Saturday, 3 October 2015
CHOCOLATE ORANGE ICE CREAM CAKE
1 packet duncan hines devils food cake
finely grated zest of 1 large orange
2 cans coles brand condensed milk
2 x 600 mls coles brand thickened cream
finely grated zest 2 oranges
1 1/2 cups choc bits
20 drops yellow food colouring
10 drops red food colouring
200 grams dark cooking chocolate
1/2 cup thickened cream
orange slices and cadbury "cocoa" dark orange chocolate to decorate
make cake the night before needed. (unless you have 2 springform tins the same size)
preheat oven to 170 c. grease and line bottom of 24 cm springform tin.
add the grated zest to the cake mix and make the cake according to packet directions. pour into springform tin.
cook for 40 -45 minutes or until a skewer comes out clean. cool in tin for 15 minutes
then remove to wire rack. (remove sides and bottom).
cool completely. store in airtight container until ready to use.
line bottom and sides of 24 cm springform tin with plastic wrap, allowing an overhang around top of tin for easy removal.
using an electric mixer, in a large bowl, beat the condensed milk, cream, grated zest
and food colouring together until thick. stir in choc bits.
pour into tin, cover with plastic wrap and freeze for at least 8 hours.
in a heatproof bowl over a pot of boiling water, melt the chocolate with the cream, stirring till smooth.
remove from heat and cool, stirring occasionally. allow to thicken slightly.
when ganache is ready, cut cake in half widthways, (side to side) and place bottom of cake on a plate or stand.
remove ice cream from tin and plastic wrap and place onto the cake. cover ice cream with top of cake.
spread the ganache across the top of the cake, letting some run down the sides of the cake as well.
decorate with the chocolate and orange slices.
cut into wedges and serve. freeze leftovers.
NOTE: I use the coles supermarket brand cream because it whips quicker and thicker than others.