Chocolate, hazelnut and Baileys ice cream cake - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Medium
Ingredients
For the sponge
- 50 g Butter (unsalted) i.e. Nutella
- 50 g Chocolate hazelnut spread
- 2 Egg(s) (free range) medium
- 100 g Unrefined golden caster sugar
- 100 g Self-raising white flour
- ¼ tsp Baking powder
For the ice cream
- 300 ml Double cream
- 175 g Condensed milk
- 1 tbsp Vanilla bean paste
- 30 ml Baileys
For the decoration
- 200 g Milk chocolate
- 50 ml Double cream
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1
To make the ice cream, beat together the cream, condensed milk and vanilla extract until thick.
For this step you'll need:
- 300ml Double cream
- 175g Condensed milk
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2
Carefully stir in the baileys and then pour into an 8” spring form round cake tin.
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3
Cover with cling film and freeze for 6 hours or overnight.
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4
Preheat the oven to 180°C (160°C /Gas Mark 4) and line one 8” sandwich cake tin.
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5
Beat together the sugar and butter until light and fluffy, then add the chocolate hazelnut spread and eggs, whisking after each egg.
For this step you'll need:
- 100g Unrefined golden caster sugar
- 50g Butter (unsalted) i.e. Nutella
- 50g Chocolate hazelnut spread
- 2 Egg(s) (free range) medium
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6
Fold in the flour and baking powder then pour the mixture into the tin.
For this step you'll need:
- 100g Self-raising white flour
- ¼tsp Baking powder
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7
Bake the cake in the oven for 20-25 minutes.
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8
Once baked, leave to cool on a wire cooling rack.
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9
Before you are ready to serve the cake, heat the broken up chocolate over a pan of gently simmering water until melted.
For this step you'll need:
- 200g Milk chocolate
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10
Remove the bowl from the heat and stir in the double cream. Leave aside to cool and thicken.
For this step you'll need:
- 50ml Double cream
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11
To assemble the cake, remove the ice cream from the freezer and release from the tin.
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12
Gently place the ice cream round on top of the hazelnut sponge.
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13
Slowly pour the chocolate mixture over the top of the cake and spread to cover and drizzle down the sides.