Directions:
1️⃣ Bake the Chocolate Cake:
Preheat your oven to 300°F (150°C).
In a large bowl, mix the flour, sugar, cocoa powder, and baking soda.
Blend in the egg, buttermilk, vegetable oil, and vanilla extract until smooth.
Gradually stir in the boiling water until the batter is well combined.
Pour the batter evenly into two 8-inch cake pans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely, then level the tops if needed.
2️⃣ Prepare the Eggless Cookie Dough:
In a bowl, cream together the butter and brown sugar until smooth.
Mix in the vanilla extract.
Gradually add the heat-treated flour, mixing until well combined. Adjust with milk to achieve the desired consistency.
Stir in the mini chocolate chips.
Form the dough into small balls and chill in the refrigerator.
3️⃣ Make the Ice Cream:
Blend the cream cheese, brown sugar, milk, and vanilla extract until smooth.
Gently fold in the Cool Whip and mini chocolate chips.
Incorporate the chilled cookie dough balls into the mixture.
4️⃣ Assemble the Cake:
Line a springform pan with parchment paper.
Place one layer of chocolate cake in the pan.
Spread a layer of the cookie dough ice cream mixture over the cake layer.
Place the second cake layer on top of the ice cream.
Freeze the cake until firm, about 2-3 hours.
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