Triple Chocolate Ice Cream Cake

Place rack in center of oven and heat oven to 350 degrees. Butter 2-9 inch round cake pans, and line bottoms with parchment; butter parchment, and dust with cocoa.

Into the bowl of an electric mixer fitted with the paddle attachment, sift cocoa, flour, sugar, baking soda, baking powder, and salt. With the mixer on medium speed, stir in eggs, buttermilk, warm water, sour cream, oil, and vanilla until smooth, about 3 minutes.

Divide batter among prepared pans. Bake until tester inserted in center comes out clean, 25 to 30 minutes.

Let cakes cool in pans on a wire rack for 10 minutes, remove from pans and cool completely. I place the layers on a cooling rack in the fridge to cool them quickly.

Cream butter, powdered sugar and cocoa in a large bowl. Mix in milk and vanilla, add salt. Beat until smooth add a little more milk if needed.

When cakes are cooled completely, place one of the cakes on a sheet of parchment paper or wax paper. I like to place the cake in a 10 inch Spring form pan or 10 inch cake pan, but a plate will work as well. Scoop the ice cream onto the cake. I use about 3/4 of the container. Try to make an even layer of the ice cream, then place the second layer of cake on top of the ice cream. Using another piece of parchment or wax paper, Press down on the top layer of cake. Don't worry the cake will not be ruined, press down evenly, so the ice cream will be compacted and the layers meet up more closely on the sides. Don't cry if part of the cake sticks to the paper, just scrape it off an eat it as an appetizer.

* see additional note below about pressing down on cake.Place the cake in the freezer for at least two hours.

When ice cream cake has been frozen for at least two hours, remove from freezer and place on serving plate. Frost top and sides of cake. Place back in freezer and let sit for at least another hour.

If preparing ahead and cake is frozen for several hours, remove about 30 minutes before serving to allow for easier cutting.