Chocolate Ice Cube Cake

Underneath its rich chocolate topping and layer of vanilla custard, this striking dessert from blogger Sasha Martin hides a light chocolate sponge cake soaked with orange blossom syrup.

Slideshow: More Chocolate Cakes

  • Active:
  • Total Time:
  • Servings: Makes one 9-by-13-inch cake
  • Time(Other): plus 1 hour chilling

Related Video

More Videos
Frozen Whipped Cream

Ingredients

custard
  • 3 cups whole milk
  • 2/3 cup sugar
  • 1 vanilla bean, split lengthwise, seeds scraped and bean reserved
  • 2/3 cup all-purpose flour
  • 2 sticks unsalted butter, cut into tablespoons, at room temperature
cake
  • Unsalted butter, for greasing
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 6 large egg whites
  • 1/3 cup sugar
  • 6 large egg yolks, beaten
syrup
  • 1 cup sugar
  • 3/4 teaspoon orange blossom or rose water (optional)
chocolate topping
  • 8 ounces semisweet chocolate, finely chopped
  • 1/3 cup vegetable oil

How to make this recipe

  1. Make the custard

    In a saucepan, combine the milk, sugar and vanilla bean and seeds and bring to a simmer. Cook over moderate heat, stirring, until the sugar dissolves. In a blender, combine the flour and half of the hot milk mixture (but not the vanilla bean) and puree until smooth. Add the flour-milk mixture to the milk in the saucepan and cook over moderately low heat, whisking frequently, until thickened, about 8 minutes. Strain the custard into a medium bowl; discard the vanilla bean. Let cool until warm, then whisk in the butter a few pieces at a time. Press a piece of plastic wrap on the surface of the custard and chill for about 1 hour or until firm.

  2. Make the chocolate topping

    In a heatproof medium bowl set over a saucepan of simmering water, melt the chocolate, about 2 minutes. Remove the bowl from the pan and whisk in the oil. Let cool completely.

  3. Using an offset spatula or the back of a spoon, spread the custard in an even layer all over the top of the cake. Carefully pour the chocolate on top of the custard and spread in an even layer. Chill until the chocolate sets, about 1 hour. Serve cold.

  4. Make the chocolate topping

    In a heatproof medium bowl set over a saucepan of simmering water, melt the chocolate, about 2 minutes. Remove the bowl from the pan and whisk in the oil. Let cool completely.

  5. Using an offset spatula or the back of a spoon, spread the custard in an even layer all over the top of the cake. Carefully pour the chocolate on top of the custard and spread in an even layer. Chill until the chocolate sets, about 1 hour. Serve cold.

  6. Make the chocolate topping

    In a heatproof medium bowl set over a saucepan of simmering water, melt the chocolate, about 2 minutes. Remove the bowl from the pan and whisk in the oil. Let cool completely.

  7. Using an offset spatula or the back of a spoon, spread the custard in an even layer all over the top of the cake. Carefully pour the chocolate on top of the custard and spread in an even layer. Chill until the chocolate sets, about 1 hour. Serve cold.

Make Ahead

The cake can be refrigerated for 2 days.

Contributed By Published May 2015





890092 recipes/chocolate-ice-cube-cake 2015-04-15T19:47:40+00:00 Sasha Martin cakes-and-cupcakes|mothers-day|christmas|eastern-european|baking|holiday-open-house may-2015 recipes,chocolate-ice-cube-cake 890092
Close

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Advertisement
Advertisement
Advertisement
Advertisement
Advertisement