Comments on: Chocolate Cherry Ice Cream Cake

By: Erica

Erica — Fri, 29 Dec 2006 16:47:37 +0000

yummy lookin

By: Lisa

Lisa — Mon, 20 Feb 2006 17:04:00 +0000

To answer Whitney’s question about non-alkalized cocoa, non-alkalized means NOT dutched or dutch process cocoa, so the recipe calls for regular, unsweetened baking cocoa, NOT dutch process. Also, did you know that Cook’s Illustrated did a blind cocoa tasting *tasting them all plain and in baked goods*, and Hershey’s unsweetened baking cocoa came in first place? I also usually use Valrhona or Callebaut chocolate ‘everything’ in baking, but, like Kelly, every so often you need to substitute what you have on hand, (especially when you get that sudden baking urge, and are too lazy *or it’s too late* to go out and get anything you ran out of or don’t have on hand) and you’d be amazed at the results. Sometimes you can’t tell the difference at all, and sometimes *gasp* it’s even a little better!

By: Courtney

Courtney — Thu, 26 Jan 2006 20:52:01 +0000

Oh wow, just what I was looking for! Great site!!!

By: chandra

chandra — Sat, 30 Jul 2005 20:09:58 +0000

ARE YOU KIDDING ME??? You made that? OMG.. that freaking cake is gorgeous!! I am sooooooo very very green right now. One day.. one day…

Chan

By: ss

ss — Thu, 28 Jul 2005 02:04:17 +0000

Wow. I think I love you.

By: Mrs. Happy Housewife

Mrs. Happy Housewife — Mon, 25 Jul 2005 13:09:10 +0000

This looks great. It reminds me of a cherry cheesecake enrobed in chocolate glaze I once tasted. I love Devil’s food cake. I use Martha’s recipe from her Baking issue. I’m going to try this one next time to compare. I always pour a chocolate glaze of cocoa, powdered sugar, milk, and vanilla over it.

By: Kelli

Kelli — Sun, 24 Jul 2005 23:37:19 +0000

Hi Whitney — The DFC recipe from Godiva is actually really good. I chose it because it uses brewed coffee which makes it particularly moist and flavorful (it doesn’t taste anything like coffee in the end, only chocolate.) I normally use dutch processed Valrhona cocoa, but I ran out and only had Hershey’s cocoa in my cupboard (the horror! ) so I used that. It came out great.

If only ice cream cake shipped well I’d send some to you all for breakfast! Thanks for the nice comments.

By: Kristin

Kristin — Sun, 24 Jul 2005 23:00:07 +0000

It is delicious, thanks for sharing it with me while I was in NY!

By: Whitney

Whitney — Sun, 24 Jul 2005 21:10:48 +0000

Looks heavenly! I’ve been looking for a good devil’s food cake recipe–how’s the Godiva one? And non-alkalized cocoa–is that natural or Dutch process? I can never remember which is which.

By: Debbie Bernard

Debbie Bernard — Sun, 24 Jul 2005 19:58:02 +0000

I was in NY and got to try a piece of my very own. It tastes as good as it looks and is a very refreshing dessert after a hot & humid day. I’d be willing to try it for breakfast, too!