Ingredients (serves 10 | makes 1 Cake)

• For Chocolate Sponge:
• 1.5 cup All Purpose Flour
• 1 Egg
• 1 cup Caster Sugar
• 1/4 cup Cocoa powder
• 1 tsp Vanilla essence
• Pinch Salt
• 1/2 tsp Baking Powder
• 1 tsp Baking soda
• 1/2 cup Butter Milk
• 1/2 cup Oil
• 1/2 tsp Vinegar
• For Chocolate Ice Cream
• 1 can Evaporated Milk
• 1 can Condensed Milk
• 250ml Whipping Cream
• 200gms Melted Dark Chocolate
• 1/2 cup Chocolate Chips

Method

1. For sponge Beat 1 egg with the help of beater, gradually add caster sugar and keep whisk till the sugar dissolves and the texture is creamy. Slowly and gradually add the oil and whisk till combined. Add cocoa powder, salt and vanilla extract, mix well. Stir in the all purpose flour and fold with a spatulla. The mixture will be very thick at this stage. Add butter milk (Add 2 tbsp lemon in half cup lukewarm milk and leave it for 10 minutes to make butter milk) till the consistency is slightly loose (not too runny). In the end add baking powder, baking soda and a dash of vinegar to activate the soda. Mix well and pour into a greased tin and bake on 200 degrees for 20 - 30 minutes or until the cake passes the skewer test.( It's when you add a skewer or match stick in the cake and it comes out dry). Do not open your oven again and again otherwise it will sink after rising.
2. For Chocolate Icecream (Make 1 day before): Beat your whipping cream till hard peaks are formed (the cream will start holding shape of the beater rods and the beater marks wont disappear). Do not overbeat beyond this stage or the cream will split and churn into butter. Add condensed milk, evaporated milk and melted chocolate at this stage and beat for 1-2 minutes or till all the ingredients combined. Pour in an airtight container and freeze over night. You can fold your chocolate chips after 6 hours of freezing if you want.
3. To Assemble cake: Cool down your chocolate sponge and split in two halves. In a loose bottom cake tin place half of the cake, pour some juice or sugar syrup ( i used nesfruta mangi, you can use whatever is available, tang or plain sugar syrup works too). Stand oreo cookies around the sides of your cake tin. Place scoops of semi set ice cream on top of the cake and press with back of a spoon against the oreo cookies. Add the second layer of cake (you might need to trim the edges of this layer so that it gets fixed without disrupting the oreaos along the side of the pan). Again, cover the cake with the icecream (semi solid) and pour on some chocolate chips on top for garnish. You can also garnish with whipping cream, oreos or pretty much however you like. Freeze for at least 3 hours before serving.

Notes

Oreo Ice Cream Cake is equally liked by adults and kids. Super delicious for every occasion.