Step-by-Step Instructions

1. Bake the Cake Layers

Preheat your oven to 350°F (175°C). Line and grease two 8-inch round pans

Mix the flour baking powder and salt in one bowl

In a separate bowl, beat the butter and sugar together until the mixture becomes light in color and fluffy in texture, with a smooth and creamy consistency.

Crack in the eggs one at a time, mixing thoroughly after each to blend them in completely. Once all the eggs are added, stir in the vanilla until evenly combined.

In a medium bowl, whisk together the flour, baking powder, and salt until well combined.

Divide the batter evenly between the pans and bake for 25 to 30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean

Let the cakes cool completely on a wire rack so they’re firm and ready to handle when it’s time to assemble

2. Make the Cookie Dough Layer

In a large mixing bowl, beat the softened butter with both sugars until the mixture is light and creamy.

Add the milk and vanilla, mixing until smooth.

Gently stir in the flour (be sure it’s been heat-treated*) along with the salt, mixing until everything is well combined and no dry streaks remain.

Fold in the chocolate chips.

Press the dough into a plastic wrap-lined 8-inch round pan. Freeze until firm, at least 1 hour.

• Heat-Treating Flour Tip: Spread flour on a baking sheet and bake at 350°F for 5–7 minutes to kill any bacteria. Let it cool before using.

3. Build Your Cake

Line an 8-inch round cake pan with plastic wrap, letting some hang over the edges for easy removal later.

Place one cake layer flat on the bottom of the pan.

Scoop half of the softened ice cream on top and spread it evenly to cover the cake.

Add the firm cookie dough layer next, pressing gently.

Top with the rest of the ice cream, followed by the second cake layer.

Wrap tightly and freeze for 4–6 hours, or ideally overnight.

4. Make the Chocolate Ganache

Warm the heavy cream in a saucepan until it starts to bubble gently.

Pour the hot mixture over the chopped chocolate in a bowl, making sure the chocolate is fully covered.

Wait 2 minutes, then stir until silky and smooth.

Let the ganache cool slightly so it thickens enough for that perfect drip.

5. Final Touches

Carefully lift the cake out of the pan and peel away the plastic wrap.

Set the cake on a serving platter, then pour the ganache over the top, allowing it to gently drip down the sides for a rich, glossy finish.

Add decorations like whipped cream swirls, cookie dough balls, or chocolate curls.

Freeze again for about 30 minutes to set the ganache before serving.