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Saucy Chocolate Cake with Ice Cream recipe

Saucy Chocolate Cake with Ice Cream recipe



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  • Recipes
  • Dish type
  • Cake
  • Chocolate cake

A great, no mess, no fuss recipe. The chocolate cake is topped with ice cream and fudgy chocolate sauce.

40 people made this

IngredientsMakes: 9 servings

  • 125g plain flour
  • 150g caster sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 125ml milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 115g chopped walnuts
  • 220g dark brown soft sugar
  • 4 tablespoons unsweetened cocoa powder
  • 415ml hot water
  • 500ml vanilla ice cream

MethodPrep:20min ›Cook:40min ›Extra time:15min resting › Ready in:1hr15min

  1. Preheat oven to 180 C / Gas 4.
  2. In an ungreased 23cm square tin, stir together the flour, sugar, 2 tablespoons cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in walnuts.
  3. Spread evenly in tin. Sprinkle with dark brown soft sugar and 4 tablespoons cocoa. Pour hot water over batter. Bake 40 minutes.
  4. Let stand 15 minutes; cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each serving.

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Reviews & ratingsAverage global rating:(47)

Reviews in English (42)

by GodivaGirl

I followed the recipe EXACTLY! The recipe states "No messy clean-up with this one. Just mix and bake in the same pan." This was NOT the case for me. After combining the flour & cocoa mixture with milk in the pan it was extremely thick and did not spread well in the pan. Added remainder of ingredients including hot water. Recipe does *not* state to stir. Chocolate mixture does not look cohesive in the pan. Carefully placed in oven for 35 minutes. After 10 minutes of baking filling overflowed out of the pan. (Yes, it smelled bad). Decided to continue to bake until done. There was *no* sauce to drizzle when I cut pieces.-06 Jul 2008

by Shef W

This one is a keeper in our house. It's so easy to make, I mixed it all in one pan as the recipe suggests. This is a must have to wow unexpected dinner guests. I didn't find it too sweet at all. The ice cream melded with the ooey gooey richness perfectly. Admittedly I let it sit about five-ten mins longer than the recipe said after it came out of the oven, but the amount of "fudge sauce" on the bottom was just right. Thanks for this easy recipe to address those urgent chocolate cravings.-13 Apr 2008

by strawberry_mc

I have made this recipe for years - since I was in grade school! It is a favorite of my family. To the reviewer who felt it was really messy-you mix the cake then sprinkle the brown sugar/cocoa mixture on top and pour the hot water over and DO NOT STIR! If it looks like it will overflow-just put a pan or a piece of foil underneath. It is absolutely delicious with sweetened whipping cream or ice cream!-24 Jan 2012


Saucy chocolate loaf cake

100g gluten-free plain flour
25g buckwheat flour
70g golden caster sugar
25g cocoa powder
½ tbsp gluten-free baking powder
1 tsp xanthan gum
¼ tsp salt
500g butter, melted
2 tbsp cold coffee
2 eggs
80ml milk
50g milk chocolate, broken into chunks
For the sauce:
100g light muscovado sugar
1 tbsp cocoa powder
150ml boiling water
To serve:
Ice cream or whipped cream

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a standard 900g loaf tin with parchment paper. Combine the flours, sugar, cocoa powder, baking powder, xanthan gum and salt in a large mixing bowl.
  2. Whisk the butter, coffee, eggs and milk in a separate bowl. Pour into the dry ingredients and stir until just combined. Stir in the chocolate pieces.
  3. Combine all of the ingredients for the sauce, then pour over the batter.
  4. Bake for 30 minutes until the surface of the cake looks firm, risen and crisp.
  5. Leave to cool for five minutes, then serve warm with vanilla ice cream or whipped cream.

Per serving: 520kcals, 43.8g fat (27.4g saturated), 32.4g carbs, 20.2g sugars, 4.3g protein, 1.9g fibre, 0.368g sodium


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Preparation

Preheat the oven and grease two 8-inch cake pans. Prepare and bake the cake according to package instructions. Let cool completely. If the cakes are domed, slice bit off the tops so that the cakes are even. Then slice each cake horizontally in half so you have even 4 layers. Crumble one of the layers and set aside.

Cut a 26-inch by 3-inch strip of parchment paper and line the sides of an 8-inch spring form pan. Set one cake layer in the bottom and drizzle with half of the chocolate syrup. Top with half of the ice cream, spreading and pressing it into an even layer. Place the second cake layer on top and drizzle with the remaining 2 tablespoons syrup. Top with the remaining ice cream and third cake layer. Wrap in plastic and freeze at least 4 hours, preferably overnight.

In a medium bowl, whip the cream and sugar until soft peaks form. Remove the ring from the cake pan and peel off the parchment. Using a serrated knife, trim the edges of the cake so that they're even. Mound the whipped cream on top, sprinkle with cake crumbs and drizzle with chocolate syrup. Cut into wedges and serve.

Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016. Follow her on Instagram and Twitter.


The Best Ice Cream Sauce Recipes on the Internet

Ice cream is fantastic. I make a lot of it. And I just jumped on board with the no-churn ice cream trend as well and am Quite Happy there. But ice cream is somehow more special when it is covered in ice cream sauce you&rsquove made yourself. So here I have a collection of the best ice cream sauce recipes for you. And they&rsquore all in one place! I made you a long pin because I know you&rsquoll want to save this roundup somewhere where you&rsquoll be able to find it!

  • I&rsquove arranged the ice cream sauce recipes by predominant flavor, by how easy they are to make, and by special diets (vegan, paleo, etc). You may find some of the ice cream sauce recipes listed in more than one place. For example, if there is an easy sauce that also happens to be paleo and is caramel, you&rsquoll find it under &ldquoeasy ice cream sauces,&rdquo &ldquoice cream sauces for special diets,&rdquo and &ldquocaramel ice cream sauces.&rdquo I figured it would just make it easier for you to find what you&rsquore looking for.
  • It is entirely possible and even probable that many of the fruit sauces (especially) are vegan or can easily be made vegan. I only categorized sauces as &ldquospecial diet&rdquo if it was expressly noted in the recipe or if the blog is special diet-only.
  • While many of the sauces are quick and easy to make, I only put them in that category if it was a &ldquoselling point&rdquo in the post.
  • Not only am I sharing some of my own saucy creations, but I have relied on contributions from some of my wonderful blogging friends. Thanks, you guys, for sharing your links and your recipes with me and my readers!

And now, without further ado, let&rsquos get on with it. It&rsquos time to break down the Best Ice Cream Sauce Recipes. Here we go.


METHOD

Preheat oven to 180.C In a medium mixing bowl, combine the flour, granulated sugar, 3 tablespoon cocoa powder, baking powder, espresso powder, and salt. In another bowl whisk together milk, melted butter, and vanilla. Add the liquid mixture to the flour-sugar mixture and stir to combine (the batter will be thick.) Pour into the prepared baking dish.
In a separate bowl, combine the brown sugar and remaining 3 tablespoon cocoa powder. Sprinkle the brown sugar-cocoa mixture evenly over the batter, followed by the chocolate chips and pecans. Pour the hot water over the top, but do not stir.
Transfer the baking dish to the oven and cook for 40 minutes, until the center is just barely set. Allow to cool for 5 to 10 minutes before serving warm with vanilla ice cream.


Saucy Chocolate Cake with Ice Cream recipe - Recipes

Stir Sweet and Saucy Mexican Hot Chocolate sauce into your coffee or hot milk for a delicious hot drink.

Mix a spoonful of Sweet and Saucy Rum or Frank&rsquos Whiskey Caramel into apple cider for a great twist on a fall favorite.

Drizzle your latte with Sweet and Saucy Caramel sauce for a fabulous caramel macchiato.

&bull Brush Sweet and Saucy Frank&rsquos Whiskey Caramel on babyback ribs at the end

of your grilling time for a great alternative to barbeque sauce.

&bull Drizzle pork or salmon with Sweet and Saucy Chardonnay Peach Caramel

sauce and place it under a hot broiler for a fabulous finish to your meat.


&bull Make regular brownies into delicious turtle brownies with a topping

of your favorite Sweet and Saucy Caramel sauce and some pecans.


&bull Dress up your morning oatmeal with a spoonful of Sweet and Saucy Peanut


&bull Take your favorite flavor, stick the spoon in the jar, and enjoy!


Strawberry Shortcake Ice Cream

Find in a store near me &rsaquo

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The official dessert of summer – Strawberries, ice cream and cake. Our Premium Strawberry ice cream is enhanced with white cake pieces and chunks of strawberries providing a delicious flavour explosion. To check out recipes using this product, please visit here.

  • Creamy and rich premium real ice cream
  • Made with 100% Canadian milk
  • Perfect for homemade recipes
  • Packaging certified to the Sustainable Forestry Initiative

I recently discovered this Strawberry Shortcake Ice Cream from Chapman’s (my ice cream of choice), and I can’t get enough. It is easily my current favorite ice cream!


Saucy Chocolate Cake with Ice Cream recipe - Recipes

By Amrita Rawat, adapted from a recipe from Food 52 // October 24, 2013

Ingredients

For the brownie layer:
6 Tbsp. unsalted butter, cubed
8 oz. bittersweet chocolate, chopped
1 cup sugar
3 eggs
1 tsp. vanilla
1/3 cup flour

For the chocolate-coffee ice cream:
2 cups mascarpone
½ cup heavy whipping cream
½ cup 2 percent milk
2/3 cup sugar
Pinch of salt
¼ cup Kahlua
3 Tbsp. brandy or dark rum
3 oz. high-quality dark chocolate, melted

For the no-churn ice cream:
1 cup heavy cream
7 oz. condensed milk
2 Tbsp. bourbon
Pinch of salt

Preparation

Brownie Layer
• Preheat oven to 350 degrees. Grease an 8-inch springform pan.

• Melt the butter in a saucepan. Remove melted butter from the heat and add the chopped chocolate. Stir until the chocolate is melted and let cool.

• Using a hand mixer or stand mixer, beat together the sugar, eggs and vanilla on high until pale. Whisk in the chocolate and butter.

• Gently stir in the flour until just combined and no white streaks are visible.

• Pour into pan and bake for 24 to 28 minutes. Let cool completely.

Chocolate-Coffee Ice Cream
• Place all the ingredients in a blender or food processor and pulse until combined and smooth. Chill in the refrigerator until cold, about 1 hour.

• Add the ice cream base in your ice cream maker and churn according to the manufacturer's instructions.

• While this ice cream maker churns, pour in the melted chocolate. The chocolate will harden and break into little pieces in the process.

• When the ice cream maker is finished, break up any remaining large pieces of chocolate. Store in an air-tight container in the freezer until ready to use. The ice cream should be soft enough to spread easily when assembling the cake.

No-churn Ice Cream
• Beat the heavy cream until stiff peaks form. Gently fold in the other ingredients.

• Store in an air-tight container in the freezer until ready to use. The ice cream should be soft enough to spread easily when assembling the cake.

Ice Cream Cake
• Once the brownie is cool, spread the ice cream evenly over the top, stopping ¼- to ½-inch from the top edge of the springform pan. Store any leftover tiramisu ice cream in the freezer.

• Place the pan in the freezer about 2 hours until ice cream hardens.

• Spread no-churn ice cream on top of the chocolate-coffee ice cream. Place back in freezer for 1 hour to harden.

• Decorate with chocolate shavings, sprinkles, chocolate sauce or cocoa nibs, if desired, and serve.


Hot Fudge Pudding Cake

Hot Fudge Pudding Cake doesn&rsquot require any decorating skills! It&rsquos like chocolate cake and hot fudge all in one pan and the fudge sauce forms during the baking process! An easy dessert to put together and one delicious Hot Fudge Pudding cake to try! If your thinking this is just an under-cooked raw mess, there&rsquos actually chunky cake pieces poking through the saucy mess! Though messy it could look quite appealing if served in little ramekins with a scoop (or two) of ice-cream. It also re-heats wonderfully in a toaster oven, just place into heat-proof bowls and heat up for 8-10 minutes then scoop vanilla ice-cream right before serving&ndashjust as delicious as freshly baked. This is one indulgent and rich dessert to try and the ice-cream tops everything off&ndashit&rsquos a must-try dessert!

INGREDIENTS:

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup milk
  • 4 TBSP butter, melted
  • 1 tsp vanilla
  • 1 egg
  • 1/4 cup semi-sweet chocolate chips (opt*)

FUDGE SAUCE:

  • 1/2 cup white granulated sugar
  • 1/2 brown sugar
  • 1/4 cup cocoa powder
  • 1 1/2 cups boiling water

1. Preheat oven to 400° F. Lightly grease an 8×8-inch baking pan and set aside.

2. In a large bowl combine the dry cake ingredients (flour, sugar, cocoa, baking powder, and salt.) Whisk in the milk, melted butter, vanilla, and egg. Fold in the chocolate chips and spread out batter into the prepared baking dish.

3. For the fudge sauce whisk together the sugars and cocoa powder. Sprinkle evenly over the top of the batter and gently pour the boiling water over the top. DO NOT STIR.