Icebox Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Icebox Cake. You make this No Bake Icebox Cake by layering Chocolate Wafer Cookies with whipped cream, and then chilling it until firm. Once assembled, the cake needs to be chilled in the refrigerator overnight, so the cream has time to be absorbed into the crisp and crunchy Chocolate Wafers, giving them a dense, almost cake-like texture that can be easily sliced.
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(4 INGREDIENTS) Black Forest Icebox Cake | The Recipe Rebel
This Black Forest Icebox Cake is made with FOUR ingredients and totally no bake!
Ingredients
2 packages chocolate wafer cookies or chocolate graham crackers (about 300g)
1 can cherry pie filling (540ml or 2 cups)
2 cups heavy whipping cream (or substitute frozen whipped topping, thawed, and omit sugar)
1/2 cup powdered icing sugar
Instructions
In a large bowl, beat cream and powdered sugar on high speed until stiff peaks form. *See my notes above for stabilizing whipped cream if keeping for longer periods of time*
Place one layer of chocolate wafer cookies in a 9 Springform pan, breaking to fit or overlapping somewhat is fine. Top with about 1/3 of whipped cream and 1/3 of the cherry pie filling.
Repeat layers two more times for 3 layers total.
Cover and refrigerate for at least 6 hours or overnight. Garnish with additional whipped cream if desired, slice and serve.
PRINTABLE RECIPE & NUTRITION INFO:
No-Bake Chocolate Icebox Cake Recipe | 3 Ingredients
Find the written recipe here on my website:
In this episode of In The Kitchen With Matt, learn how to make a no-bake chocolate icebox cake at home with just 3 ingredients. This recipe is the perfect dessert to make during the hot summer.
#chocolateiceboxcake #iceboxcake #nobake
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Ingredients:
18 Full sheets of chocolate graham crackers
16 oz of whipped topping (Cool Whip, Store brand, or homemade whipping cream) 450g
1 cup of chocolate shavings/curls (milk, dark, semi-sweet, etc.) 170g
Tools/Equipment
8x12 dish or pan
Spatula
Grater for Chocolate:
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Mocha Chocolate Icebox Cake
I found Ina Garten's recipe when I was looking for something simple to make for my work potluck. I was thinking of doing the traditional icebox cake which is typically in a log form, but I wanted something that looked a bit fancier, so this was perfect!
Just some notes:
The original recipe calls for mascarpone cheese, but I remember when I bought that for a tiramisu cake, I was upset since it tasted exactly like cream cheese but was 3x the price! So you can use cream cheese instead, it's a lot cheaper. Also, don't waste your time buying espresso powder (if you don't have any on hand), you can simple grind some instant coffee. For the cookies, I used 2 packages of Mr. Christie's Chocolate Wafer cookies (you can use any kind of thin chocolate cookie). I also had a few left over cookies to make a mini icebox cake just for myself :)
Original recipe here:
My semi-modified recipe is below:
Ingredients:
2 C cold heavy cream
12 oz. cream cheese
1/2 C sugar
1/4 C coffee liqueur (Bailey's, Kahlua,etc.)
2 Tbs. unsweetened cocoa powder
1 tbs. instant coffee powder, ground
1 tbs. pure vanilla extract
2 (200g) packages of Mr. Christie's Chocolate Wafer Cookies
Shaved semisweet and white chocolate, for garnish (you can add coffee beans too!)
Directions:
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, cream cheese, sugar, coffee liqueur, cocoa powder, coffee 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. (You can 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, and shave some chocolate to garnish the top.
Cover with plastic wrap and refrigerate or freeze overnight. (If freezing, let the cake thaw a bit before eating).
Run a small sharp knife around the outside of the cake and remove the sides of the pan, cut in wedges, and serve cold.
Enjoy :D
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