Blackforest Icecream Cake

Blackforest Icecream Cake 

Blackforest Icecream Cake

Or more properly Schwarzwälder Kirscheistorte in German...   There is absolutely no shame in using a purchased chocolate cake for this ice-cream cake... however if you have the time, your own cake will always have superior taste and care....
This is a surprisingly easy party dish to make ahead and have the in freezer for your next soiree!
Made with my basic chocolate mousse recipe, tricked up with a little fruit and moist chocolate cake, it is the business.

Blackforest Icecream CakeYou will need:
1 quantity of chocolate mousse
1 chocolate cake
2 cup cherries – either fresh or preserved
½ cup kirsch or cherry brandy, or other liqueur of choice
400mls double cream, whipped
Dark chocolate, grated

For the chocolate mousse ice cream:

350 grams of the very best chocolate you can afford
2-3 tablespoons of Kirsch, Brandy, Cognac or other liqueur
5 eggs, separated
2 cups of cream, whipped to stiff peaks
1 teaspoon very strong espresso coffee
1 vanilla bean, seeds scraped
Pinch of salt

Over a double boiler, gently melt the chocolate.  Remove from the heat and allow to cool slightly before adding the liqueur, coffee and egg yolks.
Beat the chocolate and egg mix well until very glossy. 
In a separate bowl whisk the egg whites into stiff peaks with a pinch of salt.  Fold the whipped cream and then the egg whites into the chocolate mix until a smooth, even consistency is reached. 
Place the mousse in the fridge while preparing the other ingredients.

Moist chocolate cake

The recipe below is another from my Granny – it is a very very simple, no fuss chocolate cake that can be made in about 5 minutes, all chucked together in a bowl, then cooked in a moderately hot oven.  This cake is fluffy and moist, and if cooking on its own it is brilliant with a little extra rum sprinkled over just after it comes out of the oven, served with plenty of whipped cream....

Olde Fashioned Chocolate Cake

2 tablespoons of butter
½ cup caster sugar
1 egg plus an extra white
3 tablespoons of the best cocoa powder
1 ½ cups of self raising flour
½ cup of milk with a dash of rum

Pinch of salt

Pre-heat oven to 200°C

Cream the butter and sugar until light and fluffy then add the egg.  Whisk well, then fold in the dry ingredients, gradually adding the milk to form a thick batter.
Prepare a 23cm round cake tin and bake for 30 minutes or until a skewer can be removed cleanly.
Allow to cool completely before  slicing into thick pieces.

For this icecream cake you need to work backwards – the bottom becomes the top when you turn it out...

Blackforest Icecream Cake

Line a sandwich tin very well with plenty of cling wrap – leaving enough to cover over the top of the finished cake so that it is protected while it is in the freezer.
Before starting to build your cake, take about 3 tablespoons of the cherries and nuke them in the microwave with a tablespoon of sugar and a little liqueur for 2 minutes or until they are all mushy.
Use this syrupy cherry juice to moisten the cake layers as you build. 

Once the tin is lined, grate in plenty of dark chocolate and a little nutmeg.  Pour in half the whipped double cream, then add half the prepared chocolate mousse.
Layer in a thin layer of chocolate cake and sprinkle with a little liqueur then top with a thin layer of cream.
Next, layer in a generous row of cherries, drizzling a liberal amount of the cherry juice and a sprinkle of liqueur over the cherries.  Press them gently into the mousse, then add another layer of mousse.

For the final layer, add the last of the chocolate cake and splash on another portion of liqueur – this is not just for taste, the liqueur reduces the freezing potential of the cake, and keeps it relatively soft while the rest of the ice-cream cake is freezing.  Once all the cake layers are in, cover over with all the extra cling wrap and freeze for at least 4 hours before serving.  Even better - make a few days ahead for your next dinner party!

Blackforest Icecream Cake

To serve, warm the tin with warm water, then turn out the cake onto a platter.

Allow to stand for at least 15 minutes before serving with a generous drizzle of chocolate ganache, plenty of coffee and an extra dollop of cream and a little toasted coconut.