Chocolate Cake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C) to prepare for baking the cake.

Prepare Cake Pans

Grease and flour two 9-inch round cake pans to prevent sticking.

Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.

Combine Wet Ingredients

In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

Add Boiling Water

Carefully stir in the boiling water until fully incorporated. The batter will be thin.

Pour Batter

Divide the batter evenly between the prepared cake pans.

Bake

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cakes

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.

Prepare Ice Cream Base

In a mixing bowl, combine the heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt. Whisk until the sugar is dissolved.

Chill the Mixture

Cover the bowl and refrigerate the mixture for at least 2 hours or until completely chilled.

Churn the Ice Cream

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Freeze the Ice Cream

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.