Creamy Icebox Chocolate Cake
Equipment
- 9x13-inch baking dish
- Electric mixer (stand or hand mixer)
- Mixing bowls
- spatula
- Small saucepan or microwave-safe bowl (for ganache)
- Plastic wrap
- Kitchen scale (optional)
Ingredients
For the Cake:
- 1 box chocolate graham crackers, about 27 full sheets
- 8 oz cream cheese, softened 226 g
- 1 cup granulated sugar 200 g
- 1 tsp vanilla extract
- 3 cups heavy whipping cream, cold 720 g
- ½ cup unsweetened cocoa powder 40 g
- ¼ tsp salt
- 1 cup semi-sweet chocolate chips, melted and slightly cooled 170 g
For the Chocolate Ganache Topping (Optional):
- 1 cup semi-sweet chocolate chips 170 g
- ½ cup heavy cream 120 g
- 1 tsp vanilla extract
Optional Garnishes:
- chocolate shavings
- 1 cup fresh berriese.g., raspberries or strawberries
- whipped cream
- 1 tbsp crushed cookies or cocoa powder
Instructions
- Make the Chocolate Cream: Beat softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth, about 2 minutes. Add vanilla extract, cocoa powder, and salt; mix until combined.
- Whip the Cream: In a separate bowl, whip cold heavy cream to soft peaks (2–3 minutes on medium-high speed). Fold half the whipped cream into the cream cheese mixture to lighten, then fold in the rest until no streaks remain.
- Add Chocolate: Stir in melted semi-sweet chocolate chips until smooth.
- Assemble the Cake: Spread ¼ cup chocolate cream in the bottom of a 9x13-inch baking dish. Add a layer of 9 sheets of chocolate graham crackers to cover the pan, breaking as needed to fit. Spread ⅓ of the remaining chocolate cream over the crackers.
- Repeat Layers: Repeat layering and end with a final cream layer (4 cream layers total).
- Chill: Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to soften the crackers.
- Make Ganache (Optional): Heat heavy cream until just simmering (stovetop or microwave). Pour over chocolate chips, let sit 1 minute, then stir until smooth. Add vanilla extract. Cool slightly (5–10 minutes), pour over chilled cake, and spread evenly. Refrigerate 15–30 minutes to set.
- Serve: Slice into squares. Garnish with chocolate shavings, fresh berries, whipped cream, or crushed cookies/cocoa powder, if desired. Serve chilled.
Notes
- Substitutions: Use chocolate wafer cookies or vanilla wafers if chocolate graham crackers are unavailable.
- Customizations: Add sliced bananas or strawberries between layers or 1/2 teaspoon espresso powder to the cream for a mocha flavor.
- Storage: Refrigerate leftovers, covered, for up to 5 days. Freeze (without ganache) for up to 1 month; thaw in fridge before adding ganache.
- Make Ahead: Prepare 1–2 days in advance for best flavor and texture.
Nutrition
Serving: 1piece
Servings: 12 slices
