Iced Coffee Icebox Cake
Inspired by techniques from King Arthur Baking.
Layers of chocolate wafer biscuits soften between espresso-spiked whipped cream to create a rich, coffee-flavoured sliceable dessert, finished with dark chocolate curls.
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Method
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Equipment
- stand mixer or hand mixer with whisk
- 23 x 13 cm loaf tin
- cling film
- palette knife
- vegetable peeler
- serving plate
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 202 kcal |
| Protein | 2.3 g |
| Carbohydrate | 18.3 g |
| of which sugars | 9 g |
| of which free sugars | 8.2 g |
| Fat | 13.6 g |
| of which saturates | 7.7 g |
| Fibre | 0.8 g |
| Salt | 0.36 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
- 340 g thin chocolate wafer biscuits
- 455 g double cream
- 25 g icing sugar (21-28 g)
- 1½ tsp instant espresso powder
- 1 tsp vanilla
- 0.5 g fine sea salt or table salt a pinch
- 1 bar of dark chocolate, for shaving
- 1
Whip. Whip the 454 g double cream with 21-28 g icing sugar, the 1½ tsp instant espresso powder, 1 tsp vanilla and a pinch of salt on medium speed just until stiff peaks form, about 3-4 min, taking care not to overbeat.
- 2
Line. Line the loaf tin with cling film, leaving a generous overhang on all sides.
- 3
Base. Spread about 120 ml of the whipped cream in a 1 cm layer over the base, then cover with a snug single layer of the chocolate wafer biscuits, about 8 per layer.
- 4
Layer. Spread a thin layer of cream over the biscuits, add another layer of biscuits, and repeat until the 340 g of biscuits and all the cream are used, finishing with a layer of cream on top.
- 5
Chill. Cover and chill for at least 24 h so the biscuits soften fully.
- 6
Turn. Invert the cake onto a plate, peel off the film and smooth any gaps with a hot, dry palette knife.
- 7
Finish. Shave curls from a bar of dark chocolate over the top using a peeler before slicing.
Storage
Keeps covered in the fridge for up to 3 days. Contains caffeine.
