Ingredients:
1 3/4 cup granulated sugar
1 2/3 cups all-purpose flour
1 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 pieces eggs
3/4 cup fresh milk
2/3 cup oil
3/4 cup water
1 pint strawberry ice cream
1 recipe chocolate buttercream

Icing.:
10 ounces bittersweet chocolate, finely chopped
4 large egg whites
1 1/4 cups sugar
1/4 teaspoon cream of tartar
2 1/2 cups butter, cubed
1 tablespoon vanilla extract

To make the brownie cake:
1. Preheat oven to 350 F. Grease and flour two 9-inch layer cake pan.

2. In a bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.

3. In a separate bowl, combine eggs, milk, oil and water. Stir until well combined.

4. Gradually pour wet ingredients to dry ingredients and mix just until combined and smooth.

5. Pour into prepared baking pans.

6. Bake in the oven for 30 minutes then cool in pan for 10 minutes. Remove from pan and allow to cool completely. Refrigerate and allow to stabilize for at least an hour before putting ice cream.

7. To assemble: Soften ice cream and place in the mold. Sandwich ice cream in between cakes and place in the freezer until set, about 1-2 hours.

8. Prepare the chocolate buttercream.

9. Remove cake from the freezer. Ice cake with chocolate buttercream before serving.

To make butter cream icing:

1. Place chocolate in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.

2. In a bowl of an electric mixer, mix the egg whites, sugar, cream of tartar, and salt

3. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes.

4. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.

5. Add the butter, 1 tablespoon at a time, while beating on medium speed.

6. Scrape down the bowl, add the melted chocolate and vanilla and mix for 1 minute or until the chocolate is completely blended in and smooth.

* If the buttercream seems very soft, allow it to cool, and beat it again.

Note: To make it more delicious, add some chocolate ganache. To make the ganache, melt the chocolate and butter in a double boiler (more chocolate, more darker, more butter, more oilier..EWW!) Make sure before you ice the cake, the ganache should be chilled not cold, it will set if cold. Then ice the cake.