1 liter of cream ice cream
1/3 cup of peppermint extract (80 ml)
Butter (for greasing)
For the batter
4 eggs
3/4 cup of sugar (130 g)
1/2 cup of all-purpose flour (60 g)
1/3 cup of cocoa powder (30 g)
1 tablespoon of baking powder
For the sauce
1 cup of sugar (180 g)
4 tablespoons of corn syrup (Karo)
1/3 cup of cocoa powder (30 g)
1 tablespoon of butter
1/2 cup of water (120 ml)
1 liter of cream ice cream
1/3 cup of peppermint extract (80 ml)
Butter (for greasing)
For the batter
4 eggs
3/4 cup of sugar (130 g)
1/2 cup of all-purpose flour (60 g)
1/3 cup of cocoa powder (30 g)
1 tablespoon of baking powder
For the sauce
1 cup of sugar (180 g)
4 tablespoons of corn syrup (Karo)
1/3 cup of cocoa powder (30 g)
1 tablespoon of butter
1/2 cup of water (120 ml)
In a medium bowl, combine the cream ice cream and peppermint extract
Cover with plastic wrap and refrigerate until firm (around 8 hours)
Preheat oven to 200°C (hot)
Grease an ungreased cake pan of 25 cm in diameter with butter. Reserve
Prepare the batter: in a stand mixer, beat the eggs and sugar until light and fluffy
Remove the stand mixer and gradually add the flour, cocoa powder, and baking powder, stirring well with a spatula
Spread the batter in the prepared cake pan and bake in the preheated oven until a toothpick inserted into the center comes out dry (around 25 minutes)
Let it cool completely in the pan
Remove the cream ice cream from the refrigerator, let it soften at room temperature for about 15 minutes, and spread it over the cake
Cover with aluminum foil or plastic wrap and refrigerate for at least 6 hours
Prepare the sauce: in a medium saucepan, combine all the ingredients and cook over high heat, stirring constantly, until the mixture begins to boil
Melt the butter into the sauce and let it cool completely
Unmold the cake onto a plate, pour the warm sauce over it, and serve
288 calories per slice
