Preheat oven to 350° F. Line three 6" round cake pans with parchment paper (cut to size) and spray pans with non-stick spray.

Melt chocolate and butter in a large sauce pan over low heat until chocolate is almost completely melted. Remove from heat and whisk until chocolate fully dissolves.

In a small bowl, whisk together sugar and eggs. Add to chocolate in sauce pan and whisk until completely combined. Add flour and baking powder and whisk until combined.

Divide batter amongst 3 cake pans (either eyeballing it or using a kitchen scale) and gentle tap on the counter to release any air bubbles.

Bake for approximately 13-15 mins, until cookie cakes are cooked on the edges but still soft in the center. Cool in cake pans for about 20 minutes and then carefully remove cookie cakes and cool completely on a rack. Once cool, place in an airtight container with parchment or wax paper between cakes. Place in freezer (will keep for 2-3 weeks in freezer).

With the paddle attachment on, beat ice cream in a stand mixer until softened. Add chocolate chips and mix until combined.

Line two 6" cake pans with plastic wrap with lots of overhang and divide ice cream between each pan. Smooth out top and push ice cream out to the sides as far as possible to create a smooth surface on the sides and top). Wrap plastic wrap over the top to seal.

To assemble, whip whipping cream until soft peaks form. Add sugar and vanilla and continue to whip until stiff peaks form. Places in a wide star tipped pipping bag.

Remove ice cream from plastic wrap and layer in-between cake layers. Top with a 5-6 whip cream circles and sprinkles.

Using one hand pat sprinkles around the ice cream layers of the cake.

Return to freezer to firm up for 1-4 hours.