Neapolitan Ice-Cream Cake

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OcadoLife

10 serving

Prep time: 40 mins

Cook time: 20 mins

Serves: 10

Make your own Neapolitan ice-cream cake and combine two of the best desserts on the planet. Chocolate and vanilla sponge layers make the perfect sandwich for strawberry ice cream, all coated with sweet whipped cream. Our fresh twist on this much-loved classic gives it a new lease of life. We’ve used colourful sprinkles for decoration, but you could use chocolatey strands instead. Looking for more cake recipes? Look no further.

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Ingredients Method

Ingredients

100g unsalted butter, softened, plus extra for greasing
50g plain chocolate, broken into pieces
100g caster sugar
2 large eggs, beaten
½ tsp vanilla extract
100g self-raising flour
½ tsp baking powder
1 cup oil (any flavourless oil, such as sunflower or rapeseed), for greasing
500g strawberry ice cream, (we used M&S Soft Scoop Strawberry Ice Cream), softened at room temperature to a spreadable consistency
400ml double cream
1 tbsp icing sugar
10 cocktail cherries
1 tbsp sprinkles

Method

Step 1

Preheat oven to 180°C/160°C fan/gas 4. Grease 2 x 20cm sandwich tins with butter and line the bases with baking paper. Put the chocolate in a small heatproof bowl and microwave in 20 sec bursts, until melted; or sit the bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Stir until smooth and set aside.

Step 2

Put the butter and sugar in a bowl and beat until pale and fluffy using an electric hand whisk. Add the eggs bit by bit, beating in between. Stir in the vanilla. Sift in the flour and baking powder and gently fold in to combine.

Step 3

Spoon half the mixture into one of the tins and level the surface. Stir the melted chocolate into the remaining mixture and spoon into the other tin, levelling the surface. Bake for 15 mins, until springy to the touch, then turn out onto a wire rack to cool completely.

Step 4

Lightly oil a 20cm springform cake tin, line with cling film (let it hang over the edges), then lightly oil the cling film. Place the chocolate sponge in the tin, spread the softened ice cream on top and level it out with a spoon. Sit the vanilla sponge on top, pressing down a little to make it stick. Cover with the overhanging cling film and freeze for at least 3 hrs.

Step 5

Remove the ice-cream cake from the tin and peel away the cling film. Transfer to a freezer-safe serving plate and return to the freezer.

Step 6

Pour the cream into a bowl and sift in the icing sugar. Whip to soft peaks using an electric whisk.

Step 7

Remove the cake from the freezer and use three-quarters of the cream to cover its top and sides, creating a smooth finish with a palette knife. Put the rest of the cream into a piping bag and pipe swirls around the top of the cake (or simply pile it on with a spoon), then decorate with cherries. Return to the freezer for 30 mins.