Ingredients for 6 people
2 pints of chefclub vanilla ice cream
1 1/4 cups of sugar, divided
1 2/3 cups of flour
2 cups of cocoa powder
10 1/2 oz of cherries
dark chocolate stems
3 cups of heavy cream
1/3 cup of powdered sugar
Fill the cake ring with vanilla ice cream and place in freezer. In a bowl, combine eggs and 1 cup sugar and mix. With the help of a sieve add flour and cocoa powder to the batter. Pour the batter into 2 baking pans and bake for 20 minutes at 345 °F.
Heat cherries in a saucepan and pour into a bowl. Mix the remaining juice with 1/4 cup sugar and pour into a pitcher.
Cut the 2 cakes in half with the help of toothpicks as seen in the video. To make the whipped cream, whip the heavy cream and powdered sugar with an electric mixer until stiff. Spread the whipped cream onto one layer of the cake. Then make alternating circles of cherries and whipped cream with the help of a piping bag as seen in the video. Repeat the process 3 times. Finally frost the cake with whipped cream and chill.
To decorate the cake, take the cake ring out of the freezer and create a spiral design by piping on the remaining ice cream. Grate dark chocolate shavings and stick to the sides of the cake. Place the ice cream circle on top of the cake and fill the gaps with cherry syrup. Top with more whipped cream and cherries. Enjoy!