Chocolate-Berry Ice Cream Cake--Martha Stewart Recipe

Looking for an easy Chocolate-Berry Ice Cream Cake--Martha Stewart recipe? Learn how to make Chocolate-Berry Ice Cream Cake--Martha Stewart using healthy ingredients.


Submitted by jbburgoyne

Makes 8 servings



Berries are a dream team in this triple-decker dessert. Cool and sweet raspberry sorbet is the perfect topper to blackberry-studded ice cream; rich chocolate cake sets it all off.

Recipe Ingredients for Chocolate-Berry Ice Cream Cake--Martha Stewart

1 Nonstick cooking spray
1/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour (spooned and leveled)
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 large egg yolk
1/4 cup buttermilk
1 tablespoon vegetable oil
1/2 teaspoon pure vanilla extract
1 cup fresh or thawed frozen blackberries (5 ounces)
1 pint vanilla ice cream, softened
1 pint raspberry sorbet, softened

Recipe Directions for Chocolate-Berry Ice Cream Cake--Martha Stewart

  1. Preheat oven to 350 degrees. Lightly coat an 8-inch springform cake pan with cooking spray. In a large bowl, whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt. Whisk in egg yolk, buttermilk, 1/4 cup warm water, oil, and vanilla. Pour batter into pan and bake until cake pulls away from sides and a toothpick inserted in center comes out clean, about 15 minutes. Let cool completely in pan on a wire rack, 1 1/2 hours. Cut one or two pieces parchment paper 1 inch taller than pan side and place between cake and inside of pan, overlapping if necessary (parchment should fit snugly around entire circumference of cake).

  2. Place blackberries in a medium bowl and lightly mash with a fork. Stir in vanilla ice cream. Working quickly, spread ice cream mixture in an even layer over cooled cake with a small offset or rubber spatula. Freeze until ice cream is very firm, 2 hours. In a small bowl, stir sorbet until spreadable. Spread in an even layer over ice cream and freeze until set, 1 hour (or, covered, up to 1 week). To serve, unmold cake and peel away parchment.

Categories

Dessert

Nutrition Facts
Serving Size 141.9g
Amount Per Serving
Calories
249
Calories from Fat
62
% Daily Value*
Total Fat
6.9g
11%
Saturated Fat
3.3g
16%
Trans Fat
0.0g
Cholesterol
42mg
14%
Sodium
178mg
7%
Potassium
152mg
4%
Total Carbohydrates
45.5g
15%
Dietary Fiber
3.1g
12%
Sugars
35.0g
Protein
3.8g
Vitamin A 4% Vitamin C 25%
Calcium 7% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
    Bad points
  • Very high in sugar
  • Contains alcohol
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