Prepare the Chocolate Cake:

• Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

• In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

• Add buttermilk, vegetable oil, egg, and vanilla extract. Mix until well combined.

• Stir in boiling water until the batter is smooth.

• Divide batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

• Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Edible Cookie Dough:

• In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.

• Mix in milk and vanilla extract.

• Gradually add heat-treated flour and mix until combined.

• Fold in mini chocolate chips.

• Roll dough into small balls and refrigerate until firm.

Assemble the Ice Cream Cake:

• Line the sides of an 8-inch springform pan with parchment paper.

• Place one layer of chocolate cake at the bottom of the pan.

• Spread half of the softened cookie dough ice cream over the cake layer.

• Evenly distribute half of the edible cookie dough balls over the ice cream layer.

• Place the second chocolate cake layer on top.

• Spread the remaining ice cream over the cake.

• Top with the remaining cookie dough balls.

• Freeze the assembled cake for at least 4 hours, or until firm.

Prepare the Ganache Topping:

• In a microwave-safe bowl, combine chocolate chips and heavy cream.

• Microwave in 30-second intervals, stirring after each, until the mixture is smooth.

• Allow ganache to cool slightly before pouring over the frozen cake.

• Return cake to the freezer for an additional hour to set the ganache.

Decorate and Serve:

• Before serving, decorate the top of the cake with whipped cream, mini chocolate chip cookies, and additional mini chocolate chips as desired.

• Slice and serve immediately.