Ice cream cake

Preheat oven to 350 Whisk together flour, cocoa powder, baking soda, salt and espresso powder. Beat together butter and sugar, 2-3 min. Add melted chocolate and beat until just combined. Add eggs one at a time. Add flour mixture in 3 additions, alternating w/milk & beginning and ending w/flour. Pour batter into holiday ice cream cake pan. Bake 60-65 min, or until toothpick comes out clean. Cool pan on wire rack for 15 min. Gently remove cake from pan and key cool completely. Cut cake in 3 equal layers with serrated knife. Place bottom later back on pan and reassemble sides. Evenly spread 1 cups ice cream. Add middle layer, then remaining ice cream & top layer. Cover with plastic wrap and freeze until firm ; 4 hrs and up to two days. Let cake stand at room temperature for 10 min before slicing and serving.