Chocolate Icebox Cake Recipe

Chocolate Ice Box Cake Biscuit Cake Cupcake Savvy

This Chocolate Icebox Cake is super easy and delicious. It's great for anyone who wants a sweet treat without having to bake anything. If you have some buttercream left over from another recipe, this cake is a fantastic way to use it.

Prep Time 30

Cook Time 6

Total Time 6 30

Servings Slices

Calories 304kcal

Author Fay Khoury

INGREDIENTS

Icebox Cake

15 (15) chocolate cookies
1½ cup (1 ½ cup) buttercream
½ cup (½ cup) whole milk or chocolate milk

Truffle Ganache Topping

100 g (3 ½ oz) dark chocolate or milk or white chocolate
80 g (⅓ cups) heavy cream

Garnish

1 tablespoon (1 tablespoon) chocolate sprinkles

INSTRUCTIONS

Icebox Cake

Place a 6” square mousse ring on a serving plate or cake board. Alternatively, a 6” springform pan works.
Pipe dots of buttercream on the cake board as glue to secure the base cookies.
Arrange chocolate cookies to cover the base, using broken pieces to fill any gaps.
Lightly coat the cookies with milk using a pastry brush or squeeze bottle.
Pipe a layer of buttercream over the cookies, adjusting the thickness to your preference.
Smooth the buttercream into an even layer with an angled spatula.
Add another layer of chocolate cookies, filling gaps with broken pieces, and brush with milk.
Pipe another layer of buttercream over this, repeating the layering process and finishing with buttercream. Aim for 3 layers of cookies and buttercream or as many as desired up to the top of the frame.
Before refrigerating overnight, prepare the truffle ganache and pour it over the top layer of buttercream while the cake is still in its frame. This will create a smooth, chocolatey top layer.

Truffle Ganache Topping

Mix chocolate and cream in a microwave-safe bowl.
Heat for 30 seconds, stir, and repeat until it’s smooth.
Pour the warm ganache over the top of the cake, spreading it evenly.
Refrigerate the cake for a few hours, ideally overnight, for the cookies to soften.

Serving

To release the cake, wrap the mould in a warm cloth and lift off the cake.
Trim the sides of the cake slightly to reveal the layers for presentation, if desired.
Decorate with chocolate sprinkles.
Slice and serve.

NOTES

Ensure your buttercream is at room temperature for easy spreading.

For a deeper chocolate flavor, use chocolate milk instead of plain.

Be generous when filling gaps with broken cookie pieces; this ensures a more uniform texture.

Allow the cake to set overnight in the refrigerator; this is crucial for achieving the right consistency.

For a glossy finish, pour the ganache topping over the cake while it's slightly warm.

Customize your cake by adding layers of fresh berries or a sprinkle of sea salt over the ganache for a flavor twist.

A clean, warm knife will make slicing the cake easier and give you clean cuts.

NUTRITION