Cake and Ice Cream Recipes
By Sandy Bradley // Photos by Jamison Mosley
Last year, Sandy Bradley was named The Greatest Baker in an international competition involving more than 20,000 entrants. This month, she shares some of the magic behind her crown with AY About You.
Chocolate-Covered Strawberry Ice Cream Recipe
3 cups milk
3 cups heavy whipping cream
1 ½ cups sugar
3 (1.55-ounce) Hershey’s milk chocolate
candy bars, finely chopped
¾ cup fresh strawberries, mashed
2 tablespoons strawberry extract
1 ½ teaspoons vanilla extract
1 (10-pound) bag crushed ice
1 ½-2 cups rock salt (ice cream salt)
Combine first 7 ingredients in a large mixing bowl. Pour into a chilled ice cream freezer canister. Place paddle into canister, and top with lid. Place canister into ice cream freezer bucket, and attach motor. Plug ice cream motor into an outlet. While the canister rotates, add about 2 inches of crushed ice to bucket, pouring around the canister. Sprinkle about ¼ cup rock salt over ice. Continue layering ice/salt until ice reaches the bottom edge of the canister lid. Add additional ice and salt as ice melts to maintain the same level.
It takes approximately 30 minutes until ice cream is to the soft custard stage and ready to be served. Remove canister from bucket, and wipe water/salt from sides and top before opening and removing paddle. Serve immediately. If a dipping consistency is desired, spoon ice cream into a large, plastic, freezer-safe container to “ripen.” Press a piece of parchment paper on top of ice cream to prevent ice crystals from forming. Cover with lid. Place in the freezer for a minimum of 6 hours.
Yields 3 quarts.
Old-Fashioned Chocolate Cake Recipe
1 ¾ cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa
2 ¼ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 cup milk
½ cup vegetable oil
1 ½ teaspoon vanilla extract
2 large eggs
1 cup hot water
1 ½ cups unsalted butter, room temperature
12 ounces semisweet chocolate chips, melted
5 tablespoons unsweetened cocoa
6 cups powdered sugar
½ teaspoon salt
12-14 tablespoons heavy whipping cream
1 ½ cups semisweet chocolate chips
¾ cup heavy whipping cream
Heat oven to 350 degrees. Spray two 9-inch cake pans with nonstick baking spray. Add flour, sugar, cocoa, baking soda, baking powder and salt to a large bowl. Set aside.
In a separate medium-sized bowl, whisk milk, vegetable oil, vanilla extract and eggs until well-blended. Add wet ingredients to dry ingredients. Using an electric mixer on medium speed, beat for 2-3 minutes, scraping the sides of bowl as need until well-combined. Slowly add hot water to batter and mix on low speed until thoroughly blended.
Divide batter evenly between prepared cake pans, and bake for 25-30 minutes, or until a toothpick comes out clean. Remove cakes from oven, and allow to cool for 10 minutes. Remove to a cooling rack to finish cooling.
Add butter to a large bowl, and beat with an electric mixer on medium speed until smooth. Add melted chocolate, and mix until well-blended. Add cocoa and continue to beat while adding 3 cups of powdered sugar, salt and half of heavy cream, and beat for 1 to 2 minutes. Add remaining powdered sugar and beat until smooth. Add remaining heavy cream as needed to obtain the right consistency for spreading the frosting.
To make the chocolate ganache, add chocolate chips to a medium-sized bowl. Heat heavy whipping cream in a double boiler until cream is very hot but not boiling. Pour cream over chocolate chips, and let sit for 2-3 minutes, then whisk until smooth. Set aside.
Place the first cake layer on a cardboard cake disc. Frost the top, and place second cake layer on top of frosted layer. Continue to frost the top and outside of cake with remaining chocolate frosting. (If desired, you can double frost.) Place cake on cooling wire rack that is positioned over a cookie sheet with sides. Pour ganache over top, and let it drip over the sides. Use a small spatula to smooth top and sides. Excess ganache can be discarded or saved for other use. Refrigerate cake until ready to serve. The cake is best when served at room temperature.
Follow Sandy Bradley for more cake and ice cream recipes (and more) on Facebook here.