Ingredients

Use a 30 x 40 cm (12 x 16 inch) pan

For the cake

3 Room temperature eggs

100 g (½ cup) Sugar

1 tsp Vanilla extract

35 g (4 tbsp) Cocoa powder

3 tbsp Hot milk, for blooming the cocoa powder

60 g (⅓ cup + 1 tbsp) All purpose flour

1 tsp Baking powder

¼ tsp Salt

For the ice cream

500 g (2 cups) Cold heavy cream

300 g (12 oz) Cold sweetened condensed milk

2 tsp Vanilla extract

Extras

Feel free to add whatever toppings you like:

Chocolate sauce

Chocolate chips

Caramel sauce

Oreo cookie crumbs

Method

For the cake

In a bowl mix and sift together the flour, salt and baking powder. Set to the side.

In another clean glass or metal bowl, whip the room temperature eggs and vanilla. Once foamy, gradually beat in the sugar and continue to whip until the mixture triples in volume, lightens in color and forms ribbons. When you have enough air incorporated, the mixture will be very pale in color - like a pale mayonnaise. Please see the video for a visual guide.

Bloom the cocoa powder in hot milk and quickly combine the bloomed cocoa powder with the egg mixture. This shouldn't take more than 15 seconds. Your mixture will slightly deflate but should still hold some of it's air.

Fold in the dry ingredients and spread the batter onto a 30 x 40 cm (12 x 16 inch) baking sheet, greased and lined with parchment paper.

Bake the cake in a preheated oven at 160 °C (320 °F) for 10 - 12 minutes or until a toothpick comes out clean.

Allow to cool completely, then divide cake in half.

For the ice cream

Beat cold heavy cream and vanilla until stiff peaks. Beat in the cold sweetened condensed milk and mix until the mixture reaches stiff peaks.

If you are making this cake in summer time or in a warm kitchen, the ice cream base may not hold its structure well. To help avoid this problem, chill your bowl in the freezer for 15 minutes prior to making your ice cream base, and remember to work fast when assembling your cake.

Once the cake has cooled, quickly assemble the cake using a piping bag to pipe the ice cream base high. Do not squash down the top cake layer because the ice cream layer will be very soft. Gently place it on top.

Gently cover with plastic wrap and freeze the cake for a minumum of 6 hours or over night.

Tips / serving

IMPORTANT: Take the cake out of the freezer 20 minutes before serving.

If you're making this ice cream during summer time or in a warm kitchen, work quickly because heavy cream doesn't hold up well in hot climates.

I like to pop my chilled Heavy Cream and chilled Condensed milk in the freezer for 15 min prior to making the ice cream base.