Chocolate Caramel Ice Cream Cake: A Decadent Frozen Delight

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, prepare the chocolate cake batter according to the instructions on the box (or use your preferred homemade recipe).
Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
Step 2: Prepare the Caramel Sauce
In a medium saucepan, melt the butter over medium heat.
Stir in the brown sugar and bring to a simmer. Cook for 3-5 minutes, stirring constantly, until the mixture thickens.
Carefully stir in the heavy cream, vanilla extract, and a pinch of salt. Let the sauce simmer for another 1-2 minutes until smooth and thickened.
Remove the caramel sauce from the heat and set aside to cool completely.
Step 3: Assemble the Ice Cream Cake
Once the cakes and caramel sauce have cooled, place one layer of the chocolate cake at the bottom of a springform pan or a cake pan.
Spread a generous layer of softened chocolate ice cream on top of the first cake layer, smoothing it out evenly with a spatula.
Add a layer of caramel ice cream on top of the chocolate ice cream, again smoothing it out evenly.
Place the second chocolate cake layer on top of the ice cream layers.
Drizzle a small amount of caramel sauce over the top and gently press the cake to ensure everything is compact.
Step 4: Freeze the Cake
Cover the cake with plastic wrap and place it in the freezer for at least 4 hours, or until the ice cream is firm and the cake layers are set.
Step 5: Serve
When ready to serve, remove the cake from the freezer and let it sit at room temperature for a few minutes to soften slightly.
Slice the cake and serve with a dollop of whipped cream, a drizzle of caramel sauce, and chocolate shavings or sprinkles for extra indulgence.
Serving and Storage Tips