Caramel Ice Cream Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20cm (8in) springform pan and line the bottom with parchment paper.

   Tip: Use a non-stick pan to prevent the cake from sticking.

2. 2

   In a medium bowl, whisk together the flour, sugar, and cocoa powder.

   Tip: Use a digital whisk for an even batter.

3. 3

   In a large bowl, whisk together the butter and eggs. Add the heavy cream and vanilla extract, and whisk until smooth.

   Tip: Make sure to scrape down the sides of the bowl after adding the eggs.

4. 4

   Gradually add the dry ingredients to the wet ingredients, whisking until well combined.

   Tip: Don't overmix the batter.

5. 5

   Pour the batter into the prepared pan and smooth the top.

   Tip: Make sure to get the batter into the corners of the pan.

6. 6

   Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Don't open the oven door during baking.

7. 7

   Remove the cake from the oven and let it cool in the pan for 5 minutes.

   Tip: Don't touch the cake with a spatula until it has cooled slightly.

8. 8

   Run a knife around the edges of the cake to release it from the pan.

   Tip: This will help the cake to release from the pan more easily.

9. 9

   Transfer the cake to a wire rack to cool completely.

   Tip: Let the cake cool completely before assembling the cake.