Build the Cake Layers
Building the cake: put a piece of parchment or a silpat on the counter. Free the cake from the sheet pan, and peel off the baked-on parchment or silpat from the bottom.
Use the cake ring to stamp out two circles from the rectangular cake. Reserve them for your two top cake layers. The remaining cake scrap will become the bottom layer.
Layer 1, the bottom: clean the cake ring from stamping and place it in the center of a clean parchment or silpat-lined sheet pan.
Take one strip of acetate and line the inside of the cake ring.
Reserve the second strip of acetate to use halfway through the cake building process.
Use the back of your hand to tamp the scraps together into a flat, even layer – the base of your cake.
Use the back of a spoon to spread half of the apricot jam in an even layer over the cake. sprinkle half of the chocolate crumbs evenly across the top of the apricot jam.
Use the back of your hand to anchor them in place. use the back of a spoon to spread half of the Häagen-Dazs® Chocolate Chocolate Chip Ice Cream as evenly as possible over the chocolate crumbs. Note: temper your pint of gelato in the fridge for 20 minutes for an easy to spread consistency.
Layer 2, the middle: with your finger, gently tuck the second strip of acetate between the top 1/4 inch of the first strip of acetate and the cake ring, so that the second strip of acetate forms a clear ring 5- to 6-inch tall enough to support the total height of the finished cake.
Repeat Layer 1 using one of the cake rounds as the base.
Layer 3, the top: nestle the remaining cake round into the Häagen-Dazs® Chocolate Chocolate Chip Ice Cream of Layer 2.
Pour the fudge sauce (slightly warm) over the top layer of the cake to coat and cover for a glossy finish.
Transfer the sheet pan holding your assembled cake to the freezer. Freeze the cake for a minimum of 6 hours to set the cake and its fillings. The cake will keep in the freezer for up to 2 weeks.
When you are ready to serve the cake, pull the sheet pan out of the freezer. Using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the 2 pieces of acetate and transfer the cake to a platter or cake stand and let it defrost in the fridge for a minimum of 3 hours. Slice into wedges and serve.
Wrap well with plastic before refrigerating. The cake will stay fresh for up to 5 days.