chocolate raspberry ice box cake

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two cake recipes in a row; that must be some kind of record over here. but with summer in full swing at casa kinnaird, and summer basketball winding down, stella and i have had a bit more free time to get into the kitchen. we’ve also been playing a lot of scrabble in between our getting ready for vacation shopping. i need a vacation just to recover from shopping with a teen aged daughter.

it has been way too hot here to bake. these cinnamon buns from the vanilla bean blog ^[4] have been calling to me, but they may just have to wait til october when things cool down. until that happens, we’ll be whipping up as many no-bake treats as we can think of, and the ice box cake is a summer classic.

because chocolate and raspberry are a match made in heaven we added those too. this blackberry ice box cake ^[5] was our inspiration. i would have loved to try it with vanilla wafers ^[6], but i live with a bunch of chocoholics. if it’s not chocolate, chances are they don’t want it.

even for this non-chocolate lover, this chocolate raspberry ice box cake does not disappoint.

no-bake chocolate raspberry ice box cake

Print Recipe ^[7]

Yield: 1 cake

chocolate raspberry ice box cake

Prep Time: 20 minutes

Total Time: 20 minutes plus overnight rest time

Ingredients:

• 3 cups of raspberries, divided
• 1/2 cup raspberry preserves (if not homemade i always use Bonne Maman Raspberry Preserves ^[8])
• juice of 1/2 a lemon
• 3 1/2 cup heavy cream
• 3 Tbsp powdered sugar
• 2 tsp vanilla
• 2 – 9 ounce packages of nabisco famous chocolate wafers
• chocolate shavings (optional)

Directions:

• slice two cups of the berries in half
• combine the sliced berries with the preserves, and lemon juice, stir and let sit while you whip the cream
• combine the cream, sugar, and vanilla the bowl of a stand mixer fitted with the whisk attachment, and whip until you have soft peaks
• on the bottom of an 8 or 9 inch pie pan, spring-form pan, or wide shallow bowl/ rimmed plate, spread a layer of whipped cream
• top whipped cream with a layer of cookies and about 1/4 of the berries
• spread a layer of whipped cream, and continue with the layers until you are out of ingredients (i wanted a slight dome to my cake, so i gradually reduced the size of eash layer – using 4 layers in total)
• end with a layer of whipped cream, cover with plastic wrap and chill overnight
• before serving top with the renaming cup of berries and chocolate shavings

 

the number of layers you get will depend on the size of the pan or plate you use

i don’t know if it’s the same where you live, but around here it is almost impossible to find the nabisco famous chocolate wafers. stella and i drove to at least 4 stores without any luck. amazon ^[9] to the rescue. next year i plan on stocking up.

we did try a version using chips ahoy thins, double chocolate cookies ^[10] and while it was good, it just wasn’t the same.

so my advice to you is when you find the wafers, stock up.

maybe i need to make my own famous chocolate wafer.

enjoy!