Recipe courtesy of Yigit Pura
Show: Double Ovens
Print
Total:
1 hr 15 min
Active:
40 min
Yield:
10 servings
Level:
Intermediate
Total:
1 hr 15 min
Active:
40 min
Yield:
10 servings
Level:
Intermediate

Ingredients

Dark Chocolate Ganache Ice Cream Base:
  • 4 cups milk
  • 1 1/4 cups heavy cream
  • 1 1/2 cups sugar
  • 4 ounces honey
  • 1 1/2 ounces nonfat milk powder
  • 13 ounces 70-percent dark chocolate
Chocolate Mayonnaise Cake:
  • Butter, for greasing
  • 1 cup all-purpose flour, plus more for pan
  • 1/2 cup coffee
  • 1/2 cup real mayonnaise
  • 1/2 cup sugar
  • 2 teaspoons vanilla paste
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/6 cup unsweetened cocoa powder
Whipped Cream:
  • 1 cup heavy cream
  • 3 tablespoons sugar
  • 2 teaspoons vanilla paste or extract
  • Good-quality store-bought citrus oil, for garnish
  • Sea salt, for garnish, such as Maldon

Directions

Watch how to make this recipe.

For the ice cream: Bring the milk, cream, sugar, honey and milk powder to a boil. Stir occasionally to dissolve the milk powder, so it doesn't burn at the bottom of the pot.

Pour over the dark chocolate and whisk together until all the chocolate is melted. Using an immersion blender, mix until it's smooth and even. Chill the base over an ice bath until cold, and process in ice cream machine according to manufacturer's instructions.

For the cake: Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans.

Whisk together the coffee, mayonnaise, sugar and vanilla paste, and whip until fluffy. Sift together the flour, baking soda, salt and cocoa powder, and incorporate until just barely mixed.

Pour into the prepared cake pans. Bake until toothpick inserted comes out clean, 25 to 30 minutes. Cool 5 minutes in the pans, and then turn upside down on wire racks until completely cool.

Cut into 60 to 80 crouton-size cubes (any remaining cake can be wrapped and kept frozen).

For the whipped cream: Whip the cream, sugar and vanilla paste until it holds a firm peak and can be spooned.

To assemble: Scoop 2 scoops of the chocolate ice cream into a dish, and top with 6 to 8 pieces of chocolate cake croutons.

Drizzle 2 tablespoons citrus-olive oil directly over the ice cream. When it hits the cold ice cream it will thicken like a sauce. Top with the whipped cream and a generous pinch of sea salt.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Eclairs with White Chocolate Pastry Cream and Dark Chocolate Ganache

Recipe courtesy of Zoë François

Gluten-Free Hazelnut Financiers with Dark Chocolate Ganache

Chocolate Peanut Butter Fudge Sundae

Recipe courtesy of Nigella Lawson

Dark Chocolate and Caramelized Banana Pie

Recipe courtesy of Nadia G

Vegan Chocolate Ganache Cupcakes with Salted Caramel and Dark Chocolate Buttercream

Recipe courtesy of Amy Loch

Chocolate Cake with Caramel Irish Cream Buttercream and Dark Chocolate Ganache

Recipe courtesy of Brooke Kichurchak

Crepe with Mango Goat Cheese Filling, Dark Chocolate Ganache, Bourbon Syrup

Recipe courtesy of Cooking Channel

Chocolate Chocolate Pudding Cake with Chocolate Ganache

Recipe courtesy of Emeril Lagasse

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c

Choccywoccydoodah

4:30pm | 3:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here