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Chocolate-Espresso Icebox Cake
When oven space is at a premium, look no further than this no-cook dessert. Instead of baking in the oven, an overnight trip to the fridge is all that’s necessary to turn a few simple ingredients into delightfully messy, mousse-like cake.
Regan Burns Cafiso
Ingredients
| 1/4 cup granulated sugar | 1 teaspoon pure vanilla extract | |
| 1/4 cup Dutch-process cocoa powder | 70 chocolate wafer cookies (such as Nabisco Famous) | |
| 2 teaspoons instant espresso powder | 1/4 cup chocolate-covered espresso beans, crushed | |
| 3 cups heavy cream |
directions
Total:
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1
Sift sugar, cocoa, and espresso powder into the bowl of a stand mixer fitted with whip attachment. With machine running, slowly add the cream. Stop machine to scrape bowl with a rubber spatula, then whip on medium-high until medium peaks form.
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2
Place a dab of cream on the back of one cookie and place it in the center of a cake stand or flat serving plate, surround with 6 more cookies (each with a dab of cream on the bottom), not overlapping. Gently spread a heaping ½ cup of whipped cream mixture over the cookie layer, then top with 7 more cookies. Repeat until you have made 10 layers of cookies; spread remaining cream on top (do not frost sides.)
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3
Loosely cover cake with plastic wrap and refrigerate overnight. To serve, remove plastic wrap and sprinkle top of cake with crushed chocolate-covered espresso beans.
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