Preheat oven to 180°C (160°C fan forced). Grease a deep 20cm square cake pan with cooking spray. Line the base and sides with baking paper.
Beat cake mix, eggs, milk and butter in a large bowl with electric mixer on LOW speed for 30 seconds, then on MEDIUM speed for 2 minutes. (Do not eat batter as it contains raw eggs) Pour into pan.
Bake for 45 – 50 minutes or until skewer inserted in centre comes out clean. Cool for 10 minutes in pan, and then gently remove from pan onto a wire rack to cool completely.
Allow the ice cream to soften slightly at room temperature, stir through the ground coffee, and chopped nougat.
Line the cake tin with plastic wrap; allow overhang of plastic wrap at all sides. Cut cake in half horizontally; place the top half back in plastic lined pan, cut side up. Spread ice cream mix evenly over cake surface and top with the other half of the cake, cut side down. Seal the cake with plastic wrap and freeze for 1 hour or until ready to serve. Allow overnight for best results.
Remove from freezer 10 minutes before serving, invert cake onto a platter, spread chocolate frosting over the top of cake and serve.