Bite + Sip: Fudge Ice Cream Cake with Cherries

A very sweet, eye catchy and well, for sure delicious recipe made by no less than Call Me Cupcake perfect for the coming holidays.

2 quarts (2 liters) ice cream (I used vanilla)
110 g butter
150 g dark chocolate (53%), roughly chopped
150 g brown sugar
3 eggs
110 g cocoa powder (dutch process)
95 g all-purpose flour
Fresh cherries

1. Preheat oven to 150°C. Line a 15 cm (6 inch) round cake pan with parchment paper. Place butter and chocolate in a saucepan over low heat, stir until melted and smooth. Remove from heat and stir in sugar. Add eggs, one at a time, stirring well between each addition, then sift in cocoa and flour and mix just to combine. Pour batter in prepared pan, smooth with a spatula and bake until just set, about 35-45 minutes. 2. Let cool for a while and then turn out onto a wire rack. When completely cool, split layer in half.

3. Line the sides of a deep 18 cm (7 inch) cake pan with removable base with parchment paper. Cut strips around the edges a little taller than the pan itself. Put in freezer to chill.

4. Beat ice cream to soften, spoon one-third into base of cake pan, smooth top and place half the cake over. Put some cherries between the layers. Add ice cream and put the next cake layer on top. Finish with a layer of ice cream and smoothing top. Freeze until firm (6 hours or overnight).

5. Serve with extra cherries and cake trimmings crumbled over (if you have any that is!)