Mocha Wafer Icebox Cake
Here's what you'll need:
1 - 9" X 5" Loaf Pan line with Plastic Wrap with at least a 2" overhang on all 4 sides. Make sure to tuck the plastic into the corners .
The Mocha Wafer Cake Ingredients:
2 C Heavy Cream, chilled, divided.
2 1/2 C Mini Marshmallows
1 TBS Espresso Coffee Powder. I use Medaglia D'Oro.
3 1/2 oz. Chocolate Chips, finely chopped.
26 Nabisco Famous Chocolate Wafers
Chocolate Sauce for Garnish:
You'll make this after the Cake is Frozen. (instructions to follow)
12 oz. Bittersweet Chocolate, finely chopped.
8 TBS Water
2 TBS Coffee Liqueur. I use Kahlúa.
Mocha Wafer Instructions.
In a Saucepan on Medium Low heat:
1/2 C Cream
Marshmallows
Espresso Powder
Stir constantly just until Marshmallows melt.
Remove from heat.
Whisk in:
Chocolate Chips, until completely melted.
Transfer to a large bowl and set aside until it reaches room temperature, whisking occasionally for 20 minutes, to bring the temperature down.
In a Mixing Bowl with an electric mixer:
Remaining Heavy Cream
Beat to Soft Peak.
Fold 1 C of this Whipped Cream into the Chocolate Mixture.
Gently fold in remaining Whipped cream into the Mixture, creating a Mousse.
In the bottom of the Pan:
3 Cookies in a single layer.
Add:
1 C of the Mousse and smooth with an Offset Spatula.
Stand 3 cookies upright along each long side of the Pan.
Add 3 more cookies on top of the Mousse.
Spread additional Mousse over the cookies.
Repeat until there are 5 layers, ending with cookies.
Cover the Pan with plastic wrap and refrigerate overnight.
Chocolate Sauce Instructions:
Create a Double Boiler with a Glass or Stainless Steel Bowl over a Saucepan of simmering water.
Add:
Chocolate
Water
Stir gently until Chocolate is melted.
Remove from heat and stir in Kahlúa.
Slice individual servings of the Cake and top with some Chocolate Sauce.
Enjoy!
Peace in the Kitchen!
Nabisco Chocolate Wafer Ice Box Cake:
This recipe is definitely vintage and I would consider it to be an All American Classic Dessert.
It's been around since the 1920's. It can also be made using Nabisco Nilla Wafers. I've included a picture of both boxes of cookies and some optional idea for each cake.
This is a great recipe to make for a family gathering, church pot luck or a neighborhood block party.
"An Ice Box Cake (American), zebra cake (British), or chocolate ripple cake/log (Australian) is a dessert consisting of whipped cream and chocolate wafers. The back-of-the-box recipe on Nabisco Famous Chocolate Wafers indicates that the wafers are stacked to form a log with whipped cream cementing them together, and then the log is laid on its side. A second log is formed and the two are set side-by-side and more whipped cream covers the exterior. The cake is then left overnight in the refrigerator (or "icebox"). The wafers absorb moisture from the whipped cream and the whole can be served in slices. The dessert is usually served by cutting it into slices at a 45-degree angle, so bands of chocolate and cream are visible across each slice. The traditional wafers are the thin and dark Nabisco Famous Chocolate Wafers, but they may be hard to find in some areas so other cookies are sometimes substituted."
"The icebox cake is derived from similar desserts such as the Charlotte and the Trifle. It was first introduced to the US during World War I. Its popularity took off in the 1920s and 30s, as it used many commercial shortcuts and premade ingredients. In response to the dish’s popularity, companies that manufactured ingredients for the cake, such as condensed milk and wafer cookies, began printing “back of the box” recipes."
For those that are not familiar with this dessert, I'll try to explain how to create it.
I've included pictures at the end with some options for the cake.
You'll need 1 (9oz.) box of Nabisco Famous Chocolate Wafers or a box of Nabisco Nilla Wafers and 1 recipe of Homemade Whipped Cream.
1 - Banana if you choose to make it with Nilla Wafers, although I also like to add Bananas to the Chocolate Cake too.
That's it, it's quite simple.
Whipped Cream:
1 Pint of Heavy Cream
3 TBS Granulated Sugar
2 TBS Vanilla
1 TBS Honey
Combine all ingredients in the bowl of a Stand Mixer with a whisk attachment and beat on high until stiff peaks form. ( You may want to made a double batch just to be safe)
I create 4 rows of 9 wafers stacked together side by side to form a log. You can make it as large or as small as you want, depending on the number of servings you want.
You'll need a rectangular serving platter or you can make it in a 9" X 13" baking dish. I prefer the platter for presentation.
Spread a strip of whipped cream down the center of the dish to secure the rows of wafers.
Begin by stacking the wafers 9 high, sandwiched with a dollop of whipped cream.
You'll end up with 4 stacks of 9 cookies.
Lay them down on their side ,next to each other in rows, on the strip of whipped cream.
You'll have 4 rows of 9 wafers.
Frost the entire log with the remaining whipped cream.
If you run out...... make another batch of whipped cream. The more, the better!
Refrigerate the log overnight.
Slice to serve.
Enjoy!
Peace in the Kitchen!
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| This is an example of the assemble of the cake. |
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| The picture of this cake uses stacks of 6 wafers. You can top the cake with shaved chocolate, cocoa powder, or even sprinkle it with crushed toffee bits and miniature chocolate chips. Be creative and make it your own creation. |
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| You can substitute Nilla Wafers . Top this one with thin slices of Banana or even place a thin slice of banana between each cookie when you create the stacks. |
Peace in the Kitchen!
