Recipe: Grasshopper Ice Cream Cake

GRASSHOPPER ICE CREAM CAKE

"Bake this gorgeous cake in a bowl to give it a dome shape; then coat its hollowed-out insides with a layer of chocolate to seal the cake before packing it with ice cream. We love the mint and chocolate of a classic grasshopper, but you could adapt this with your favorite flavor combinations."



FOR THE CAKE:
1/2 cup safflower oil, plus more for bowl
1 1/2 cups unsweetened Dutch-process cocoa powder, plus more for bowl
3 cups unbleached all-purpose flour
3 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
4 large eggs, room temperature
1 1/2 cups buttermilk
1 1/2 cups warm water
2 teaspoons vanilla extract
4 ounces semisweet chocolate, melted and cooled slightly
6 cups mint-chocolate-chip ice cream, softened
FOR THE GLAZE:
9 ounces semisweet chocolate, chopped (about 1 2/3 cups)
1 stick (1/2 cup) unsalted butter, cut into tablespoons, room temperature
3 tablespoons light corn syrup

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Brush bottom and sides of a large (approximately 10-inches in diameter and 5-inches deep) ovenproof glass or metal bowl with oil. Dust with cocoa, tapping out any excess.

In a large bowl, whisk together cocoa, flour, sugar, baking soda, baking powder, and salt until thoroughly combined. Add oil, eggs, buttermilk, warm water, and vanilla; whisk until smooth, about 2 minutes. Transfer to prepared bowl.

Bake until set and a cake tester comes out clean, 1 hour 25 minutes to 1 hour 45 minutes. Transfer bowl to a wire rack to cool 15 minutes. Turn out cake onto rack to cool completely.

With a serrated knife, cut a 1-inch-thick slice from bottom of cake and set aside. Invert cake "bowl" using a metal spoon, hollow out all but a 1-inch border of cake (reserve scraps for snacking!). Brush hollowed-out cake bowl and cut side of cake bottom with melted chocolate. Refrigerate until chocolate is firm, about 20 minutes.

Spoon softened ice cream into cake bowl, smoothing top with an offset spatula. Return bottom of cake to bowl (it will be on top at this point). Cover with plastic; freeze until ice cream is firm, at least 4 hours and up to 3 days.

TO MAKE THE GLAZE:
Unwrap cake and place it, dome-side up, on a rimmed baking sheet lined with a wire rack. In a heatproof bowl set over (not in) a saucepan of simmering water, place chocolate, butter, and corn syrup. Stir occasionally until melted and smooth, and immediately pour over top center of cake all at once. (Gently shake baking sheet and tap it on counter so that glaze covers cake.) Using two large, wide spatulas, transfer to a serving plate. Serve immediately or freeze, uncovered, up to 1 day; remove from freezer 10 to 15 minutes before serving.

TO SERVE:
Use a knife dipped in hot water and then wiped dry to cut into wedges.

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Martha Stewart's Cake Perfection: 100+ recipes for the sweet classic, from simple to stunning: a baking book by the Editors of Martha Stewart Living