• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

Our grown-up ice cream cake is baked in a heatproof bowl, then hollowed out and filled with mint-chocolate-chip ice cream -- and finished with a crisp, shiny chocolate shell.

• 1/2 cup safflower oil, plus more for bowl
• 1 1/2 cups unsweetened Dutch-process cocoa powder, plus more for bowl
• 3 cups unbleached all-purpose flour
• 3 cups sugar
• 1 tablespoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 4 large eggs, room temperature
• 1 1/2 cups buttermilk
• 1 1/2 cups warm water
• 2 teaspoons pure vanilla extract
• 4 ounces semisweet chocolate, melted and cooled slightly
• 6 cups mint-chocolate-chip ice cream, softened in refrigerator until spreadable
• 9 ounces semisweet chocolate, chopped (about 1 2/3 cups)
• 1 stick unsalted butter, cut into tablespoons
• 3 tablespoons light corn syrup

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