Double Chocolate Icebox Cake
Many of us have a certain food or foods that conjures up fond memories. Something that just by it’s taste or smell can transport you back to your childhood. Recently, my husband and his family have been reminiscing about Grandma Flynn’s icebox cake. So when his milestone birthday came up, I decided to recreate the old fashioned treat with a few modern tweaks. This striped “cake” is a perfect dessert for summertime because it doesn’t require any baking or using the oven. Give it a try and see if it creates any special memories for your family!
Double chocolate icebox cake is a perfect dessert for summertime!
Double Chocolate Icebox Cake
2 cups very cold heavy whipping cream
12 oz. cold mascarpone cheese
1/3 c sugar
3 tbsp. unsweetened cocoa powder
1 tsp. vanilla
1/3 c semi-sweet chocolate chips
2, 9-ounce packages Nabisco Famous Chocolate Wafers
Nabisco Famous Chocolate Wafers cookies can be found in the grocery store.
You will need a large bowl to make the whipped cream. I use the bowl from my electric stand mixer. Before starting, place the bowl in the freezer for 5-10 minutes. This will ensure everything stays cold during the mixing process. To assemble the cake, you will need an 8” spring form pan. Cover the bottom of the pan with parchment paper.
Use the whisk attachment for your mixer (either stand or hand version). In the bowl, combine the cold heavy cream, mascarpone, sugar, cocoa powder and vanilla. Mix on low speed for a few seconds to combine the ingredients. Once combined, slowly raise the speed and continue mixing until the whipped cream forms into firm peaks.
To build the cake, arrange the chocolate cookies flat in the bottom of the pan. Cover the bottom as much as possible, breaking some cookies to fill in the spaces.
Arrange the chocolate cookies flat in the bottom of the pan. Cover the bottom as much as possible.
Using an offset icing spatula, spread about a fifth of the chocolate whipped cream evenly over the cookies. The cream should be about half an inch thick. Place another layer of cookies on top, followed by another fifth of the whipped cream. Continue layering the cookies and cream until there are 5 layers of each, making sure to end with a cream layer. Smooth the top. Garnish it with chocolate chips, or if you want to get fancy you can top the cake with shaved chocolate.
Continue layering the cookies and cream until there are 5 layers of each, making sure to end with a cream layer.
Cover the cake (still in the spring form pan) with plastic wrap. Refrigerate overnight or for 6-8 hours. The cookies will absorb the cream and soften slightly.
When ready to serve, remove from the refrigerator. Run a sharp knife around the outside of the cake. Unlatch the side ring and remove it from the pan.
Double chocolate icebox cake is perfect for a summer birthday.
Cut in wedges and serve cold. Yields 8-10 servings.
From start to finish, double chocolate icebox cake is an easy summer dessert!
Have you ever made an icebox cake?
Do you have a favorite food that takes you on a trip down memory lane?