1. Bake the Chocolate Cake

1. Preheat oven to 300°F (150°C).
2. In a large bowl, mix flour, sugar, cocoa powder, and baking soda.
3. Blend in the egg, buttermilk, vegetable oil, and vanilla extract until smooth.
4. Stir in boiling water gradually.
5. Pour batter evenly into two 8-inch cake pans.
6. Bake for 25-30 minutes, or until a toothpick comes out clean.
7. Cool cakes completely, leveling the tops if necessary.

2. Prepare the Eggless Cookie Dough

1. Cream together butter and brown sugar until smooth.
2. Mix in vanilla extract.
3. Gradually add heat-treated flour, adjusting with milk for consistency.
4. Stir in mini chocolate chips and chill the dough.

3. Make the Ice Cream

1. Blend cream cheese, brown sugar, milk, and vanilla extract until smooth.
2. Fold in Cool Whip and mini chocolate chips.
3. Incorporate the chilled cookie dough balls into the mixture.

4. Assemble the Cake

1. Line a springform pan with parchment paper.
2. Place one layer of chocolate cake in the pan.
3. Spread the cookie dough ice cream mixture over the cake layer.
4. Place the second cake layer on top.
5. Freeze for 2-3 hours until firm.

5. Decorate

1. Remove the cake from the springform pan.
2. Frost with Cool Whip and decorate with mini chocolate chips.
3. Drizzle with chocolate sauce, if desired.

6. Serve

1. Allow the cake to sit at room temperature for a few minutes before slicing.
2. Serve and enjoy this indulgent treat!