Chocolate Peppermint Ice Cream Cake - Instructions Continued
beginning and ending with the flour, until just incorporated. Do not over mix. Scrape the bottom and
sides of bowl with a rubber spatula to thoroughly combine.
Divide batter evenly among the cake pans, smoothing the tops. Bake until a skewer inserted in the center
comes out clean, 15 to 18 minutes. Cool on a wire rack 15 minutes. Run a thin knife between the cake and
the pan to loosen. Invert each cake onto a cooling rack and peel off the parchment, then re-invert onto
a lightly greased rack. Cool completely.
To prepare the Cake:
Once the cakes have cooled completely, place them in the freezer for 10 minutes to chill slightly. Let
the ice cream stand at room temperature until soft enough to spread, about 5 minutes.
Place 1 cake layer, top side up, on a serving plate. Working quickly, top with half of the ice cream,
spreading it almost to the edges of the cake. Place another cake layer, top side up, onto the ice cream
layer. Top with the remaining ice cream, spreading it almost to the edges. Set the remaining cake layer,
bottom side up, on the second ice cream layer. Cover with plastic wrap and immediately place in the
coldest part of the freezer for at least 2 hours or up to 2 days.