DH wanted this for his birthday. I got a general idea from a recipe in Feb 2016 edition of Delicious magazine.
I baked a chocolate mud cake in a 22cm springform tin and let it cool. I cut it in half horizontally and put one half back in the tin. I softened 2 liters of vanilla icecream (I didn't make it myself as this recipe calls for 4 liters and I didn't have time...) and added 2/3 cup of toasted dessicated coconut and 2tsp (I think!) of coconut essence. I spread this over the cake and put it in the freezer.
I added 2 tbs of rum to 2 cups of seedless raisins and left them to soak.
Next day I taped another springform tin side to the first one to make a very tall tin. I put the second half of the cake on top of the coconut icecream. I softened another 2 liters of vanilla icecream and stirred through the rum soaked raisins and spread this over the cake before putting it back in the freezer.
On the day I was serving the cake I soaked 1/2 of a titanium strength gelatin sheet in water for 5 minutes. I mixed 80ml thickened cream, 2 tbs icing sugar and 35g of Cocoa powder in a saucepan and warmed it through before adding the drained gelatin leaf.
I whipped 220ml of thickened cream (the rest of a 300ml container) to soft peaks and folded through the chocolate mix. I used this to ice the cake after I'd removed the tins (they come off quite easily, rub tin with a hot cloth if anything sticks). Put cake back in freezer until ready to serve.
I put strawberries splashed in a bit more rum (because DH is only going to have one 60th birthday) but you could decorate with anything you like.
This makes a very tall rich icecream cake. I served 10 people and used just over 1/3 of the cake. You could use any type of cake and icecream mix that you like. I think a denser cake would work better than a sponge. The original recipe used crumbled up Christmas cake.
No photos, too busy eating!
