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Ingredients
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Chocolate Cake
Vanilla Ice Cream
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
Combine Dry Ingredients
In a large mixing 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.
- 5
Add Boiling Water
Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
- 6
Pour into Pans
Divide the batter evenly between the prepared cake pans.
- 7
Bake the Cake
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.
Vanilla Ice Cream
- 9
Prepare the Ice Cream Base
In a mixing bowl, whisk together the heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar is dissolved.
- 10
Chill the Mixture
Cover the bowl and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.
- 11
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.
- 12
Freeze the Ice Cream
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.