My hubby’s bday is valentine’s day, so of course I had to make him something good! I read him some recipes, and this is the one he picked.
Cookie Dough Ice-Cream Cake
1 Chocolate Chip Cookie Dough Cake (without the melted chocolate on top)
1 carton Chocolate Chip Cookie Dough Ice-Cream
1 batch of Ready-to-Eat Cookie Dough, rolled into 1 inch balls
3/4 cup cream
2 Tablespoons butter
8 ounces semi-sweet chocolate, chopped
1. In a microwave safe bowl, heat cream and butter on medium high for 2 minutes.
2. Pour over chopped chocolate and stir until smooth.
To assemble cake:
1. Allow the Chocolate Chip Cookie Dough Cake to cool completely.
2. Let the ice-cream thaw at room temperature for about 10 minutes, until it is spreadable.
3. Spread the ice-cream in a thick layer over the Chocolate Chip Cookie Dough Cake.
4. Pour ganache over the ice-cream. It may harden quickly so work fast to spread it out.
5. Place the cookie dough truffles on top of the ganache.
Serve immediately or freeze until you’re ready to serve. Let it thaw at room temperature for 5-10 minutes before cutting into it. Freeze any leftovers in an air-tight container.
Chocolate chip cookie dough cake:
1/3 cup shortening
1/3 cup margarine (softened but not melted)
1/2 cup brown sugar
1/2 cup sugar
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking soda
2 cups chocolate chips, divided
1. Preheat oven to 350 degrees and grease a round cake pan.
2. Beat together shortening, margarine, and sugars until creamy.
3. Add in egg and vanilla. Mix well.
4. Stir in flour and baking soda. Mix until flour is totally incorporated.
5. Stir in 1 cup of chocolate chips until evenly distributed.
6. Pour mixture into cake pan.
7. Bake for 20 minutes, or until top is golden brown and a toothpick comes out clean when stuck in the middle.
8. Remove from oven and immediately sprinkle remaining chocolate chips over cake. They will melt on their own, but you might need to spread the chocolate evenly over the cake.
Note: If the Ready-to-Eat Cookie Dough is too sticky to roll into balls, add a small amount of flour or refrigerate it until it is easily handled.
***Edited to Add: I’ve heard from a lot of you that this cake has presented issues. Here are a couple suggestions I’ve come up with to help you:
-Instead of spreading the ice-cream over the cake as suggested in step 3, line a cake pan (the same size as the one you baked your cake in) with plastic wrap. Spread the ice-cream into the pan and allow it to freeze. Then flip the frozen ice-cream over the cake and remove the plastic wrap. This should make that step a lot easier!
-Per the suggestion left in the comments, make the entire cake in a 9×13″ pan.