Tag Archives: buttermilk

Chocolate Vanilla Ice Cream cake

25 Sep

I made this cake ages ago…

I was supposed to post this at the beginning -middle of August, but I left for holidays and got lazy didn’t have any decent internet connection, so I just didn’t bother until now.

As you can see, it’s not your average plain ol’ chocolate cake. It’s more “special”. At least to me it was, as I made this for my father’s birthday. He doesn’t have much of a sweet tooth, or so he says, so he is usually a bit harder to satisfy than others. I thought that you can never go wrong with chocolate and ice cream, so that’ s what I  went for.

It’s one big ice cream sandwich you could say. The cake is super moist and fluffy. The ice cream is hand made too, as I am trying to make the most of my ice cream maker, but you could always cheat with store bought.

Chocolate Vanilla Ice Cream cake

recipe from La Receta de la Felicidad

Ingredients

For the cake
200 g flour (1 and 3/4 cups)
300 g sugar (1 and 1/3 cups)
90 g unsweetened cocoa powder (3/4 cups)
1 tsp baking powder
1 pinch of salt
2 eggs
200 ml buttermilk (4/5 cup)
125 g butter, melted (1 stick)
200 ml freshly brewed hot coffee (4/5 cup)

Ice cream filling:

1 lt vanilla ice cream  (33 fl oz)

Chocolate frosting:
200 ml heavy cream (4/5 cup)
50 g butter (1/2 stick)
250 g dark chocolate (9 oz)
chopped almonds to decorate

Directions

Cake
Preheat oven to 175 degrees. Grease and flour (or use baking spray) two 23cm baking pans and set aside (I used 2 disposable aluminum foil pans)
Stir together flour, sugar, cocoa, baking powder, and salt.
Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth
Add hot coffee, and mix well. The batter will be very runny (probably that is why the cake is so moist).
Distribute batter between the two pans and bake on middle rack of oven for about 20-25 minutes.
Wait 15 minutes before unmolding. Let the cakes cool completely on a wire rack.

To assemble cake
Take the ice cream out of the freezer a few minutes before starting to assemble the cake, to soften and make it more spreadable. Line a mold with paper parchment (the size of your cakes).Place a cake inside the mold, spread the ice cream over it, and top with the other cake. Freeze, if possible 24 hours (what I did as I made my own ice cream,  was after it was churned I poured it in a disposable aluminum foil pan and froze it there. You will need to trim it a bit on the sides when you put the cake together, but I found this method hassle-free for me).

Chocolate frosting
Next day, prepare the chocolate frosting. Pour cream on a medium saucepan, bring to boil, remove from heat, and add chopped chocolate and butter. Allow to rest for a few minutes, and then stir until dissolved. Place cake on a wire rack, and pour frosting over it, being careful to cover the cake completely. Drop some chopped almonds over it, and freeze again until you are going to serve it.

To serve: take the cake out of the freezer 10 to 15 minutes before you plan to serve it.

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Lemon Poppy Seed Muffins

4 May

I don’t know about you, but I am in a “spring mood”. I can’t concentrate, I want to do things but don’t know what that is, I want to fill my house and balcony with flowers and when I sit in the sun i feel like I am thawing (like an ice cube in the heat). I usually try not to admit that I am at the mercy of every weather change, but the alternative explanation is that something is really wrong with me, so I just accept my human nature.

One of the first recipes for muffins I’ve ever made was this one. Till now I had only seen poppy seeds on bread rolls but had never seen them elsewhere and had no idea where to get them. Eventually I found them in a shop with healthy/bio foods, (that are becoming very popular in Greece) packed in 250gram. Huge amount for someone who wants to use no more than two to three tablespoons . I put the rest in a nice jar and stuffed it in a kitchen cabinet. At least it takes up some of the space (I don’t like having empty cabinets, I have the urge to fill them up, even if it’s with stuff I am not going to use).

Back to the muffins. Since the jar with the poppy seed was getting my attention lately (as well as some poppies that have grown by the sidewalks and reminded me of it) I thought of making this recipe and get to use my new rectangular muffin pan too (I also happened to find some pink liners for it – yes I am one of those people who like to accessorize, even for baking).

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