Nutella Ice-Cream Sundae Cake

DifficultyIntermediate

Nutella Ice-Cream Sundae Cake

Nutella Cake
Yields1 Serving
Prep Time1 hrTotal Time1 hr
Ingredients:
For the Chocolate Cake:
 120 g flour
 pinch of salt
 30 g cacoa
 2.5 ml bicarbonate of soda
 80 g soft brown sugar
 1 egg
 200 ml First Choice Amasi
 80 ml sunflower oil
 10 ml lemon juice
For the Hazelnut Vanilla Ice-Cream:
 600 ml First Choice Vanilla Velvet, ice cold
 40 g toasted hazelnuts, chopped
 60 g nutella
For the Chocolate Ice-Cream:
 300 ml First Choice Chocolate Velvet, ice cold
 15 ml cacao
For the Nutella Ganache:
 100 g dark chocolate, chopped
 125 g nutella
 125 ml First Choice Cream
To Finish:
 vanilla ice-cream balls
 chocolate shards
 edible pearls
 toasted hazelnuts, chopped
Directions:
For the Chocolate Cake:
1

Preheat the oven to 180°C and line a 20 cm cake tin with baking paper.

2

Sift together the flour, salt, cacao and bicarb together and mix in the brown sugar.

3

In another bowl combine the egg, First Choice Amasi, oil and the lemon juice and add to the dry ingredients to make the batter.

4

Spoon the batter into the cake tin and bake for ±20 minutes until cooked. Cool completely.

5

Line a loose-bottomed 20cm cake tin with baking paper (bottom and sides).

6

Trim the cake to fit the lined cake tin and place in the freezer.

For the Hazelnut Vanilla Ice-Cream:
7

Whip together the First Choice Vanilla Velvet until light and fluffy and whip in the Nutella and fold in the nuts. Spoon half of the mixture on the cake and place in the freezer until frozen. Keep the rest of the mixture in the fridge.

For the Chocolate Ice-Cream:
8

Whip together the First Choice Chocolate Velvet and the cacao until light and fluffy and spoon on top of the hazelnut vanilla ice cream layer and place in the freezer until frozen. Spoon over the rest of the vanilla hazelnut layer and freeze.

For the Nutella Ganache:
9

Combine the chocolate, nutella and the cream in a microwave-safe bowl and heat slowly to melt. Stir every 30 seconds until it is smooth and melted.

To Finish:
10

Remove the cake from the freezer and place on a serving plate. Spoon over the ganache and top with ice cream balls.

11

Decorate with chocolate shards, nuts and edible pearls. Serve immediately!

Category, Cuisine

Ingredients

Ingredients:
For the Chocolate Cake:
 120 g flour
 pinch of salt
 30 g cacoa
 2.5 ml bicarbonate of soda
 80 g soft brown sugar
 1 egg
 200 ml First Choice Amasi
 80 ml sunflower oil
 10 ml lemon juice
For the Hazelnut Vanilla Ice-Cream:
 600 ml First Choice Vanilla Velvet, ice cold
 40 g toasted hazelnuts, chopped
 60 g nutella
For the Chocolate Ice-Cream:
 300 ml First Choice Chocolate Velvet, ice cold
 15 ml cacao
For the Nutella Ganache:
 100 g dark chocolate, chopped
 125 g nutella
 125 ml First Choice Cream
To Finish:
 vanilla ice-cream balls
 chocolate shards
 edible pearls
 toasted hazelnuts, chopped

Directions

Directions:
For the Chocolate Cake:
1

Preheat the oven to 180°C and line a 20 cm cake tin with baking paper.

2

Sift together the flour, salt, cacao and bicarb together and mix in the brown sugar.

3

In another bowl combine the egg, First Choice Amasi, oil and the lemon juice and add to the dry ingredients to make the batter.

4

Spoon the batter into the cake tin and bake for ±20 minutes until cooked. Cool completely.

5

Line a loose-bottomed 20cm cake tin with baking paper (bottom and sides).

6

Trim the cake to fit the lined cake tin and place in the freezer.

For the Hazelnut Vanilla Ice-Cream:
7

Whip together the First Choice Vanilla Velvet until light and fluffy and whip in the Nutella and fold in the nuts. Spoon half of the mixture on the cake and place in the freezer until frozen. Keep the rest of the mixture in the fridge.

For the Chocolate Ice-Cream:
8

Whip together the First Choice Chocolate Velvet and the cacao until light and fluffy and spoon on top of the hazelnut vanilla ice cream layer and place in the freezer until frozen. Spoon over the rest of the vanilla hazelnut layer and freeze.

For the Nutella Ganache:
9

Combine the chocolate, nutella and the cream in a microwave-safe bowl and heat slowly to melt. Stir every 30 seconds until it is smooth and melted.

To Finish:
10

Remove the cake from the freezer and place on a serving plate. Spoon over the ganache and top with ice cream balls.

11

Decorate with chocolate shards, nuts and edible pearls. Serve immediately!

Nutella Ice-Cream Sundae Cake
IngredientsDirections