Death By Chocolate Ice Cream Cake

While testing this recipe, we learned that when you bake cakes in 9" pans, they shrink as they cool and end up fitting perfectly into an 8" springform pan! It's the secret to the perfectly neat edges of this ice cream cake.

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Yields: 10 servings

Prep Time: 0 hours 10 mins

Total Time: 2 hours 20 mins

Cooking spray, for pan

1 box chocolate cake mix (plus ingredients called for on back of box)

2 pt. chocolate ice cream (such as Talenti Belgium Chocolate Gelato)

2 c. chocolate chips

1 c. heavy cream

Chocolate jimmies, for garnish

Preheat oven to 350° and line two 9” round cake pans with parchment paper. Grease with cooking spray. In a large bowl, prepare cake mix according to package instructions. Divide between pans and bake until a toothpick inserted into the middle comes out clean, about 20 minutes. Let cake cool completely.
Using a serrated knife, level the rounded top of each cake until flat. Place one cake in the bottom of an 8" springform pan. Top with ice cream and smooth ice cream with an offset spatula until smooth. Top ice cream with second cake.
Freeze cake until ice cream has hardened, about 2 hours.
Meanwhile, make ganache: Put chocolate chips in a large heat-proof bowl. In a small saucepan over medium heat, bring heavy cream to simmer. Remove from heat and pour over chocolate chips. Let sit 2 minutes, then whisk until smooth. Let cool slightly.
Remove cake from springform pan and pour ganache over top of cake. Garnish with sprinkles and serve immediately.