Mint Chocolate Chip Ice-Cream Cake

INGREDIENTS

• Parchment paper
• Devil's Food Cake Batter (recipe below)
• 1/2 gal. mint chocolate chip ice cream, softened
• 10 chocolate wafers, coarsely crushed
• Chocolate Ganache (recipe below)
• Garnishes: sweetened whipped cream, thin crème de menthe chocolate mints

Devil's Food Cake Batter

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa
• 1 tsp. baking soda
• 3/4 cup hot strong brewed coffee
• 1 tsp. white vinegar

Chocolate Ganache

• 1 (4-oz.) semisweet chocolate baking bar, chopped
• 4-8 Tbsp. whipping cream

DIRECTIONS

1. Preheat oven to 350ºF. Grease and flour 3 (8-inch) round cake pans. Line with parchment paper. Prepare Devil's Food Cake Batter, and spoon into pans.
2. Bake at 350ºF for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, peel off parchment paper, and cool completely (about 1 hour).
3. Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream (about 2 1/3 cups); sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours.
4. Remove cake from springform pan, and place on a cake stand or plate. Prepare Chocolate Ganache, and spread over top of ice-cream cake. Let stand 15 minutes before serving. Garnish, if desired.

Devil's Food Cake Batter

1. Beat butter and sugar at medium speed with a heavy-duty electric stand mixer until creamy. Add egg, beating just until blended. Beat in vanilla. Combine flour, cocoa, and baking soda. Add to butter mixture alternately with coffee, beating until blended. Stir in vinegar. Bake batter immediately.

Chocolate Ganache

1. Microwave baking bar and 4 Tbsp. whipping cream in a microwave-safe bowl at HIGH 1 minute or until melted, stirring at 30-second intervals. Stir in up to 4 Tbsp. additional cream for desired consistency. Use immediately.