CHOCOLATE RASPBERRY ICE CREAM CAKE

This rich, gluten-free chocolate raspberry ice cream cake is nothing short of decadent! Moist, fluffy chocolate cake sandwiches vanilla ice cream swirled with sweet raspberry jam.

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INGREDIENTS

– raspberries – sugar – cornstarch – cocoa powder – avocado oil – buttermilk Full ingredients

A final layer of chocolate ganache and freshly whipped cream elevate this cake into a show-stopping dessert.

Add raspberries and sugar to a small saucepan. Set on the stove over medium heat. As the berries start to cook and soften, mash them into the sugar to combine.

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Meanwhile, in a small bowl, make a slurry by whisking together cornstarch and water until smooth.

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Slowly pour the slurry into the raspberry mixture while whisking constantly. Allow to come to a boil and cook, whisking often, until mixture has thickened.

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Preheat oven to 350°F. Butter two 6” cake pans, line bottoms with parchment rounds, and dust sides with cocoa powder, tapping out any excess.

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In a medium mixing bowl, whisk together sugar, flour, cocoa powder, baking soda, and salt until well-combined, with no clumps.

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