Category
🦄
CreativityTranscript
00:00 Hey guys, my name is Rachel from the baking channel Kawaii Sweet World
00:04 and today we are making a s'mores ice cream cake.
00:07 This is so good, it is the perfect treat for winter time because I know you're all missing that great s'mores flavor.
00:12 So, let's get started.
00:14 To start off our chocolate cake, first you're going to need a cup of flour,
00:17 along with a cup of sugar,
00:19 1/4 cup and 2 tablespoons of cocoa powder.
00:24 Today I'm using 2 different kinds of cocoa, honestly just because I ran out of the first one.
00:29 You're also going to need a teaspoon of baking soda,
00:32 a half teaspoon of baking powder,
00:34 and a half teaspoon of salt.
00:36 Then go ahead and give this a whisk.
00:38 And once that's done, go ahead and set it aside.
00:42 Now in a separate bowl, you're going to need 1 egg at room temperature,
00:47 go ahead and add in a half cup of buttermilk,
00:50 a quarter cup of vegetable oil,
00:53 and a half teaspoon of vanilla extract.
00:56 Then go ahead and give this a whisk.
00:59 At this point we're going to add our wet ingredients to our dry ingredients,
01:06 and of course we're just going to mix that up.
01:08 Now I'm going to add in the secret ingredient, a half cup of freshly brewed coffee.
01:15 This won't actually make the cake taste like coffee, it just intensifies the chocolate flavor,
01:20 and it also helps cut some of the sweetness of the cake.
01:22 Now here you can see I have a 9 by 4 inch loaf pan,
01:26 and I've gone ahead and prepped it by buttering it and then dusting it with cocoa powder.
01:30 I like using cocoa powder instead of flour,
01:33 because flour tends to leave a white residue on the cake.
01:36 After you've poured in your batter,
01:38 bake this off at 350 for about 40 minutes.
01:40 Once your cake comes out of the oven,
01:44 go ahead and run a knife around the edge to help loosen the cake,
01:46 then flip it out onto your serving plate.
01:48 And then very carefully flip it right side up.
01:54 Then I'm just going to trim the domed part of my cake off.
01:58 Today I'm using a cake leveler, but you could also just use a serrated knife.
02:01 And you can see here just how rich and chocolatey our cake is.
02:06 Then so we have two layers of cake, I'm just going to cut my cake in half.
02:11 And I find the best way to move these cakes around is to grab two spatulas,
02:16 and then just lift up the layer.
02:18 Now I'm going to place this in that same 9x4 inch loaf pan,
02:22 except now I have it lined with foil.
02:24 And then I'm going to top it with six scoops of ice cream.
02:26 This is about one to one and a half cups of vanilla ice cream by the way.
02:30 Then I'm just going to grab my offset spatula,
02:35 and spread out the ice cream into an even layer.
02:37 And of course make sure your ice cream is nice and soft to do this.
02:41 Now I'm going to top it with four graham crackers.
02:46 I had to trim these up a little bit with a serrated knife to get them to fit just right.
02:49 Then I'm going to top it with more ice cream, again six scoops.
02:53 Go ahead and spread it out.
02:56 And then top it off with our other layer of cake.
03:01 Then I'm going to pop this in the freezer overnight to set up.
03:06 Once it comes out, go ahead and turn it out onto your serving plate.
03:10 And peel off the foil.
03:16 And then I'm going to trim up the sides so we can see all of our s'mores layers.
03:20 And I'm just using a serrated knife to do this.
03:22 Feel free to eat the scraps, I know I definitely did.
03:27 And then for the final touch,
03:30 I'm going to spread on some marshmallow fluff to help our mini marshmallows stick.
03:33 Then I'm going to add on some mini marshmallows.
03:36 And this step is optional,
03:39 but if you are comfortable using a creme brulee torch,
03:41 I really recommend you toast the marshmallows.
03:43 Not only does this make the marshmallows all gooey on the inside and crispy on the outside,
03:47 but this is also super fun to do.
03:49 And that's it.
03:51 Alright guys, our s'mores ice cream cake is all finished now,
03:56 and this looks so good.
03:58 Anyways, if you guys like this video, make sure you subscribe to Dreamworks TV,
04:02 and also click right over here for my emoji macarons,
04:04 and I'll see you guys next time.
04:06 Bye guys!
04:06 Hey guys, my name is Rachel from the baking channel Kawaii Sweet World,
04:11 and today we are making a s'mores ice cream cake.
04:14 This is so good.
04:15 It is the perfect treat for wintertime,
04:16 because I know you're all missing that great s'mores flavor.
04:19 So, let's get started.
04:21 To start off our chocolate cake,
04:22 first you're going to need a cup of flour,
04:24 along with a cup of sugar,
04:26 1/4 cup and 2 tablespoons of cocoa powder.
04:31 Today I'm using two different kinds of cocoa,
04:33 honestly just because I ran out of the first one.
04:35 You're also going to need a teaspoon of baking soda,
04:39 a half teaspoon of baking powder,
04:41 and a half teaspoon of salt.
04:43 Then go ahead and give this a whisk.
04:45 And once that's done, go ahead and set it aside.
04:48 Now in a separate bowl, you're going to need one egg at room temperature.
04:54 Go ahead and add in a half cup of buttermilk,
04:57 a quarter cup of vegetable oil,
05:00 and a half teaspoon of vanilla extract.
05:03 Then go ahead and give this a whisk.
05:06 At this point, we're going to add our wet ingredients to our dry ingredients.
05:09 And of course, we're just going to mix that up.
05:12 Now I'm going to add in the secret ingredient,
05:17 a half cup of freshly brewed coffee.
05:18 This won't actually make the cake taste like coffee,
05:22 it just intensifies the chocolate flavor,
05:24 and it also helps cut some of the sweetness of the cake.
05:26 Now here you can see I have a 9 by 4 inch loaf pan,
05:30 and I've gone ahead and prepped it by buttering it,
05:32 and then just lightly pressing it down.
05:34 I've gone ahead and prepped it by buttering it,
05:35 and then dusting it with cocoa powder.
05:37 I like using cocoa powder instead of flour,
05:40 because flour tends to leave a white residue on the cake.
05:42 After you've poured in your batter,
05:45 bake this off at 350 for about 40 minutes.
05:47 Once your cake comes out of the oven,
05:50 go ahead and run a knife around the edge to help loosen the cake.
05:53 Then flip it out onto your serving plate.
05:55 And then very carefully flip it right side up.
06:02 Then I'm just going to trim the domed part of my cake off.
06:05 Today I'm using a cake leveler,
06:06 but you could also just use a serrated knife.
06:08 And you can see here just how rich and chocolatey our cake is.
06:13 Then so we have two layers of cake,
06:16 I'm just going to cut my cake in half.
06:17 And I find the best way to move these cakes around
06:22 is to grab two spatulas, and then just lift up the layer.
06:24 Now I'm going to place this in that same 9 by 4 inch loaf pan,
06:29 except now I have it lined with foil.
06:31 And then I'm going to top it with 6 scoops of ice cream.
06:33 This is about 1 to 1 and a half cups of vanilla ice cream, by the way.
06:37 Then I'm just going to grab my offset spatula,
06:42 and spread out the ice cream into an even layer.
06:44 And of course, make sure your ice cream is nice and soft to do this.
06:48 Now I'm going to top it with 4 graham crackers.
06:51 I had to trim these up a little bit with a serrated knife
06:55 to get them to fit just right.
06:56 Then I'm going to top it with more ice cream, again 6 scoops.
07:01 Go ahead and spread it out.
07:02 And then top it off with our other layer of cake.
07:07 Then I'm going to pop this in the freezer overnight to set up.
07:12 Once it comes out, go ahead and turn it out onto your serving plate.
07:17 serving plate.