Chocolate Malt Ice Cream Cake with Fudge and Malted Milk Balls
A decadent frozen dessert featuring layers of moist chocolate cake, vanilla ice cream studded with malted milk ball pieces, and rich fudge topping. The chocolate cake base provides a sturdy foundation while the ice cream layer delivers creamy sweetness punctuated by crunchy malt candy pieces. Perfect for birthday celebrations or special occasions when you want to impress guests with a show-stopping dessert that combines classic flavors in an elegant presentation.
Ingredients
- 1 ½ cups Gold Medal all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 1 cup sugar
- ¼ cup unsweetened baking cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup vegetable oil
- 1 teaspoon white vinegar
- 1 teaspoon vanilla
- 1 cup chocolate fudge topping
- 1 ½ quarts vanilla ice cream, slightly softened
- 2 cups malted milk ball candies, coarsely chopped
- 1 cup whipping cream
- ¼ cup chocolate fudge topping
- malted milk ball candies(optional)
Instructions
- 1
Heat oven to 350°F and grease springform pan with shortening, then lightly flour
- 2
Mix flour, sugar, cocoa, baking soda and salt in large bowl
- 3
Add water, oil, vinegar and vanilla, stirring vigorously about 1 minute until well blended
- 4
Pour batter immediately into prepared pan
- 5
Bake 30 to 35 minutes until toothpick inserted in center comes out clean
- 6
Cool cake completely about 1 hour
- 7
Spread fudge topping over cake and freeze about 1 hour until topping is firm
- 8
Mix ice cream with coarsely chopped candies in large bowl
- 9
Spread ice cream mixture over cake and freeze about 4 hours until firm
- 10
Beat whipping cream with electric mixer on high speed until stiff peaks form
- 11
Remove springform pan side and place cake on serving plate
- 12
Top with whipped cream, drizzle with melted fudge topping, and garnish with additional candies
Tips
Use a springform pan for easy removal and clean presentation when serving this impressive layered dessert.
Allow each layer to freeze completely before adding the next to prevent mixing and ensure clean, defined layers.
Soften ice cream just until spreadable but not melted to maintain proper texture and prevent dripping through cake layers.
Good to Know
Cover and store in freezer for up to 1 week
Can be made up to 3 days ahead, add whipped cream and garnish just before serving
Remove from freezer 10-15 minutes before serving for easier slicing
Common Mistakes
Don't skip the freezing time between layers to avoid a messy, mixed-up dessert
Use slightly softened, not melted ice cream to prevent it from soaking into the cake
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may affect texture slightly
FAQ
Can I use a different flavor ice cream?
Yes, any flavor works well. Chocolate, strawberry, or cookies and cream would be delicious alternatives to vanilla.
What if I don't have a springform pan?
Line a regular 9-inch round cake pan with parchment paper, leaving overhang for easy removal.
How long will this keep in the freezer?
Store covered for up to one week. The texture is best within the first few days.