Chocolate Ice Cream Cake

Instructions

For the Chocolate Cake:

1. Line an 8in (20cm) square baking pan with parchment paper. Set it aside. 
2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake. 
3. Place the flour, cocoa powder, sugar, baking soda, and salt in a medium bowl. Stir to combine the dry ingredients. 
4. Combine the yogurt, eggs, vanilla, and butter in the bowl of an electric mixer. Make sure the butter is very soft so it will combine properly into the batter. 
5. Beat for about 2 minutes. 
6. Sift the dry ingredients over the mixture. Roughly stir with a spatula. Beat on low speed for a few seconds until it forms a thick batter. Don’t overmix the flour, or the cake will be dense. 
7. Spread the batter into the prepared pan and smooth the top. 
8. Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean. 
9. Let it cool completely at room temperature. 

For the Chocolate Ice Cream:

1. Melt the chocolate using a double boiler or microwave in 30-second intervals until smooth. 
2. Add the condensed milk and stir until well combined. The mixture will thicken slightly. Set it aside at room temperature for a few minutes. 
3. Beat the cold heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture in two additions.

Assembling the Cake:

1. Cut the cake into two layers. 
2. Line the 8in (20cm) square baking pan with plastic wrap, leaving a large overhang on the sides to wrap the cake later. 
3. Place the first cake at the bottom of the pan. Pour the chocolate mousse on top. 
4. Chill in the freezer for about 1-2 hours until the mousse starts to firm up. 
5. Place the second cake layer on top and fold the plastic wrap over the cake. Cover the pan with another piece of plastic wrap if necessary. 
6. Freeze for a minimum of 8-10 hours or overnight. 
7. Unmold the cake and cut it into squares. Use a hot knife for easy cutting.