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Ice Cream Chocolate Overload Explosion Cake

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The Ice Cream Chocolate Overload Explosion Cake is a show-stopping dessert combining layers of rich chocolate cake and creamy ice cream, topped with hot fudge, sprinkles, and chocolate chips. It’s perfect for parties, celebrations, or when you want to indulge in a decadent treat.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking, Freezing
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the Cake:
    • 1 box of chocolate cake mix (or homemade chocolate cake recipe)
    • Eggs, oil, and water as required for the cake mix
  • For the Ice Cream Layers:
    • Chocolate ice cream (or your favorite flavor)
    • Vanilla ice cream (or another complementary flavor like strawberry, cookies & cream, or mint chocolate chip)
  • For the Fudgy Explosion:
    • 1 cup of hot fudge sauce (store-bought or homemade)
    • 1 cup of chocolate chips (milk or semi-sweet)
    • 1/2 cup of crushed cookies (Oreo, chocolate chip cookies, or graham crackers)
    • 1/4 cup of chopped nuts (optional, such as walnuts or pecans)
    • 1/2 cup of chocolate sprinkles (optional for extra fun)
  • For the Topping:
    • Whipped cream (store-bought or homemade)
    • Extra chocolate shavings or cocoa powder for garnish

Instructions

  1. Bake the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease a round cake pan or use parchment paper for easy removal. Prepare the cake mix according to package instructions, then pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
  2. Prepare the Ice Cream Layers: Allow the chocolate and vanilla ice cream to soften slightly at room temperature for about 10-15 minutes. Spread a generous layer of chocolate ice cream over the cooled cake, smoothing it out evenly. Follow with a layer of vanilla ice cream on top. Freeze for 1 hour to firm up the ice cream.
  3. Drizzle the Hot Fudge Sauce: Warm the hot fudge sauce in the microwave for 20-30 seconds until it’s thin enough to drizzle easily. Pour it generously over the ice cream layers, allowing it to slightly set as it cools.
  4. Add the Explosion Toppings: Sprinkle chocolate chips, crushed cookies, and chopped nuts (if using) on top of the fudge layer. Optionally, add chocolate sprinkles or drizzle more hot fudge on top for extra indulgence.
  5. Freeze the Cake: Place the cake back into the freezer for 2-3 hours to allow the ice cream layers to firm up and set.
  6. Serve: When ready to serve, top slices of the cake with whipped cream and garnish with extra chocolate shavings or cocoa powder for a decorative touch.

Notes

  • Chill the cake well between layers to avoid melting the ice cream while assembling.
  • Store leftovers in the freezer for up to 3 days in an airtight container.
  • Let the cake thaw at room temperature for 10-15 minutes before slicing for easier cutting.
  • Customize your ice cream layers with different flavors and toppings for variation.

Nutrition

Find it online: https://savorymomskitchen.com/ice-cream-chocolate-overload-explosion-cake/