1. Preheat the oven to 160ºC.
2. In a bowl mix the Double Chocolate Cake, eggs, oil and water. Beat until you get a homogeneous dough.
3. Bake it in the oven in a tray previously greased with Release Spray, for 40 minutes. Remove from the mold and leave to cool. 
4. Cut the cake into three equal parts. 
5. Whip the HuLaLá Vegetable Cream.
6. Place a part of the cake on a plate and cover with a layer of GellPirat. Place a layer of previously whipped cream on top. Repeat the process with the remaining layers of cake. Cut one of the tops of the cake until it is shaped like an ice cream. 
7. Cover the whole cake with a generous layer of whipped cream. Place in the refrigerator until the cream is slightly firm. 
8. With a spoon, make two grooves in the cream and place a line of GellPirat on them, with the help of a pastry bag. 
9. Heat the Dark Solid Ganache and cover the rounded edge of the cake.
10. Serve it fresh.

Note: A 22x35 cm tray was used.