• For the Chocolate Cake
• Setup a mixer with the whisk attachment.
• Preheat the oven to 325 F.
• Whisk the cocoa powder with warm water and set aside.
• Add the all purpose flour, sugar, baking soda, and salt in a mixing bowl and mix on stir until combined (for about 20 seconds).
• Add the milk and lemon juice in another small or medium sized mixing bowl. Let sit for 5 minutes, then add the oil, egg, and vanilla extract. Whisk until combined.
• Add wet ingredients to the dry ingredients, and whisk for 1 minute on low. Increase speed to medium, and beat for another 1 minute.
• Add the chocolate water to the mixture, and beat for 30 seconds, or until just combined. Avoid overworking the batter. Remove the mixing bowl from the stand mixer, and use a spatula to make sure all the batter is integrated (the very bottom may not be as chocolatey).
• Spray a 9 inch round cake pan with non-stick spray. Line the cake pan with a piece of parchment paper. Transfer batter to the pan, and bake for 35 minutes, or until a knife comes out of the center cleanly.
• Cool completely, then flip out the cake.

For the Fudge crunch

• ​​Preheat oven to 350 degrees.
• Food process the oreos for 20 seconds. Combine the oreo crumbles and melted butter and stir until well combined. Spread the crumbs evenly onto a baking sheet.
• Bake for 8-10 minutes, then allow to cool. When the crumbs are hot, they will be soft so make sure to cool completely. Set aside.
• Make the fudge - add the chocolate chips and corn syrup to a medium sized bowl. Heat the ½ cup of heavy whipping cream just until it begins to simmer, then pour it over the chocolate chip mixture. Allow to sit for 2-3 minutes, then whisk until smooth.

To Assemble the ice cream cake

• Remove the vanilla ice cream from the freezer and let sit for 15 minutes.
• Line a 9 inch cake pan with 2 pieces of plastic wrap. Make sure all the sides are covered and the plastic hangs over the edges of the cake pan.
• Transfer the vanilla ice cream to the plastic lined cake pan. Smoothen it (or use gloves to press the ice cream into the shape of the cake pan.
• Add the cookie crumbles to the vanilla ice cream layer, then pour the fudge over the cookie crumbles.
• Add the chocolate cake layer on the fudge and gently press down.
• Freeze for about 2 hours, until mostly firm.
• Use the clear wrap to lift the frozen cake out of the pan, then place it on parchment (or cardboard) lined plate / cake stand.
• Make the whipped cream - add the heavy whipping cream and sugar to a large mixer bowl. Whip on high speed until stiff peaks form, about 5 minutes on high.
• Frost the cake with the whipped cream and decorate as desired. I used colorful sprinkles from whole foods and gel icing from safeway (whole foods isn’t going to have gel icing FYI!).
• Keep the cake frozen until ready to serve. The cake will last in the freezer (after being cut into) for up to 1 month if stored in an airtight container.