Zutaten für Chocolate Malt Ice Cream Cake
- All Purpose Flour
- 1 ½ cups granulated sugar
- Unsweetened Baking Cocoa
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 1 cup water
- Vegetable Oil
- White Vinegar
- 1 teaspoon vanilla extract
- Chocolate Fudge Topping
- Vanilla Ice Cream
- Malted Milk Balls
- 1 cup heavy whipping cream
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Zubereitung von Chocolate Malt Ice Cream Cake
- Preheat oven to 350°F (175°C).
- Grease and lightly flour a 9x3 inch or 10x2 ¾ inch springform pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, and ¾ teaspoon salt.
- Add 1 cup water, ½ cup vegetable oil, 2 tablespoons white vinegar, and 1 teaspoon vanilla extract.
- Stir vigorously for 1 minute until well blended.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan for about 1 hour.
- Spread 1 cup fudge topping evenly over the cooled cake.
- Freeze for about 1 hour, or until the topping is firm.
- In a large bowl, gently fold 2 pints chocolate ice cream and 1 cup coarsely chopped malt candies together.
- Spread the ice cream mixture evenly over the fudge layer.
- Freeze for at least 4 hours, or until the ice cream is completely firm.
- In a chilled medium bowl, beat 1 cup heavy whipping cream with an electric mixer on high speed until stiff peaks form.
- Carefully remove the sides of the springform pan.
- Transfer the cake to a serving plate.
- Top with the whipped cream.
- Melt ¼ cup fudge topping and drizzle over the whipped cream.
- Garnish with additional malt candies.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
167g
Fat
56g
Carbs
21g
