Mint & Chocolate Ice Cream Cake

Cook Time 40 minutes + freezing overnight

Servings 8

Ingredients

300ml thickened cream, whipped to soft peaks, to serve

Chocolate Cake Base

180g plain flour

200g caster sugar

50g Dutch-processed cocoa powder, sifted

1 tsp baking soda

1 tsp baking powder

½ tsp salt

80ml vegetable oil

1 egg, room temperature

1 tsp vanilla bean paste

160ml buttermilk, room temperature

160ml hot coffee

Mint Chocolate Ice Cream

400ml thickened cream, whipped to stiff peaks

395g can sweetened condensed milk

1 tsp mint extract

1-2 drops green food colouring

100g dark chocolate, finely chopped

For Hot Fudge Sauce

200g can sweetened condensed milk

180g dark chocolate, finely chopped

60g unsalted butter, chopped

¼ cup thickened cream, plus extra if needed

Method

Preheat the oven to 175°C fan-force. Grease and line the base and sides of a 22 cm springform tin. Set aside.

For the chocolate sponge, in the bowl place all dry ingredients and mix. In another bowl whisk together the vegetable oil, buttermilk, egg and vanilla bean paste. Whisk in the dry ingredients and then slowly fold in the coffee until the batter is smooth. Pour into the prepared tin and bake for 35 - 45 minutes or until a skewer inserted comes out clean. Remove from tin and allow to cool completely before levelling the top with a serrated knife. Keep the trimmed cake pieces to fold through the mint chocolate ice cream mixture. The sponge should be approx. 3 - 4 cm high as the top will be covered in mint and chocolate ice cream.

For the mint chocolate ice cream, in a large bowl, mix the condensed milk, mint extract, green food colouring and dark chocolate until combined. Using a spatula, gently fold the whipped thickened cream through the condensed milk mixture together with the trimmed cake pieces.

Pour the mint chocolate ice cream over the chocolate sponge, filling the spring from tin. Freeze overnight till set and solid.

For hot fudge sauce, in a medium saucepan, on medium-low heat, combine the condensed milk, dark chocolate, and butter until melted and smooth. Remove from heat and add in the cream gradually. If too thick add a little milk. Keep warm and set aside until ready to serve.

To serve, unmold the mint chocolate ice cream cake and portion. Pour the hot fudge sauce over and serve.