This is an ice-cream cake recipe that I found from Diane Mott Davidson’s mystery novel Fatally Flaky. Note that it should be kept frozen until it is ready to be served.
-Butter and additional flour for pans and rack
-1 quart best-quality vanilla ice-cream (recommended brand: Häagen-Dazs)
-3 cups all-purpose flour (high altitude: add 1/2 cup)
-2 cups granulated sugar
-1/4 cup plus 2 tablespoons best-quality unsweetened Dutch-process cocoa powder (recommended brand: Hershey’s dark European style)
-2 teaspoons baking soda
-1 teaspoon salt
-1/2 cup plus 2 tablespoons safflower or canola oil
-2 tablespoons distilled white vinegar
-1 tablespoon pure vanilla extract
-2 tablespoons dark rum
-2 cups low-fat milk (high altitude: add 1 tablespoon)
Preheat the oven to 350F. Butter a 9-inch cake pan and a large cooking rack. Butter and flour two more 9-inch cake pans. Soften the ice-cream in a microwave oven, just until it is spreadable. Spread it evenly in the buttered pan and place it back in the freezer.
Sift together the flour, sugar, cocoa, baking soda, and salt. Sift it again into a large mixing bowl. Add the oil, vinegar, vanilla, rum, and milk. Beat on low speed for 1 minute, then scrape bowl. Beat on medium speed for 1 to 2 minutes, or until batter is completely mixed.
Pour the batter into the buttered and floured pans and bake for 25 to 35 minutes, or until a toothpick inserted in the center of one of the layers comes out clean. Cool in the pans for 10 minutes, then turn out onto the buttered rack to cool completely.
When you are ready to assemble the cake, soften the ice-cream layer slightly and unmold it onto a plate. Place one cake layer on a serving dish. Place the ice-cream layer on top. Carefully place the second cake layer on top of the ice-cream. Loosely cover the whole thing with foil and place back in the freezer. Freeze until firm, about 3 hours.
Make the Chocolate Glaze (below) and allow it to come to room temperature.
-10 ounces best-quality bittersweet chocolate (recommended brand: Godiva dark)
-10 ounces (2 and 1/2 sticks) unsalted butter
-3 tablespoons light corn syrup
Using a sharp knife, chop the chocolate. Place it and the butter in the top of a double boiler. Bring 2 inches of water to a boil in the bottom of the double boiler, and place the pan with the chocolate and butter on top. Place the double boiler over high heat and stir occasionally until the butter and chocolate are melted. Remove the top pan from the heat and whisk in the corn syrup. Allow to come to room temperature before pouring on the cake.
When you are ready to serve the cake, remove the serving dish from the freezer. Slowly pour the Glaze over the cake, smoothing it over the top and sides. Using a serrated knife dipped in hot water and wiped dry, cut the cake. Refreeze any unused portions.
Makes 12 large servings.
I think I’ll be brave and try making this one, instead of going to Dairy Queen and buying a Blizzard Cake!