Loaded with chocolate, cherries and a moist chocolate buttermilk cake, Black Forest Ice Cream Cake is elegant yet full of excitement!
We might be nearing the end of summer, but the temperatures are hotter than ever which makes us all scream for ice cream. A childhood favorite and something that was always store bought, ice cream cake, can be recreated in your own kitchen, and it will be even better on a hot summer day. Layers of chocolate cake and cherry filled ice cream makes this Black Forest Ice Cream Cake warm weather approved and a crowd pleaser!
Black Forest Ice Cream
Making ice cream might seem daunting, but heres the deal, it so good and once you make it once you will want to make it again and again. If you are short on time, you can definitely buy vanilla ice cream and mix it up with black cherries and shaved chocolate…we won’t tell! Vanilla Bean Ice Cream starts with a custard base. Heavy cream, milk, sugar, egg yolks and vanilla bean are warmed over a low heat until the custard thickens. Once the custard is made, it will be refrigerated for several hours or overnight. The ice cream base is poured into the ice cream machine and this is where the magic happens. Chopped black cherries and shaved chocolate will be added at this time to create the tastiest Black Forest Ice Cream. 
Buttermilk Chocolate Cake
Layering ice cream with a super moist cake is key and three layers of buttermilk chocolate cake pairs perfectly with Black Forest Ice Cream. Buttermilk Chocolate Cake is a simple recipe that has the addition of black coffee to boost the flavor of chocolate and creates a perfectly moist cake that is as good frozen as it is fresh! 
Cherry Liqueur Simple Syrup
I add simple syrup to all of my cake recipes and this one is no different. Cherry liqueur will add additional cherry flavor to each layer of cake. Combine equal part of water and sugar to a saucepan and bring it to a boil until the sugar is dissolved. This simple syrup recipe is perfect for cakes, cocktail or a gourmet lemonade. 
The combination of Vanilla Bean ice cream loaded with black cherries and shaved chocolate layered between a moist buttermilk chocolate cake and cherry liqueur simple syrup is a spin on a traditional Black Forest Cake. Black Forest Ice Cream Cake is so flavorful, full of texture and is perfect for any birthday celebration or back yard bbq!
- Chocolate Buttermilk Layer Cake
- Black Forest Ice Cream
- Cherry Liqueur Simple Syrup
- Garnish: Chocolate Shaving & Fresh Black Cherries
- Once cakes have cooled completely you can start layering with ice cream
- Use an 6 inch cake ring to layer the ice cream cake
- Place the cake ring on cake stand or plate
- Place one cake layer in the cake ring
- Using a pastry brush add the cherry liqueur simple syrup to the cake layer and then spread the ice cream (slightly softened); repeat with chocolate cake, simple syrup and ice cream until you have three layers of cake
- Place is in the freezer until you are ready to serve
- Garnish the cake with chocolate shavings and fresh black cherries
- 1 Cups All Purpose Flour
- 1 Cups Granulated Sugar
- ½ Cup Cocoa Powder
- 1 tsp Baking Powder
- ¾ tsp Baking Soda
- ½ Cup Buttermilk
- ¼ Cup Vegetable Oil
- 1 Eggs
- ½ tsp Vanilla Extract
- ½ Cup Hot Coffee or Boiling Water
- Preheat oven to 350 degrees F
- Prepare (3) 6" Cake Pan with spray and the bottom lined with parchment paper
- In a medium bowl, combine the flour, sugar, cocoa powder, salt, baking soda and baking powder; whisk until combined, set aside
- With a paddle attachment, mix together buttermilk, oil, eggs, and vanilla extract
- Add the dry ingredients and mix on medium speed until batter is smooth and all ingredients are fully incorporated
- On low speed, slowly add the boiling water to the batter and mix until fully combined
- Divide batter into 3-6 inch cake pans
- Bake at 350 degrees for 25-30 minutes or until cake springs back at the touch
- Allow the cakes to cool for 10-20 minutes before removing from the pan
- 2 Cups Heavy Cream
- 1 Cup Whole Milk
- ½ Cup Granulated Sugar
- 4 Egg Yolks
- 1 tsp Vanilla Extract
- 1 Cup Black Cherries, Fresh (pitted) or Frozen
- ½ Cup Semi Sweet Chocolate, Chopped
- Whisk together the granulated sugar, egg yolks and vanilla extract; set aside
- In a medium saucepan, combine heavy cream and milk; bring to a simmerl
- Temper the eggs by whisking ¼ cup of heavy cream mixture into the egg mixture and whisk until smooth
- Pour the egg mixture into the remaining heavy cream mixture in the saucepan over medium heat and stir continuously until the ice cream base thickens and coats the back of a wooden spoon
- Remove from the heat and strain through a fine mesh strainer to remove any cooked egg yolks and then pour the ice cream base into a bowl, cover with plastic wrap and allow it to come to room temperature
- Once the custard is at room temperature, refrigerate the custard for 3-4 hours to thicken
- Pour the Ice Cream into an ice cream machine and churn according to manufacturer's instructions
- Fold chopped cherries and chopped chocolate to the ice cream and pour into an airtight container or metal loaf pan and place in the freezer until ready to use
- ½ Cup Granulated Sugar
- ½ Cup Water
- 2 Tbsp Cherry Liqueur
- In a small saucepan combine sugar and water and bring to a boil
- Once the sugar is dissolved, turn the heat off and pour in the cherry liqueur
- Let the simple syrup cool completely before using
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