I wanted a higher ratio of ice cream to cake. If you’d like a taller cake with thicker cake layers, double the cake part of the recipe. When it’s time to stack one of the cake layers in a lined pan, use a 9 inch round pan with higher sides, such as a 9 inch round, 3 inch high springform. That should give you enough room for 1 layer of cake and a layer of ice cream. The final layer of cake will come up and out of the pan. Alternatively, you can just use any standard cake mix cake.
To make chocolate whipped cream, whisk 1/2 cup confectioners’ sugar, ¼ cup unsweetened cocoa powder, 2 tablespoons of milk and a pinch of cream of tartar in the bowl of a stand mixer. Put the mixer bowl in the refrigerator and chill for an hour. Add 1 cup of cream to the bowl and whip until stiff peaks start to form. Beat in a teaspoon of vanilla extract.