Cherry Chocolate Ice Cream Cake: A Decadent Dessert for Any Celebration

Preheat your oven to 350°F (175°C) and grease a round cake pan (9-inch).
Prepare the chocolate cake mix according to the package instructions, or use your favorite homemade chocolate cake recipe.
Pour the cake batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
Prepare the Cherry Ice Cream Layer:

Once the cake has cooled, carefully cut it into two even layers using a serrated knife.
Spread the softened cherry ice cream evenly over the bottom cake layer. If you’re adding chopped maraschino cherries, fold them into the ice cream before spreading.
Place the ice cream layer in the freezer to harden, about 2-3 hours, or until the ice cream is firm.
Make the Chocolate Ganache:

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer, but not boil.
Remove from heat and stir in the chocolate chips and butter. Stir until the chocolate is fully melted and the ganache is smooth.
Let the ganache cool slightly before pouring it over the cake.
Assemble the Cake:

Once the ice cream layer is firm, remove it from the freezer.
Place the second cake layer on top of the ice cream layer.
Pour the cooled chocolate ganache over the top of the cake, spreading it evenly with a spatula.
Garnish with fresh cherries or chocolate shavings, if desired.
Freeze and Serve:

Place the assembled cake back in the freezer for at least 1-2 hours to allow the ganache to set and the layers to firm up.
When ready to serve, slice the cake with a hot knife (run it under hot water and dry it off before cutting). Serve chilled.
Serving and Storage Tips