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Question about cake freezing.

post #1 of 2
Thread Starter 

I want to make a real ice cream cake. When I was a kid we bought an ice cream cake. And it stayed soft in the freezer for days. The thing is, it was real cake- not the gravel type substance they are made out of these days.

 

What I'm trying to figure out is how to make a chocolate cake that will stay soft in the freezer. Even if I have to use some sort of funky (food safe) chemical(s).

 

Anyone have any ideas? Help would be very much appreciated.

post #2 of 2

Chocolate Genoise or sponge would be your best bet.

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