Chocolate Wafer Icebox Cake Recipes

ICEBOX CAKE

Steps:

• In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
• Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
• In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
• Cover and refrigerate for at least 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.

CHOCOLATE WAFER ICEBOX CAKE

Steps:

• 1. In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form. The cake is quite rich, so I prefer not to make the whipped cream too sweet.
• 2. On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
• 3. Spread whipped cream over cookies, repeating to the height you desire. Some cookies may be broken so I use them to fill in blank spots. Cover loosely with plastic wrap and refrigerate overnight.
• 4. This recipe can be made as a log, or at Christmas we make it into a wreath. Cut on the bias if you make it this way.

CHOCOLATE WAFER ICE BOX CAKE

Steps:

• Whip 1 1/2 cups of the cream, 1/4 cup of the confectioners sugar and the vanilla together in a large bowl with an electric mixer until you have soft peaks.
• Stack 6 cookies on top of each other, spreading about 1 tablespoon whipped cream on top of each wafer, and topping the final wafer in the stack with some whipped cream.
• Repeat until you have 6 stacks of 6 wafers.
• Lay the cookie stack on their sides, next to each other, on a rimmed baking sheet to make a 14" log.
• Wrap the log in plastic wrap and freeze till firm, at least 6 hours.
• When ready, combine the remaining 1 1/4 cups heavy cream, the remaining 1/4 cup confectioners sugar, and the cocoa powder in a medium bowl and whip with mixer until it holds stiff peaks.
• Spread the cocoa whipped cream evenly over the log.
• Loosen the cake from the baking sheet with a wide spatula and carefully transfer to a long serving platter.
• Let stand at room temperature for 15-20 min before slicing.
• Sprinkle the nonpareils just before serving because they might bleed from the moisture.