Chocolate Cake:

1. Preheat oven to 300°F (150°C).
2. In a large bowl, mix together the flour, sugar, cocoa powder, and baking soda.
3. Add the egg, buttermilk, vegetable oil, and vanilla extract. Blend until smooth.
4. Gradually stir in the boiling water until the batter is well combined.
5. Pour the batter into two greased and floured 8-inch round cake pans.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool completely, then level the tops if necessary.

Eggless Cookie Dough:

1. In a medium bowl, cream together the butter and brown sugar until light and fluffy.
2. Mix in the vanilla extract.
3. Gradually add the heat-treated flour and mix until combined. Add milk as needed to achieve the desired consistency.
4. Stir in the mini chocolate chips.
5. Form the dough into small balls and chill until firm.

Ice Cream:

1. In a large bowl, whip the cream cheese until smooth.
2. Add the brown sugar, milk, and vanilla extract. Mix until well combined.
3. Fold in the Cool Whip and mini chocolate chips.
4. Gently mix in the chilled cookie dough balls.

1. Line a springform pan with parchment paper.
2. Place one layer of chocolate cake in the bottom of the pan.
3. Spread half of the ice cream mixture over the cake layer. Freeze until firm.
4. Add the second layer of chocolate cake on top of the ice cream layer.
5. Spread the remaining ice cream mixture over the second cake layer. Freeze until firm.

1. Once the cake is fully frozen, remove it from the springform pan and place it on a serving plate.
2. Ice the top and sides of the cake with Cool Whip.
3. Sprinkle additional mini chocolate chips on top.
4. Drizzle with chocolate sauce if desired.