I was so excited when I saw the July Daring Baker Challenge. I have been making so much ice cream this summer and was happy to have another use for it! The challenge was to make a swiss roll cake, two different ice creams, and hot fudge sauce. The cake slices are arranged in a bowl and then filled with the ice cream and fudge.When I saw the challenge, I immediately decided I would make a chocolate and peanut butter version. I used chocolate sponge cake and filled it with a peanut butter whipped cream frosting. I made a peanut butter ice cream and a vanilla ice cream.
#1- I wanted to eat it so badly that I didn't let it freeze long enough after the final layer was added. This is why it looks melted in the pictures (although it was also almost 100 the day I made it, so that may have contributed a bit!).
#2- It was so darn good that we ate it all in one sitting! Luckily (or unluckily, depending on how you look at it!) I cut the recipe in half, so we had a smaller cake.
The recipe was time consuming but 100% worth it and I will definately make this again and again. The flavor combinations are endless! My husband has already requested that I make it with my pumpkin roll this fall! Mmmmmm!
The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.-
Peanut Butter Cream Frosting
2 cups whipping cream - divided use
1 (10-ounce) package peanut butter chips
In a small saucepan, combine 1/2 cup whipping cream and peanut butter chips and cook over low heat, stirring constantly, until chips melt and mixture is smooth. Cool to room temperature.
In a medium bowl, beat 1 1/2 cups whipping cream until stiff. Stir 1/3 of whipped cream into peanut butter mixture and then gently fold in remaining whipped cream.
Store frosted cake or cupcakes, covered, in the refrigerator.
Frosts and fills an 8 or 9-inch layer cake or 1 (13 x 9-inch) cake.