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Introduction
When it comes to indulgent desserts, few pairings are as heavenly as a rich, moist chocolate cake served with a scoop of creamy ice cream. This recipe brings together the warmth of a freshly baked cake and the cool, smooth sweetness of ice cream in a match made in dessert heaven. Whether you're celebrating a special occasion or simply craving something sweet, this Chocolate Cake with Ice Cream Fusion promises to impress with every bite.
Ingredients
For the Chocolate Cake:
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp pure vanilla extract
1 cup boiling water
For Serving:
4–6 scoops of vanilla, chocolate, or cookies and cream ice cream
Chocolate syrup or hot fudge (optional)
Fresh berries or sprinkles (optional)
Directions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.
Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large mixing bowl.
Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth.
Stir in the boiling water. The batter will be thin—this helps make the cake moist and tender.
Pour the batter evenly into the prepared pan(s).
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve with a generous scoop of your favorite ice cream. Drizzle with chocolate syrup or sprinkle berries on top for extra flair.
Serving and Storage Tips
Serve immediately when pairing with ice cream to keep the contrast of warm and cold.
Store leftover cake (without ice cream) in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Reheat individual cake slices in the microwave for 10–15 seconds before adding ice cream.
Variations
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