Double-Chocolate Icebox Cake

Pin It

Tweet

 

Ingredients:

2 cups heavy cream
5 tablespoons sugar
1⁄4 cup unsweetened cocoa powder
1 teaspoon vanilla
1 9-ounce package chocolate wafer cookies
2 ounces bittersweet chocolate, shaved

Instructions:

Line an 8×4-inch loaf pan with plastic wrap, letting enough hang over the edges to cover the cake later. In a large bowl, stir together the cream, sugar, cocoa, and vanilla. Chill for 1 hour to let cocoa dissolve. Whip the chilled mixture until fi rm peaks form. Spoon two-thirds of mixture into prepared pan; spread evenly. Stand cookies on edge in the cream, making two lengthwise rows. Spread remaining mixture over cookies. Fold plastic wrap over top of cake; cover with foil. Refrigerate 6 hours or overnight.

Uncover cake, invert onto platter, and remove plastic wrap. Garnish cake with shaved chocolate.

Servings: 6 to 8
Prep Time:
Cook Time:
Difficulty: Easy

from Recipes from the Road

Print this Recipe