CHOCOLATE ICE CREAM CAKE WITH ALMOND BUTTER SWIRL

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Directions

• Preheat the oven to 180°C/350°F. Spray two 8-inch round cake pans with coconut oil spray.
• To make the cake, whisk together the flour, cocoa powder, cinnamon, baking soda, and salt in a large mixing bowl until well combined.
• In a separate bowl, beat the eggs and sweetener with a hand mixer for 2 to 3 minutes, or until frothy and lightened in colour. Mix in the melted butter, cashew milk, and extract to the egg
  mixture.
• Squeeze any excess water from the grated zucchini, then add it to the egg mixture and stir to combine. Stir only enough to combine the wet and dry ingredients.
• Pour the batter into the prepared pans and bake for 20 to 30 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cake layers to completely cool in their pans.
• In the meantime, prepare the ice cream layer: Combine the butter, whole eggs, egg yolks, cashew milk, MCT oil, vanilla, sweetener, cocoa powder, and salt in a blender. Blend until completely smooth. Fill an ice cream maker halfway with the mixture and churn according to the manufacturer’s instructions.
• Make the almond butter swirl, if using, while the ice cream is churning: In a small mixing bowl, combine the almond butter, melted butter, and sweetener and beat with a hand mixer until
  smooth. Chill in the refrigerator until the ice cream is almost done. Add the swirl to the ice cream maker in the last 30 seconds of churning.
• After the cake layers have completely cooled, run a knife around the edge of each pan to loosen the cake, then tip the pan over and remove the cake. Cut each cake layer in half horizontally with a large sharp knife to make four thin layers.
• The cake layers can be frozen at this point, or you can assemble the ice cream cake right away and then freeze it.
• To assemble, place one sliced layer of cake in a springform pan lined with parchment paper (the walls of the springform pan will help support the cake as you build it). Then, on top of that, scoop some ice cream and spread it out evenly. Once the ice cream layer is level, add a second cake layer and another layer of ice cream on top. Repeat with the remaining cake and ice cream layers until you have 4 even layers. Freeze for at least 24 hours.
• Once the chocolate glaze is frozen, prepare it as follows: In a double boiler or a heat-safe bowl set over a pot of simmering water, combine the butter and chopped chocolate. Stir frequently on medium heat until the chocolate is just melted (don’t let it burn! ), then add the cream, sweetener, and vanilla. Stir until the mixture is smooth and thick. Remove from the heat and set aside to cool for a few minutes before using.
• Take the ice cream cake out of the freezer. Drizzle the glaze over the top of the cake and place it in the freezer to set. Allow to thaw for a few minutes before slicing and serving. Freeze any leftovers in an airtight container for up to 1 month.
• Recipe Notes
  This is just one way to layer this cake. You could also start with one unsliced cake layer in the bottom of the pan, then add all of the ice cream to form the middle layer, and then finish with the second cake layer and glaze on top. It will be delicious no matter how you layer it!