1️⃣ Prepare the Cake Layers:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Add the sugar, eggs, milk, oil, and vanilla extract. Mix until smooth.
Stir in the boiling water. The batter will be thin—this ensures a moist cake.
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
2️⃣ Assemble the Ice Cream Layer:
Line one of the same 9-inch pans with plastic wrap. Spread the softened chocolate ice cream evenly into the pan and freeze until solid (about 2–3 hours).
3️⃣ Make the Ganache:
Heat the heavy cream in a saucepan over medium heat until it just starts to simmer.
Pour the cream over the chocolate chips in a bowl. Let it sit for 2–3 minutes, then whisk until smooth and glossy. Set aside to cool slightly.
4️⃣ Assemble the Cake:
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Nana used to make this on the regular, and now we do! So refreshing and tasty! We make a huge batch and drink it over several weeks!
