Ingredients:
For Chocolate Cake:
1 cup plain flour
3/4 tsp baking powder
3/4 tsp baking soda
a pinch of salt
1/2 cup cocoa powder
1 cup sugar
1 egg
1/4 cup oil
1/4 cup milk
1/4 cup yogurt
1 tsp vanilla essence
1/2 cup boiling water
For Choco Chip Ice cream Filling:
2 cups milk
4 tbsp corn flour
1/2 tin condensed milk
1/2 tsp vanilla essence
1 cup whipping cream
3/4-1 cup chocolate chips ( or chopped chocolate)
For Chocolate Glaze:
1 cup fresh cream
1 tbsp honey
1 cup grated chocolate
50 gm unsalted butter
Preparation:
For Chocolate Cake:
- Preheat the oven to 160 degree celcius. Grease a spring form pan and line with a parchment paper and keep it aside.
- In a mixing bowl, add plain flour, baking powder, baking soda and a pinch of salt and mix well.
- Add cocoa powder to this, mix well and sift together. Add 1 cup sugar and mix well and keep it aside.
- In a large mixing bowl, add egg, oil and milk and beat lightly using electric mixer.
- Add yogurt and vanilla essence and beat well.
- Now add flour mixture little by little and beat well. Add 1/2 cup boiling water little by little and beat again.
- Then mix well with a spatula and pour into the prepared pan .
- Bake it in the preheated oven at 160 degree celcius for 40 minutes.
- Freeze the cake till the filling is prepared…
For Choco Chip Ice cream:
- In a bowl, mix corn flour with 1/2 cup of milk and mix well with a spoon without any lumps.
- In a sauce pan, add remaining milk and condensed milk and mix well.
- Add corn flour mixture and switch on the flame and stir continuously till it becomes thick at medium-low flame.
- Switch off the flame and add 1/2 tsp vanilla essence and mix well. Transfer this to a bowl.
- In a large bowl, add whipped cream and beat well till whipped.
- Beat the cooled corn flour custard and add this to the whipped cream and beat again.
- Add 1 cup chocolate chips and beat again till well mixed.
Layering the cake with filling:
- In a plate, place a cling wrap / aluminium foil .
- Take the cake from the freezer and level the top of the cake using a serrated knife. Then cut the cake into two equal halves.
- Place one half of the cake in the prepared cling wrap and then place this cake along with the cling wrap to the spring form pan.
- Now add the prepared choco chip ice cream filling over it and place the other half of the cake on the top.
- Keep it in the freezer till the chocolate glaze is prepared.
For Chocolate Glaze:
- In a sauce pan, add fresh cream and honey and mix well at low flame till it reaches boiling point.
- Take grated chocolate in a bowl. Add the hot cream mix to the chocolate and keep it for 2 minutes and then mix well with a wooden spatula.
- Add unsalted butter and mix well till it melts.
- Take the cake from the freezer and pour the chocolate glaze all over the top.
- Then keep it in the freezer till well set for about 12-15 hours.
- Demould the cake, remove the cling wrap and then cut into slices and serve….
- Keep the leftover cake in the freezer..
Recipe Source: Magic Oven