Icebox cakes are the ultimate make-ahead dessert: They taste better after the cookies have had a full day to soften.
| Level: | Easy |
| Total: | 6 hr 35 min |
| Prep: | 35 min |
| Inactive: | 6 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 1 3/4 cups cold heavy cream
- 1 1/2 cups mascarpone cheese
- 1/3 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2/3 cup chocolate-hazelnut spread (such as Nutella)
- 20 whole chocolate graham crackers
Instructions
- Beat 1 cup heavy cream, 3/4 cup mascarpone, the confectioners’ sugar and vanilla in a bowl with a mixer on low speed until combined. Increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.
- Combine the remaining 3/4 cup each heavy cream and mascarpone with the chocolate-hazelnut spread in a separate bowl. Beat with the mixer on low speed until combined, then increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.
- Line the bottom of an 8-inch springform pan with 4 graham crackers in a single layer, breaking them into pieces to fit and fill any big gaps. Spread half of the vanilla whipped cream over the graham crackers, then top with another layer of graham crackers. Spread half of the chocolate-hazelnut whipped cream on top. Repeat with another layer of graham crackers, the remaining vanilla whipped cream, then more graham crackers and the remaining chocolate-hazelnut whipped cream. Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight.
- Uncover the cake and run a thin knife around the edge to loosen. Remove the springform ring; smooth the sides of the cake using an offset spatula. Put the remaining 4 graham crackers in a large resealable bag; crush into fine crumbs using the bottom of a skillet. Press the crumbs around the side of the cake.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 505 |
| Total Fat | 36 g |
| Saturated Fat | 22 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugar | 24 g |
| Protein | 6 g |
| Cholesterol | 95 mg |
| Sodium | 277 mg |
Reviews
The flavor was delicious. My only problem was that the hazelnut layer refused to whip so it was much thinner than it should have been. Next time, I’ll whip the cream all the way first then try adding the hazelnut spread. This time, to ensure the cake wasn’t liquid when I opened the pan, I froze it overnight then moved it to the fridge a couple hours before serving.
I made a 9″ version of this recipe and adjusted the whip cream to 2.5 Cups, 2 Cups mascarpone, 1 Cup Nutella. Having read the reviews (thanks) about the Nutella/mascarpone/cream mixture breaking, I did whip the cream separately and folded it into the already combined Nutella & mascarpone. I also whipped the cream first and then added the confectioners sugar, vanilla and finally the mascarpone. Instead of the chocolate graham crackers, I used the chocolate wafer cookies. It took almost 3 full sleeves to make the layers and then finish the sides of the “cake” with cookie crumbs. The chocolate cookies are more expensive than I remembered…$5.49 a sleeve, just fyi.
I’ve made this cake at least 20 times. Every single person who eats it compliments me on it. However, i make it with regular graham crackers. When I tried it once with chocolate graham crackers, i did not like it at all.
When following the recipe as is, my Nutella/mascarpone/cream mixture broke and separated, into a slightly soupy mix. I tried different steps with the same ingredients and still did not have success. Finally I whipped the cream separately, then folded it into the Nutella/mascarpone mixture. Worked better, but what was I doing wrong? What do you suggest?
This is my favorite cake! Came across this recipe 5-6 years ago, since then I’ve been making it for every special occasion
One word: awful!
What an easy to make yet elegant dessert. After the 1st bite, my 37 year old son requested this for his next birthday ( and he’s asked for the previous cake as his birthday cake for 33 years!). My husband loves hazelnut and chocolate so it’s perfect for him. If there’s any leftover, it keeps great. Definitely a recipe that’s already made it into the family favorites recipe book.
This is more of a European style dessert since it is not drowning in sugar. I had a 10 inch springform pan so I doubled the recipe and the last layer came perfectly to the top. Beautiful mousse texture and it presents elegantly. Bonus is that it tastes even better on the second and third day.
This is a wonderful cake! So easy and everyone I shared it with loved it!! I did have to do some adjustments as my springform pan is 9 inches instead of 8, but turned out well!
This cake was fabulous! I got a yum from my husband. We don’t like overly sweet stuff, so this was perfect. I didn’t want to waste the marscapone, so I just used the 8 oz in each mixture. This will be on my guest list from now on.