Coconut-raspberry ice-cream cake

Preheat oven to 160C/140C fan-forced. Grease an 8cm-deep, 20.5cm (base) loose-based round cake pan (see Notes). Line base and side with baking paper.

Place butter, 1/2 cup water, milk, chocolate and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 to 6 minutes or until smooth and combined. Set aside for 20 minutes to cool.

Sift flours and cocoa over chocolate mixture. Whisk to combine. Add egg. Whisk until smooth and combined. Spoon mixture into prepared pan. Bake for 50 to 55 minutes or until a skewer inserted into centre of cake comes out clean. Stand in pan for 10 minutes. Turn, top-side up, onto a wire rack to cool.

Wash and dry pan. Grease and line base and sides with 2 layers of baking paper, extending paper 2cm above edge of pan. Trim top of cake to form a 2cm-thick base. Place in prepared pan.

Spoon 1 1/2 litres of ice-cream into a bowl. Set aside for 10 minutes to soften (ice-cream shouldn’t be melted). Add 1 sachet coconut milk powder. Stir until well combined. Spoon over cake in prepared pan. Level with a spatula. Freeze for 2 hours or until firm.

Spoon 1 litre of remaining ice-cream into a bowl. Set aside for 10 minutes to soften (ice-cream shouldn’t be melted). Place raspberries in a separate bowl. Crush with a fork until smooth. Add to ice-cream. Stir until well combined. Spoon mixture over ice-cream in pan. Level with a spatula. Freeze for 2 hours or until firm.

Spoon remaining ice-cream into a bowl. Set aside for 10 minutes to soften (ice-cream shouldn’t be melted). Add remaining milk powder. Stir until well combined. Spoon mixture over ice-cream in pan. Level with a spatula. Cover surface with plastic wrap. Freeze overnight.

Remove ice-cream cake from pan. Transfer to a serving plate or cake stand. Return to freezer.

Make Fluffy frosting: Place egg whites, sugar and 1/4 cup cold water in a large heatproof bowl. Whisk to combine. Place bowl over a saucepan of simmering water. Using an electric hand mixer, beat constantly for 15 minutes or until stiff peaks form. Remove bowl from heat. Beat for 5 minutes or until cooled. Stand for 10 minutes to cool further.

Remove cake from freezer. Working very quickly, spoon frosting on top of cake and spread with a spatula to thickly cover top and sides. Return to freezer for 30 minutes to set (see notes).

Just before serving, decorate cake with Cheat's fudge snowflakes (see note), silver cachous, chocolate curls and candy cane. Serve immediately.