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Delicious Chocolate Peppermint Ice Cream Cake Recipe

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Indulge in the ultimate holiday dessert with this Chocolate Peppermint Ice Cream Cake. Layered with creamy peppermint ice cream, rich chocolate cake, and topped with a smooth chocolate ganache, this cake is a perfect treat for any festive occasion. The balance of mint and chocolate in every bite makes it a decadent dessert that will wow your guests and leave them wanting more.

Ingredients

Scale

For the Chocolate Cake Layers:

  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsweetened cocoa powder
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup boiling water

For the Ice Cream Layers:

  • 1 ½ quarts peppermint ice cream, softened
  • 1 ½ cups whipped cream

For the Chocolate Ganache:

  • 8 ounces semisweet chocolate, chopped
  • ¾ cup heavy cream

For Garnish (Optional):

  • Crushed peppermint candies or candy canes
  • Whipped cream

Instructions

1️⃣ Prepare the chocolate cake:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. Add the sugar, eggs, milk, oil, and vanilla, and mix until smooth. Gradually add the boiling water, mixing until combined (the batter will be thin).

2️⃣ Bake the cake layers:
Divide the batter evenly between the two cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

3️⃣ Prepare the ice cream layers:
Once the cakes have cooled, spread a layer of softened peppermint ice cream on top of the first cake layer, then top with the second cake layer. Spread a layer of whipped cream on top of the second cake layer. Freeze the cake for at least 2 hours or until firm.

4️⃣ Make the chocolate ganache:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate in a heatproof bowl and let it sit for 5 minutes. Stir until smooth and glossy. Let the ganache cool slightly before pouring it over the cake.

5️⃣ Assemble the cake:
Remove the cake from the freezer and pour the ganache over the top, allowing it to drip down the sides. Garnish with crushed peppermint candies or candy canes and whipped cream, if desired.

6️⃣ Serve and enjoy:
Slice and serve immediately, or keep the cake frozen until ready to serve. Enjoy the cool, minty goodness with every bite!

Notes

  • For a more intense peppermint flavor, add a few drops of peppermint extract to the ice cream layer.
  • This cake can be made up to 2 days ahead of time and stored in the freezer.
  • If you prefer a thicker ganache, use more chocolate in the recipe.

Keywords: chocolate peppermint ice cream cake, ice cream cake recipe, peppermint cake, chocolate mint dessert, holiday ice cream cake

Find it online: https://masonrecipes.com/delicious-chocolate-peppermint-ice-cream-cake-recipe/