First, preheat your oven to a gentle 300°F. In a large mixing bowl, combine all the dry ingredients for the chocolate cake—flour, sugar, cocoa powder, and baking soda.
Next, blend in the egg, buttermilk, oil, and vanilla until everything is smooth and lovely. Then, gradually stir in the boiling water until the mixture is well combined.
Pour this luscious batter into two 8-inch cake pans. Now, my dear, we will place them in the oven to bake for 25 to 30 minutes. Allow them to cool before leveling the tops.
While the cake cools, let’s create the eggless cookie dough. Cream together the butter and brown sugar until heavenly. Add in that lovely vanilla, then gradually mix in the flour and milk until it is well blended. Stir in those mini chocolate chips for a delicious surprise.
Roll the cookie dough into small balls and pop them into the refrigerator to chill.
For the ice cream layer, blend the softened cream cheese, brown sugar, milk, and vanilla until it is smooth and creamy. Gently fold in the Cool Whip and mini chocolate chips, then incorporate the chilled cookie dough balls.
Now, it’s time to assemble! Line a springform pan with parchment paper for neatness. Layer your chocolate cake and ice cream mixture alternately, freezing each layer before adding the next.
Once you have constructed this beautiful creation, freeze the cake until firm. When you are ready to serve, decorate with the remaining Cool Whip, extra chocolate chips, and if you wish, a drizzle of chocolate sauce.