Neapolitan ice cream cake
Ingredients
135g Unbleached All-Purpose Flour
¾ teaspoons baking powder
¼ teaspoon baking soda
⅜ teaspoon salt
32g unsweetened cocoa, Dutch-process or natural
177g granulated sugar
4 tablespoons (56g) unsalted butter, at room temperature
32g vegetable oil
1 teaspoons Pure Vanilla Extract
113g milk
57g brewed coffee or water
2 large eggs
1 pint strawberry ice cream
1 pint vanilla ice cream
Directions
Preheat the oven to 350°F.
Lightly grease a springform 9" round pan.
Sift together the flour, baking powder, baking soda, salt, cocoa, and sugar into a large mixing bowl.
Add the butter and mix at low speed for 1 minute.
With the mixer running, add the oil and continue mixing until the mixture looks sandy, about 30 seconds more.
In a large measuring cup, combine the vanilla with the milk and coffee (or water), and add all at once to the dry ingredients.
Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.
Add the eggs one at a time, beating well at medium-high speed between additions.
Scrape the sides and bottom of the mixing bowl, and mix for 30 seconds more. The batter will be thin.
Transfer the batter to the prepared pan(s) of your choice. Smooth out the tops of the layers with an offset spatula.
Bake for 28 to 30 minutes.
The cake is done when the top springs back when very lightly touched in the center, and the edges just begin to pull away from the edge of the pan. A toothpick or paring knife inserted in the center will come out clean.
Remove the cake from the oven and let cool completely in the pan(s) on a rack. Cake layers can be wrapped and frozen for up to a month before frosting.
Bring out the ice cream pints to warm up for 15 minutes.
While the ice cream warms up, cut the cake into 2 layers.
Place the bottom layer back into the springfoam pan
Mix the ice cream pints on top of the cake.
Flatten the ice cream mixture.
Place the top layer of the cake on the ice cream mixture.
Put the cake back into the freezer for a few hours
Torch the sides of the springform pan when ready to serve!
SERVE!
