Chocolate Speculoos cookie butter ice cream cake

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Speculoos cookie butter ice cream, devil's food cake layers, chocolate ganache

Recipe (7 inch cake)
DEVIL'S FOOD CAKE (adapted from Tish Boyle)
3/4 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
80g unsalted butter
1/2 cup sugar
1/3 cup cocoa powder, sifted
1 egg
1/2 tsp vanilla extract
2/3 cup boiling water
1. Preheat oven to 170 deg. Butter and line a 8 Inch cake pan with baking paper.
2. Sift together flour baking powder baking soda and salt into a bowl. Whisk to combine.
3. In a bowl of a stand mixer fitted with a paddle attachment, beat the butter until creamy, about 1 min. Add the sugar and cream at medium high speed until mixture is light and fluffy.
5. add the cocoa powder and beat until combined. Add the egg, followed by vanilla and beat on medium speed until incorporated. Scape down the sides
6. On low speed, add the flour mixture in thirds alternating with the hot water in 2 additions. Scrape down the side of the bowl and beat at low speed for 1 minute until batter is well blended.
7. Pour batter into cake pan and bake in preheated oven for 25-30 minutes until a toothpick inserted into the centre comes out clean.
8. Let cool completely before unmoulding. Using a 7 inch cake ring mould as a template, cut out a 7 inch circle of cake. Place the cake round inside the ring mould.


ICE CREAM
3/4 cup speculoos spread
1/2 cup sugar
1 1/2 cup milk
1 1/2 cup heavy cream
1/8 tsp fine salt
2 tsp vanilla extract
1/2 cup crushed Speculoos

1. In a small sauce pan, whisk together speculoos, sugar and milk. Melt over medium heat, stirring constantly, until sugar dissolves.
2. Whisk in heavy cream, salt and vanilla extract. Pour into a medium bowl and refrigerate overnight until completely cold.
3. Churn in an ice cream maker according to manufacturer's instructions. In the last 5 min of churning, add the crushed Speculoos cookies
4. Transfer to the cake tin and spread the ice cream evenly above the chocolate cake. freeze until firm or overnight.
5. When the ice cream has frozen hard, use a blowtorch to heat the cake ring and release the ice cream cake from the cake ring. Alternatively, you could run a warm knife along the edge of the cake to release it from the ring. Replace the cake in the freezer while preparing the ganache

GANACHE
170g chopped dark chocolate
1/2 cup whipping cream
1. In a small saucepan, bring whipping cream to a simmer (alternatively, you can do this in a microwave)
2. Pour boiling cream over the chocolate. Leave for 1 minute, before stirring to incorporate and ganache is smooth and shiny.
3. Let the ganache cool to room temperature
4. Working quickly, pour the ganache over the frozen ice cream cake and smoothen the top with a spatula. Place immediately back in the freezer for at least 2 more hours before serving

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