Mango, Peach and Chocolate Sorbet Layer Cake

Mango, Peach and Chocolate Sorbet Layer Cake

Guys, come on. How epic is this cake! I made my own birthday cake! Before you start thinking “oh no, that’s really sad! The baker’s curse strikes again!” I was actually really excited to make my own cake. Making your own birthday cake equals making your idea of cake heaven.

It means creating the most amazing and perfect combination that doesn’t have to please anyone but yourself. 

For me, that equaled not even making a cake at all. Instead, I made an ice cream layer cake!

Who wants to bother with fiddly layers and boring old cake flavors when instead you can just eat ice cream. Let’s be serious here. Especially when the ice cream is home churned and made out of three mind-bogglingly good flavors.

The bottom layer is of course mango. I know I’m overwhelming people with the mango…it’s getting ridiculous. Imagine if I had a follower that hated mangoes! They’ve probably unsubscribed until March.

The good thing about this cake though is that you can kind of choose whatever flavors you like the best. The middle layer (my favorite layer) is chocolate sorbet, and the top layer is an amazingly refreshing peach and raspberry sorbet. 

This cake is similar to the chocolate, berry, and cinnamon ice cream cake I made for my boyfriend’s birthday a while ago. Ever since making that cake, I was just itching to make another one. It was so good! My dream would be to have a recipe list full of hundreds of different ice cream cake combinations with all the ice cream flavors of the land! 

I didn’t bother making a base for the cake because whenever I’m eating ice cream cake, I always want less base and more ice cream. AND IT’S MY BIRTHDAY! You could of course make the brownie base from the cinnamon and berry cake, or you could make a gluten-free and vegan base like in this frozen lychee cheesecake.

Mango, Peach and Chocolate Sorbet Layer Cake

Just double the recipe so it’s enough for the larger tin. 

This cake is absolutely perfect for the holiday season. It’s actually super easy. Especially if you aren’t as into making ice cream as me, and instead just buy your three favorite flavors. It makes a lot of ice cream to feed a crowd with minimum effort.

And it’s naturally vegan and gluten-free! My idea of the perfect birthday cake Hopes you like it as much as I do! Speaking of, I might go eat another slice right now.


Dark Chocolate Hummus

Dark Chocolate Hummus

This unique hummus variation combines chickpeas' savory element with dark chocolate's indulgent flavor, making it a versatile option that can be served as both a snack and a dessert.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup dark chocolate chips, melted
  • 1/4 cup tahini
  • 2 tablespoons cocoa powder
  • 3 tablespoons honey, or to taste
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2-4 tablespoons water, as needed for consistency.


  1. Prepare the Ingredients: Start by melting the dark chocolate chips. You can do this in a microwave-safe bowl in short intervals, stirring in between, or using a double boiler on the stove.
  2. Blend the Chickpeas: In a food processor, blend them until they form a smooth paste. You may need to scrape down the sides a few times to ensure all chickpeas are well processed.
  3. Add the Flavors: To the blended chickpeas, add the melted dark chocolate, tahini, cocoa powder, honey, vanilla extract, and salt. Blend again until the mixture becomes smooth and well combined.
  4. Adjust Consistency and Flavor: Check the consistency of the hummus. If it is too thick, add water one tablespoon at a time until you reach your desired texture. Taste the hummus and adjust the sweetness by adding more honey if needed.
  5. Chill: Transfer the hummus to a serving bowl. Cover and chill in the refrigerator for at least 30 minutes before serving for the best flavor and texture.
  6. Serve: Serve your Dark Chocolate Hummus with various dippers such as sliced apples, strawberries, banana slices, or pretzels. Enjoy it as a snack, dessert, or unique party dish!
Yield: 8 Servings

White Chocolate and Lavender Scones

White Chocolate and Lavender Scones

Learn how to make elegant White Chocolate and Lavender Scones with this easy recipe. Fluffy and fragrant, these scones are perfect for afternoon tea or a special brunch. Serve them warm with clotted cream, butter, and a selection of jams for a delightful treat.

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes


  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup white chocolate chips
  • 1 teaspoon dried culinary lavender
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract.


  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add cold butter to flour mixture and blend until mixture resembles coarse crumbs.
  4. Stir in white chocolate chips and dried lavender.
  5. In a small bowl, whisk together heavy cream, egg, and vanilla extract.
  6. Pour wet ingredients into dry ingredients and stir until just combined.
  7. Turn dough onto a lightly floured surface, knead a few times, and pat into a circle about 1 inch thick. Cut into 8 wedges and place on prepared baking sheet.
  8. Bake for 15-18 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  9. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.


Serving Suggestions: Serve with clotted cream, butter, and a selection of jams. Pair with a light, floral tea like Earl Grey or chamomile.

Notes: For an extra touch, consider lavender-infused honey as an accompaniment. Garnish with fresh lavender for presentation.

Yield: 12 Slices

Chocolate Beetroot Cake

Chocolate Beetroot Cake

Indulge in this moist and rich Chocolate Beetroot Cake, where pureed beetroots and dark chocolate come together to enhance both flavor and color. Topped with a creamy cream cheese frosting, this unique dessert is sure to impress and delight!

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes


For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cocoa powder
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup pureed cooked beetroots (about 2-3 medium beetroots)
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 cup dark chocolate chips

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract


  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Prepare the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
  3. Mix the Wet Ingredients: In another bowl, beat the sugar and eggs until light and fluffy. Add the pureed beetroots, vegetable oil, and vanilla extract. Mix well.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the dark chocolate chips.
  5. Bake the Cake: Pour the batter into the prepared cake pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
  6. Prepare the Frosting: In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and creamy.
  7. Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice and serve.

To assemble: Get a 23cm (9 inches) round springform pan and release the bottom. Slip a sheet of plastic wrap in between the bottom and the sides and secure it in place, so that the plastic wrap is curled up around the outside of the tin and covers the bottom.

Line the sides either with oil and baking paper, or more plastic wrap.

Take out one sorbet and let it defrost until soft. Scoop into the tin and spread evenly. Freeze until hard. Repeat with the other layers, allowing a few hours in between to let each layer freeze solidly and prevent them from bleeding together.

Release the cake from the tin before serving and place a plate on top of the cake, before inverting it and peeling off the plastic. Place a large plate on the exposed base and flip it back over.

Work fast so it doesn’t melt! Run a knife under boiling hot water in between slices to get a smooth finish. Eat it!!!

NEW Guides On Sugar & Cinnamon:

Photos & Recipes by Lillian Crowther Gibson. Sugar&Cinnamon.

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