Peanut Butter Chocolate Ice Cream Cake
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Take the chocolate pound cake and cut into three tiers with a sharp knife
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Layer a loaf pan with cellophane and place the first tier at the bottom
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Scoop out chocolate ice cream on the cake and flatten to form layer
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Now place the second tier on top of the chocolate ice cream
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Spread 1/2cup chunky peanut butter on the cake
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Scoop out vanilla ice cream on the peanut butter and flatten to form layer
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Now place the last tier on top of the vanilla ice cream
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Cover the cake with cellophane and refrigerate the cake for atleast 6 hours preferably overnight
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Combine 1cup chocolate chunks with 250ml heavy cream in 40secs bursts in microwave until smooth
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Spread chocolate ganache on the frosted cake covering all sides and refrigerate for another 2 hours
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Unwrap the cellophane and place the cake on a serving plate
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Garnish the cake with chocolate syrup and raspberries
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find full recipe in comments
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