Recipe courtesy of Yigit Pura
Show: Double Ovens
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.

IDEAS YOU'LL LOVE

Eclairs with White Chocolate Pastry Cream and Dark Chocolate Ganache

Recipe courtesy of Zoe Francois

Gluten-Free Hazelnut Financiers with Dark Chocolate Ganache

Dark Chocolate and Caramelized Banana Pie

Recipe courtesy of Nadia G

Chocolate Peanut Butter Fudge Sundae

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

Chocolate Espresso Cheesecake with Ganache

Recipe courtesy of Ina Garten

Dark Chocolate Pomegranate Granita

Recipe courtesy of Hedy Goldsmith

Dark Chocolate Hazelnut Dip

Recipe courtesy of Kellogg Company

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped

9am | 8c

Unwrapped

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c