Best Chocolate Cherry Icebox Cake Recipes

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CHOCOLATE CHERRY ICEBOX CAKE



Chocolate Cherry Icebox Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 8h40m

Yield 8 servings

Number Of Ingredients 12

1 1/2 quarts heavy whipping cream
1 cup confectioners' sugar
1/2 cup cocoa powder
1 teaspoon pure vanilla extract
Two 9-ounce sleeves thin chocolate wafers (72 cookies)
One 16-ounce bag frozen dark sweet cherries
1/4 cup granulated sugar
1 tablespoon honey
1/4 teaspoon kosher salt
1 lemon, juiced
1/2 cup plus 2 tablespoons tart cherry juice
1 1/2 tablespoons cornstarch

Steps:

  • Pour 3 cups whipping cream in the bowl of a stand mixer, then add 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Scrape the whipped cream out of the bowl and set aside for cake assembly.
  • Pour the remaining 3 cups whipping cream into the stand mixer bowl, then add the cocoa powder, vanilla extract and remaining 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Set this chocolate whipped cream aside for cake assembly.
  • Assemble the cake on a round serving platter or cake stand. Place 2 tablespoons of the plain whipped cream in the center of the platter. Spread it into a very thin layer, forming a 10-inch round to secure the first layer of wafers. Place 9 wafers, side by side, around the inner edge of whipped cream. Fill the center of the wafer circle with 3 more wafers (break 1 of the 3 wafers in half to fill the center neatly like a puzzle).
  • Spread a third of the chocolate whipped cream (about 1 cup) in an even layer on top of the wafers using a small offset spatula. Be sure to push the whipped cream almost to the edge of the wafers, leaving just a bit of the wafers exposed. Repeating the same pattern, make another wafer layer with 12 wafers. Next, place a third of the whipped cream (about 1 cup) on top of the wafers in an even layer. Top the whipped cream with another layer of wafers. Repeat this process to create 4 more layers, alternating between the plain whipped cream and chocolate whipped cream, each separated by a layer of 12 wafers. Place the cake into the refrigerator to set up 8 hours or up to overnight.
  • For the cherry sauce: Meanwhile, combine the frozen cherries, granulated sugar, honey, salt, lemon juice and 1/2 cup tart cherry juice in a medium saucepot. Cook over medium-high heat until the sugar dissolves and the cherries soften, about 8 minutes. Whisk the cornstarch with the remaining 1 to 2 tablespoons of tart cherry juice in a small mixing bowl to create a slurry. Drizzle the slurry into the cherry mixture, stirring constantly, then cook at a low simmer, stirring occasionally, until the sauce develops a smooth velvety texture, 2 to 3 minutes. Put the sauce in the refrigerator to cool until the icebox cake is ready to serve.
  • Remove the cake from the refrigerator. Top with the cold cherry sauce and serve immediately.

CHOCOLATE-CHERRY ICEBOX CAKE



Chocolate-Cherry Icebox Cake image

Provided by Amanda Freitag

Categories     dessert

Time 13h10m

Yield 10 servings

Number Of Ingredients 9

4 cups heavy cream
1/4 cup sugar
1 tablespoon vanilla extract
Three 9-ounce packages chocolate wafer cookies (or make your own!)
Two 10-ounce bags frozen pitted cherries (sour cherries preferred)
2/3 cup sugar
2 tablespoons cornstarch
1/4 cup lemon juice
Unsweetened cocoa powder, for dusting

Steps:

  • For the icebox cake: In a large bowl, using an electric mixer on high speed, beat together the cream, sugar and vanilla until soft peaks form. Transfer to a large resealable freezer bag or a pastry bag fitted with a large round tip. (If using a freezer bag, snip off a corner when ready to pipe.)
  • Arrange an even layer of cookies in a 9-inch springform pan (or on a large flat plate). Spread the cookies with a 1/4-inch layer of whipped cream, leaving a narrow border at the edges. Repeat with the remaining cookies and cream; there should be 7 to 8 cookie layers total. End with a layer of whipped cream and then pipe cream on top in concentric circles to simulate a bumpy cake. Cover with plastic wrap and refrigerate overnight.
  • For the cherry sauce: Bring the cherries, sugar and 2/3 cup water to a boil in a medium saucepan over medium-high heat, stirring often. Stir together the cornstarch and 1/4 cup water in a small bowl until smooth. Stir the cornstarch slurry into the boiling cherry mixture. Return to a boil and cook until thickened, stirring constantly, about 1 minute. Remove from the heat and stir in the lemon juice. Puree in a blender or with an immersion blender.
  • To serve, dust the top of the icebox cake with cocoa powder and drizzle with cherry sauce.

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