Cake and Ice Cream

What type of celebration doesn’t deserve cake?  Rob and I wanted to celebrate the end of a long and successful season. I have had some frustrations making cakes at altitude, sinking in the middle, underdone, tough and overdone you name it.  Then I found an amazing cookbook that takes the guess work out and even allows me to bake the same dessert with equal success at lower or higher elevations, this recipe is good for 7,000 ft.  One day I hope to learn enough about the science of baking and feel adventurous enough to just try different things; in the meantime I’ve got Pie in the Sky and things come out perfect EVERY time. I am not fussy about cakes and definitely did not inherit my mother’s flair for cake decoration but they always taste delicious!  I also made some peanut butter ice cream because what’s not to love about cake and ice cream?

Chocolate Buttermilk Cake

  • 4 oz unsweetened chocolate, chopped
  • 2 cups plus 3 tbs sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 sticks unsalted butter at room temperature
  • 1 1/2 cups plus 2 tbs granulated sugar
  • 1 teaspoon vanilla
  • 4 eggs are room temperature
  • 1 1/2 cup plus 2 tablespoons buttermilk
  • 2 9 inch round cake pans
  1. Place rack in lower third of oven and preheat to 350
  2. Cut two rounds of parchment paper the size of two 9 inch cake pans, grease pans, add rounds to the bottom and grease again, dust with cocoa powder and set aside
  3. Melt chocolate in microwave in 20-30 second bursts stirring in between ( you can also use a double boiler) and set aside to cool slightly
  4. In a medium bowl combine flour, baking soda, salt and nutmeg
  5. Using a mixer cream the butter and sugar until well combined, at least a few minutes
  6. Beat in the vanilla and the eggs two at a time
  7. Using mixer on low speed alternate adding flour mixture and buttermilk until combined
  8. Stir melted chocolate and add to the batter, beat until well combined
  9. Pour batter into two cake pans
  10. Bake for about 30 minutes until cake is springy and toothpick comes out clean
  11. Cool layers in pan on a wire rack for about 10 minutes
  12. Run a butter knife around the edges, top with a plate and turn over to release cake from the pan
  13. Peel off parchment and cool completely

Whipped Frosting

  • 1 cup milk
  • 5 tablespoons flour
  • 2 teaspoons vanilla
  • 2 sticks butter at room temperature
  • 1 1/4 cup granulated sugar
  1. Whisk together milk and flour in saucepan
  2. Heat over medium heat whisking frequently until a thick sauce forms, about 5-7 minutes
  3. Stir in vanilla and set aside to cool
  4. Using a mixer on medium high cream the butter and sugar until well combined, light, fluffy and pale in color about 2-4 minutes
  5. Add the completely cool milk mixture to the bowl and beat on high 1 minutes, scraping the sides halfway through photo-12

Peanut Butter Ice Cream

If I made this again I would use less peanut butter in the swirl I made, the ice cream turned out a bit to rich. Who knew that was possible? I used my favorite ice cream base recipe and added peanut butter:

  • 1 3/4 cup heavy cream
  • 3/4 cup 2% milk
  • 1/2 cup sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup peanut butter
  • 5 large egg yolks
  • 2 teaspoons vanilla
  • 1/2 cup peanut butter melted for swirl (I will use 1/4 cup next time)
  1. In a medium heatproof bowl whisk egg yolks to break them up, then whisk in half of the sugar
  2. Stir together cream, milk, half the sugar, salt, and peanut butter. Put pan over medium heat stirring until peanut butter is melted.  When peanut butter is melted and mixture begins to bubble around edges reduce heat to medium
  3. Scoop out about 1/2 cup hot liquid and slowly add to bowl with the eggs whisking constantly.  Repeat adding another 1/2 cup hot liquid
  4. Carefully pour egg and cream mixture into saucepan stirring constantly
  5. Cook mixture with medium heat stirring until it is thick, coats the back of a spatula, and leaves a clear path when your run your finger down the spatula
  6. Strain base through a fine-mesh strainer, set container in an ice bath until cool
  7. Cover and refrigerate for at least 2 hours or overnight
  8. Stir in vanilla  and freeze according to ice cream machine directions

4 Comments Add yours

  1. Leslie Baier says:

    Do you need an ice cream maker for the peanut butter ice cream, looks great!

    1. clbauer says:

      Thank you! You can make ice cream without a maker, it just takes some dedication to taking it in and out of the freezer and stirring it to break up the ice crystals. David Lebovitz has great explanation on his blog here

      1. Leslie says:

        Thanks! I ended up buying the maker and made the ice cream with my two kids (1.5y and 3.5y). My kitchen was a disaster, lol, but the ice cream was fabulous, not too sweet! I will use this recipe as a base for further ice creams. Thanks again.

      2. clbauer says:

        That sounds so fun! Glad it worked out.

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