Chocolate indulgence ice-cream cake

Method

• 1
  Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm square cake pan. Line base and sides with 2 layers of baking paper. Grease a 6cm-deep, 22cm round (base) springform pan. Line base with baking paper. Line sides with 3 layers of baking paper, extending paper 8cm above edge of pan.
• 2
  Prepare cake mix following packet directions (reserve icing sachet for another use). Pour into prepared square pan. Bake for 30 minutes or until a skewer inserted into the centre of cake comes out clean. Stand in pan for 10 minutes. Turn onto a wire rack to cool completely.
• 3
  Using a serrated knife, trim cake to 1 1/2cm high. Using the base of the springform pan as a guide and a small sharp knife, cut around pan to form a circle of cake. Place into base of prepared round pan. Fill any small gaps with cake trimmings. Discard remaining cake trimmings.
• 4
  Using an electric mixer, beat 1/2 cup condensed milk, 1 1/2 cups thickened cream, melted dark chocolate and coffee liqueur until just-firm peaks form, being careful not to overbeat. Spoon into prepared pan over cake base, levelling top with a spatula. Tap gently on bench to remove any air bubbles. Freeze for 2 hours or until just firm.
• 5
  Using an electric mixer, beat 1/2 cup remaining condensed milk, 1 1/2 cups remaining thickened cream and hazelnut liqueur until just-firm peaks form. Gradually add cream mixture to melted milk chocolate, folding until just combined. (see Kim’s tips). Spoon over dark chocolate layer in pan, levelling top with a spatula. Tap gently on bench to remove air bubbles. Freeze for 2 hours or until just firm.
• 6
  Using an electric mixer, beat 1/2 cup remaining condensed milk, 1 1/2 cups remaining thickened cream and caramel sauce until just-firm peaks form. Spoon over milk chocolate layer in pan, levelling top with a spatula. Tap gently on bench to remove any air bubbles. Freeze for 2 hours or until just firm.
• 7
  Using an electric mixer, beat 1/2 cup remaining condensed milk, 1 1/2 cups remaining thickened cream and vanilla until just-firm peaks form. Fold in Oreo. Spoon mixture over caramel layer in pan, levelling top with a spatula. Tap gently on bench to remove any air bubbles. Cover. Freeze overnight.
• 8
  Meanwhile make Hazelnut Praline: Place sugar and 1 cup water in a heavy-based saucepan over medium heat. Cook, stirring, until sugar is dissolved. Bring to the boil. Boil, without stirring, for 8 to 10 minutes or until mixture becomes golden in colour, brushing down side of pan with cold water if sugar crystals start to form. Remove from heat. Stand for 1 minute or until slightly thickened. Using a fork and working quickly, dip hazelnuts one by one into the toffee to coat, allowing excess to drain off. Place on a baking tray lined with baking paper. Stand for 20 minutes or until set. Roughly chop half the hazelnuts. Keep remaining hazelnuts whole.
• 9
  Make Chocolate Shards: Line a baking tray with baking paper. Place chocolate melts in a microwave-safe bowl. Microwave on MEDIUM (50%), stirring with a metal spoon halfway through, for 2 minutes or until melted. Spoon onto prepared tray and spread until 2mm thick. Decorate with sprinkles. Stand for 20 minutes or until set. Roughly cut into large shards.
• 10
  Carefully remove ice-cream cake from pan. Place on a serving plate. Push chocolate shards into top of cake. Decorate cake with Maltesers, marshmallows, whole and chopped hazelnut praline and sprinkles. Serve immediately.