• Preheat oven to 350º. Grease and flour 3 (8-inch) round cake pans. Line with parchment paper. Prepare Devil's Food Cake Batter, and spoon into pans.
• Bake at 350º for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, peel off parchment paper, and cool completely (about 1 hour).
• Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream (about 2 1/3 cups); sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours.
• Remove cake from springform pan, and place on a cake stand or plate. Prepare Chocolate Ganache, and spread over top of ice-cream cake. Let it sit for 15 minutes before serving. Garnish as desired. 

•  Beat butter and sugar at medium speed with a heavy-duty electric stand mixer until creamy. Add egg replacer, beating just until blended.
• Beat in vanilla. Combine flour, cocoa, and baking soda. Add to butter mixture alternately with coffee, beating until blended. Stir in vinegar. Bake batter immediately. 

Preparation of Chocolate Ganache:

• Melt  chocolate and 4 Tbsp. whipping cream in a pan in low heat. Stir until melted, stirring at 30-second intervals.
• Stir in up to 4 Tbsp. additional cream for desired consistency. Use immediately.