will be the perfect dessert. I used the same sponge cake recipe for the blackout cake but instead of a semifreddo I decided to just use ice cream from the supermarket. Lazy, maybe but it’s ok it’s still delicious. You can use what ever ice cream you like, homemade is wonderful but if not, buy your favorite flavors. It is served with a rich, thick warm hot fudge sauce that I like to spike with kahlua, that is purely optional of course but it’s really good.
This special ice cream cake is going to be rushed (before it melts) over to Angie’s for Fiesta Friday #122. This week’s co hosts are Mollie @ The Frugal Hausfrau and Aruna @ Aharam
Chocolate Sponge Cake
Makes 1 large (10-inch) loaf cake plus extra scraps
- 1/4 cup milk
- 2 tablespoons unsalted butter
- 8 large eggs at room temperature
- 2 cups sugar
- 3/4 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- Preheat oven to 350 degrees. Place milk and butter in a glass measuring cup and microwave for 45 seconds, or until the butter is melted. Using a stand mixer with the wire whisk attachment (or a hand-held electric mixer), whip the eggs and sugar on medium-high for approximately 8 minutes, or until the mixture is pale yellow, tripled in volume, and thick.
- With the machine still running, slowly add the heated milk and butter. Sift together the flour, cocoa, baking powder, and salt. Fold it into the egg mixture; there should be no lumps. Fold in the vanilla.
- Grease a 1/2 sheet pan, line with parchment, grease the parchment, and sprinkle with sugar or dust with flour. Pour batter into the pan, spread so that it is evenly distributed, and bake for 20 to 25 minutes. Allow to cool for a couple of minutes in the pan, then run a knife or flexible offset spatula around the edges to loosen. Invert onto a wire rack, remove parchment, and let cool completely.
Hot Fudge Sauce:
4 oz milk chocolate cut into pieces
4 oz dark chocolate cut into pieces
1/2 cup heavy cream
1 tbs vanilla extract( or optional 2 tbs kahlua coffee liquor)
Place chocolate pieces in mixing bowl, bring cream almost to a boil, scalding. Pour over the chocolate and let sit for 5 minutes. Stir until smooth and creamy, add the vanilla or optional kailua if like
Assembling the cake:
2 pints of your favorite ice cream flavors softened. I used Il laboratorio del Gelato brand (made right here in NYC, it’s amazing),the flavors are malt and bourbon pecan.
The cake should be cut into rectangular slices that will fit snuggly into the loaf pan, I used a 10 in pan and cut three 5×9 1/2 inch slices, make sure to save the scraps. Line the pan with plastic wrap with enough overhang so that it will cover the top of the cake.
Soften the ice cream so that it is spreadable consistency. Place first layer of cake at the bottom of the pan add ice cream and smooth. If the ice cream is melting place in freezer between layers. Add another layer on top of the ice cream and repeat. Place top layer of cake on, cover with plastic wrap and place in freezer all day or overnight or at a minimum 2-4 hours. NOTE: I use a pint of ice cream in between each layer
To serve, take the cake out of the freezer about 10-15 minutes before serving. Slice and spoon some of the hot fudge sauce on top.
Hi Suzanne, first of all congrats for being in the Food52 Cookbook, what a honor!!
Ice cream cakes have always had a special place in my heart, growing up that was our special birthday cake each year. Looks delicious, beautiful presentation. Happy Friday to you!
Thanks Cheri, I never got an ice cream cake but had to have ice cream with my cake always!!! I love making these cakes. Thanks again.
Wish I could give you a piece.
Looks super yummmmm! 😊
Thank you so much!!
I could definitely go for a piece of this right now…. 🙂
Thanks so much Sheryl!
This cake sounds amazing, Suzanne. The components all sound delicious…especially that gelato…yum! Congrat’s on your Brooklyn Blackout cake making the new Food 52 cookbook too!!
Thanks so much Nancy.
Wow, I’m impressed with your friend who keeps up 9 blogs! But, Suzanne, I’m impressed with you too. Your recipes always look so awesome, and if I made them from your recipes, I know they would taste delicious. This ice cream cake with hot fudge sauce is just what I need right now. Can I be your neighbor? LOL Have a fun weekend.
If you were my neighbor would love to have a book club, your books are wondeful and I would serve the cake to everyone, eat cake and discuss your fantastic romance novels, can’t think of a better way to spend an evening.
Yeehaa! Well, thank you. Everything’s better with a little chocolate. 🙂
Thank you kindly and I have to agree.
Hi Suzanne! I’m popping over from Cheryl’s blog and am thrilled to hear you have a recipe that will be in Food 52’s ice cream cookbook. Congratulations! As for this cake, you had me at Kahlua and chocolate. This sounds fabulous. I wish I could get my hands on good gelato here in Cleveland.
Hi Andrea and welcome, thank you so much, Kahlua and chocolate, yes please. Lucky in NYC there is an abundance of good gelato, love the stuff. I think the best I’ve had has been from Eataly. So delicious. Thank you for popping over.
Suzanne, you’ve done it again. This looks soooo good. And your photos are gorgeous. Cheryl is a delight, so I’m sure she would agree that she’s very lucky to have you do a post for her. I hope she’s having a lovely time. Also, I hope things have settled down and give you time to relax this weekend. Mega hugs my friend. 😀
PS — Especially, huge congrats on the Food 52 honor. You must be so excited! That’s wonderful and so well deserved.
Thanks Teagan, things are still just as crazy but I am developing a rhythm so I can deal with it better. Making time to cook is important to me and I am making the time to spend with my Percy as well. Hope you are doing well and looking forward to Saturday!!!!
Congratulations on your food 52 honors. This cake looks so decedent and oh so good. It is so much fun to connect with all the different bloggers and read their stories. Hugs and have a great weekend.
Thank you so much Gerlinde, I love guest posts and loved doing it for Cheryl. She is wonderful.
Cheryl is so lovely, always friendly, always supportive, and she always has time for every one, as well as everything in her life. A true superwoman…just like you, lovely Suzanne xxx huge congratulations on the inclusion in the Food52 book 😀😀😀
Thank you so much Elaine, love Cheryl she is such a dear.
Woo-Hoo From Rome-Suzanne-Oh my gosh I loveeeeeeeeeeeeeeeeeeeeeee this recipe! I’ll have to settle for Gelato! Thanks so much for this wonderful Guest Post my friend! Yum! Yay-xx
Buona Notte amica mia!! How wonderful, I love Rome it’s one of my favorite cities in the world. Thank you for asking me to guest post, I had fun and hope you relax and enjoy your stay in Europe. Ciao!!!
Thank u Bella-let me tell you -you are amazing! Hugs from Rome-when in Rome do as the Romans (LOL EAT!) xx
Cheryl is super woman to the power of ten: Nine blogs and five children, I cannot begin to compute the time and energy all that involves. Congratulations on your recipe being selected for a book. The recipe in this post for ice cream cake sounds delicious. Yum! Happy weekend. ✨🎈
She really is thank you so much.
Wow Suzanne, another Food52 feather in your cap, WOO HOO! I am so very glad you got to do a guest post for Cheryl, she is SUCH a sweetheart! I’m looking forward to doing mine next week but how on earth can I expound on her many talents any more than you already have, lol!?! Keep up the great work on your blog and cooking. xoxo p.s. Kisses to Percy!
I can’t wait to see your guest post!!!Thank you and will give Percy a kiss from you.
Oh my Suzanne, this cake looks like quite the treat! Very kind of you to help out at Cheryl’s blog. Although I don’t follow her blogs, she sounds like an amazing woman!
Thanks Heather, yes Cheryl is very special.
Congratulations on getting your recipe in the Food 52 Ice Cream Cookbook, Suzanne! That is awesome. Ice cream is my favorite thing ever (of the dessert kind) so your ice cream cake looks amazing to me. Then you get to have fudge sauce with Khalua on top – oh my! Thanks so much for sharing this recipe! Definitely pinning it.
Thanks Shari, I love ice cream as well. My dream job in High School was working for Baskin Robbins, I had fun. Have a great weekend.
Ooh, that would be my dream job as well! How fun. I hope you have a great weekend, too!
Yum! I would probably want to eat the whole cake! 🙂
I could do that, I am so bad. Thanks so much Nancy.
Reblogged this on ravenhawks' magazine and commented:
Oh my that looks so good! Even better than the one I get a Big Boys on my birthday.
Thank you so much!!?
How exciting it must be to be featured in the Food52 cookbook Suzanne!!! Congratulations! Your ice-cream cake with the hot fudge sauce sounds like a winner 🙂
Thank you Marisa, it’s an honor to guest post for Cheryl and the cookbook.
Congrats, congrats – on that very well deserved recipe!! This looks scrumptious – and who cares if the ice cream is store bought when it’s layered with a cake like that!!
You know I love making ice cream but the ease of just picking some up in the store is what I do most of the time. I like this brand of gelato, it’s really creamy and good and locally made. Thank you so much Mollie.
I really like making it, too. The flavors of homemade are so much better.
Suzanne, Congratulations on your Brooklyn Blackout Semifreddo Cake being in Food 52’s new Ice Cream cookbook !!!! So well deserved! Your recipes are super delicious, just like this drool worthy ice cream cake and they are picture perfect, demonstrating what a pro you are !
Your friend with 9 blogs and 5 kids has blown me away! Hats off to her too!
Every time Cheryl posts it blows me away, she is also so kind and supportive. Love her Thank you so much Sandhya.
Congrats Suzanne wow that is a big honor and well deserved! So special that you are doing this for Cheryl who is also a gem! Again, gorgeous!
Thank you so much Lynn. Have a great weekend.
I am just trying to reach into the screen for a slice. Thank you for bringing this delicious ice cream cake to the party at Fiesta Friday.!
LOL, thank you so much Aruna and thank you for co hosting the party this week.
May congratulations ! It is exactly what I want – thank you !
9 blogs, daily !!!
Do have a nice Sunday, and all of you 🙂
amitiés – france
Many thanks France, yes can you believe she keeps up with 9 blogs and posts recipes on Tasty Kitchen and takes care of her house and 5 children. Makes me tired to think about it.
Everything you wrote about Cheryl is spot on! How she does it all is beyond me… and she does it with a smile and such support and enthusiasm for her fellow bloggers. I hope she and her family are having a wonderful time (and someone else is doing the cooking!). 😉
Congrats on the Food 52 cookbook feature, Suzanne! This ice-cream cake looks AMAZING… the cake, the gelato, the hot fudge!?! It will definitely be making multiple appearances at our table this summer. 😋
Thank you so much, Cheryl is truly a wonder and I am so happy to know her and call her my friend.
What an amazing cake, and congratulations on being published in the Food 52 cookbook! What an honor. I don’t know how Cheryl does it. She must be super woman. I don’t know how she does it and none of my children are home anymore!
Thanks so much Julie. I know super woman only scratches the surface. Truly a wonder;
Congrats on being featured inthe Food 52 cookbook. 🙂 I’m totally on a cake-binge now! Last week my husband bought a cake at the grocery store that was designed like a hamburger! LOL With icing coloured like ketchup, mayonaise, mustard and green icing for lettuce, chocolate cake for the “hamburger” and vanilla cake for the “bun”. I thought I’d share this idea if you’d be interested. 🙂 I don’t eat cake often, but I’m totally on a cake “phase” now. To top it off, I want to try your ice cream cake and hot fudge now! 🙂
Do you have a picture of the cake, it sounds great. I love the idea of a cake that looks like a hamburger. I will google it and see some photo’s. I wish I were more talented when it comes to cake design and decoration, something I need to practice. Thanks so much.
I do have a picture 🙂 should be on my twitter account 🙂 It was such a neat cake that we bought another one today!
Ill go find you on twitter!!! Can’t wait to see it!!
Congrats on the food 52 addition!!!!! Yay!!! Well deserved lovely, your recipes are amazing. As for this one? That glossy hot fudge has totally got me. I love ice cream cakes, this looks absolutely delicious Suzanne.
I love ice cream cake, it really is a cake that has so many possibilities. Thank you so much Laura.
Heartiest congratulations on being featured Suzanne, what a wonderful accolade to have under your belt. Loved your intro to Cheryl, I don’t believe we’ve had the pleasure, so I ticked off the box and am now following her :). 9 blogs and children at home? Oh my, kudos to her and her enthusiasm. I struggle to keep one blog going. Now onto that cake……heavens above you are just teasing us all aren’t you? It’s been a while since I’ve indulged in such an exquisite dessert. Great job, great post!
Thank you so much Loretta, yes Cheryl is quite accomplished and motivated, if I had 1/4 of her energy I would probably be really productive. She is amazing.
Hello Loretta I would love to follow your blog as well-Thank you and lovely to meet you! Thank U for commenting. Cheryl xx
OK, Suzanne– my mouth was watering as I read clear through this recipe! Just in time for summer. that chocolate sauce!!! And so so exciting that your cake recipe is going into the Food 52 cookbook! That’s awesome. Will you let us know when it comes out? xox
Thanks Rhonda, I love ice cream cake and could eat it all the time. Wish I could, LOL.
Congratulations on getting your semifreddo recipe into the Food 52 ice cream cookbook, that’s wonderful Suzanne! I don’t know how your friend Cheryl maintains 9 blogs, I have a hard time wih 1! Maybe you can get her to share her strategies one day! Your ice cream cake looks delicious and that hot fudge sauce, I think I may dream of it tonight!
Thank you so much, I am such a fan of ice cream cake, the combination of cake and ice cream is classic and delicious.
I never made an ice cream cake – perfect for this weather. There was always a couple of ice cream choices though to go with the “birthday boy or girl” cake. Congrats to you – I have a number of Food 52’s (maybe all) cookbooks -quite an honor to be involved with them. They have cost me a fair amount of money as I seem to “need” many of those kitchen items they post.
Thanks Judi, I have almost all of the food52 cookbooks as well, hope you try an ice cream cake they are wonderful.
Nine blogs? I am tired just thinking about that – and I don’t even have kids to worry about!
I know right, 9 blogs makes my head swim just thinking about it. Thanks Sarah.
Cheryl is awesome and really is amazing! I love ice cream cake, but rarely have it. This looks so delicious, especially with the hot fudge.
I love making ice cream cake, it’s such a wonderful treat. Thank you so much Antonia.
Congratulations Suzanne on making it to the Food 52’s cookbook! What an honor it is! The ice cream cake looks delicious! Thanks for sharing.
Thanks so much Suchitra.
Congratulations!! Woohoo!! I’m so proud to know someone whose recipe has made it into a Food52 Cookbook!! Wow, it’s time to party, Suzanne!! With this very special ice cream cake! Omg, I’m sooo….excited!! And then, 9 blogs?!?! Nine?! Omg!
Thank you so much Angie, I was so happy that they included my ice cream cake in the ice cream cookbook. Yes, Cheryl is so amazing, 9 blogs. OMG!!! I can barely keep one on a regular basis.
Love you, love Cheryl, and love ice cream cake! So much love in one post!!
Congratulations Suzanne, for yet another delicious and beautiful recipe of yours is going to be included in the Food 52 Ice Cream Cookbook! This ice-cream cake is just fabulous too. I just love it how you made it into a tall rectangle. The dishes served in are fab too! 🙂
Thank you Fae, I am so happy my ice cream cake made it in the book. Looking forward to it, especially the olive oil gelato that I had at the food52 dinner I went to, they said it’s in the book as well and will be the first thing I make. Thank you re the dishes, they were a gift from a dear friend who got them at an antique shop in my neighborhood. I love them, they look art deco.