Frozen Cake and Ice Cream Cake

Ingredients

• 8" Chocolate Cake Layer
• 3 tbs sour cream
• 1/3 cup buttermilk
• 1 large eggs
• 1/2 cup strong hot coffee
• 1/4 cup vegetable oil
• 1/2 tbs vanilla extract
• 1 cup all-purpose flour
• 3/4 cup granulated sugar (already reduced)
• 3 tbs cup cocoa powder
• 1/2 tsp baking powder
• 1/3 tbs baking soda
• 1/3 tsp kosher salt
• 8" Ice Cream Layer
• 1½ quarts ice cream slightly softened
• 14 Oreos
• 1 cup hot fudge sauce room temp
• 1 pint heavy whipping cream
• 3 tbsp powdered sugar
• 2 tsp vanilla extract

Instructions

1. Butter and flour 3 eight inch cake pans. I highly recommend using cake strips for a more even bake.
2. Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
3. Add the wet ingredients into a large bowl and whisk together.
4. Add the wet ingredients the dry ingredients. 
5. Whisk to combine then mix on low for about a minute.
6. Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F (176C) or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.
7. Allow time to cool for 10 minutes then invert onto wire racks to cool fully.
8. Line an 8-inch cake pan with plastic wrap. Use an ice cream scoop to transfer all the ice cream to your lined cake pan. Cover with another layer of plastic, then press down into a flat layer and freeze.
9. Once the ice cream layer is very hard, and the cake is cooled, place the cake on a serving plate or cardboard round. Cover the top with the fudge sauce, then sprinkle the chopped cookies on top. Remove the ice cream layer from the freezer and place it on top. Cover in plastic and place in the freezer while you make the whipped cream.
10. Combine cold whipping cream, sugar, and vanilla in the bowl of your mixer fitted with a whisk attachment, you can use an electric hand mixer if desired, and mix starting on low. Gradually increase speed to high and mix until very soft peaks form. Whisk by hand until the peaks firm up but make sure not to over-whip the cream as it will curdle.
11. Remove cake from freezer and cover with whipped cream. Smooth the top and side, then transfer the remaining whipped cream to a piping bag fitted with a large closed star (846) tip. Pipe a drip of chocolate onto the edge. Use warm fudge or make a simple ganache with 2 parts chocolate to one part cream to pipe a drip onto the top edge, then pipe a scalloped pattern onto the top edge with the reserved whipped cream.
12. Press crumbled cookies onto the bottom edge, and the cake is ready to serve. You can store the cake in the freezer until ready to use. Before serving, remove the cake from the freezer and leave it on the counter for about 15 minutes for easier slicing.

Notes