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Chocolate-Raspberry Icebox Cake

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This no-bake Chocolate-Raspberry Icebox Cake combines layers of whipped cream, crisp chocolate wafers, and fresh raspberries into a chilled, mousse-like dessert that’s as elegant as it is effortless.

Ingredients

  • Heavy Whipping Cream: 3 cups – Whipped into soft peaks, this forms the base of the filling.
  • Powdered Sugar: ½ cup – Gently sweetens the cream without grittiness.
  • Vanilla Extract: 1½ teaspoons – Adds a warm, aromatic depth.
  • Chocolate Wafer Cookies: 2 sleeves (about 50 wafers) – Provides structure and chocolate richness.
  • Fresh Raspberries: 2½ cups – Juicy and tart, they balance the sweetness.
  • Dark Chocolate Shavings (optional): For garnish – Adds elegance and extra indulgence.

Instructions

  1. Preheat Your Equipment: No need to preheat an oven, but make sure your mixing bowl and beaters are chilled in the fridge for at least 15 minutes.
  2. Combine Ingredients: In the chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  3. Prepare Your Cooking Vessel: Line your loaf pan with plastic wrap, allowing extra to hang over the sides. This makes it easier to lift the cake later.
  4. Assemble the Dish: Spread a thin layer of whipped cream at the bottom, followed by a single layer of cookies. Add more whipped cream, a sprinkle of raspberries, and repeat until everything is used up—finishing with a layer of cream on top.
  5. Cook to Perfection: Cover with the plastic wrap overhang and refrigerate for at least 6 hours, ideally overnight.
  6. Finishing Touches: Unwrap the cake, transfer to a serving plate, and top with chocolate shavings and extra raspberries.
  7. Serve and Enjoy: Slice with a warm serrated knife and serve chilled.

Notes

  • Note: Chill your cream and bowl ahead of time for best results.
  • Note: Let the cake sit out 10 minutes before slicing for easier cutting.
  • Note: Garnish right before serving to keep everything looking fresh.

Nutrition

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