1-Start by preheating your oven to 300°F (150°C) and mixing up that chocolate cake batter it’s the base of all the yumminess.

2-First, in a bowl, combine 1 cup flour, 1 cup sugar, 3/8 cup dark cocoa powder, and 1 tsp baking soda.

3-Add 1 large egg, 1/2 cup buttermilk, and 1/2 cup vegetable oil, then stir in 3/4 tsp vanilla extract and 1/2 cup boiling water until smooth.

4-Pour the batter into two 8-inch pans and bake for 25-30 minutes.

5-Once cooled, trim the domed tops for flat layers.

6-For the ice cream part, blend 8 oz softened cream cheese, 1/2 cup sugar, 1/8 cup milk, and 2 tsp vanilla extract until smooth, then fold in 8 oz whipped topping and 1/4 to 1/2 cup mini chocolate chips if you like.

7-Gently fold in half of the 1 cup hot fudge sauce to make those swirls.

8-Line an 8-inch springform pan with parchment paper, layer one cake, half the ice cream mix, swirl in 1/4 cup hot fudge, add the second cake, top with the rest of the ice cream, and swirl the remaining hot fudge.

9-Freeze for 6-8 hours, then add extra hot fudge and whipped cream before serving.

10-Get your workspace ready by pulling together all ingredients it’s like prepping for a little adventure in the kitchen!

11-Mix and bake the cake as described, then build those layers with care to get the swirls just right.