If you think that all chocolate cakes are the same, we’re here to prove you wrong.
We’ve got one that’s so special, it will be the only cake you’ll want to eat.
Let’s make Chocolate Fudge Ice Cream Cake!
Preheat your oven to 350°F.
In a large bowl, combine 1/2 package of brownie mix, as well as egg, oil, and water as listed on the box directions until creamy.
Pour the brownie batter into a parchment-lined springform pan.
Bake for 25-30 minutes, until center no longer wobbles.
Leave the brownie base in the pan to cool completely.
Whip 1 cup heavy cream until it makes soft peaks, then set aside.
Separate 3 eggs and beat the egg whites until blended.
Pour water into a saucepan about half-full, and bring to a gentle simmer.
Place a heat-safe bowl over the pot of simmering water. (The bowl should be bigger than the saucepan, so that the bottom of the bowl doesn’t come in contact with the simmering water.)
Break up 2 bars of dark chocolate and place chocolate pieces into the bowl. Stir frequently until smooth (make sure the water isn’t boiling, or you can burn the chocolate). Set aside.
In a second heat-safe bowl, whisk the egg yolks until blended.
Just like with the chocolate, place the bowl with the egg mixture on top of the gently simmering water, whisking heavily for about 2 minutes until it has a lighter color and a creamy texture. Set aside.
Whisk 1/4 cup granulated sugar into the egg mixture. Slowly stir in the melted chocolate.
Carefully fold in the egg whites and the whipped cream until blended.
Spread the chocolate mousse over the cooled brownie base in the springform pan.
In a glass bowl, microwave 1/2 bar of white chocolate in 15 second increments and stir until melted.
Pour the white chocolate into a plastic bag, cut off the tip and drizzle white chocolate all over the cake.
Using a toothpick or skewer, swirl white chocolate into the mousse in small circular motions to make a marbled pattern.
Check out the video below for all the tips and details.
Then take out, eat and enjoy!