99 Flake ice cream cake
Serves: 18
Prep time: 40 minsTotal time: 
Recipe photograph by Maja Smend
99 Flake ice cream cake
Inspired by the ice cream van favourite, this cake is made of thin layers of chocolate sponge topped with ice cream and chocolate Flakes - a sliceable version of the nostalgic British summertime treat
Serves: 18
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
330Kcal
Fat
19gr
Saturates
11gr
Carbs
31gr
Sugars
35gr
Fibre
1gr
Protein
7gr
Salt
0.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 2 litres vanilla ice cream (such as Cornish dairy ice cream)
- 2 waffle ice cream cones
- 16 x 32g Flake bars
For the cake
- 100g plain flour
- 3 tbsp cocoa powder
- 150g caster sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 2 medium eggs
- 75g buttermilk
- 1½ tbsp vegetable oil
- ½ tsp vanilla bean paste or extract
Step by step
Get ahead
Keeps in the freezer for up to 1 month.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line an 18cm square cake tin. Put the flour, cocoa powder, sugar, baking powder and bicarb in a bowl and mix together. In a separate jug, whisk together the eggs, buttermilk, oil and vanilla. Add to the dry ingredients and combine until you have a smooth batter, then slowly add 100ml water, whisking continuously as you pour it in. Transfer the batter to the cake tin, level the top and bake for 30 minutes, or until a skewer comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Remove the ice cream from the freezer for around 20 minutes to soften. Re-line the clean cake tin, leaving excess paper hanging over the edges to later use as handles. Horizontally slice the cake into two layers and put one in the bottom of the cake tin.
- Crumble the waffle cones and 2 Flake bars into a bowl. Halve all the remaining Flake bars to give two short pieces. Cover the cake with just under half of the ice cream; level it out. Scatter on the chocolate-waffle cone mixture then smooth over more ice cream, leaving a few spoonfuls for the top layer. Smooth again, then top with the second cake layer. Spread the remaining ice cream over the top, then cover with the halved Flakes, in whatever pattern you like. Cover the tin and return to the freezer for 6 hours to freeze solid.
- Remove from the freezer 30 minutes before you’re ready to eat, for easy slicing.
