My Mamma Makes It Better - Chocolate Icebox Cake
On the SEASON FINALE of #MyMammaMakesItBetter, we're bringing you a make-ahead treat that's perfect for entertaining... ???? This chocolate icebox cake comes to us from Anne A's mamma. In this episode, Anna tries out this make-ahead cake. Find out if Anne's mamma does, in fact, make it better!
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You know the feeling... when you're eating something and you think, This is good, but my mamma makes it better! Those dishes are our inspiration for our new IGTV series with Anna Gass. Head over to our Instagram page to share your mamma's best recipe, and to be entered to win a copy of Anna's book, Heirloom Kitchen!
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Ina Garten's 5-Star Mocha Chocolate Icebox Cake | Barefoot Contessa | Food Network
Ina adds sophisticated flavor with Kahlua and creamy mascarpone in this luscious, layered dessert that requires no baking!
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Mocha Chocolate Icebox Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 12 hr 20 min
Prep: 20 min
Inactive: 12 hr
Yield: 8 servings
Ingredients
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish
Directions
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
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Ina Garten's 5-Star Mocha Chocolate Icebox Cake | Barefoot Contessa | Food Network
Chocolate Chip Cookie Ice Box Cake l Megan Mitchell
This cake is so easy to make yet so creative and fun! Check it out!
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INGREDIENTS
4 cups heavy cream, preferably organic
1/3 cup powdered sugar
1 tbsp. vanilla extract
48 thin and crispy chocolate chip cookies, such as Tate’s
1 bottle caramel sauce, such as Ghirardelli
1 bottle chocolate sauce, such as Ghirardelli
1 small dark chocolate bar, for shavings
RECIPE
In a stand mixer fitted with a whisk attachment or with a hand mixer whip the cream, powdered sugar and vanilla to soft peaks. Set aside.
Using a medium sized cake plate or large, round, flat platter begin to build the cake. Smear a little bit of the whipped cream on the bottom so the cookies don’t slide around. Place 5-6 cookies on the bottom as the base.
The amount of cookies needed and used depends on the size of platter/cake plate you use. It also depends on how high you want to make it.
On top of the cookies spread a hefty amount of whipped cream over, leaving the outer edges of the cookies exposed. Drizzle with the chocolate and caramel sauce followed by some shavings of the chocolate bar using a vegetable peeler.
Layer more cookies on top of the whipped cream mixture and continue alternating and building it up until you use all of the cookies or it’s the height you want. It will start to resemble a cake.
The last layer will be whipped cream, a drizzle of chocolate and caramel sauce with the chocolate shavings. Place in the fridge for 2-3 hours to let it soften up slightly before slicing.
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Chocolate Icebox Cake - Easy No Bake Dessert
Chocolate icebox cake is one of the easiest desserts to make. Four simple ingredients come together to form a dramatic dessert that solves a chocolate fix and makes any adult feel like a kid.
=== ???????????? RECIPE ===
2 cups (180 ml) heavy cream
2 tablespoons sugar
1 teaspoon vanilla
1 - 9 ounce (255g) package chocolate wafers
Add the cream, sugar and vanilla to a large chilled bowl. Beat on high speed until stiff peaks form.
To build: Spread 1 teaspoon of whipped cream onto each wafer making stacks. On your serving platter, spread a small amount of whipped cream on the bottom as the base for the cake. Stand the stacks of wafers on edge, next to one another to form a log. Ice with remaining whipped cream.
Refrigerate for a minimum of 8 hours, up to 24 hours. Dust with grated milk chocolate.
To serve: cut into diagonal slices
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On this channel we teach you all about celebrating. We share recipes for food, hors d'oeuvres, cocktails and entertaining tips too. We try to keep it as simple as possible, especially for those of you that say you can't cook or entertain, because we know you really can!
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=== ???? CHAPTERS ===
00:00 - About Today's Episode
00:19 - Welcome to Let's Celebrate TV
01:04 - It starts with Whip Cream
03:04 - Building the Chocolate Wafer Stacks
04:52 - Building the Cake Log
08:07 - Adding Chocolate Shavings
08:58 - Cutting and Tasting
10:23 - Social Media and Video Recommendations
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Icebox cake, 2 Ingredients Refrigerator Cake | No-Bake No Mixer
#refrigeratorcake #iceboxcake #chocolatecake #yummy
This icebox cake that just needs a few slicing of pre-made store brought cakes, arranged to layer a whipped cream, and finally sprinkled with some chocolate chips for decoration. Chilled for a few hours and ready to be consumed by you and your housemates as a quick dessert that’s easily customizable and so easy to do you’ll be shocked that this can be done in even less than a minute.
Written Recipe at
IINGREDIENTS
6-8 pieces of Fudgee bar (or any brand)
1 and ½ can Kremdensada (chilled overnight)
chocolate chips for toppings (optional)
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Chocolate Icebox Cake
Every last bit of this no bake chocolate icebox cake is made with chocolately goodness, all layered together to make one creamy, dreamy, irresistible dessert.
RECIPE AND INSTRUCTIONS HERE! -
Ingredients
8 oz cream cheese softened
6 oz instant chocolate pudding
2 1/2 cups whole milk
8 oz cool whip 1 container, or homemade whipped topping
14.4 oz chocolate graham crackers 1 box
Ganache
1 cup heavy whipping cream
3 cups semi-sweet chocolate chips
Instructions
Using a stand mixer or handheld mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.
To the same bowl add instant chocolate pudding powder. Use a stand mixer again to blend until uniform in consistency.
Slowly pour in the milk and mix until minimal lumps are left.
Add the cool whip and fold in with a rubber spatula.
Using a 9×13 casserole dish, spread 1/2 cup of pudding mixture onto the bottom, similar to how you would lasagna. Layer the crackers as best you can, in one layer. You may need to break pieces of graham crackers to fit the shape and close in the spaces of your casserole dish.
Pour 1/2 of the remaining pudding mixture on top of the graham crackers and spread evenly.
Repeat: graham crackers, pudding mixture, graham crackers, and top with ganache.
To make the ganache, microwave the heavy whipping cream for 30 seconds to 1 minute. Add the chocolate chips to the bowl and whisk until smooth.
Freeze OR refrigerate the icebox cake for 4 hours or overnight. Freezing will help you make nice clean slices. Remove from the freezer and allow to sit for 15-20 minutes on the counter to soften before cutting.
Notes
For additional topping ideas, try some shaved chocolate, mini chocolate chips, or crushed graham crackers sprinkled on top of the ganache.