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BG Diet
  • 0:30 Prep
  • 0:05 Cook
  • 10 Servings


  • 500g (18cm round) bought mud cake
  • 200g dark cooking chocolate, finely chopped
  • 250ml (1 cup) thickened cream
  • 1L cookies and cream ice-cream
  • 150g Oreo Classic biscuits, coarsely chopped


  • 1
    Use a large serrated knife to cut icing from the top of the cake. Discard the icing. Cut the cake in half horizontally.
  • 2
    Place 1 cake layer in a 20cm (base measurement) springform pan. Use your hands to press to evenly cover the base of the pan.
  • 3
    Heat the chocolate and cream in a microwave-safe bowl on high, stirring every minute, until chocolate melts and the ganache is smooth. Spoon 1/2 cup of ganache over the top of the cake in the pan. Place in the freezer for 1 hour or until firm. Place remaining ganache in a bowl. Cover with plastic wrap.
  • 4
    Meanwhile, spoon the ice-cream into a bowl and use the spoon to break up slightly. Set aside for 15-20 minutes to soften slightly.
  • 5
    Spoon the ice-cream into the pan. Use the back of the spoon to smooth the surface. Cover with plastic wrap and place in the freezer for 2 hours or until firm.
  • 6
    Spoon 1/2 cup of remaining ganache over the ice-cream (if the ganache has set, microwave for 10-20 seconds on high, stir until smooth, then cool slightly before spooning over the ice-cream). Place the cake in the freezer for 2 hours or until firm. Top with the remaining cake and use your hands to press down gently. Cover and place in the freezer for 8 hours or overnight until firm.
  • 7
    Use a balloon whisk to whisk the remaining ganache until it thickens. Place a hot cloth around the side of the pan to help release the cake. Place the cake on a plate. Spread the whipped ganache over the top of the cake. Top with the biscuit.

Source: taste.com.au


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