Prepare the Cake Layers: Bake the chocolate cake as per package instructions (or from scratch) in two 8 or 9-inch round pans. Allow to cool completely.

Assemble the Ice Cream Layers: Line a loaf pan with plastic wrap, leaving overhang for easy removal. Spread softened strawberry ice cream evenly at the bottom of the pan. Freeze until firm (about 30 minutes). Spread softened vanilla ice cream over the strawberry layer. Freeze until firm. Spread softened pistachio ice cream over the vanilla layer. Freeze until firm.

Combine Cake and Ice Cream: Trim one of the chocolate cake layers to fit snugly on top of the pistachio ice cream layer in the loaf pan. Invert the assembled ice cream and cake onto a serving platter using the plastic wrap to assist. Remove the wrap.

Prepare Chocolate Ganache: Heat the heavy cream until just simmering. Pour over chocolate chips in a bowl and let sit for 2 minutes. Whisk until smooth and glossy.

Decorate the Cake: Pour chocolate ganache over the top of the cake, allowing it to drip down the sides. Decorate with whipped cream or meringue dollops along the edges. Garnish with fresh strawberries, mint leaves, and chocolate chips.