With layers of sponge cake and raspberry ice-cream, this cake is the perfect lazy summer dessert.
Ingredients
1.5L raspberry ripple ice-cream (see notes)
460g pkt round double sponge cake, unfilled
3 tablespoons raspberry jam
200g dark chocolate, coarsely chopped
185ml (3/4 cup) thickened cream
35g (1/2 cup) flaked coconut
METHOD
Step 1
Place the ice cream in a large bowl. Set aside for 15 minutes or until softened slightly but not melted. Use a large serrated knife to carefully cut each cake in half horizontally. Line the lid of the plastic container with the sponge wrapper or a 17 cm deep cake pan (basic measurement) with a plastic wrap, allowing the edges to overhang.
2nd step
Place 1 layer of cake in the prepared baking pan. Garnish with one-third of the ice cream, pressing with the back of a spoon to cover the cake. Make indentations in the ice. Dot with a third of the jam. Repeat with two more layers of cake, ice cream and jam. Garnish with the rest of the cake. Fold the plastic film on the top. Place the cake in the freezer for 4 hours or until it is firm.
Step 3
Mix the chocolate and cream in a microwaveable bowl. Microwave on medium heat in 1 minute, stirring until smooth. Set aside for 15 minutes or until slightly cooled.
Step 4
Gently remove the cake from the pan and place on a serving plate. Spoon on the ganache, draining on the sides. Sprinkle with the coconut. Serve immediately.