Preheat oven to 375 °F. Line 8-inch round cake pan with parchment paper. Lightly grease cake pan and set aside.

Over a double boiler (bain-marie), gently melt together 8 oz of the chopped chocolate with sugars and butter. Once the mixture is smooth and melted, remove from double boiler and allow to cool slightly.

Add eggs, one at a time, to cooled chocolate mixture. Whisk until incorporated. In a small bowl, whisk together flour and salt. Add flour mixture and remaining 2 oz of chopped chocolate to batter, folding to combine until there are no dry streaks.

Pour into prepared cake pan and bake for 20-25 minutes until the center is set. Allow to cool for 5 minutes, unmold, and cool to room temperature.

Place cake ring on a lined baking sheet, lining with acetate. Place cooled brownie on top and inside the ring.

For homemade coffee ice cream, spread on brownie layer. For store-bought, beat until spreadable, then spread on brownie. Cover and freeze for 2-3 hours.

Add the vanilla ice cream using the same method, spreading evenly. Dollop chocolate fudge and swirl. Cover and freeze for at least 3 hours.

Remove from freezer, gently remove the cake ring and acetate. Cut into slices and serve immediately.