Hot Chocolate Icebox Cake is decadent and so chocolaty smooth. Serve it to guests and listen to the praise. This cake is very easy to put together, but it does take time for everything to freeze.
1 Box Chocolate Cake Mix
1/2 Cup Ghirardelli Double Chocolate Hot Chocolate
1 Cup milk
3 large eggs
1/2 Cup vegetable oil
3/4 Cup sour cream
2 teaspoon vanilla extract
HOT CHOCOLATE WHIPPED CREAM:
3 1/2 Cup heavy whipping cream
1 1/2 Cup Ghirardelli Double Chocolate Hot Chocolate
3 ounces dark chocolate chips
1/4 Cup heavy whipping cream
2 tablespoons corn syrup
Preheat your oven to 350° F.
Grease and flour two 8” round cake pans.
Mix together cake mix and the hot chocolate powder until fully combined.
Next add the milk, eggs, oil, sour cream, and vanilla.
Beat the mixture on medium speed until well combined.
Pour the batter evenly into the two cake pans.
Place the cake pans on the center rack of the pre-heated oven and bake for 30 to 35 minutes. They are done when a toothpick comes out clean.
Remove the cakes from the pans and place onto a cooling rack to cool completely.
When they are cooled, cut off the top dome of each layer (I save these in the freezer for making cake pops later) so you are left with a flat top. Then cut each layer in half so that you have two layers from each cake you baked.
Freeze these cake layers until firm or for at least thirty minutes.
Whipped Cream Frosting:
Freeze a medium size mixing bowl and wire whisk for at least 15 minutes.
Pour the heavy whipping cream into the chilled mixing bowl and beat on medium speed for several minutes until whipping cream starts to thicken.
To the whipping cream add the hot chocolate powder and continue to beat on medium for a few more minutes. Then increase the mixer speed to high and continue to beat until stiff peaks form.
Combine the dark chocolate chips with the heavy whipping cream in a microwave safe bowl.
Place the bowl into the microwave.
Microwave in 30 second increments until the chocolate chips starts to melt slightly.
Remove from the microwave and stir vigorously until smooth until smooth.
Next add the corn syrup to chocolate mixture and whisk to incorporate. Allow the ganache to cool but not harden.
If necessary, you can reheat in the microwave in 20 second increments until slightly melted again.
Take one layer of cake from the freezer.
On your serving plate place a spoon full of whipped cream in the center and place the layer of cake on top. This will help seal hold the bottom layer of cake to the plate and prevent from moving.
Spread some of the whipped cream mixture on the top of this layer and return to the freezer until firm.
Once firm remove from the freezer and repeat the last step until all the layers are done and stacked on top of each other.
Next smooth the remainder of the whipped cream onto the top layer of cake and smooth it out.
Then poor cooled ganache over the top of the whipped cream mixture and smooth it with a knife. It is OK if some goes down the sides of the cake.
Return the completed Hot Chocolate Icebox Cake to the freezer and allow it to freeze completely.
Before serving, it is best to let the Hot Chocolate Icebox Cake sit out for 20 or so minutes, it makes it easier to cut into!
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