Gourmet Coffeenilla Ice Cream Cake with Ladymisu

I am going to post some photos of baking that I have done previously when I have not created a blog yet. Some you will like them!

Gourmet Coffeenilla Ice Cream Cake with Ladymisu

chocolate cake layer:

3 eggs

80g sugar

40g vegetable oil

120g cake flour/all=purpose flour

1tsp baking powder

1/3cup milk

1tsp salt

1. Mix eggs and sugar in a bowl till combine and slightly pale. Then add vegetable oil till combine. 

2. Sift the flour with baking powder and salt in another bowl. Then alternately add the flour mixture and milk into the egg mixture. till all are combined. (The mixture should be in a ribbon stage texture, add more milk if too thick; and add more flour if too thin)

3. Put into a 9 inches round pan at 350F for 35-40 minutes. Insert a toothpick into the center of the cake. If it comes out clean, means it's done. Put onto a wire rack to allow it to be cooled. 

4. After cooled, cut the chocolate cake layer into half. (I only use one slice of the cake layer, and reserve the other ckae layer by wrapping with plastic wrap and put into fridge for future use.)

Other ingredients:

10 oreo cookies(chopped)

coffee ice cream

vanilla ice cream

1. Place the cake layer back into a 9 inches springform round cake pan. Bring out the coffee ice cream and let to melt a little or until applicable. Apply on the chocolate cake layer until 1-1 1/2 inch layer. Then put chopped oreo cookies onto of the coffee ice cream. Then put it back into fridge to allow it to freeze. 

2. Then take the vanilla ice cream out. LEt it to melt a little. After 1-2 hours of freezing, take the cake out, and apply the vanilla ice cream on top of the coffee ice cream. (Make sure that the coffe icream is freezed.) Then put the pan back into the freezer for 1-2 hours.

Chocolate Ganache:

1 1/2 cup heavy cream

100g chocolate pieces

1 cup powdered sugar

1. Use a double-boiler to melt the chocolate with heavy cream and powdered sugar. 

2. Mix till fully combine that it turns our smooth and shiny.

3. Let it cool just for awhile, not too long to avoid the chocolate forms lumps.

4. Take out the cake and pour the chocolate ganache on top of the cake and quickly put back into the freezer. (This step has to be quick since the heat will melt the ice cream like in 10 seconds.) Freeze for 3 hours or overnight.

Whipped Cream:

1 1 1/2 cup heavy cream

1 cup powdered sugar

1. Beat the heavy cream and powdered sugar till it forms peaks.

2. Bring out the cake and apply the whipped cream onto the cake and also to the sides of the cake. (It's always good to work quickly on ice cream cake to avoid from melting, unless you did it during the winter and with the air conditioner on.)

3. Place the cake back into freezer when done with applying. Freeze for 1 hour.

Decorative ingredients:

12-15 pieces ladyfingers

cocoa powder

powdered sugar

2 tbsp coffee powder

1 tsp kahlua (optional)

1/2 cup hot water

the other chocolate cake layer (from the beginning)

1. Pour 1/2 cup of hot water into the coffee powder and kahlua. Let it to cool.

2. Dip the ladyfingers into the coffee mixture and place on top of the cake. (You can decorate however you want.)

3. Break down the chocolate cake layer into small pieces, and attach it on the sides of the cake.

4. Sift cocoa powder and powdered sugar on top of the ladyfingers. 

5. Put it back to the freezer until it is time to serve. Take it out 10 minutes before cutting the cake.

I brought this to my friend's birthday celebration, and everyone seems to like it. I'm a happy girl since this is my own creation. I was so scared at first that it might taste weird or the decoration is slightly awkward. Anyway, I'm glad that everyone loves it. The coffee flavor is strong, but not overpowering. Everything acts well with other cake layers. You can taste 6 layers of different tastes and textures for this cake. 

I hope you will like this cake as well as I do. =D