Ice cream makes great layer cakes. This one has milk chocolate and toasted coconut “haystacks” between layers of chocolate and coffee ice cream.

Ingredients

• 2 1/2 cups (210 g) sweetened shredded coconut
• 9 oz (255 g) milk chocolate, chopped
• 1 tbsp corn or canola oil
• 1 qt (960 ml) chocolate ice cream, softened just until spreadable
• 1 pt (480 ml) coffee ice cream, softened just until spreadable

Directions
Mixing time 15 minutes

Baking 325°F (165°C/gas mark 3) for about 20 minutes

1 Preheat the oven to 325°F (165°C/gas mark 3). Spread the coconut on a baking sheet (tray). Bake, stirring once, until the coconut turns golden, about 20 minutes. Remove the coconut from the oven and set aside.

2 Put the chocolate and oil in a heatproof bowl (or the top of a double boiler) and place it over, but not touching, barely simmering water in a saucepan (or the bottom of the double boiler). Stir constantly until the chocolate is melted and blended smoothly with the oil. Remove from over the water.

3 Stir 1½ cups (125 g) of the toasted coconut into the chocolate mixture. Put the remaining 1 cup (85 g) toasted coconut in a bowl, cover tightly, and set aside at room temperature for use after the cake is unmolded. Put ¾ cup (180 ml) of the coconut chocolate haystack mixture in another bowl, cover tightly, and set aside at room temperature for use after the cake is unmolded.

4 Line the bottom of a 9-by-5-by-3-in (23-by-12-by-7.5-cm) loaf pan, or a loaf pan with a capacity of 6 to 8 cups (1.4 to 2 L), with a piece of parchment (baking) paper long enough to extend over the two short sides of the pan.

5 Use an ice cream spade to spread half of the chocolate ice cream in an even layer in the bottom of the prepared pan, spreading it carefully to the edges. Using half of the haystack mixture, drop spoonfuls over the ice cream. Spread evenly with the coffee ice cream, then top with spoonfuls of the remaining haystack mixture. Spread with the remaining chocolate ice
cream. Cover tightly with plastic wrap (cling film) and freeze for at least 5 hours or up to overnight.

6 Chill a serving plate for about 15 minutes before unmolding the cake. Remove the cake from the freezer and unwrap it. Use a thin, sharp knife to loosen the ice cream from the sides of the pan. Dip a kitchen towel in hot water and wring out. Press the hot towel onto the sides of the pan for about 25 seconds. Place the chilled serving plate on top of the loaf and invert the loaf onto the plate, pulling on the ends of the paper. Discard the paper. Drop teaspoons of the reserved haystack mixture onto the top of the ice cream, pressing it into the loaf. If the chocolate has hardened, warm the haystack mixture over low heat just to soften it. Sprinkle the reserved toasted coconut over the top of the loaf, pressing some of the coconut onto the sides of the cake.

7 To serve the cake, use a large, sharp knife to cut the loaf into slices a scant 1 in (2.5 cm) thick.

The cake can be stored wrapped tightly with plastic wrap (cling film) and frozen for up to 1 week.

Choices: Other ice cream combinations are chocolate and vanilla; chocolate and chocolate chip; and chocolate and coconut.

Makes 10 servings.

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Excerpted from Chocolate Cakes by Elinor Klivans. Copyright 2010 by Chronicle Books. Excerpted with permission by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
 


That's not all! Find more mouthwatering ice cream recipes here.