Melted Ice Cream Cake with Espresso Butter Cream
There are times when I have to restrain myself from baking more than once a day. A new cookbook, a new website, a new recipe from a friend, or a new issue of my favorite cooking magazine, there are always plenty of reasons to bring out my mixing bowl and measuring cups. I have to remind myself that I'm only one person, and how much cake can one person possibly eat? With my kids out of the house, I'm no longer baking trays and trays of cookies to feed entire soccer teams. Friends are usually more than willing to help out and enjoy being taste testers. What's left over normally ends up in my freezer, cut up into small portions and stored in plastic containers. Just imagine my freezer, there isn't much room for anything else, except maybe a few sticks of butter for some more baking.
Everybody seemed to love the recipe for melted ice cream cupcakes, probably because they're so easy to make and require only a few ingredients. This variation makes a light and delicate layer cake. It is filled with luscious espresso flavored butter cream and dusted with cocoa powder. I added finely chopped dark chocolate to the batter, which reminds me of Italian Stracciatella ice cream. The chocolate pieces create a nice balance and add a little bite to the smooth and soft texture of the cake.