Southern Living - Scooped by The Editors of Southern Living

Author:The Editors of Southern Living [The Editors of Southern Living]
Language: eng
Format: epub
Publisher: Liberty Street
Published: 2016-09-29T00:00:00+00:00

Parchment paper

½ cup butter, softened

¾ cup sugar

1 large egg

1 tsp. vanilla extract

1 cup all-purpose flour

⅓ cup unsweetened cocoa

1 tsp. baking soda

¾ cup hot strong brewed coffee

1 tsp. white vinegar

½ gal. mint-chocolate chip ice cream, softened

10 chocolate wafers, coarsely crushed

Chocolate Ganache

Garnishes: sweetened whipped cream, thin crème de menthe chocolate mints

1. Preheat oven to 350º. Grease and flour 3 (8-inch) round cake pans. Line with parchment paper.

2. Beat butter and sugar at medium speed with a heavy-duty electric stand mixer until creamy. Add egg, beating just until blended. Beat in vanilla. Combine flour, cocoa, and baking soda. Add to butter mixture alternately with coffee, beating until blended. Stir in vinegar. Spoon into pans.

3. Bake at 350º for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, discard parchment paper, and cool completely (about 1 hour).

4. Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream (about 2 ⅓ cups); sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours.

5. Remove cake from springform pan, and place on a cake stand or plate. Spread ganache over top of cake. Let stand 15 minutes before serving.

CHOCOLATE GANACHE

1. Microwave 1 (4-oz.) semisweet chocolate baking bar, chopped, and 4 Tbsp. whipping cream in a microwave-safe bowl at HIGH 1 minute or until melted, stirring at 30-second intervals. Stir in up to 4 Tbsp. additional cream for desired consistency. Use immediately. Makes about 1 cup.

STRAWBERRY SEMIFREDDO SHORTCAKE

Makes 16 servings

Hands-on Time 30 min.

Total Time 5 hours, 45 min.

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