Strawberry Chocolate Fantasy Ice Cream Cake

Ingredients:

For the Cake Layers:

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

For the Ice Cream Layers:

1.5 quarts strawberry ice cream, softened

For the Chocolate Ganache:

1 cup heavy cream

12 oz semi-sweet chocolate chips

For Garnish:

Fresh strawberries, sliced

Chocolate shavings

Instructions:

Prepare the Cake Layers:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined. Stir in the boiling water—the batter will be thin. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Assemble the Ice Cream Layers:

Once the cakes are completely cooled, place one cake layer on a serving plate. Spread the softened strawberry ice cream evenly over the top of the cake layer. Place the second cake layer on top of the ice cream layer. Freeze the cake for at least 2 hours, or until the ice cream is firm.

Prepare the Chocolate Ganache:

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 5 minutes, then stir until the chocolate is completely melted and the mixture is smooth.

Finish the Cake:

Pour the chocolate ganache over the cake, allowing it to drip down the sides. Garnish with fresh strawberry slices and chocolate shavings. Freeze the cake for another 30 minutes to set the ganache.

Enjoy