Icebox cake is as easy pie (well, actually it’s easier because there’s no baking), just as delicious, and in our humble opinion a perfect summer cake.
- 2 cups heavy cream
- 8 oz mascarpone
- ¾ cups sugar, divided
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- 1 teaspoon pure vanilla extract
- 2 teaspoons coffee extract (or substitute with more espresso powder)
- 3 pints (500 g) fresh raspberries, plus more for garnish
- 2 packages chocolate wafers (9 oz/225 g per package)
- Shaved dark chocolate, for garnish
- Using a stand mixer or handheld electric mixer, combine the heavy cream, mascarpone, ½ cup of sugar, cocoa powder, espresso powder, vanilla extract, and coffee extract together. Whip the mixture until it forms firm peaks.
- In a medium bowl, combine the raspberries with the remaining ¼ cup of sugar. Smash the raspberries with the sugar until they are roughly broken up.
- To assemble the icebox cake, use a 8-9-inch springform pan. Line the bottom of the pan with a layer of chocolate wafers. Slightly overlap the wafers to form the layer; if there are any gaps you can break up some of the wafers to fill the holes.
- Top the layer of chocolate wafers with a quarter of the cream mixture.
- Top the cream mixture with a third of the raspberry mixture. Add a second layer of chocolate wafers, top with another quarter of the cream mixture, and another third of the raspberry mixture. Add a third layer of chocolate wafers, top with another quarter of the cream mixture, and the last third of the raspberry mixture.
- Add a final fourth layer of chocolate wafers and top with the remaining cream mixture.
- Smooth the top layer with an offset spatula, cover with plastic and refrigerate for 8 hours or overnight.
- Prior to serving, run a knife along the edge of the pan and remove the sides. Garnish with dark chocolate shavings and fresh raspberries. Slice and serve.