Dark Chocolate and Vanilla Ice Cream Cake Bombe

  • Yield: <p>8 to 10</p> servings


1/4cup Butter,softened
1/4cup Shortening
1cup Sugar
1 1/2teaspoons Vanilla extract
3large eggs, separated
1cup all -purpose flour
1/2teaspoon baking soda
1/2cup buttermilk
1cup Unsweetened cocoa powder(Dutch process preferred)
2/3cup granulated sugar
1/2cup firmly packed brown sugar
1 1/2cups whole milk
3cups heavy cream
1tablespoon pure vanilla extract
1 1/2cups whole milk
1 1/8cups granulate sugar
3cups heavy cream
1 1/2tablespoons vanilla extract
9ounces package Dark Chocolate chips
1cup Heavy cream



Beat butter and shortening  at medium speed with an electric mixer until creamy ;gradually add sugar, beating well. Add vanilla, beating until blended.Add egg yolks, 1 at a time, beating until blended after each addition.

Combine flour,soda add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

Beat egg whites until stiff  peaks form; fold into batter. Pour into a well-greased and floured 15 x 10 inch jelly roll pan.

Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan  on wire rack 10 minutes; remove from pan, and cool on wire rack.



Place the cocoa and sugar in a medium bowl; stir combine.Add the whole milk and use a hand mixer  on low  speed or whisk to combine until the cocoa  and sugar are dissolved,about 2 minutes.Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready  to use.

Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35    minutes  the ice cream  will have a soft, cream texture. If a firmer  consistency is desired, tranfer the ice cream  to airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before.



In a medium mixing bowl,use a hand mixer on low speed to combine the milk and granulate sugar until the sugar is dissolved, about 1 to 2 minutes. Stir  in heavy cream an vailla. Turn the machine on; pour the mixture into freezer bowl and let mix until thickened, about 20 to 25 minutes. And the same like( CHOCOLATE ICE CREAM)

1.     Line a 3-quart mixing bowl (8 1/2 inches across) with plastic wrap.

2.     Cut cake lengthwise into 2-inch strips; line prepared bowl with cake strips, reserving remainder. Spread Chocolate Mousse over cake in bowl; cover and chill 1 hour.

3.     Pour Chocolate Ice cream into bowl over Vanilla layer; cover and chill 1 hour. Cover with remaining strips. Cover and chill at least 8 hours.

4.     Invert bombe onto a cake plate, and spread with ganache. Garnish, if desired.





  1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
  2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.