Chocolate Icebox Cake
This easy, no-bake chocolate icebox cake has decadent layers of fluffy chocolate whipped cream and chocolate graham crackers. It transforms into a soft, ultra-chocolatey cake after chilling.
Ingredients
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
- 18 full sheets chocolate graham crackers
- 1 cup chocolate shavings or curls (milk, dark, or semi-sweet)
Directions
- 1
In a large bowl, beat the heavy cream with a hand mixer or stand mixer fitted with the whisk attachment until it begins to thicken. Add the powdered sugar and vanilla extract. Continue beating until stiff peaks form.
- 2
Spread a thin layer of the whipped cream mixture on the bottom of a 9x13-inch dish. This will help the bottom layer of graham crackers stick.
- 3
Place 6 sheets of chocolate graham crackers in a single layer on the bottom, breaking some if needed to cover the entire bottom. Spread about 1/3 of the whipped cream mixture evenly over the crackers.
- 4
Sprinkle 1/3 of the chocolate shavings over the whipped cream layer.
- 5
Repeat the layering 2 more times with the graham crackers, whipped cream, and chocolate shavings. End with a layer of whipped cream on top.
- 6
Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight. The graham crackers will soften as the cake chills.
- 7
When ready to serve, uncovered and sprinkle with remaining chocolate shavings. Slice and serve cold.