Ice Cream Cake

Prepare the Chocolate Cake

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined.
In another bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and mix until just combined. Gradually stir in the boiling water until the batter is smooth and thin.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Assemble the Ice Cream Cake

Once the cakes are completely cooled, place one layer on a serving platter. Spread the softened vanilla ice cream evenly over the top of the first layer.
Place the second cake layer on top of the ice cream. Cover the cake with plastic wrap and freeze for at least 2 hours to firm up the ice cream.

Make the Chocolate Ganache

In a double boiler or microwave-safe bowl, heat the heavy cream until just simmering.
Remove from heat and add the chopped chocolate. Let it sit for a few minutes, then stir until smooth and glossy.
Let the ganache cool slightly before pouring it over the frozen cake.

Finish and Serve

Remove the cake from the freezer and pour the chocolate ganache over the top, allowing it to drip down the sides.
If desired, decorate with chocolate shavings and whipped cream. Return to the freezer for 30 minutes to set the ganache.
Slice and serve the cake directly from the freezer for the best texture.