EMAIL SHOPPING LIST TO ME
1 cup flour (substitute 1 cup gluten free flour for gluten free cake)
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoons salt
1/2 cup whole milk (substitute 1/2 Cup almond milk for non-dairy/vegan cake)
1/4 cup vegetable oil
1 large eggs (substitute 1/4 cup applesauce for non-dairy/vegan cake)
1 teaspoons vanilla
1 cup mint chocolate cookies, crumbled (optional)
2 cartons of Häagen-Dazs Mint Chip Ice Cream
Chocolate Glaze Directly on Ice Cream:
1/2 cup heavy cream
12oz semi-sweet chocolate chips
Preheat oven to 350 Degrees.
Add flour, sugar, cocoa, baking powder, baking soda, salt to the bowl of a stand mixer. Combine ingredients.
Add milk, vegetable oil, eggs, vanilla and mix on a low speed until well combined.
Fill one, greased 2-9” cake pan evenly with batter and bake 30-35 minutes until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and allow to cool for 5 minutes. Run a knife around the edges of the cake to loosen and turn over onto a wire rack. Cool completely.
Slice cake round in half.
Place cartons of Häagen-Dazs coffee ice cream on the counter for ten minutes and then spread ice cream across the top of the cake and put the second layer of cake on top and place in freezer for 30 minutes.
Place the second cake layer on top of the ice cream and repeat with the second carton of ice cream. Place into the freezer to set for around 30 minutes until firm and frozen.
Remove cake from freezer and quickly pour and spread the chocolate glaze over the cake, covering the top of the cake. Chocolate glaze should be slightly fluid allowing it to be spread easily and quickly.
Place in freezer for at least one hour or until serving.
Place the chocolate chips in a medium sized bowl
Bring the cream to a simmer in a small pot on the stove
Add the hot cream to the chocolate chips and stir until chips are melted and allow to cool to room temperature before spreading on top of the cake.