Go Back
+ servings
Chocolate Raspberry Icebox Cake
Print Recipe Pin Recipe
5 from 4 votes

Chocolate Raspberry Icebox Cake

Chocolate wafers layered between homemade raspberry whipped cream create an easy & impressive dessert!
Prep Time20 mins
Chill time1 d
Total Time1 d 20 mins
Course: Dessert
Keyword: chocolate raspberry icebox cake, chocolate wafers, icebox cake, raspberry whipped cream
Servings: 12 servings

Ingredients

  • 2 cups raspberries 2 - 6 oz. containers
  • ¼ cup sugar
  • ¼ cup water
  • 2 cups heavy cream
  • 4 tbsp. powdered sugar
  • 9 oz. box chocolate wafer cookies
  • freeze-dried raspberries for garnish
  • shaved chocolate for garnish
  • fresh raspberries for garnish

Instructions

Raspberry Syrup

  • In a small saucepan heat raspberries, sugar & water over medium heat. Using the back of the spoon, mash the raspberries. Bring mixture to a simmer and cook 10-15 minutes until slightly thickened.
  • Strain raspberry sauce through a fine mesh sieve. Chill sauce until cool.

Raspberry Whipped Cream

  • In a cold metal mixing bowl, start whipping heavy cream on high speed using a stand or hand mixer. Gradually add powdered sugar a tablespoon at a time. When the cream is starting to become stiff, slowly pour in cooled raspberry sauce. Continue beating until whipped cream is stiff.

Assembling the Cake

  • In a 9 inch springform pan, lay out 13 chocolate wafers on the bottom. Gently spread a layer of raspberry whipped cream over all the wafers about ¼ inch thick. Repeat this process with 3 more layers of 12 wafers and raspberry whipped cream between each.
  • Cover top of cake with raspberry whipped cream. Reserve remaining whipped cream (about 1 cup) in a separate container and refrigerate until tomorrow. Cover cake with plastic wrap and refrigerate for 12 hours at a minimum, 24 hours is preferred.
  • After 24 hours, remove cake from springform pan by first removing outer band and running a spatula underneath. Using 2 large spatulas, carefully transfer the cake onto a serving tray.
  • Using the leftover whipped cream, frost the sides of the cake. Garnish with chopped freeze-dried raspberries, chocolate shavings & fresh raspberries.

Helpful Equipment & Ingredient Links

Springform Pan
Hand Mixer

Notes

  • 2 cups of frozen raspberries would also work for this recipe
 
  • I often place the raspberry syrup in the freezer for 15-20 minutes to speed up the cooling process. 
 
  • This cake could also be made and served in a traditional 9 inch cake pan in which case you would not remove it from the pan.