Desserts · Recipe

Chocolate-Hazelnut Icebox Cake

If you are like me and love Nutella, then you will LOVE this cake! This Chocolate-Hazelnut Icebox Cake is super easy to make and doesn’t need too many ingredients. My boyfriend loved it and I brought over the rest of the cake his mother’s place for her to try. She told me a few days later that she had served the cake to her parents and everyone had loved it! I had to laugh though because she said they couldn’t figure out how I had made it.The layers of the cake alternate between Graham Crackers and the chocolate mixture, but they thought it was a baked cake in between the chocolate mixture. They had debated over it and eventually settled on the decision that I must have painstakingly cut thin little layers of a cake out! If you would like to try this recipe out for yourself, please let me know what you think!

Ingredients

Filling & Cake100563-lg

1 1/2 cups (375 ml) chocolate hazelnut spread

1/3 cup (75 ml) hazelnut-flavoured liqueur

2 cups (500 ml) heavy whipping cream

18 whole chocolate graham crackers (about 5 x 2-in./13 x 5-cm rectangles), divided

2 tbsp. (30 ml) unsweetened cocoa powder for dusting

Hazelnut Cream

1/2 cup (125 ml) heavy whipping cream

2 tbsp. (30 ml) hazelnut-flavoured liqueur

2 tbsp. (30 ml) powdered sugar

Directions

  1. For filling, combine chocolate hazelnut spread and liqueur; beat on medium speed of electric mixer until well blended. Gradually add cream; increase speed to medium-high and continue beating just until very soft peaks form (do not overbeat)
  2. For cake, arrange four and a half of the crackers in a single layer in baking pan; top with 1 cup (250 ml) of the hazelnut filling. Spread filling to edges; repeat layers three more times, ending with all of the remaining filling (there will be more filling on top rather than in the inner layers). Cover and refrigerate at least 8 hours or overnight
  3. When ready to serve, beat cream on medium-high speed of mixer until soft peaks form. Add liqueur and powdered sugar; continue beating until stiff peaks form
  4. Sprinkle cake with cocoa powder; cut into servings. Top each serving with hazelnut cream and garnish with hazelnuts, if desired
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