CHOCOLATE ICE CREAM CAKE

SERVES 6 PREPARATION: 20 MIN BAKING: 25-30 MIN FREEZING: 1-2 HOURS

CAKE

125ml (½c) cake flour

125ml (½c) castor sugar

45g cocoa powder

10ml (2t) baking powder 2 large eggs

125ml (½c) milk or amasi 75ml (5T) vegetable oil

FILLING

875ml (3½c) vanilla ice cream 375ml (1½c) plain doublecream yoghurt handful mint leaves

TO SERVE

1 mango, peeled, pit removed and cubed to garnish

Preheat the oven to 180°C. Grease and line 1 small loaf tin with nonstick spray.

1 Cake Add all the cake ingredients to a bowl and mix with a spoon or wire whisk until combined.

2 Pour the batter into the prepared tin and bake in the oven for 25-30 minutes or until the top is firm to the touch. Alternatively, if a skewer inserted in the middle comes out clean, the cake is ready. 3 Remove the cake from the oven and allow to cool completely while in the tin.

4 Run a knife around the inside of the tin to loosen the cake and carefully remove it. Cut the cake into two even layers.

5 Filling Put the ice cream, yoghurt and mint leaves in a food processor, but keep a few leaves aside. Pulse until the ingredients are mixed but not melted.

6 To assemble, return 1 cake layer to the loaf tin. Pour half of the ice cream mixture over. Put the other layer on top and pour the remaining mixture over.

7 Put in the freezer for 1-2 hours. 8 To serve Just before serving, remove the cake from the freezer and cut into 6 slices. Garnish each slice with fresh mango cubes and a mint leaf or two.