Sandwich chocolate ice cream with layers of tender cake and sour cherry for a summertime take on a classic Black Forest.
- Prep time 35 minutes
- Total time 5 hours & 30 minutes
Preheat oven to 350°F. Mist 17- x 12-inch baking sheet with cooking spray; line with parchment paper.
In bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. In large bowl, whisk together egg, buttermilk, oil and vanilla; stir in flour mixture just until combined. Stir in coffee.
Scrape into prepared pan, spreading to edges and smoothing top. Bake until cake tester inserted in centre comes out clean, 10 to 12 minutes. Let cool completely in pan on rack.
Run paring knife along edges of cake to release from pan. Cut 1/2-inch wide strip crosswise from centre of cake to make 2 halves; discard cutout. Using scissors, cut crosswise through parchment paper at centre. Spread preserves over 1 half; sprinkle with almonds.
Cut away carton from ice cream. Cut ice cream lengthwise into 1-inch thick slices; arrange over almonds, pressing to fit. Lifting parchment paper by edge, invert second cake half onto ice cream, pressing to adhere. Wrap in plastic wrap; freeze until firm, about 4 hours. Peel off parchment paper; cut into bars.
Test Kitchen Tip: Buy a rectangular carton of ice cream, rather than a round one, so that the slices are easier to arrange over top of the cake.
Makes about 24 sandwiches.
Nutritional facts PER SANDWICH: about
- Fibre 1 g
- Sodium 92 mg
- Sugars 21 g
- Protein 3 g
- Calories 207
- Total fat 9 g
- Potassium 135 mg
- Cholesterol 31 mg
- Saturated fat 4 g
- Total carbohydrate 29 g
- Iron 6
- Folate 5
- Calcium 6
- Vitamin A 8