Chocolate Cake & Vanilla Gelato Recipe
Make Chocolate Cake & Vanilla Gelato Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate Cake
Vanilla Gelato
Method
Chocolate Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Then stir in the boiling water until the batter is smooth.
- 5
Bake the Cake
Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Cool the Cake
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
Vanilla Gelato
- 7
Prepare Milk and Cream Mixture
In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until just below boiling.
- 8
Infuse Vanilla
Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk mixture. Let it steep for about 15 minutes.
- 9
Whisk Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.
- 10
- 11
Cook the Mixture
Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- 12
Chill the Gelato Base
Remove from heat, strain to remove the vanilla pod, and refrigerate until chilled, about 4 hours or overnight.
- 13
Churn the Gelato
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 14
Freeze the Gelato
Transfer the gelato to a lidded container and freeze for at least 4 hours or until firm.