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–+ servings
A chocolate and vanilla layered cake with white frosting, chocolate ganache drips, piped cream swirls topped with cherries, and chopped nuts around the base. A slice is cut out, revealing the cake’s inside.

Ice-Cream Sundae Cake

This Cake is a gorgeous option for those looking for a refreshing sweet treat that will cool them down during warmer weather!
Author: Nick Makrides
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Prep 1 hour 40 minutes
40 minutes
Total 6 hours 40 minutes
Course Dessert
Cuisine American
Servings 16
Calories 721 kcal

Ingredients

Brownie Cake

  • 1 1/2 cup (350 g) unsalted butter
  • 2 1/4 cups (450 g) dark chocolate
  • 2 cups (400 g) brown sugar
  • 6 large eggs
  • 1 cup (130 g) all-purpose flour
  • 1/2 cup (100 g) pecans chopped

Ice-Cream

  • 2 1/4 cups (565 ml) heavy cream
  • 1 tsp extract
  • 3/4 cup (160 g) caster sugar (separated)
  • 2 cups (255 g) cream cheese
  • 2 tsp vanilla extract

Salted Nuts

  • 1 cup (110 g) unsalted peanuts
  • 1 tbsp unsalted butter, melted
  • 1/4 tsp salt

Decorations

Instructions
 

Brownie Cake

  • Preheat your oven to 180°C / 350°F. Add the butter, chocolate and brown sugar to a large heat-proof bowl and place over a pot of simmering water. Make sure the bottom of the bowl is not touching the water. Stir until melted. Take off the heat and add the egg yolks from the 6 eggs. Whisk until well combined.
  • To a separate large and clean bowl add the egg whites and whisk until frothy. Add some of the cooled chocolate mixture and fold through until well combined.
  • Add the flour and pecans to the chocolate mixture and stir to combine before adding the chocolate and egg white mixture. Fold through until well combined.
  • Pour the batter into the two cake tins. Bake for 35-40minutes. Once baked, allow to cool completely at room temperature.

Ice-Cream

  • To a large mixing bowl, add the cream, vanilla extract and 1/2 cup of the sugar. Use an electric hand mixer to whip to stiff peaks.
  • To a separate mixing bowl add the cream cheese and remaining sugar and mix until well combined and creamy, about 3 minutes. Add the whipped cream and fold through until well combined.

Salted Nuts

  • Add the peanuts to a medium mixing bowl along with the melted butter and salt. Mix to coat the peanuts in the butter. Transfer to a baking tray lined with baking paper and bake for 10-15 minutes on 175°C / 350°F. Allow to cool.

Let's Decorate!

  • Take the brownie cakes out of the cake tins and peel the baking paper off the bottom of one of the cakes.
  • Spray a clean 8-inch baking tin with oil spray and line the sides with a piece of acetate measuring 65cm (26-inches) in length. Add the brownie layer with the baking paper still on the bottom in the cake tin with the baking paper facing down. Add 1/3 of the filling and spread around. Drizzle with chocolate sauce and sprinkle with peanuts before adding the brownie cake layer with no baking paper on top. Add a little more filling on top and flatten out using a spatula. Place in the freezer for 6 hours or overnight.
  • Once frozen, take out of the tin and place on a serving plate. Allow to thaw for 10 minutes before unwrapping from the acetate.Cover with the filling and spread around using a spatula. Drizzle with chocolate sauce, and pipe swirls of the remaining frosting on top. Top with maraschino cherries and add the salted peanuts around the bottom of the cake before slicing to serve.

Video

Notes

Storage
This cake can be stored in the freezer for up to 3 days before it’s finished with decorations. Once decorated, serve within 30 minutes or it will melt.

Nutrition

Calories:721kcal | Carbohydrates:49g | Protein:8g | Fat:57g | Saturated Fat:31g | Polyunsaturated Fat:4g | Monounsaturated Fat:17g | Trans Fat:1g | Cholesterol:124mg | Sodium:156mg | Potassium:364mg | Fiber:4g | Sugar:34g | Vitamin A:1416IU | Vitamin C:1mg | Calcium:104mg | Iron:4mg
Keyword Cake, Chocolate, ice cream
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