Equipment Needed
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Spatulas
- Springform pan (9-inch is ideal)
- Plastic wrap
- Serrated knife for slicing
Step-by-Step Instructions
My process always starts with the cake, as it needs time to cool completely. I preheat my oven to 350°F (175°C) and line my 9-inch round cake pan with parchment paper. In a large bowl, I whisk together the flour, sugar, dark cocoa powder, baking soda, and salt. This ensures there are no lumps of cocoa or baking soda, which can create bitter spots. In another bowl, I whisk the egg, buttermilk, oil, and vanilla until smooth. I make a well in the center of my dry ingredients and pour the wet mixture in. I start to whisk gently, and just as it begins to combine, I pour in the hot coffee. The batter will be very thin—this always surprises me, but it’s perfect. I pour it into the prepared pan and bake for 30-35 minutes, until a toothpick comes out clean. The smell is heavenly.
While the cake bakes and cools, I make the edible cookie dough. In a medium bowl using my hand mixer, I cream the softened butter and brown sugar together until light and fluffy. I beat in the vanilla and salt. Then, I gradually mix in my heat-treated, cooled flour. The mixture will be quite crumbly. I add milk, one tablespoon at a time, until it comes together into a soft, pliable dough that holds its shape when pinched. I then fold in the mini chocolate chips with a spatula. I press the dough into a disc, wrap it in plastic, and chill it in the fridge for at least 30 minutes. This firms it up, making it easier to break into chunks later.
Once the cake is completely cool—and I mean cold, which takes a few hours—I begin assembly. I use a 9-inch springform pan for this; the removable sides are essential. I line the bottom with a round of parchment. Using a serrated knife, I carefully slice the cooled chocolate cake horizontally into two even layers. I place one cake layer in the bottom of the springform pan. Now, I take my slightly softened vanilla ice cream (I let it sit on the counter for 10-15 minutes) and spread half of it in an even layer over the cake, working quickly so it doesn’t melt. I use a spatula dipped in hot water to smooth it.(See the next page below to continue…)