I saw this cake last year on Barbara Bakes and I pinned it immediately. I have pinned quite a few cakes, but I knew I would make this one. Ella loves ice cream cakes so I decided to give it a try for her birthday this month. I had my heart set on a mint ice cream filling, but I wasn’t sure how many of the kids loved mint as much as I do. So I bought the Oreo Mint Birthday Cake and Regular Birthday Cake ice cream. I spread half on one side and half on the other and it worked out perfectly!
This is a great cake and it is very impressive. Okay, so we served this to a house full of 3rd graders, but at least I was impressed:-) The kids loved it though. One little girl said “I never knew that you could make your own ice cream cake!” So cute.
We had a great time at Ella’s party. We took 7 girls roller skating and then we came home and had lunch, cake and presents. I wanted to take the girls somewhere, but I always feel like the cake/food/presents part of a birthday party are always really rushed through so I decided to do the food part at our house. I think I will do that from now on. The party was longer than the typical two hours, but now that the girls are a little bit older that is much easier to bear.
The weather was beautiful for early December and the girls were able to play outside after cake and presents. I was so happy for Ella because she often laments how we can never have her birthday party outside since it is in December. Yippee!
This would be a great dessert for Christmas, too. Especially with the mint ice cream – yum!
Chocolate Ice Cream Cake Roll
- 1/2 cup cake flour
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 5 large eggs
- 3/4 cup white sugar divided
- 1 1/2 teaspoons vanilla extract
- 1 container 1 1/2 quarts ice cream, softened
- 1/2 cup heavy cream
- 6 ounce semisweet chocolate chopped
- 1/4 cup corn syrup
- 1 1/2 teaspoons vanilla extract
- Optional Topping:
- 1 cup Crushed regular or mint flavored Oreo's or Jo-Jo's
- Heat oven to 375º. Spray a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with cooking spray and line with parchment or wax paper. Spray paper with additional spray.
- Whisk together cake flour, cocoa powder, baking powder, and salt.
- Separate egg whites and yolks into 2 large bowls.
- Beat whites on medium-high speed until foamy. Gradually beat in 1/2 cup of the sugar. Continue to beat on high speed just until stiff (but not dry) peaks form.
- Beat yolks with the remaining 1/4-cup sugar and extracts until thickened, about 3 minutes. On low speed, beat in flour mixture until blended. Stir in 1/4 of beaten egg whites into mixture. Fold in remaining whites. Spread in prepared pan.
- Bake 12 – 14 minutes or until top springs back when gently pressed. Let cool 2 minutes on a wire rack.
- Dust a tea towel with confectioners’ sugar. Loosen edges of the cake from the pan with a knife and carefully invert cake onto towel. Lift pan and gently peel off parchment. Starting from the short end, roll up cake in towel; place seam side down on wire rack; cool completely.
- Filling: While cake is cooling put ice cream on the counter to soften. When ice cream is softened, unroll cooled cake and spread evenly with ice cream. Roll up cake. Wrap tightly in parchment, then in foil and freeze, seam side down, overnight until firm.
- Glaze: In a small saucepan, heat cream, chocolate, and corn syrup over low heat until chocolate is melted and glaze is shiny and smooth, 1 to 2 minutes. Stir in vanilla; cool to room temperature.
- Unwrap cake; trim ends. Place cake on a wire rack over a tray or waxed paper. Pour glaze along top of cake roll, spreading with a spatula to cover sides. Optionally you can sprinkle crushed oreos over the glaze and drizzle some of the remaining glaze over top. Freeze cake uncovered until glaze is firm.
- I served mine the next day so I wrapped the frozen cake in plastic wrap and then covered with aluminum foil.