1 quart best-quality vanilla ice cream, such as Häagen-Dazs
3 cups all-purpose flour (high altitude: add 1/4 cup)
2 cups sugar
1/4 cup plus 2 tablespoons Dutch-process unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1/2 cup plus 2 tablespoons safflower, canola or corn oil
2 tablespoons distilled white vinegar
1 tablespoon vanilla extract
2 tablespoons dark rum
2 cups spring water or milk, preferably whole (high altitude: add 1 tablespoon)
Chocolate Glaze:
10 ounces best-quality bittersweet chocolate, such as Godiva Dark, chopped
2 1/2 sticks (10 ounces) unsalted butter
3 tablespoons light corn syrup
Preheat the oven to 350 degrees. Butter a 9-inch round cake pan and a large cooling rack. Butter and flour 2 more 9-inch round cake pans. Soften the ice cream in a microwave oven, just until it is spreadable. Spread it evenly in the buttered pan and place it in the freezer. Sift together the flour, sugar, cocoa, baking soda and salt. Sift it again into a large bowl. Add the oil, vinegar, vanilla, rum and water or milk and with an electric mixer. Beat on low speed for 1 minute, then scrape the bowl. Beat on medium speed for 1 to 2 minutes or until the batter is completely mixed. Pour the batter into the buttered and floured pans and bake for 25 to 35 minutes, or until a toothpick inserted in the cake comes out with only a crumb or two adhering to it. Cool in the pans for 10 minutes, then turn out onto the buttered rack to cool completely.
When you are ready to assemble the cake, soften the ice-cream layer slightly by dipping the pan quickly into hot water. Unmold it onto a plate. Place one cake layer on a serving plate. Place the ice-cream layer on top. Carefully place the second cake layer on top of the ice cream. Loosely cover the whole thing with foil and put back in the freezer. Freeze until firm, at least 3 hours.
In the top of a double boiler, over simmering water, melt the butter and chocolate, stirring until melted. Remove the top pan of the double boiler from the bottom pan and whisk in the corn syrup. Allow to come to room temperature before using.
When you are ready to serve dessert, remove the cake from the freezer. Slowly pour the glaze over the cake, smoothing over the tops and sides. Using a serrated knife dipped in hot water and wiped dry, cut the cake. Refreeze any unused portions.
Source: Goldy’s Kitchen Cookbook