Ice Cream Cone Birthday Cake
- 4 boxed cake mixes
(or equivalent cake recipe of
choice to fill two 13 x 9 rectangular cake tin)
- 5-6 traditional wafer ice cream cones, approximately 5 inches long (more maybe required, depending on breakages!)
- 4 pints of assorted ice creams
- 10 ounces dark chocolate, chopped
- 1 1/2 sticks butter, chopped
- 3 teaspoons instant coffee granules
- 1/2 cup water
- 1/2 cup brown sugar
- 3/4 cup flour
- 1/4 cup self-rising flour
- 1 egg
- 1/4 cup coffee liqueur (Kahlua is good)
- 15 ounces dark chocolate
- 1/2 cup cream
- 1 3/4 sticks unsalted butter, softened
- 3/4 cup whole milk
- 1 tablespoon vanilla extract
- 8 cups sifted confectioners sugar
- 1 cup cocoa
Preheat oven 325°F and line pan with parchment paper.
In a saucepan, place chocolate, butter, coffee, water and sugar and stir over low heat until chocolate has melted and sugar melted. Cool for 15 minutes.
Stir sifted flours, eggs and liqueur into chocolate mixture and pour into pan.
Bake for 13/4 hours and test with a skewer.
Cool cake in pan.
Repeat for two more cakes.
Place cream in a saucepan and bring to boil.
Place chopped chocolate into a bowl. Pour heated cream over chocolate and allow to stand for 2-3 minutes.
Stir cream and chocolate until smooth.
Cool to room temperature.
Cream butter for 1-2 minutes. Add the milk, vanilla and half of the confectioners sugar. Beat for approximately 3 minutes. Add the remaining confectioners sugar and beat for another 3 minutes. The icing is ready to use immediately.
Level each cake with a knife. Stack the cakes on top of each other, filling between the layers with the ganache.
Before icing the cake, prepare the ice cream cones, as these will need to put on while the icing is still wet. Halve each ice cream cone by placing the cone with the flat wide end up on the cutting board. Use a steak knife and cut down the cone with a gentle sawing action. (You may break a few, but keep at it!)
Spread the buttercream icing on the cake and place the half cones around the outside of the cake.
Tie a ribbon around the cake and set aside.
Scoop approximately 20 scoops of ice cream and place on baking trays. Put into freezer until required. (This will also harden the ice cream, making it easier to handle when transferring onto the cake.)
Just before serving place the scoops of ice cream on top of the cake. Start with the outside and work toward the center making a layer of ice cream scoops on top of the cake. Pile remaining ice cream scoops on top of this layer to form a pyramid of scoops. Serve immediately.
- Mud cake works best, as it is dense enough to carry the weight of the ice cream. The ice cream is also a lovely accompaniment to the richness of the mud cake.
- For a smaller cake, use shorter ice cream cones.
- The ice cream scoops are quite easy to position on top of the cake (just about anything will look good) so don’t be nervous about having to do the final decorating just before serving.