I have been looking forward to making this cake for the last couple of weeks. The first time I read through the recipe I knew that I wanted to use starlight mint ice cream for this. I know – the flavor suggestions were much more sophisticated — like coffee, vanilla bean or dulce de leche. But for me, I could just taste this cake made with my favorite ice cream. I have to tell you that I was not disappointed.
This recipe uses a chocolate cake that has oil in it rather than butter. Because of this, the cake stays soft when frozen. It is the same cake used for Rose’s German Chocolate Cake. I wanted to try the sandwich rather than the cake so I made a half recipe in a ten inch cake pan.
The cake went together quite easily, although the first step had me worried that I had ruined the whole thing. I was to whisk cocoa and boiling water together until smooth. What I ended up with was a very thick paste. I added a little extra water and didn’t know what to do so I forged ahead. I was so sure that it had to be wrong that I kept recalculated my half recipe to see if I had added too much cocoa or not enough water. I was worried right up until the end when it said the batter should be like a thick soup, which seemed about right to me. I baked it for only about 20 minutes when it seemed done so I took it out. It didn’t take long to cool and then I sliced it in half and assembled it. I was quite impressed that the cake held together very well even when thinly sliced and had no problem moving it to be assembled.
Next came the Snowball Hot Fudge Sauce. I melted the butter and chocolate in the microwave. The cream and sugar are brought to a boil on the stove and then added to the chocolate mixture. I had no problems at all. The sauce thickens up quite a bit as it cools.
The sandwich held together just fine for eating with your fingers and I liked the idea of using a dipping sauce as Rose suggested. But it also looks great served on a plate with the sauce drizzled over the top.
We loved the overall flavor and textures. I felt like this particular sauce was extremely sweet and in my opinion you could cut the sugar in half or even just go with a plain ganache. But this recipe is definitely a keeper and one we will make again.