How to make a quick Ice cream splat cake
It’s that time of year again. That time when your daughter who has a summer holiday birthday get’s three birthday celebrations and three cakes! One on the actual day, one with family and one with her friends! I’m shattered just thinking about it now! This has to be the last year we do it like this!
This year I decided to keep it simple whilst trying out a new recipe for the friends party. I’ve heard genoise cake mentioned loads on The Great British Bake off (along with creme pat!) and thought this was the perfect opportunity to see what all the fuss was about.
Oh my goodness!
This has to be the lightest, fluffiest, most delicious cake I have ever made. It does take a bit of faffing – what with the heating up of the eggs and all that whisking but it is WELL worth the effort. The cake is so soft it literally crumbles in your hand when you pick it up so be warned – handle with care!
I teamed it with a chocolate ganache buttercream which I made with soya cream leftover from the family party. I have to say that soya cream is doubly creamy! Give it a go. You won’t regret it.
The ice cream splat
Decorating this cake literally took 10 minutes and if I made this kind of design again I would probably make a Madeira cake so I could cover the whole cake with sugar paste and make the dribbling ice cream a bit prettier from sugarpaste too. This cake would never have taken the weight of a sugar paste coating. It would have gone completely splat – more than the ice cream did!
The kids literally went “Wow’ when they saw it and that’s what it’s all about for me. The smiles on their faces – especially Darcey’s who helped me at each step of the way – mini photographer/baker/blogger in the making that one.
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Chocolate Genoise cake
- 60g butter
- 8 medium eggs
- 200g Caster Sugar
- 140g Plain Flour
- 60g cocoa powder
Chocolate ganache buttercream
- (this quantity is enough to fill and cover the cake in ganache)
- 150g unsalted butter- at room temperature
- 150g icing sugar
- 50g cream (double or single depending on how thick you want it)
- 50-100g dark chocolate- broken into small pieces
To bake the cake
- Grease and line four 8” cake tins with silicon paper (I use sunflower oil to grease my tins as the edges of the cake stay soft and less crumbly). Preheat your oven to 170ºC (Fan oven150ºC)
- Sieve the flour and cocoa powder into a bowl and combine completely. Set yo one side.
- Place the butter in a saucepan and heat until it has melted. Keep stirring it until it becomes a deep brown colour. This adds to the flavour of the butter. Set aside to cool.
- Set a heatproof bowl over a saucepan of simmering water and add the egg and sugar. Whisk by hand until the mix warms up. You don’t want to cook the mixture – just warm it.
- Remove the bowl from the heat. You now need to whisk the egg and sugar mixture till it doubles or triples in size. By warming the eggs you are encouraging the air in them to expand. This will take around five minutes so it’s a good idea to use a stand mixer and let it do it’s stuff.
- Once it doesn’t look like it can expand anymore drizzle the melted butter into the bowl while the whisk is still going.
- Sieve the flour and cocoa onto the mixture – don’t be tempted to just tip all the dry ingredients in over the egg mix as it will be heavy and will burst all the air bubbles you’ve just created. Without the air bubbles the cake will be heavy. The air bubbles in the egg are the cake’s raising agent. Slowly and carefully fold the flour and cocoa powder into the mix till just combined. It’s important not to over mix.
- Spoon the cake mix evenly into the cake tins and smooth with the back of a spoon. I made one cake tin a smaller amount than the others as it was going to be made into a giant cake pop.
- Bake for 20-25 minutes or until the sides come away from the tin. The cake will instantly bounce back when pressed lightly in the centre with a finger.
- This cake is very delicate so leave it to cool completely in the tin before turning out.
To make the chocolate ganache buttercream
- Place the butter and icing sugar in a bowl and mix until light and fluffy.
- Place the cream in a saucepan and heat until just starting to bubble then remove from the heat.
- Immediately place the chocolate pieces into the cream and stir until completely melted. Set aside to cool.
- Once the chocolate has cooled add it to the buttercream and whisk.
- Try not to eat it on a spoon from the bowl!
How to make the Ice cream cake
- Layer up three layers of cake with chocolate ganache.
- Take the small layer of cake and crumble it into a bowl . Add a small dollop of ganache and mix it up until it forms a ball. Roll it up in your hands and pop it in the fridge for 10 minutes to harden.
- Make up some royal icing in your choice of colour and put it in a piping bag. Use a little royal icing to position the cake pop on the top centralarea of the cake.
- Pipe the icing over the top of the cake pop and let it dribble down over the cake.
5. Don’t go too mad as the icing will keep dripping once you stop. I let it just reach the sides of the cake.
6. Place a trimmed wooden skewer into the cake pop at an angle. Push it in far enough that the ice cream cone will sit at an angle and won’t slip down.
7. Place the cone over the stick and press into the cake pop. Leave to set.
Happy 9th Birthday Darcey Doodles. We love you so