Mocha ice-cream cake

donna hay - - Sweet Drip -

1 cup (250ml) wa­ter

½ cup (125ml) strong espresso cof­fee

190g un­salted but­ter, chopped

½ cup (50g) co­coa pow­der, sifted

3 cups (450g) plain (all-pur­pose) flour, sifted 1½ tea­spoons bi­car­bon­ate of (bak­ing) soda, sifted 3 cups (660g) caster (su­perfine) sugar

4 eggs

¾ cup (180ml) but­ter­milk

2 tea­spoons vanilla ex­tract

4 litres vanilla ice-cream

1 cup (250ml) strong espresso cof­fee, ex­tra, cooled espresso syrup

1 cup (250ml) strong espresso cof­fee 1 cup (220g) caster (su­perfine) sugar 2 tea­spoons vanilla ex­tract

Pre­heat oven to 160°C (325°F). Place the wa­ter, cof­fee, but­ter and co­coa in a medium saucepan over medium heat and stir fre­quently un­til the but­ter is melted.

Place the mix­ture in a large bowl. Add the flour, bi­car­bon­ate of soda and sugar and whisk to com­bine. Add the eggs, but­ter­milk and vanilla and whisk un­til well com­bined. Place the mix­ture in a lightly greased 24cm x 34cm rec­tan­gu­lar tin lined with non-stick bak­ing pa­per. Cook for 1 hour or un­til cooked when tested with a skewer. Al­low to cool in the tin for 10 min­utes be­fore in­vert­ing onto a wire rack to cool com­pletely.

Trim the top of the cake to even out and halve hor­i­zon­tally. Wipe the tin clean and re-line with non-stick bak­ing pa­per. Place one half of the cake on the bot­tom and place in the freezer.

Scoop half the ice-cream into the bowl of a stand mixer and beat on low speed for 1–2 min­utes or un­til soft­ened. Add half of the ex­tra cooled cof­fee and beat un­til com­bined. Place in the freezer. Re­peat with the re­main­ing ice-cream and cof­fee.

Spoon the ice-cream mix­ture onto the cake layer in the tin and spread evenly. Top with the re­main­ing cake and freeze for 6 hours or overnight un­til firm.

To make the espresso syrup, place the cof­fee, sugar and vanilla in a small saucepan over high heat. Bring to the boil and cook for 5–6 min­utes or un­til re­duced and syrupy. Re­move the cake from the tin and al­low to soften slightly for 1–2 min­utes. Cut in half length­ways and stack the cakes on top of ea­chother. Cut into slices and driz­zle with the espresso syrup to serve. SERVES 12–14.

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