Equipment Needed
- 9-inch springform pan (non-negotiable for clean removal!)
- Parchment paper
- Two 9-inch round cake pans
- Mixing bowls (large and medium)
- Electric hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Wire cooling rack
- Plastic wrap
Step-by-Step Instructions
First, we’ll bake the cake. Preheat your oven to 350°F (175°C) and prepare your cake pans. I’ve tried just greasing them, but trust me, lining the bottoms with parchment paper guarantees no sticking. Whisk together your dry ingredients—flour, sugar, cocoa, baking soda, and salt. In another bowl, mix the egg, buttermilk, oil, and vanilla until smooth. Gradually combine the wet and dry mixtures, then carefully stir in the boiling water. The batter will be thin, but that’s perfect for a moist cake. Divide it between the pans and bake for 20-25 minutes, until a toothpick comes out clean. Let them cool completely in the pans before moving them.
While the cakes cool, make the edible cookie dough. In a medium bowl, cream the softened butter and both sugars until fluffy. I use my hand mixer for this—it takes about 2 minutes. Stir in the milk and vanilla. Then, gently fold in your heat-treated flour and salt until just combined. Finally, mix in the mini chocolate chips. The dough will be soft. I press it into a disc, wrap it in plastic, and pop it in the freezer for 15 minutes so it’s easier to handle later.
Now, the fun assembly begins! Line your springform pan with a strip of parchment paper around the sides. Take one completely cooled chocolate cake layer and place it in the bottom of the pan. Take your slightly softened vanilla ice cream and spread half of it (about 3 cups) over the first cake layer, working quickly so it doesn’t melt. Use a spatula to smooth it into an even layer. Break or scoop your chilled cookie dough into small, bite-sized pieces and press them evenly into the ice cream layer.
Place the second cake layer on top, pressing down gently. Spread the remaining softened ice cream over this top cake layer, smoothing it to the edges. I like to work from the center out to prevent crumbs. Immediately cover the entire pan tightly with plastic wrap and freeze for at least 6 hours, but ideally overnight. This long freeze is crucial—it allows everything to set firmly so you get clean slices.(See the next page below to continue…)