Guacamole Cake

Ingredients:

• 460 g of dry mix for making chocolate cake
• 450 g of chocolate glaze
• 12 chocolate sandwich cookies, crushed in a food processor
• 500 ml softened vanilla ice cream
• Green, yellow and red food coloring for coloring
• 1/4 cup chopped red and/or green candied cherries
• Lavash chips with cinnamon and sugar, for serving

Preparation:

1. Preheat oven to 350°F (180°C). Spray a 2.5 ml ovenproof bowl with cooking spray. Place paper liners into 3 cupcake pan wells.
2. Prepare the dry chocolate cake mix according to the package directions. Fill the cupcake pans 2/3 full, then pour the remaining mixture into the prepared bowl. The sponge cake in the large pan will serve as the base of the vat, and the smaller cupcakes will be its feet.
3. Bake the cupcakes for 18 minutes, or the sponge cake for 50 minutes, until a toothpick inserted into the center comes out clean. Let cool. Remove the bowl from the sponge cake and remove the cupcakes from the pan; freeze for 20 minutes.
4. Place a large sponge cake on a pastry-lined cardboard tray, wide side up. Use a paring knife to cut out the center, about 2.5 cm from the edge, to make room for the guacamole.
5. Cover the top and sides of the sponge cake with chocolate icing.
6. Sprinkle chocolate cookie crumbs over the glaze.
7. Turn the biscuit upside down onto another piece of cardboard.
   
   Frost the bottom of the cupcakes. Trim the tops of the cupcakes to make them even and attach them to the bottom of the cupcakes, spreading frosting on all sides.
8. Sprinkle the icing generously with cookie crumbs, covering the entire surface. Freeze.
9. To make the guacamole green, stir in 14 drops of green food coloring, 8 drops of yellow food coloring, and 2 drops of red food coloring into the softened ice cream. Add candied cherries.
10. Place the cake in the freezer and sprinkle the cavity with chocolate cookie crumbs, then fill it with cherry ice cream. Freeze for at least 1 hour. Serve the Guacamole Cake with chips sprinkled with cinnamon and sugar.