Strawberry And Brownie Ice Cream Cake With Chocolate Ganache Recipes
TEXAS SHEET CAKE WITH CHOCOLATE GANACHE
Steps:
- For the cake: Preheat the oven to 375 degrees F. Grease and flour a 9-by-13-inch sheet cake pan.
- Melt the butter in a large saucepan, add 1 cup of water and bring the mixture to a boil. Remove from the heat and whisk in the flour and sugar until incorporated. Stir in the eggs, sour cream and almond extract. Pour the batter into the prepared pan and bake until golden on top, about 20 minutes. Cool the cake in the pan for 20 minutes.
- For the ganache: Place the chocolate chips in a large heatproof bowl. In a medium saucepan, bring the cream and corn syrup to a boil, stirring to combine. Pour the cream mixture over the chocolate chips and whisk until smooth. Pour the ganache over the cake, using a spatula to cover the cake completely.
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- In the pitcher of a blender, puree all the ingredients until smooth. Transfer the mixture to a medium bowl and press plastic wrap against the surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.
- Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Let cool until the ganache is thickened but still pourable.
- On a serving plate or cake stand, place 1 cake layer upside-down. Remove the ice cream from the pan and place over the cake, peeling off the plastic wrap. Top with the remaining cake layer. Pour the ganache over the cake, letting it drip down the sides. Freeze for 2 hours, or until firm. Top with strawberries and let stand for 5 to 10 minutes before slicing and serving.
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