Step 1: Prepare the Chocolate Cake

Preheat oven to 350°F (175°C).

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

Add the egg, buttermilk, vegetable oil, and vanilla extract to the dry mix and stir until just combined.

Carefully add boiling water and mix until smooth (batter will be thin).

Pour cake batter into a greased 8-inch round cake pan or similar size springform pan.

Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.

Allow cake to cool completely in the pan.

Step 2: Make the Eggless Cookie Dough

In a medium bowl, beat the butter and brown sugar until creamy.

Add vanilla extract and mix until smooth.

Stir in the heat-treated flour and enough milk (1–2 tsp) until the dough holds together but is still soft.

Fold in the mini chocolate chips.

Set cookie dough aside or chill briefly so it’s easier to handle.

Step 3: Prepare the Ice Cream Filling

In a large bowl, beat the softened cream cheese until smooth.

Add brown sugar, milk, and vanilla extract, mixing until combined.

Gently fold in Cool Whip until the mixture is light and creamy.

Fold in 1/2 cup mini chocolate chips.

Step 4: Assemble the Cake

Line the sides of an 8-inch springform pan with parchment paper (long enough to stick above the rim).

Place the cooled chocolate cake in the bottom of the pan.

Spread half of the ice cream filling evenly on top of the cake.

Drop half of the cookie dough bites over the ice cream layer (reserve some for decoration).

Place the second layer of chocolate cake on top if you want two layers (optional).

Spread the remaining ice cream filling over the top layer.

Freeze the cake for 6–8 hours, or until solid.

Step 5: Frost and Decorate

Remove the frozen cake from the pan.

Spread 4–8 oz Cool Whip over the top and sides of the cake as frosting.

Press additional mini chocolate chips on top and around the sides.

Drizzle with chocolate sauce if desired.

Freeze until ready to serve.