Chocolate and Salted Caramel.....can we say YUM!!? I made this with a Gluten Free flour mix for my son and it is fantastic!
1 batch Salted Caramel Ice Cream, 1/2 cup reserved
I used Ina Garten's "Beatty's Chocolate Cake"
1 3/4 cup all purpose flour (see * for gluten free)
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt(I omitted this)
1 cup buttermilk(** or sour milk))
1/2 cup vegetable oil(***or applesauce)
2 eggs, room temperature
1 tsp vanilla
1 cup hot coffee
* replace AP flour with 1 1/4 cup rice flour, 1/2 cup potato starch, 1/4 cup tapioca starch and 1 1/2 tsp xanthan gum. Combine WELL before using and make sure the rest of your ingredients are certified GF too
** to make sour milk place 1 TB white vinegar or lemon juice, fill to the 1 cup line with whole or 2% milk, microwave 30-45 seconds and stir well.
*** applesauce can replace all or part of the vegetable oil cup for cup. I usually sub out 1/2 the amount of oil.
Preheat oven to 350. Grease and flour 2 - 9 inch round cake pans(I use 9 inch instead of the called for 8 inch so they are flatter to my ice cream cake, also I line with parchment paper.) Set aside.
Slowly add dry ingredients, beating well on low after each addition.
When all the ingredients are added add in coffee an mix well.
Bake 35-40 minutes until a toothpick comes out clean.
Cool in pans 30 minute then remove, peel off parchment paper and set on wire rack to cool completely. I put it in the freezer at this point to chill it for the ice cream cake.
Add chilled cake back to pans, top with softened ice cream and place back in the freezer until firm.
Remove from freezer and remove pans.
Stack one on top to the other.
Frost with 1 tub cool whip mixed with 1/2 cup reserved caramel ice cream. Top with chopped semi-sweet chocolate and a drizzle of caramel if you want!
Freeze 30 minutes more.