Bake a Chocolate cake using a spring foam tin, if the cake is doomed on the top then slice the upper portion of the cake, now keep it aside and prepare the sugar syrup

In a bowl add in water and then to this add in sugar once the sugar dissolves and the syrup starts to get thick switch off the flame. Now pour the sugar syrup on the chocolate cake and leave it for 5 mins next to the cake with nuts as you wish.

Now take the Vanilla Ice Cream (I used my homemade vanilla Ice Cream).Let the ice cream become soft then scoop the ice cream on top of the chocolate cake and spread it evenly with a spatula .Freeze it for 2-3 hours until it is well set

In a mixing bowl take the full fat cream (I used Milky Mist 40% Fat Cream).Beat it in high speed using a hand blended until it forms soft peaks. Next add in the rose essence and beat once again till it is well combined.

Now take the cake from freezer and scoop the cream over the cake, spread it evenly with a spatula.

Once the cream is spread. Sprinkle with sugar balls and nuts throughout the cake. Cling wrap the cake.

Freeze the cake overnight or about 8 hours Remove it from the fridge after that, remove the cling wrap. As we have used the spring foam tip the cake can be demoulded easily. Slice and serve.