Ice Cream Birthday Cake Recipe (Fudge)

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Ice Cream Birthday Cake
Another birthday within the family, however, it is one that rarely ever gets celebrated. It’s my dad’s. I haven’t lived with him for nearly all my life, nor even in the same country. The day usually goes over looked, minus an celebratory email.

Well, I love celebrating birthdays! Just so happens that I am visiting him AND I may have had a spark of inspiration ignite after eavesdropping on him mentioning that his favorite kind of cake are the ice cream cakes and his favorite kind of ice cream is the traditional Ice-cream sundae.

Letting the creation begin: A mutation of the two: an “Ice-Cream Sundae Cake”. It proved a little bit difficult to find any ideas on the internet but, then again, what’s better than improvising?

I’ve just whipped up some chocolate fudge syrup. It has perfect thick consistency, beautiful dark & smooth. Only thing is that it taste like pure Hersey’s flavor. For most this is ideal, though, I would have preferred a more subtle chocolate taste to the intense Hersey taste.

I believe the 5 cup serving size is an understatement…well maybe I have about 5 cups…if not 6 or 7 cups…Ouufph! There is a lot.

The recipe idea came from Here: Daisys World.

Homemade Chocolate Syrup

Yields 5 cups

Ingredients:

  • 1 1/2 cups water
  • 3 cups sugar
  • 1 1/2 cups Dutch-processed cocoa powder (natural cocoa works just fine)
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 tablespoons light corn syrup

Method

  1. Bring water and sugar to a boil in a small pot.
  2. Add cocoa powder, vanilla extract, salt, and corn syrup and whisk until cocoa powder is dissolved.
  3. Reduce the sauce until slightly thickened.
  4. Strain and cool to room temperature.
  5. Pour into squeeze bottles.
Also Read:  Mini Cinnamon Pumpkin Donuts Recipe

Adapted from a recipe from Alton Brown.

Ice-Cream Sundae Birthday Cake - Fudge Syrup part 1
 
Ingredients
  • 1½ cups water
  • 3 cups sugar
  • 1½ cups Dutch-processed cocoa powder (natural cocoa works just fine)
  • 1 tablespoon vanilla extract
  • ¼ teaspoon kosher salt
  • 2 tablespoons light corn syrup
Instructions
  1. Bring water and sugar to a boil in a small pot.
  2. Add cocoa powder, vanilla extract, salt, and corn syrup and whisk until cocoa powder is dissolved.
  3. Reduce the sauce until slightly thickened.
  4. Strain and cool to room temperature.
  5. Pour into squeeze bottles.
 

Check out the part 2 for the cake recipe.

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