• Preheat the oven at 180 deg C for 10 minutes.
• Sieve the flour and cocoa powder and mix the two using a whisk.
• Beat the sugar and curd till sugar has completely dissolved.
• Add baking powder and baking soda, leave for 5 minutes. You shall see bubbles coming up.
• Add vanilla essence and oil. Mix well.
• Gradually add the flour which has been mixed with cocoa powder.
• Beat the mixture with all the wet ingredients to a smooth batter.
• Line and dust a loaf pan and pour the batter into it.
• Bake for 40-45 minutes or until a skewer comes out clean.
• Let the cake cool for about 10 minutes before de molding it.

Assembling the Ice Cream Cake

• Use the same loaf tin in which the cake has been baked.
• Line the tin with cling film , letting it overhang on either side.
• Cut the cake into three equal slices.
• Place the first slice in the loaf tin over the cling film.
• Melt the ice cream and pour a layer of it over the cake.
• Cover and place in the freezer till it sets.
• Place another layer of cake and top with ice cream again.
• Put it back in the freezer till the ice cream is nearly set.
• Make sure you cover it back with the cling film.
• Let the ice cream set about 50 %. At this point make incisions and insert ice cream sticks in the cake, so as to make it easy to cut the cake and pick it.
• This is purely optional, you could simply slice the cake too.
• Let the cake freeze for another hour or till serving time.
• Pull the cake with the help of over hanged cling film. Drizzle ganache , nuts, cherries.
• I finished making the cake by afternoon and served it after dinner. The cake was moist and I did not have to leave it outside to thaw. It was just perfect .