Updated: 5 days ago
For the month of February we are celebrating birthdays for our John L. Scott Bothell and Mukilteo real estate brokers! Our birthday recipe pick this month is this Chocolate Raspberry No-Bake Cake is an easy icebox cake made with just 6 ingredients! It’s easy enough for kids to help with, and everyone will love the combination of dark chocolate, vanilla whipped cream, and tangy fresh raspberries.
Another great thing about this Chocolate Raspberry No-Bake Cake is that is keeps amazingly well. You could probably guess this, since it needs at minimum 8 hours in the fridge before serving, but it is a champ when stored, well-wrapped, in the refrigerator.
Assuming you use fresh berries that aren’t on the verge of going bad, it can be made several days ahead of time, wrapped loosely in plastic wrap so it doesn’t pick up any weird fridge smells, and then presented with a flourish a few days later.
The last thing we wanted to mention is how flexible the recipe is. You can easily take this concept and make mini cakes, either like a 6-inch size, or even single-serving stacks of wafers and cream, like this. Use larger or smaller quantities, add more layers or subtract a few…really, it’s kind of impossible to mess up.
CHOCOLATE RASPBERRY NO-BAKE CAKE
This Chocolate Raspberry No-Bake Cake is an easy icebox cake made with just 6 ingredients! It’s easy enough for kids to help with, and everyone will love the combination of dark chocolate, vanilla whipped cream, and tangy fresh raspberries.
prep time25 MINS total time25 MINS
3 cups heavy cream or whipping cream
3 oz powdered sugar (3/4 cup)
2 tsp vanilla extract
18 oz chocolate wafer cookies (2 boxes Nabisco Famous Chocolate Wafers)
36 oz fresh raspberries (can substitute other berries or mixed berries)
Chocolate curls (optional)
Combine the cream, powdered sugar, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment. Whip until medium peaks form and the cream is the texture of shaving cream.
Spread a thin layer of whipped cream on the bottom of your serving platter, in about an 8-inch circle. Arrange a layer of chocolate wafer cookies on top of the cream in a circle, overlapping them slightly to get them to fit (some blank spaces are okay too!). I used about 15 cookies per layer: 10 cookies in the outer circle, 4 cookies in the inner circle, and a cookie in the middle, but your exact numbers will depend on the size of your serving platter.
Spread a thin layer of cream on top of the cookies, around ¼-inch thick. You can go all the way to the edge, or leave about ½-inch uncovered at the edge if you want the cookies to poke out. Press fresh berries into the whipped cream—if they’re large, cut them in half lengthwise so they don’t poke up too much. Spread another thin layer of whipped cream on top of the berries, just to make the surface smooth for the next layer of cookies.
Repeat with a second layer of cookies, and top with more cream and berries. Continue until you’ve used up all the cookies—I got 6 layers of cookies for my 8-inch cake. Top with the remaining whipped cream. Cover the cake loosely with plastic wrap, and refrigerate for at least 8 hours, to let the cookies absorb the moisture and soften—longer refrigeration is okay, too.
When the cookies are soft, top the cake with fresh raspberries, chocolate curls, and a light dusting of powdered sugar, if desired. Slice and serve!
Happy Birthday to our February Real Estate Professionals!
Real Estate Broker