1
Grease a 20 cm diameter spring‑form cake tin with oil and line it with plastic wrap. Grease and line two 20 cm round pans with parchment paper. Fill the first pan with softened cookie‑and‑ice‑cream mixture, press it firmly into the corners and smooth the top with an offset spatula. Freeze for at least 2 hours.
2
Preheat the oven to 180 °C/160 °C with fan/gas 4. In a large bowl whisk together the oil, eggs, melted butter and coffee until smooth. In a separate bowl combine the sugars, cocoa powder, flour, baking soda and leavening agent, mixing with a whisk or fingertips to avoid lumps. Add the wet ingredients to the dry and whisk to a smooth batter, then gently fold in the chopped chocolate sandwich cookies with cream. Divide the batter between the two parchment‑lined pans and bake for 25 minutes, or until a skewer inserted in the centre comes out clean. Let the cakes cool slightly in the pans, then turn them out onto a rack to cool completely.
3
Trim the tops of the cakes with a bread knife to level them if they have risen. Remove the ice cream from the freezer and let it soften. Place one sponge layer on a plate or stand and spread a layer of ice cream on top. Cover with the remaining sponge and press firmly. Transfer to a freezer‑safe container and freeze overnight.
4
To make the chocolate ganache, place the chocolate in a heat‑proof bowl. In a small saucepan over medium heat warm 50 ml of cream and golden syrup until steaming, without boiling. Pour the hot cream mixture over the chocolate and let sit for 1 minute. Stir until glossy and smooth, then transfer to a piping bag or squeeze bottle and set aside to cool slightly.
5
Meanwhile, in a mixer with a whisk, beat the remaining 600 ml of double cream with 4 tbsp of powdered sugar until the mixture just holds its shape. Spread a thin layer of cream over the top and sides of the cake using an offset spatula to smooth. Return the cake to the freezer for 20 minutes. Use most of the remaining cream to fully coat the cake, smoothing with the offset spatula. Freeze again for another 30 minutes to set.
6
Using a squeeze bottle or piping bag, carefully pipe chocolate ganache around the top edge of the cake, allowing drips to run down the sides.
7
Decorate the cake with extra cookies, ganache and remaining cream. If the cake is still too frozen, let it sit in the fridge for 5‑10 minutes, or return to the freezer if it is too soft. To serve, cut with a knife pre‑heated in hot water and dried.

Source: bbcgoodfood.com

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