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1
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, line it with parchment so it overhangs two sides, and butter the parchment.
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2
To make the cake, sift the flour, cocoa, and baking powder into a bowl.
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3
Whisk in the sugar and salt.
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4
In another bowl, whisk together34 cup warm water, the egg, oil, and vanilla until blended.
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5
Pour the wet ingredients into the dry ingredients and stir just until blended.
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6
The batter will be very thick.
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7
Spread the batter into the prepared dish in an even layer.
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8
Bake until a toothpick inserted into the center of the cake comes out clean, about 20 minutes.
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9
Let cool for 10 minutes in the dish on a wire rack, then remove from the dish and let cool completely.
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10
Remove the parchment and return the cake to the dish.
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11
Put the ice cream in a bowl and stir with a large metal spoon to soften the ice cream until spreadable (make sure it doesnt get overly soft and soupy).
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12
Spread the ice cream over the top of the cake into a thick, even layer.
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13
Cover with plastic wrap and freeze until firm, about 2 hours.
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14
Meanwhile, make the ganache.
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15
In the top of a double boiler set over barely simmering water, but not touching the water, stir together the chocolate chips, butter, cream,and corn syrup.
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16
Heat, stirring often, just until the chocolate is melted.
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17
Add the sifted confectioners sugar and vanilla and stir well until smooth.
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18
Let cool slightly until cool but still spreadable (if the ganache cools too much, gently warm it until spreadable but not hot).
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19
Quickly spread the ganache over the ice cream in an even layer.
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20
Sprinkle with the toffee bits and almonds.
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21
Freeze the cake until firm, about 4 hours.
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22
Cut into squares and serve.
