Instructions:
Step 1: Bake the chocolate cake in two 9-inch round pans according to package directions. Let cool completely.
Step 2: Line one of the cake pans with plastic wrap and press the softened chocolate ice cream into it evenly. Freeze until solid, about 2 hours.
Step 3: For the frosting, beat butter until creamy. Add cocoa powder, powdered sugar, vanilla, and heavy cream. Beat until light and fluffy.
Step 4: Assemble by placing one cake layer on a serving plate, followed by the ice cream layer and the second cake layer on top.
Step 5: Frost the entire cake with the chocolate frosting. Drizzle with hot fudge sauce.
Step 6: Garnish the top with chocolate truffles, a scoop of vanilla ice cream (if using), chocolate chips, and chocolate shavings.
Storage Information:
Store the cake in the freezer for up to 1 week. Let sit at room temperature for 10–15 minutes before slicing and serving.
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