The cake was tough, dry, and not chocolatey enough, and the cream both too Frangelico-y [I know, I know] *and* there wasn't enough of it [and no, the irony of *that* is not lost on me either]. Finished the ganache today.

I have found my mom's recipe for black-bottomed ice cream pie, which includes a layer of a chocolate sauce that solidifies to a fudgy consistency when cooled and is The. Best. Chocolate. Sauce for ice cream evvvver.