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Chocolate Caramel Ice Cream Cake

ingredients

serves: 24
3/4 cup (75 g) 3 oz plain flour (All purpose)
50 g cocoa powder
6 medium size eggs
1 1/3 cup (275 g) 10 oz caster sugar (superfine granulated)
250 g caramel ice cream
284 ml double cream, (heavy cream) whipped
25 g plain chocolate, melted

method

1. Preheat the oven to 190°C (375°F) gas mark 5.

2. Sift the flour and cocoa together and set aside. Place the eggs and sugar in a large bowl and whisk until the mixture is pale and thick enough to leave a trail. Carefully fold in the the flour mixture, using a metal spoon.

3. Divide the mixture between two lined, greased and floured 23 cm cake tins and bake in the oven for 20 to 25 minutes, until the cakes spring back when pressed. Turn onto a wire rack to cool.

4. Remove the caramel ice cream from the freezer about 45 minutes before serving to soften.

5. Split the cakes in half horizontally. Spoon the softened ice cream onto the bottom half of each, spreading the softest ice cream near the edges, and smooth the top. Cover with the remaining sponge halves and smooth the ice cream round the centre.

6. Cover the tops of the cakes with the cream and pipe a border round the edges.

7. Place the melted chocolate in a greaseproof piping bag, snip off the end and pipe 'Happy Birthday' on one cake and the name on the other.

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