Ingredients with Measurements:
- 1 box of chocolate cake mix
- 1 can of black beans, drained and rinsed
- 1/2 cup of vegetable oil
- 3 eggs
- 1/2 cup of water
- 1/2 teaspoon of peppermint extract
- 1/2 cup of mini chocolate chips
- 1.5 quarts of mint chocolate chip ice cream
Special equipment needed:
- 9-inch springform pan
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor or blender, puree the black beans until smooth.
3. In a large mixing bowl, combine the black bean puree, cake mix, vegetable oil, eggs, water, and peppermint extract. Mix until well combined.
4. Fold in the mini chocolate chips.
5. Pour the batter into a greased 9-inch springform pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let the cake cool completely before removing it from the pan.
7. Once the cake has cooled, use a serrated knife to cut it in half horizontally.
8. Soften the mint chocolate chip ice cream by letting it sit at room temperature for 10-15 minutes.
9. Spread a layer of softened ice cream on the bottom half of the cake.
10. Place the top half of the cake back on and spread another layer of ice cream on top.
11. Freeze the cake for at least 2 hours, or until the ice cream is firm.
12. Remove the cake from the freezer and let it sit at room temperature for 10-15 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Freezing time: 2 hours
Temperature:
Oven: 350°F
Freezer: 0°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 490mg
Carbohydrates: 60g
Fiber: 5g
Sugar: 35g
Protein: 7g
Substitutions for ingredients:
- Instead of black beans, you can use a can of chickpeas or white beans.
- Instead of vegetable oil, you can use canola oil or melted coconut oil.
- Instead of mini chocolate chips, you can use chopped chocolate or chocolate chunks.
- Instead of mint chocolate chip ice cream, you can use any flavor of ice cream you prefer.
Variations:
- Use a different flavor of cake mix, such as vanilla or devil's food.
- Use a different flavor of ice cream, such as chocolate or strawberry.
- Add chopped nuts or crushed candy canes to the ice cream layers for added texture and flavor.
Tips and tricks:
- Make sure to let the cake cool completely before cutting it in half.
- Soften the ice cream before spreading it on the cake to make it easier to work with.
- Use a sharp serrated knife to cut the cake in half.
- Freeze the cake for at least 2 hours to ensure that the ice cream is firm.
Storage instructions:
- Store any leftover cake in an airtight container in the freezer for up to 1 week.
Reheating instructions:
- Let the cake sit at room temperature for 10-15 minutes before serving.
Presentation ideas:
- Serve the cake on a cake stand or platter.
- Garnish the cake with fresh mint leaves or chocolate shavings.
Garnishes:
- Fresh mint leaves
- Chocolate shavings
- Crushed candy canes
- Chopped nuts
Pairings:
- Serve the cake with a hot cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Whipped cream
Troubleshooting advice:
- If the cake is too crumbly, try adding an extra egg or a tablespoon of vegetable oil to the batter.
- If the ice cream is too hard to spread, let it sit at room temperature for a few more minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Store any leftover cake in the freezer to prevent spoilage.
Food history:
- Ice cream cakes have been around since the 19th century, but the first commercially available ice cream cake wasn't introduced until the 1950s.
Flavor profiles:
- This cake has a rich chocolate flavor with a refreshing mint taste and a crunchy texture from the mini chocolate chips.
Serving suggestions:
- Serve the cake as a dessert for a special occasion or as a sweet treat on a hot summer day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A