Triple Layer Chocolate Fudge Ice Cream Cake.

Line two (8 inch) cake pans with plastic wrap. Spread the vanilla ice cream in one even layer in one pan and the chocolate ice cream in one even layer in the other. Freeze until firm, 6 hours or overnight.

Chocolate Cake

Preheat the oven to 350 degrees F. Grease one 8-inch round cake pan, line with parchment paper, then butter or spray with cooking spray.

In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder and salt. Set aside.

In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, buttermilk, canola oil and vanilla until smooth. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Stir in the hot coffee and mix until combined. Batter should be pourable, but not super thin. Stir in the chocolate chips.

Pour the batter evenly into the cake pan. Bake 25 to 30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Grab 1 large flat plate, line it with wax or parchment paper and invert the cakes onto the paper-lined plates. Cover and let the cakes cool, then freeze 4 hours or overnight until firm.

Chocolate Fudge

In a medium size sauce pan, combine the chocolate and cream over LOW heat. Cook stirring often until melted and smooth. Remove from the heat and stir in the butter, vanilla and salt until smooth. Let cool to room temperature. Keep stored in the fridge.

Assemble

Place the baked, frozen chocolate cake on a cake plate. With a knife or offset spatula, spread the top with 1/3 of the fudge sauce. Sprinkle with 1/3 of the cookie crumbs. Remove the vanilla ice cream layer from the freeze and carefully remove it from the pan and discard the plastic wrap. Place the layer on top of the chocolate cake. Spread the top with 1/3 of the fudge sauce. Repeat with the chocolate ice cream layer and spread with the remaining fudge sauce, allow excess to drip down the sides. Finish with a sprinkle of cookie crumbs, then immediately return to the freezer. Freeze until firm, about 4 hours or overnight. If at any point, your cake starts to get too soft to work with return it to the freezer to firm back up for an hour or two.

Remove the cake 5-10 minutes before slicing to allow it to soften a bit. Slice and serve!