Death by Chocolate Brownie Ice Cream Mud Cake

VEGAN – VEGETARIAN – DAIRY FREE

Recipe makes1 large cake

Ingredients

1 x box Bosh Bangin’ Brownie Mix

3 Scoops Stracciatella

Salted Chocolate Ganache

• 150g Icing sugar

• 60g Plant Butter

• 4 Tbsp Cocoa Powder

• 2 Tbsp Plant Milk

• Decent Pinch of Sea Salt

Cookie Crumb

• 200g Cookie Cream Sandwich Biscuits

• 75g Melted Plant Butter

3 scoops Chocolate Chip Gelato

Sweetened Whipped Cream

• 250ml Plant-based Double Cream

• 3 Dessert Sp Icing Sugar

• ½ tsp Vanilla Extract

Dark Chocolate Sprinkles

METHOD

1. Grease a 20cm cake pan and line with eco-friendly cling film/grease proof paper

2. Make your Bosh Bangin’ Brownie as per box instructions. Once baked allow to cool.

3. Take out your Stracciatella Gelato from the freezer and allow it to soften. Scoop three large scoops onto the cooled brownie. Using a palate knife (or the back of a spoon), smooth out the gelato to create an even base.

4. Pop this into the freezer for minimum of 1 hour to firm up.

   Meanwhile, make the Salted Chocolate Ganache:

5. In a mixing bowl, beat Icing Sugar and Butter together until combined and soft. Add the Cocoa Powder, Milk and Sea Salt and beat until fluffy (2-3 mins). Set aside.

   Now to make your Cookie Crumble:

6. Pre-heat oven to 170°C. Crush up your biscuits of choice until you have a course sand/small pebble-like consistency. Add the melted butter and mix.

7. Spread the mix out evenly onto a lined baking tray and bake for 7-8 minutes. Once cooked bring out of oven and allow to cool.

8. When your Stracciatella layer is firm, add your Salted Chocolate Ganache and spread evenly over the top. Pop this back in the freezer for at least 20 minutes.

9. Once the ganache layer is set, sprinkle on your cookie crumble and spread out evenly and put tin back in freezer for at least 2 hours to firm up.

10. Remove your Chocolate Chip Gelato from freezer and allow it to soften.

11. Remove the cake tin from the freezer and add three scoops of Chocolate Chip Gelato onto the Cookie Crumb base. Spread evenly and place back in the freezer for at least 2 hours (or even overnight!).

12. Once frozen, gently remove the cake from the tin, take off the cling film, and place the cake on a plate.

    Pop back in the freezer and we’re ready to make the Sweetened Whipped Cream:

13. Using a hand mixer, whip the Double Cream on a medium setting for 2-3 minutes. Sift in icing sugar and add vanilla, then continue to whip for a further 2 minutes.

14. Ice the cake with the Sweetened Whipped Cream, ensuring full coverage. Sprinkle on your chocolate shavings and put back into the freezer.

15. Once the cream layer is set, DIVE IN!