Let's face it, nothing screams "celebration" quite like an ice cream cake.
But forget those store-bought slabs of sugary mediocrity.
We're diving headfirst into creating a birthday ice cream cake that'll have everyone begging for seconds.
At Bake Sale, our little cafe nestled in the heart of Toronto, we've built a reputation for turning simple desserts into edible works of art, and this cake is no exception.
Imagine layers of moist, intensely chocolatey cake, swirled with homemade vanilla bean ice cream, a ribbon of salted caramel that sings on your tongue, and topped with a mountain of toasted meringue kisses.
This isn’t just a cake; it’s an experience.
We start with the basics: a devilishly rich chocolate cake, its crumb so tender it practically melts in your mouth.
Then comes the ice cream, churned from scratch with real vanilla beans – none of that artificial stuff here!
The salted caramel?
Don't even think about using pre-made sauce; we're crafting a deep, amber-hued caramel that's perfectly balanced with a hint of sea salt.
And those meringue kisses?
They're not just decoration; they're light, airy clouds of sweetness that provide the perfect textural contrast.
Making an ice cream cake from scratch might seem daunting, but trust me, it's all about breaking it down into manageable steps.
We'll guide you through each element, sharing our kitchen secrets and pro tips along the way.
So, grab your apron, preheat your oven, and let’s create a birthday ice cream cake that will become a cherished tradition for years to come.
It's a labor of love, yes, but the look on someone's face when they taste it? Priceless.
Come visit us at Bake Sale sometime; we're always experimenting with new flavor combinations and pushing the boundaries of what a "simple" dessert can be.
But for now, let's get baking!
Not in the mood to brew?
Order at Bake SaleTotal Time
5h 45m
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. We always sift our dry ingredients for a lighter cake.
In a separate bowl, whisk together the sugar, eggs, oil, buttermilk, and vanilla extract until well combined. The buttermilk adds a lovely tang and keeps the cake incredibly moist.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; that's our kitchen trick for a tender crumb.
Slowly pour in the hot coffee, mixing until the batter is smooth. Don't worry; you won't taste the coffee, but it enhances the chocolate flavor beautifully.
Pour the batter into two greased and floured 9-inch round cake pans. Bake in a preheated oven at 175°C (350°F) for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This cooling process prevents them from sticking.
In a medium saucepan, combine the heavy cream, milk, and sugar. Split the vanilla bean lengthwise and scrape the seeds into the mixture. Add the vanilla bean pod to the saucepan as well. Heat over medium heat, stirring until the sugar dissolves and the mixture is steaming but not boiling. We want the vanilla to really infuse.
In a separate bowl, whisk the egg yolks until pale and slightly thickened. Slowly drizzle a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper them. This prevents the yolks from scrambling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. This usually takes about 5-7 minutes. Don't let it boil! Strain the custard through a fine-mesh sieve into a clean bowl.
Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight. Once chilled, remove the vanilla bean pod and churn the custard in an ice cream maker according to the manufacturer's instructions. The ice cream will be soft at this point, a crucial stage for layering.
In a medium saucepan, combine the sugar and water. Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color. Watch carefully; it can burn quickly. We're looking for that perfect balance of sweet and slightly bitter.
Carefully pour in the heavy cream. The mixture will bubble vigorously. Whisk constantly until smooth. Be cautious—this is where burns can happen.
Remove from heat and stir in the salt. Let the caramel cool slightly before using. The salt elevates the sweetness to a whole new level. Trust me on this.
In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. We always use room-temperature egg whites for the best volume.
Gradually add the sugar, beating until stiff, glossy peaks form. The mixture should be smooth and hold its shape. Be patient; it takes time to build that structure.
Stir in the vanilla extract. Transfer the meringue to a piping bag fitted with a star tip.
Pipe small kisses onto a baking sheet lined with parchment paper. Bake in a preheated oven at 95°C (200°F) for 60-90 minutes, or until the meringues are dry and crisp. Let them cool completely before storing them in an airtight container. These little guys are all about low and slow.
First, ensure your chocolate cake layers are completely cooled. Place one layer in the springform pan. Next, gently spread half of the softened vanilla bean ice cream over the cake layer, ensuring an even distribution. Drizzle half of the salted caramel over the ice cream layer. Place the second cake layer on top. Repeat the ice cream and caramel layering. Cover the cake with plastic wrap and freeze for at least 4 hours, or preferably overnight, until solid. Finally, pipe meringue kisses all over the cake before serving.
Remove the cake from the freezer 15-20 minutes before serving to allow it to soften slightly. Release the sides of the springform pan. Use a hot knife to cut clean slices. The combination of cold ice cream, warm cake, and those crunchy meringue kisses is pure magic.
For a completely plant-based version, substitute the dairy with coconut cream and use a vegan chocolate cake recipe.
Combine layers of chocolate, vanilla, and strawberry ice cream for a classic Neapolitan twist.
1For a cleaner cut, warm your knife under hot water before slicing the cake.
2Use an offset spatula to evenly spread the ice cream layers.
3Chill your cake pan and mixing bowls before starting for the best results.
1Don't overbake the chocolate cake; it should be moist and tender.
2Avoid letting the ice cream melt too much during assembly; work quickly and refreeze as needed.
Ice cream cakes have evolved from simple frozen desserts to elaborate creations. They became a staple in American birthday celebrations during the mid-20th century and continue to be a popular choice for festive occasions worldwide.
Did you know the earliest ice cream cakes were more like frozen puddings? They gained popularity in the late 1800s when ice cream molds became more accessible.
This recipe captures the essence of Bake Sale in Toronto. Authenticity isn't just about ingredients; it's about place.
Friends, let's embark on a journey. Not just any journey, but a pilgrimage to the heart of decadence, reimagined. We're recreating Cafe Wanoka's legendary Tofu Cheesecake Slice, a Scarborough treasure. Now, I know what you're thinking: tofu? Cheesecake? Trust me. This isn't your average vegan dessert. This is a symphony of textures and flavors, a testament to what's possible when culinary curiosity meets meticulous technique. Imagine this: you walk into Wanoka, the air thick with the aroma of freshly brewed matcha and subtle spices. The display case gleams, showcasing rows of these ethereal slices, each one a promise of creamy bliss. The first bite? A revelation. The silken tofu base, surprisingly rich, melts on your tongue, followed by the bright tang of lemon and the subtle warmth of vanilla. The graham cracker crust, buttery and crisp, provides the perfect counterpoint. It's a dance of sweet and savory, light and decadent, healthy and… well, let's just say soul-satisfying. This isn't just a recipe; it's a masterclass. We'll be making every component from scratch, from the velvety tofu filling to the golden graham cracker crust and the bright raspberry sauce. We'll explore the secrets of achieving the perfect texture, the delicate balance of flavors, and the art of presentation. This is about understanding the 'why' behind each step, so you can adapt and innovate in your own kitchen. This isn't just about recreating a slice of cheesecake; it's about unlocking a new level of culinary confidence. Forget store-bought shortcuts; we're building flavor from the ground up. I promise you, the effort is worth it. Let's get started and bring a taste of Wanoka into your home!
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