Black Forest Ice Cream Cake | Donna Hay

Step 1

To make the brownie lining, preheat oven to 180˚C (350˚F). Line a lightly greased 37cm x 25cm Swiss roll tin with non-stick baking paper. Place the chocolate and butter in a medium saucepan over low heat and stir frequently until melted and smooth. Place the brown sugar, eggs, flour and cocoa in a medium bowl. Add the chocolate mixture and whisk until well combined. Pour into the tin and smooth with a palette knife. Bake for 12–15 minutes or until cooked when tested with a skewer. Allow to cool slightly before refrigerating until cold. Place the cherries, caster sugar, lemon juice, vanilla and water in a medium saucepan over medium heat and stir to combine. Bring to the boil and cook, stirring occasionally, for 25 minutes or until the liquid is reduced and syrupy and the cherries are translucent. Transfer to a bowl and allow to cool completely. Line a lightly greased 26cm x 8cm x 7.5cm (2-litre-capacity) tin with non-stick baking paper (see cook’s tips, above). Using the tin as a guide, trim the brownie to fit the tin and use it to line the base and sides. Freeze until ready to use. Place the vanilla ice-cream in the bowl of an electric mixer and beat for 1–2 minutes or until softened. Add the cherry mixture and beat until combined. Spoon into the brownie-lined tin and spread evenly with a palette knife. Freeze for 2–3 hours or until frozen. Place the chocolate ice-cream in the bowl of an electric mixer and beat for 1–2 minutes or until softened. Spoon onto the cherry layer and spread evenly with a palette knife. Freeze for 3–4 hours or until frozen. Invert the cake onto a serving plate and dust with the extra cocoa. Serve immediately. Serves 6–8.

Step 2

To make the brownie lining, preheat oven to 180˚C (350˚F). Line a lightly greased 37cm x 25cm Swiss roll tin with non-stick baking paper. Place the chocolate and butter in a medium saucepan over low heat and stir frequently until melted and smooth. Place the brown sugar, eggs, flour and cocoa in a medium bowl. Add the chocolate mixture and whisk until well combined. Pour into the tin and smooth with a palette knife. Bake for 12–15 minutes or until cooked when tested with a skewer. Allow to cool slightly before refrigerating until cold. Place the cherries, caster sugar, lemon juice, vanilla and water in a medium saucepan over medium heat and stir to combine. Bring to the boil and cook, stirring occasionally, for 25 minutes or until the liquid is reduced and syrupy and the cherries are translucent. Transfer to a bowl and allow to cool completely. Line a lightly greased 26cm x 8cm x 7.5cm (2-litre-capacity) tin with non-stick baking paper (see cook’s tips, above). Using the tin as a guide, trim the brownie to fit the tin and use it to line the base and sides. Freeze until ready to use. Place the vanilla ice-cream in the bowl of an electric mixer and beat for 1–2 minutes or until softened. Add the cherry mixture and beat until combined. Spoon into the brownie-lined tin and spread evenly with a palette knife. Freeze for 2–3 hours or until frozen. Place the chocolate ice-cream in the bowl of an electric mixer and beat for 1–2 minutes or until softened. Spoon onto the cherry layer and spread evenly with a palette knife. Freeze for 3–4 hours or until frozen. Invert the cake onto a serving plate and dust with the extra cocoa. Serve immediately. Serves 6–8.