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Double-Chocolate Icebox Cake

By Deen Brothers


Featured in:

The Deen Bros. Recipes from the Road

Difficulty: Easy

Prep time: 8 hours

Servings: 6 to 8


  • 2 cups heavy cream
  • 5 tablespoons sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla
  • 1 (9-ounce) package chocolate wafer cookies
  • 2 ounces bittersweet chocolate


Line an 8-by—4-inch loaf pan with plastic wrap, letting enough hang over the edges to cover the cake later. In a large bowl, stir together the cream, sugar, cocoa, and vanilla. Chill for 1 hour to let cocoa dissolve. Whip the chilled mixture until fi rm peaks form. Spoon two-thirds of mixture into prepared pan; spread evenly. Stand cookies on edge in the cream, making two lengthwise rows. Spread remaining mixture over cookies. Fold plastic wrap over top of cake; cover with foil. Refrigerate 6 hours or overnight.

Uncover cake, invert onto platter, and remove plastic wrap. Garnish cake with shaved chocolate.

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