Classic Icebox Cake with Homemade Chocolate Wafers

Classic Icebox Cake with Homemade Chocolate Wafers

As usual, most of my baked goods start out with inspiration from whatever is in my fridge. This week, I had a full pint of heavy cream and a head full of Valentine’s Day inspiration. An Icebox Cake is an American dessert that dates back around WWI time when people had “Icebxoes” instead of freezers. The classic recipe is found on the back of Nabisco Famous Chocolate Wafers and there’s even a photo of an ice box cake on the front. Yes, if you’re a weirdo who prefers Oreo cookies over oreo cream, you can buy JUST the cookies. BUT, instead of simply purchasing the wafers, I found an awesome recipe to make my own - it’s basically chocolate shortbread. I think my wafers were a bit softer than store-bought wafers, so it allowed the whipped cream to soak in and the cake to be more sliceable. This dessert pretty easy and looks very impressive when you slice it :) Enjoy!

Classic Icebox Cake | Becca Bakes www.becca-bakes.com

Classic Icebox Cake

Recipe from: Feast Magazine

Ingredients:

Dark Chocolate Cookie Wafers:

  • 1/2 cup room temperature butter

  • 1/2 cup granulated sugar

  • 1/4 cup packed brown sugar

  • 1/4 tsp kosher salt

  • 1/2 large egg

  • 1/2 tsp pure vanilla extract

  • 1 Tbsp whole milk

  • 1 + 1/2 cups unbleached all-purpose flour

  • 1/4 + 1/8 cup cocoa powder

  • 1/8 tsp baking soda

Whipped Cream

  • 1.5 cups heavy cream

  • 1/4 cup powdered sugar

  • 1/4 tsp vanilla extract

Directions:

Dark Chocolate Cookie Wafers:

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugars and salt on medium speed until fluffy. Add egg, vanilla and milk, mixing well. Scrape sides of bowl with a spatula.

  2. In a separate bowl, add remaining dry ingredients and whisk to combine.

  3. Add flour mixture, in 3 additions, to wet mixture, with mixer on low speed; mix just until combined.

  4. On parchment paper, divide dough in half and form into a log measuring 2-by-12-inches. Wrap logs tightly in parchment paper and freeze until firm, at least 4 hours.

  5. Preheat oven to 375°F; line cookie sheet with parchment paper. Slice 1 log into thin slices, a little less than 1/4” thickness. Transfer cookies to prepared sheets and bake until crispy, approximately 12 minutes. Allow to cool before assembling cake.

Whipped Cream 

  1. In the bowl of a stand mixer fitted with the whisk attachment, combine all ingredients and whip until firm peaks form. Refrigerate.

Assembly:

  1. Grease a 5-by-9½-inch loaf pan and line with plastic wrap, leaving a 2 inch overhang on all sides. Spoon a thin layer of whipped cream over bottom and sides of pan. Line pan with layer of cookies, lengthwise. Spread a layer of whipped cream over cookies and repeat until pan is full. (Reserve some whipped cream and cookies.)

  2. Spread a layer of whipped cream over top to seal, cover with plastic wrap and refrigerate 1 day. Remove plastic wrap on top. Use the bottom layer of plastic to pull cake from pan; invert onto a platter. Spread reserved whipped cream and cookie crumbles on top. Slice using a knife warmed under hot water and serve.

Classic Icebox Cake | Becca Bakes www.becca-bakes.com
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