ICEBOX CAKE CHOCOLATE WAFERS RECIPES

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CHOCOLATE CHERRY ICEBOX CAKE RECIPE | TRISHA YEARWOOD | FOO…



Chocolate Cherry Icebox Cake Recipe | Trisha Yearwood | Foo… image

Provided by Trisha Yearwood

Categories     dessert

Total Time 8 hours 40 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 12

1 1/2 quarts heavy whipping cream
1 cup confectioners' sugar 
1/2 cup cocoa powder 
1 teaspoon pure vanilla extract 
Two 9-ounce sleeves thin chocolate wafers (72 cookies) 
One 16-ounce bag frozen dark sweet cherries
1/4 cup granulated sugar 
1 tablespoon honey 
1/4 teaspoon kosher salt 
1 lemon, juiced 
1/2 cup plus 2 tablespoons tart cherry juice 
1 1/2 tablespoons cornstarch 

Steps:

  • Pour 3 cups whipping cream in the bowl of a stand mixer, then add 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Scrape the whipped cream out of the bowl and set aside for cake assembly.
  • Pour the remaining 3 cups whipping cream into the stand mixer bowl, then add the cocoa powder, vanilla extract and remaining 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Set this chocolate whipped cream aside for cake assembly.
  • Assemble the cake on a round serving platter or cake stand. Place 2 tablespoons of the plain whipped cream in the center of the platter. Spread it into a very thin layer, forming a 10-inch round to secure the first layer of wafers. Place 9 wafers, side by side, around the inner edge of whipped cream. Fill the center of the wafer circle with 3 more wafers (break 1 of the 3 wafers in half to fill the center neatly like a puzzle).
  • Spread a third of the chocolate whipped cream (about 1 cup) in an even layer on top of the wafers using a small offset spatula. Be sure to push the whipped cream almost to the edge of the wafers, leaving just a bit of the wafers exposed. Repeating the same pattern, make another wafer layer with 12 wafers. Next, place a third of the whipped cream (about 1 cup) on top of the wafers in an even layer. Top the whipped cream with another layer of wafers. Repeat this process to create 4 more layers, alternating between the plain whipped cream and chocolate whipped cream, each separated by a layer of 12 wafers. Place the cake into the refrigerator to set up 8 hours or up to overnight.
  • For the cherry sauce: Meanwhile, combine the frozen cherries, granulated sugar, honey, salt, lemon juice and 1/2 cup tart cherry juice in a medium saucepot. Cook over medium-high heat until the sugar dissolves and the cherries soften, about 8 minutes. Whisk the cornstarch with the remaining 1 to 2 tablespoons of tart cherry juice in a small mixing bowl to create a slurry. Drizzle the slurry into the cherry mixture, stirring constantly, then cook at a low simmer, stirring occasionally, until the sauce develops a smooth velvety texture, 2 to 3 minutes. Put the sauce in the refrigerator to cool until the icebox cake is ready to serve.
  • Remove the cake from the refrigerator. Top with the cold cherry sauce and serve immediately.

ICEBOX CAKE RECIPE | REE DRUMMOND | FOOD NETWORK



Icebox Cake Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 6 hours 20 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 3

1 quart heavy whipping cream
1 cup powdered sugar 
One 9-ounce box thin chocolate wafer cookies 

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.

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