Preheat the oven to 325 F. Grease and flour two 8 inch round cake pans. Place a round of parchment in the center (this is necessary to stop the cakes from sticking to the pan).

In a bowl whisk together the cake flour, salt, baking powder, soda and cocoa. Add the brown sugar and whisk.

Add the oil and the milk and whisk well. Crack in the egg and whisk the batter until it’s thick and glossy.

Divide the batter between the two prepared pans. Bake for about 12 minutes, until firm. Let cool completely in the pan.

When the cakes are cool, remove them from the pan but keep them on their parchment (for now). Remove the ice cream from the freezer so it can soften, about 15 minutes before assembling the cake.

Clean and dry one of the 8 inch cake pans. Line it with plastic wrap so that the entire pan is covered and there’s a little bit of overhang.

Remove the parchment from one of the cakes and place it face down in the pan. Using the back of a spoon, spread the ice cream on top of the cake into an even layer. Remove the parchment from the other cake and place it face up on top of the ice cream. Lay another round of parchment on top and wrap the overhang of plastic wrap over the cake to seal it.

Freeze overnight.

To remove the cake, lift up the overhang of plastic wrap and place a plate over the cake pan. Turn the cake upside down onto the plate and then remove the plastic wrap. Decorate the top if desired.

Slice to serve. Store leftovers in the freezer, preferably covered.