Strawberry Ice Cream Cake

Ingredients:

Sponge cake and filling

• Basic chocolate sponge cake, recipe included, bake and cool
• 3 tbsp. strawberry ice cream, soften

Topping

• 2.5 cups raspberries and/or strawberries, quartered
• 1/4 cup sugar
• 3/4 cup cold heavy cream
• 1 teaspoon vanilla extract

Basic chocolate sponge cake

• 1 cup cocoa powder
• 2.5 cups premium flour
• 2 tbsp. sugar
• 1.5 tsp baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 3 large eggs, room temperature
• 3/4 cup vegetable oil
• 0.5 cup sour cream
• 2 tsp vanilla extract
• Cooking spray

Preparation:

1. Assembling the cakePlace one layer of sponge cake on a serving plate; top with ice cream and spread it to the edges with an offset offset spatula. Top with a second layer of sponge cake and run an offset offset spatula around the cake to smooth the ice cream. Freeze until firm, about 4 hours.
2. Preparing the toppingAbout 30 minutes before serving, remove the cake from the freezer and let it sit at room temperature. In a bowl, toss the berries with 3 tablespoons of sugar; set aside until serving. Using a mixer on medium speed, beat the heavy cream, remaining 1 tablespoon of sugar, and vanilla in a bowl until medium peaks form, 1-2 minutes. Spread over the cake. Top with the berries and drizzle their juice over the cake.

3. Basic chocolate sponge cake

   
   Preheat oven to 350°F (175°C). Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper.
   
   In a medium bowl, whisk the cocoa powder into 1.5 cups boiling water until smooth. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until smooth. Add the eggs, vegetable oil, sour cream, and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low and beat in the cocoa mixture in a steady stream until fully combined. Then finish mixing with a silicone spatula; the batter will be runny.
   
   Divide the batter between the prepared pans and tap the sides to set. Bake for 30-40 minutes, until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool for 10 minutes. Then, run a knife around the edges of the pans and remove the cakes. Place them on a wire rack to cool completely. Remove the parchment. If desired, trim the tops of the cakes with a serrated knife to make them even.