Throwback to an old cake I made for my husband’s birthday one year! His favorite ice cream flavor is Cherry Garcia by Ben & Jerry’s Ice Cream. That might be because I’m not a huge fan of fruit in ice cream and therefore he usually gets to eat the entire carton by himself in peace! However, he is ALSO lactose intolerant. Lo and behold…I found a lactose free ice cream at Trader Joe’s called Soy Creamy Chocolate Cherry Chip. I decided to bake this ice cream cake for him and also combine his other favorite flavor – some good ol’ sensimilla! My husband dubbed this the Chocolate Cherry Chill Out Cake!
Please note that this is not an entirely lactose free cake. There is a cup of milk in the chocolate cake. My husband has a hard time digesting ice cream but can handle milk when it’s baked. However, you can easily substitute the chocolate cake recipe with a lactose free version of your choice. My lactose free Blazing Brownie Cake would also work well!
What’s cool (haha) about this recipe is that you can also switch out the ice cream flavor for any flavor you want as well! I’m more of a chocolate chip cookie dough kind of girl but I gotta give my man what he wants and treat him on his birthday! And even I admit that the chocolate cherry chip ice cream does pair perfectly with my decadent chocolate cake.
*I just wanted to make a point in saying that I actually only used one layer of cake with the ice cream cake pictured above. The recipe yields two 9 inch oval or round cakes or one sheet cake. I froze my other oval cake for another cake project but feel free to stack the cakes as the recipe instructs. I felt two cakes was entirely too much cake for just the husband and I – it took us a week to finish just one layer!*
Chocolate Cherry Chill Out Cake
2 cups sugar
1 3/4 cup white flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup cannaoil (see recipe)
2 teaspoons vanilla extract
1 cup coffee
Gallon or box of Soy Creamy Cherry Chocolate Chip ice cream (or flavor of your choice)
Optional: chocolate frosting (this is a good recipe or grab a can from the store)
1. Heat oven to 350°F. Grease and flour two 9×3 inch oval cake pans or two 9-inch round cake pans or one 9 x 13 cake pan.
2. Combine sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, cannaoil and vanilla extract. Beat on medium speed for about 2 minutes. Stir in cup of hot coffee. The batter will become very thin.
3. Pour batter into the prepared cake pans. Bake 30 to 35 minutes. Cool ten minutes than remove from cake pans to cooling rack.
4. Once completely cooled, transfer first cake to a plate (for a sheet cake – just leave the cake in the pan and proceed to step 4). Optional: Spread an even layer of chocolate frosting on top of the cake and then place the next cake on top.
5. Cover entire cake very tightly with saran wrap and place in freezer overnight.
6. Take cake from freezer and uncover. Peel apart the cardboard from the pint or box of ice cream. Working fast – use a large knife or dental floss, and cut even slices of ice cream to cover your cake. Place the slices of ice cream to form a single layer on top. If it’s not even, you can let it melt slightly and smooth the top of the ice cream over with a knife. Cover in saran wrap and place in freezer again overnight. Cake is ready to be served the next day! Let defrost for a few minutes before slicing and serving. Store in the freezer.