By
Barbara Chernetz, Delish
This chocolate cake may look fancy - but inside it's just a good old ice cream cake.
Total Time:
Prep:
Cook:
Level:
Moderate
Serves:
10
Ingredients
Cake:
- ½ c. cake flour (not self-rising)
- ⅓ c. Unsweetened cocoa powder
- ¾ tsp. baking powder
- ¼ tsp. salt
- 5 large eggs
- ¾ c. granulated sugar
- 1½ tsp. vanilla extract
- 1½ tsp. peppermint extract
Filling:
- 2 pt. peppermint-bark ice cream
Glaze:
- ½ c. heavy cream
- 6 oz. bittersweet or semisweet chocolate
- 2 tbsp. dark corn syrup
- 1½ tsp. vanilla extract
- 1½ tsp. peppermint extract
Garnish:
- Dark or white chocolate curls or shavings
- confectioners' sugar
Directions
1. Cake: Heat oven to 400 degrees F. Line a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with nonstick foil. In a small bowl, combine cake flour, cocoa powder, baking powder, and salt.3. Using same beaters, beat yolks with the remaining 1/4-cup sugar and extracts until thickened, about 3 minutes. On low speed, beat in flour mixture until blended. Stir in 1/4 of beaten egg whites into mixture. Fold in remaining whites. Spread in prepared pan; smooth top. Bake 12 minutes or until top springs back when gently pressed. Let cool 2 minutes on a wire rack.
4. Dust a clean towel with confectioners' sugar; invert cake onto towel. Remove pan; carefully peel off foil. Starting from the short end, roll up cake in towel; place seam side down on wire rack; cool completely.
5. Filling: Unroll cake and spread evenly with ice cream. Roll up cake. Wrap tightly in nonstick foil and freeze, seam side down, overnight until firm.
6. Glaze: In a small saucepan, heat cream, chocolate, and corn syrup over low heat until chocolate is melted and glaze is shiny and smooth, 1 to 2 minutes. Stir in extracts; cool to room temperature.
7. Unwrap cake; trim ends. Place cake on a wire rack over waxed paper. Pour glaze along top of cake roll, spreading with a spatula to cover sides. Garnish top of cake with chocolate curls or shavings. Freeze cake until firm.
