Preheat the oven 350F. Butter 9 by 3-inch round cake pan and line it with parchment paper.
Using a mixer, whisk butter until smooth, about 2 minutes. Add 1 ½ cups of sugar and ⅔ cup of unsweetened cocoa powder. Whisk until fluffy texture, about 5 minutes, make sure to scrape down the bowl using a spatula.
Now, sift into the bowl with the butter, 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda and 1 teaspoon of salt. whisk until combined. Add 2 eggs and whisk until incorporated. Pour in 1 cup of buttermilk and 1 teaspoon of vanilla extract, whisk until combined.
Transfer the batter into the baking pan, bake on the middle rack for about 60 minutes or until toothpick comes out clean when inserted into the center of the cake. Let the cake cool in the pan for about 30 minutes. Using a spatula go around the inside edge, carefully remove the cake from the pan, remove the parchment paper, let it cool for another 20 minutes. Wrap the cake in the plastic wrap and place it in the refrigerator for about 3 hours or overnight before cutting.
How to make Whipping Cream:
Place your bowl and whisk in the freezer for about 15 minutes, or until they are super cold.
Pour in cold heavy whipping cream, whisk until stiff peak forms, about 1-2 minutes, don't over mix because whipping cream can turn into butter.
Add ⅓ cup condensed milk and 1 tablespoon of sour cream, whisk for about 2-3 minutes. Cover and refrigerate until you are ready to use it.
How to assemble Ice Cream Chocolate Cake:
Very carefully cut the cake into 3 equal pieces, the bottom layer goes on the top of the cake. Using baking ban with removable bottom, remove the bottom and wrap the pan with plastic wrap all around, place the pan on the top of the cake stand or a plate where you want your cake to be assembled.
Put the1st cake layer inside the pan, spread 21 oz of ice cream, cover the top and place in the fridge for about 20 minutes. Repeat with and second cake layer but this time add a 3rd layer on top of the ice cream and freeze for 1 hour, or overnight.
Spread the whipping cream and decorate with macaroons and flowers. Enjoy!
Notes
Hi! All content & images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.