Step 1: Bake the Cake Base

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Prepare half a recipe of vegan chocolate cake batter according to the referenced recipe (typically mixing flour, cocoa, sugar, oil, plant-based milk, and leavening agents).
3. Pour the batter into the prepared pan and bake for 18–22 minutes, until a toothpick inserted comes out clean.
4. Let the cake cool completely in the pan.

Tip: Ensure the cake is fully cooled to prevent melting the ice cream layers.

Step 2: Prep the Cake for Layering

1. Run a knife around the edges of the cooled cake and flip the pan over (bang it onto your work surface) to remove the cake.
2. If desired, use a sharp serrated knife to slice off the domed top for a flat surface.
3. Wash and dry the loaf pan, lightly grease it, and line the bottom and sides with parchment paper, leaving overhang for easy removal.
4. Place the cake back into the lined pan and freeze for at least 3 hours.

Tip: A flat cake surface helps the ice cream layers stack evenly.

Step 3: Add the First Ice Cream Layer

1. Let 1 pint of pistachio gelato soften at room temperature for 5–10 minutes until spreadable.
2. Scoop the softened gelato into a bowl and stir until smooth.
3. Pour the gelato over the frozen cake in the loaf pan and use a spatula to spread it evenly.
4. Freeze for 4 hours until firm.

Tip: Work quickly to prevent the gelato from melting too much during spreading.

Step 4: Add the Second and Third Layers

1. Repeat the process with 1 pint of salted caramel ice cream: soften, stir, spread over the pistachio layer, and freeze for 4 hours.
2. Repeat again with 1 pint of raspberry sorbet: soften, stir, spread over the salted caramel layer, and top with 6 ounces fresh raspberries.
3. Freeze the entire cake overnight to set fully.

Tip: Cover the pan with plastic wrap between layers to prevent freezer burn.

Step 5: Serve

1. Let the cake sit at room temperature for 5 minutes to soften slightly.
2. Flip the pan over onto a large baking sheet to release the cake (use the parchment overhang to help).
3. Use a second baking sheet to flip the cake right side up.
4. Slice with a sharp knife and serve immediately, or return to the freezer to keep firm.

Tip: Dip the knife in hot water and wipe dry between cuts for clean slices.