Frozen Chocolate Cookie Cake

Recipe adapted from Sandra Lee Semi-Homemade Desserts, Miramax Books, 2003.

Show: Semi-Homemade Cooking with Sandra LeeEpisode: Chocolate

Rated: 4 stars out of 5Rate itRead users' reviews (62)

RECIPE
COMMENTS & REVIEWS(62)

Cook Time:
25 min
Level:
Intermediate
Yield:
1 cake, about 12 servings

Times:

Prep: 20 min
Inactive Prep: 3 hr 0 min
Cook: 25 min
Total:: 3 hr 45 min

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Ingredients

Ganache and Filling:

1/2 gallon cookies and cream ice cream, softened
1 cup heavy cream
1 (12-ounce) bag semisweet chocolate morsels

Cake:

Butter, for pans
Flour, for pans
1 (18.25-ounce) box devil's food cake mix
1 1/2 cups water
1/2 cup vegetable oil
3 eggs

Directions

Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging. Spread softened ice cream into lined pan in a smooth, even layer. Freeze for 3 hours, or until frozen solid.

Preheat oven to 350 degrees F.

Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended. Using a spatula, divide batter between the 2 prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the edge of each pan to loosen cakes and remove from pans.

While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the edges. Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth. Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around sides of both cake layers, keeping layers separate and not fitting together yet. Refrigerate entire cake for 1 hour, or until ganache is set.

Place 1 cake layer, ganache side up, on a serving platter. Remove ice cream from pan, peel off plastic wrap, and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until ready to serve, but let stand at room temperature 5 minutes before seving.

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Comments & Reviews

recipe Frozen Chocolate Cookie Cake
Marina Greenbrier, TN 11-04-2009
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Awesome cake!~!!
Rated: 5 stars out of 5

I made this cake for my husband's birthday today and we just finished eating it....(and everyone just left). EVERYONE raved... over the cake!! They ALL loved it!! It was unbelievably moist and not too sweet which was such a relief with all that chocolate. It was incredibly easy to make as well! I used a 9" springform pan for the icecream so that made it even easier to remove and place on top of the layer of cake. I couldn't find a good quality cookies and cream icecream at the store I had shopped at this morning so I found a "chocolate chip cookie" icecream instead (no, not cookie dough, just cookie). It worked just as well. I can't wait to try out other flavors of icecream! Maybe chocolate chip raspberry or Coffee icecream for a Mocha cake?. This recipe will definitely be used over and over in our family!Read more
recipe Frozen Chocolate Cookie Cake
Megan Raleigh, NC 10-30-2009
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Delicious!!
Rated: 5 stars out of 5

I made this cake for a friends birthday and he asked if he could come back over when it was his son's birthday in a few... months! Everyone loved it and thought I was so talented for pulling off such a cake! In fact it wasn't difficult at all it just had a lot of steps. It didn't turn out quite as attractive as the one in the picture but when it takes that good nobody cares! Read more
recipe Frozen Chocolate Cookie Cake
nancy cordova, TN 10-09-2009
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Easy to make and very yummy
Rated: 5 stars out of 5

granted I didn't make the ganache...I was pushed for time and bought some icing at the store but putting it all together was... very easy. I'm not sure why people are saying its hard...maybe it was making the ganache but unlike going out and buying an ice cream cake - I definitely have pride in what I made and love hearing what people have to say about it...worth every second of making it :)Read more
recipe Frozen Chocolate Cookie Cake
Betsy Avon, OH 08-26-2009
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This cake made me a super star!
Rated: 5 stars out of 5

Made the chocolate one and one with yellow cake mix-mint chocolate chip ice cream with white chocolate ganache. Make cake in... 9 inch pans and ice cream layer in ten inch pan...cake shrinks when it cools down...and spray cake rake before icing the cake, makes it easier to lift up. I used less heavy cream and more chips to make it thick enough. Also made cake in a clear glass truffle bowl but hard to cut when frozen. Once I used marshmellow fluff to fill up a hole, worked great!Read more
recipe Frozen Chocolate Cookie Cake
Carly Fort Wayne, IN 08-19-2009
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Not that fantastic
Rated: 2 stars out of 5

I had a difficult time with the ice cream. I left it in the cake pan in the freezer for longer than the recommended 3hrs.... and it was still a little soft and when I put it between my cake and put it back in the freezer, the ice cream basically collapsed. You might as well just make the chocolate cake and cover it in the ganache and serve the ice cream along side it. The cake itself turned out fantastic. I used a mix with pudding in it and then put the cake in the fridge overnight covered in saran wrap and that makes it soooo moist! I also prefer to use dark chocolate chips and heaving whipping cream for the ganache...soooo yummy!Read more
recipe Frozen Chocolate Cookie Cake
D Clinton Oaks, MI 08-09-2009
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Fu;n to make
Rated: 4 stars out of 5

The first time I made this I thought it didn't have much flavor. This time I poured hot fudge over each slice and topped with... whipped cream. VERY YUMMY!!!Read more