This layered ice cream cake may be a creative challenge, but the payoff is totally worth it — the delicious dessert always gets a 'wow!' INGREDIENTS:Chocolate Cake:Butter, for greasing125g plain flour225g caster sugar50g cocoa powder1 tsp bicarbonate of soda1⁄4 tsp salt125ml buttermilk (cultured), or 110ml milk plus 1⁄2 tbsp lemon juice60g butter, melted1 egg125ml coffee (or water)Buttercream:250g unsalted butter, softened600g icing sugar1 tsp peppermint extract1-2 tsp milkGreen gel food coloring25g dark chocolate, chopped into very small cubeIce Cream:100g dark chocolate, chopped1 ice cream coneSprinkles, to decorateDrizzle:125g dark chocolate, chopped75g butterSTEPS:1.) For the cake, pre heat the oven to 180°C/160°C fan/gas 4 then grease a 20cm tin and line it with baking parchment. Put the plain flour, caster sugar, cocoa powder, bicarbonate of soda and salt into a large bowl. Whisk to combine.2.) If you don’t have buttermilk, pour the milk into a large jug and add the lemon juice. Leave to stand for five minutes until thickened.3.) Whisk the buttermilk/acidified milk into the melted butter and egg followed by the coffee or water.4.) Pour the wet mixture into the dry ingredients, whisking until a smooth batter has formed. It will be very runny, and if you are making more than one layer, the best way to divide it between the tins is to transfer the batter to a large jug. You can then use either the markings on the jug to measure the amount going into each tin, or put a tin on the scales and measure by weight. It is important to do this so that the layers are the same height and cook at the same rate.5.) Bake for 25–30 minutes until risen and a skewer inserted comes out clean. Leave to cool in the tin for ten minutes before turning out onto a cooling rack.6.) To make the buttercream, beat the butter and icing sugar together using an electric hand-held whisk until really light and fluffy. Start at a slow speed to mix in the sugar, then turn up the speed to incorporate as much air as possible. Add the peppermint extract and enough milk to loosen the icing a little. Add a tiny amount of green food coloring, being really careful to tint the icing just enough to resemble the classic ice-cream – you don’t want it too dark.7.) Sift the dark chocolate cubes to remove any chocolate dust or flakes as these will turn the icing brown and make it look less authentic. Fold the chips into the icing by hand.8.) Use a palette knife to spread some of the mint buttercream onto each cake, then stack the layers on top of each other. Cover the whole cake with the remaining icing, smoothing the top and sides as much as possible. You don’t need to crumb coat this cake, as the chocolate crumbs will blend into the mint chocolate chip icing. Chill the cake for at least 30 minutes.9.) To make the ice-cream ball, melt the chocolate in a small heatproof bowl over a pan of simmering water. When it is completely melted, add 1 tablespoon of water and stir quickly. The chocolate will seize and go grainy, which while usually undesirable, creates a great ball of ‘ice- cream’. You may need to add a little more water. When the mixture is thick, use an ice-cream scoop to make a large ball. Gently put on the cone and leave to cool.10.) To make the chocolate drizzle, melt the chocolate and butter together in another small heatproof bowl over a pan of simmering water. When smooth, leave to cool for five minutes before carefully pouring over the top of the chilled cake. Use the back of a spoon to encourage the glaze to run over the edges of the cake.11.) Put the ice-cream cone face down into the middle of the glaze, then arrange a few sprinkles around the center.For more amazing shows & recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade
