I still remember the first time this cake came together in my kitchen. I was aiming for a birthday showstopper, a mashup of my favorite desserts, and what emerged from the freezer was pure magic. The rich, dark scent of baking chocolate cake filled the air, followed by the sweet, nostalgic aroma of vanilla and brown sugar from the homemade cookie dough. When I finally sliced into it, revealing layers of fudgy cake, creamy ice cream, and soft chunks of dough, I knew this was more than a recipe—it was an experience. It’s the dessert I make when I want to hear genuine, unfiltered joy around the table, and today, I’m so excited to share every detail with you.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup + 1/8 cup Hershey’s Special Dark Cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg, room temperature
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp pure vanilla extract
- 1/2 cup boiling water
- 1.5 quarts (about 6 cups) high-quality vanilla ice cream, slightly softened
- 1 cup mini chocolate chips
For the Edible Cookie Dough:
- 3/4 cup all-purpose flour, heat-treated
- 1/4 cup unsalted butter, softened
- 1/3 cup light brown sugar, packed
- 3 tbsp granulated sugar
- 2 tbsp milk or cream
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup mini chocolate chips
A few notes from my kitchen: using that Special Dark cocoa makes a huge difference in depth of flavor compared to regular cocoa—it gives the cake a bakery-style richness. For the cookie dough, please don’t skip heat-treating the flour! I simply spread it on a parchment-lined baking sheet and bake it at 350°F for 5-7 minutes to kill any bacteria. It’s a simple step for peace of mind and safety. Lastly, for the ice cream layer, a full-fat, premium vanilla will give you the creamiest texture and prevent icy crystals.(See the next page below to continue…)