Instructions:
Step 1: Prepare the chocolate cake according to the package instructions. Divide batter evenly into two or three 8-inch round cake pans and bake as directed. Let the cakes cool completely.
Step 2: Line the same cake pans with plastic wrap or parchment paper. Spread softened strawberry ice cream evenly into the pans to form layers. Freeze for at least 2 hours until firm.
Step 3: Once the cake layers and ice cream layers are ready, assemble the cake by alternating layers of cake and ice cream.
Step 4: Place the assembled cake in the freezer for 1 hour to set.
Step 5: To make the ganache, heat heavy cream in a saucepan until just about to boil. Pour over chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth and glossy. Add vanilla extract if using.
Step 6: Pour the cooled ganache over the top of the cake, allowing it to drip down the sides.
Step 7: Garnish the top with fresh strawberries and chocolate chunks.
Step 8: Freeze for another 30 minutes before slicing. For easier slicing, let sit at room temperature for 5-10 minutes.
Storage and Reheating Tips:
Store the ice cream cake in the freezer, covered or in an airtight container, for up to 1 week. Slice using a warm knife for clean cuts. Do not microwave. For best texture, serve slightly softened straight from the freezer.
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