Peanut Butter Chocolate Ice Cream Cake
Take the chocolate pound cake and cut into three tiers with a sharp knife
1
Layer a loaf pan with cellophane and place the first tier at the bottom
2
Scoop out chocolate ice cream on the cake and flatten to form layer
3
Now place the second tier on top of the chocolate ice cream
4
Spread 1/2cup chunky peanut butter on the cake
5
Scoop out vanilla ice cream on the peanut butter and flatten to form layer
6
Now place the last tier on top of the vanilla ice cream
7
Cover the cake with cellophane and refrigerate the cake for atleast 6 hours preferably overnight
8
Combine 1cup chocolate chunks with 250ml heavy cream in 40secs bursts in microwave until smooth
9
Spread chocolate ganache on the frosted cake covering all sides and refrigerate for another 2 hours
10
Unwrap the cellophane and place the cake on a serving plate
11
Garnish the cake with chocolate syrup and raspberries
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