A gorgeously decadent Nutella Ice Cream Cake, perfect to cool you down this summer! Creamy Nutella ice cream, a crunchy chocolate base, tons of Nutella. It’s an easy but show stopping dessert that no one will guess involved virtually no effort!
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
2 cups granulated wнιтe sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 cup warm water or coffee
1 1/2 teaspoons vanilla extract
3/4 cup (75 grams) unsweetened cocoa powder
Grease and butter two – 9 inch cake pans. Then line the bottoms of the pans with parchment paper. Preheat the oven to 350 degrees F.
In a large bowl add the sugar, flour, cocoa powder, baking powder, baking soda, and salt, and mix well. In another large bowl, whisk together the eggs, water, milk, oil, and vanilla extract. Then, add wet ingre∂ιєnts to dry ingre∂ιєnts and stir until combined.
Put the batter in two pans and bake for about 27 – 32 minutes.
After the cake is cooked, take it out of the oven and let it cool for 10 minutes. Then remove the cake from the pan and let cool completely on a greased wire rack.
For the Chocolate Ganache:
Add 200 grams of chocolate chips into a bowl and place aside.
Pour 110 ml of heavy whipping cream into a small saucepan on medium heat.
When the heavy whipping cream bubbles, take it off the heat and pour it over the chocolate chips in the bowl.
Beat the chocolate chip and heavy whipping cream mixture until it becomes smooth and homogenous.
For the Nutella Ice Cream:
Add cream and Nutella extract into a large mixing bowl and whip to stiff peaks using a hand mixer. Add in crushed Ferrero Rochers as well.
Place one of the 9 inch chocolate cakes on a cake board. Using a 9inch cake ring, place it over the chocolate cake. Pour the Nutella Ice Cream over the cake with the ring still in place. It should then be placed in the freezer for 6-8 hours.
After the ice cream cake is frozen, pour the chocolate ganache onto the cake and begin to drag to the edges to create the perfect drip. Place back in the freezer for 10 minutes.
We hope you enjoy this recipe as much as we did!