Give tradition a cool twist with this crowd-pleasing cake!

INGREDIENTS

  • 1kg store-bought Christmas pudding, crumbled
  • 6L vanilla ice cream, softened
  • 2 cups cherries in cane sugar syrup (from delis and specialty food shops)
  • 2/3 cup (165ml) cherry syrup
  • Chocolate shards and pitted fresh cherries, to decorate

CHOCOLATE ICING

  • 1/2 titanium-strength gelatine leaf
  • 11/3 cups (330ml) thickened cream
  • 1/3 cup (35g) cocoa powder, sifted
  • 2 tbs pure icing sugar, sifted

METHOD

  1. Grease and line base and sides of a 22cm springform cake pan with baking paper. Press 400g crumbled pudding into base of pan. Spread 2L ice cream over the pudding then cover with remaining 600g pudding. Freeze for 2 hours or until firm.
  2. Meanwhile, chop drained cherries and fold through remaining 4L ice cream with cherry syrup. Transfer to a container, then cover and freeze, stirring occasionally so cherries don’t sink to bottom, for 2-3 hours until just firm.
  3. Using duct tape, seal the ring only (do not use base) of a second 22cm springform cake pan to first pan to form a two-tier cake mould. Spread the cherry ice cream over pudding layer, then freeze overnight.
  4. The next day, unmould ice cream cake by rubbing a hot cloth around pan. Release top pan first, then bottom. Transfer to a serving plate and freeze until needed.
  5. For the icing, soak gelatine in a bowl of cold water for 5 minutes to soften. Meanwhile, place 1/3 cup (80ml) cream, cocoa and icing sugar in a in a saucepan over medium-low heat, stirring until warm. Squeeze excess water from the gelatine, then stir into cocoa mixture until melted and combined. Cool slightly.
  6. Using an electric mixer, whisk remaining 1 cup (250ml) cream to soft peaks, then fold through cocoa mixture. Using a palette knife, spread icing over top and sides of cake, then freeze for 1 hour or until firm.
  7. Decorate cake with chocolate shards and fresh cherries just before serving.

Recipe from delicious.