Milo Ice Cream Cake

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tbsp Glucose or light corn syrup

• Pasta & Grains

  • 3/4 cup Malt

• Baking & Spices

  • 1 tsp Baking soda
  • 1 1/2 cups Caster sugar
  • 1/2 cup Cocoa
  • 1 tsp Cornflour
  • 6 oz Dark chocolate
  • 1/3 cup Flour
  • 1 1/4 cups Plain flour
  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 cup Canola oil

• Dairy

  • 6 tbsp Butter
  • 1/3 cup Cream
  • 1/3 cup Milk powder

• Liquids

  • 1 3/4 cups Water

• Other

  • ⅓ cup (40g Milo
  • 1 L Vanilla Ice Cream (homemade or storebought

Found on thesugarhit.com

Description

Ingredients

• 1 + ¼ cups (190g) plain flour
• 1 + ½ cups (335g) caster sugar
• ½ cup (50g) malt powder (Horlicks, Ovaltine)
• ¼ cup (30g) cocoa
• 1 tsp baking soda
• 1 + ½ cups (375ml) boiling water
• 2 eggs
• ½ cup (125ml) canola oil
• ⅓ cup (50g) flour
• ⅓ cup (40g) milk powder
• ⅓ cup (40g) Milo
• ⅓ cup (40g) cocoa
• 1 tsp salt
• 1 tsp cornflour (cornstarch)
• 6 tbsp (85g) butter
• 1 L Vanilla Ice Cream (homemade or storebought)
• ⅓ cup (85ml) cream
• ¼ cup (60ml) water
• ¼ cup (25g) malt powder (Horlicks, Ovaltine, Milo)
• 6 oz (150g) dark chocolate
• 1 tbsp glucose or light corn syrup

Directions

• First, make the cake.
• Preheat the oven to 180C/375F, and grease and line a 8 inch/18cm cake tin.
• Place all the dry ingredients in a large bowl, and add the hot water, ½ a cup at a time, mixing well after each addition.
• Add in the eggs, mixing well after each addition, and finally the canola oil. Pour the batter into the tin and bake for 50-55 minutes, until a skewer inserted comes out clean.
• Next make the crumbs.
• Place all the dry ingredients in a bowl and mix to combine.
• Slowly stream in the butter, beating all the while, until the mixture is totally homogenised and can be squeezed together into clumps.
• Spread the mixture onto a lined baking tray and place in the oven (with the cake) for 10 minutes. Watch it carefully, as it burns easily.
• Once the crumbs are done (firm and slightly crisp), and the cake is baked, let them cool completely.
• To make the hot fudge, place all the ingredients in a small saucepan over a low heat until the mixture is melted and shiny.
• To assemble the ice cream cake, line an 18cm/8inch cake tin with plastic wrap.
• Slice the chocolate cake into two even layers and place one of them in the base of the tin.
• Fold ⅔ of the milo crumbles through the vanilla ice cream, and layer that onto the cake base.
• Top with remaining cake layer, wrap in cling film and freeze for at least 2 hours, or for up to 1 month.
• To serve the cake, let it rest out of the freezer for 10-15 minutes, then pour over the hot fudge, top with the remaining Milo crumbs, and eat!