To begin preparing the Chocolate Ice Cream Cake, Preheat the oven at 180 C degrees and prepare a square or round springform pan by greasing with butter and dusting with flour.  Proceed to make the old fashioned yellow pound cake recipe according to the instructions given in the link.

Once the cake is baked, remove from the oven and allow it to cool completely for about 2 to 4 hours. 

Once cooled completely, remove the spring foam side panel. Slice the cake into half horizontally and keep the top half by the side. 

Allow the bottom half to be on the plate of the spring foam pan. Slice a generous size block of the vanilla or cholate ice cream and spread it over the bottom later. 

Place the top half of the cake on top of the ice cream later and lightly press down. Now spread the chocolate ganache over the top and sides of the cake. Springle the grated chocolate all over the the ganache.

Place the chocoalte ice cream cake into the freezer and allow it to set for about 10 to 12 hours. Once the Chocoalte Ice Cream cake is set well, you can cut it into deisred shapes and serve.

You can also optionally use dessert cutters to make perfect styles and shapes, top with whipped cream and cherries and serve this delicious cake for parties.

Serve the Chocolate Ice Cream Cake as a delicious dessert after a meal of Creamy Stuffed Chicken With Pepper Cilantro Sauce and Grilled vegetables for a Sunday meal.