dark chocolate chip gelato cake
dark chocolate chip gelato cake


makes one six-inch cake (5 to 6 inches tall; serves 6 to 8)

1 recipe chocolate cake (recipe follows)
8 oz. jar apricot jam (room temperature)
1 recipe chocolate crumbs (recipe follows)
1 carton Häagen-Dazs® dark chocolate chip gelato or chocolate chocolate chip ice cream
1 recipe fudge sauce (recipe follows)

one 6" cake ring
two strips of acetate, 3" wide and 20" long
two spoons (for apricot jam and gelato)
one quarter or half sheet pan (to build and freeze the cake on)

for chocolate cake:

8 tablespoons (1 stick) unsalted butter
1 1/2 cups sugar
3 eggs
1/2 cup oil
1/2 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups cake flour
2/3 cup valrhona cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt

for chocolate crumbs:

3 tablespoons unsalted butter
1/3 cup all purpose flour
1/2 teaspoon cornstarch
1/3 cup valrhona cocoa powder
1/4 cup sugar
1/2 teaspoon kosher salt

for fudge sauce:

1 oz 72% chocolate
2 tablespoons valrhona cocoa powder
1/8 teaspoon kosher salt
2 tablespoons sugar
1/4 cup glucose
1/4 cup heavy cream
(in a pinch, substitute 2 tablespoons light corn syrup for glucose.)