1. Prepare the Cake Base:

• Preheat your oven to 350°F (175°C).

• Grease and flour a 9-inch round cake pan or line with parchment paper.

• In a large bowl, prepare the chocolate cake batter according to the package instructions (usually mix cake mix, eggs, oil, and water).

• Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

• Allow the cake to cool completely in the pan. Once cooled, remove from the pan and place it on a serving platter or cake board.

2. Prepare the Cherry Ice Cream Layer:

• In a separate bowl, slightly soften the cherry ice cream at room temperature for 5–10 minutes to make it spreadable.

• Stir in the chopped maraschino cherries for added texture and flavor.

• Once mixed, spread the cherry ice cream evenly over the cooled chocolate cake. Return the cake to the freezer and let it freeze for 1–2 hours until the ice cream is firm.

3. Prepare the Chocolate Ice Cream Layer:

• Repeat the softening process with the chocolate ice cream, making it spreadable.

• Once softened, spread the chocolate ice cream evenly over the cherry ice cream layer.

• Freeze the cake for another 1–2 hours, or until the ice cream is firm.

4. Make the Chocolate Ganache:

• In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.

• Remove from the heat and pour it over the chocolate chips in a heatproof bowl. Let it sit for about 1–2 minutes.

• Stir until smooth and glossy, creating a rich ganache.

5. Assemble the Cake:

• Once the ice cream layers are set, drizzle the chocolate ganache over the top of the cake.

• Allow the ganache to set slightly before adding decorations.

6. Decorate:

• Top the cake with fresh cherries, and for an extra touch, sprinkle shaved chocolate or chocolate chips around the edges for decoration.

7. Serve:

• Allow the cake to sit at room temperature for about 10 minutes before slicing to make cutting easier.

• Slice and serve immediately!