CHOCOLATE PEPPERMINT ICE BOX CAKE

CHOCOLATE PEPPERMINT ICE BOX CAKE // The Kitchy Kitchen

Nostalgic mom recipes are the best. They’re simple to execute, crowd pleasing, and I always feel a bit guilty about the ingredients I’m using. This isn’t farm to table, I-make-my-own-babyfood mom food. This is early 80s, crack pie level stuff. The basic idea is “crispy cookie + creamy goodness.”  This could be biscuits with pudding, cookies with whipped cream, whatever you prefer. The creaminess soaks into the cookies over night (that’s where the ice box comes in), making them cakey and light. It’s a fantastic combination that you can tweak again and again. In this version, I’m adding a bit of peppermint and chocolate to the filling, and sprinkling candy canes on top. It’s festive and fun, and so delicious (I literally ate half a cake over a couple of days…it was a dark time).

CHOCOLATE PEPPERMINT ICE BOX CAKE // The Kitchy Kitchen

CHOCOLATE PEPPERMINT ICE BOX CAKE // The Kitchy Kitchen

CHOCOLATE PEPPERMINT ICE BOX CAKE // The Kitchy Kitchen

INGREDIENTS

I built mine on a 10 inch cake platter

6 ounces semi sweet chocolate

4  tablespoons cocoa powder

2 tablespoons of brown sugar

2 tablespoons rum

3 1/2 cups heavy cream

6 tablespoons white sugar

3 teaspoon vanilla extract

2 teaspoons peppermint extract (or 2 tablespoons peppermint schnapps)

2 boxes chocolate wafer cookies

you’ll need 80 to 90 cookies. I used nabisco famous chocolate wafers.

2 candy canes, crushed

DIRECTIONS

Gently melt the chocolate and cocoa powder, stir in the brown sugar and rum, and cool. In a medium bowl (glass or metal is best), beat the heavy cream until thickened, and add the sugar and vanilla.  Continue beating until firm peaks hold. Divide the whipped cream into two bowls. In one bowl, fold in the chocolate mixture. It won’t perfectly mix in, but that will give it a tiny bit of crunch that is so delicious. Take the other half of the whipped cream and whip in the peppermint schnapps.

On a large plate or serving platter, spread 1 tablespoon of chocolate whipped cream on the bottom to anchor cake to plate. Top with 14 wafer cookies in a circular pattern.

Using a spatula, cover wafers evenly with chocolate whipped cream, then top with wafer cookies. Top the next layer with peppermint cream. Repeat until you have 7 layers of wafers. Refrigerate overnight. Garnish with crushed candy canes.

3 thoughts on “CHOCOLATE PEPPERMINT ICE BOX CAKE

    1. TheKitchyKitchen Post author

      Hi I updated it! Add vanilla to the cream after you add the sugar. (But honestly, anytime after you whip the cream is fine). xoxo

      Reply

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