Chocolate – Vanilla Ice Cream Cake Recipe
Nutella chocolate cake, Godiva liquor, toasted hazelnut
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Ingredients
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Cake and Ice Cream
Method
Preparation
Bake the Cake
Preheat your oven to 350°F (175°C). In a large bowl, combine the Nutella chocolate cake mix, eggs, water, and vegetable oil. Mix until well combined. Pour the batter into a greased 9x13 inch baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Layer the Ice Cream
Once the cake has cooled, slice it in half horizontally to create two layers. Place one layer on a serving platter. Soften the vanilla ice cream slightly and spread it evenly over the first layer of cake. Drizzle half of the Godiva chocolate liqueur over the ice cream and sprinkle half of the toasted hazelnuts.
Assemble the Cake
Top with the second layer of cake. Spread the remaining vanilla ice cream on top and drizzle with the remaining Godiva chocolate liqueur. Finish by sprinkling with the remaining toasted hazelnuts and chocolate shavings.
Freeze and Serve
Cover the cake with plastic wrap and freeze for at least 4 hours, or until firm. To serve, slice with a warm knife and enjoy your Chocolate – Vanilla Ice Cream Cake!