To make a chocolate ice cream cake with Gulab Jamun toppings from scratch, you’ll create each component—chocolate cake, chocolate ice cream, and Gulab Jamuns—before assembling. This process is more involved but results in a wonderfully personalized dessert.
Ingredients:
For the Chocolate Cake:
- 1 and 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 cup warm water
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
For the Chocolate Ice Cream:
- 2 cups heavy cream
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
For the Gulab Jamun:
- 1 cup milk powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 2 tablespoons ghee (clarified butter)
- 1/2 cup milk, approximately (for dough)
- Oil, for deep frying
For the Sugar Syrup:
- 2 cups sugar
- 2 cups water
- 4-5 cardamom pods, crushed
- A few strands of saffron (optional)
- 1 teaspoon lemon juice
Instructions:
1. Make the Chocolate Cake:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch springform pan.
- In a large bowl, mix together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat until smooth, about 2 minutes.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
2. Prepare the Chocolate Ice Cream:
- In a large bowl, whisk the cocoa powder into the sweetened condensed milk until smooth.
- Add vanilla extract and mix well.
- In another bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cocoa mixture until well combined.
- Freeze until slightly firm, about 2-3 hours, for easier layering on the cake.
3. Make the Gulab Jamun:
- Mix milk powder, flour, and baking soda in a bowl.
- Add ghee and mix well.
- Gradually add milk to form a soft dough.
- Shape into small balls.
- Deep fry in medium-hot oil until golden brown.
- For the syrup, boil water, sugar, cardamom, saffron, and lemon juice until sugar dissolves and becomes slightly thick.
- Soak the fried balls in warm syrup for at least 2 hours.
4. Assemble the Cake:
- Once the cake is cool, trim the top if needed to make it flat.
- Spread the semi-frozen chocolate ice cream evenly over the cake.
- Freeze until the ice cream is firm, at least 4 hours.
5. Add Gulab Jamun Toppings:
- Before serving, arrange Gulab Jamuns on top of the ice cream layer. You can slice them in half or keep them whole.
- Optionally, drizzle with chocolate syrup, whipped cream, and chopped nuts for garnish.
6. Serving:
- Allow the cake to sit at room temperature for a few minutes for easier slicing.
- Serve and enjoy your homemade chocolate ice cream cake with Gulab Jamun toppings!
This recipe combines the rich flavors of chocolate with the sweet, milky taste of Gulab Jamuns for a truly indulgent dessert. Enjoy the process and the delicious outcome!