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chocolate hazelnut icebox cake - bethcakes.com
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Chocolate Hazelnut Icebox Cake

Prep Time 40 minutes
Chill Time 6 hours
Total Time 6 hours 40 minutes
Servings 8

Ingredients

Chocolate Hazelnut Ganache

  • 1 cup chocolate hazelnut spread
  • ½ pint heavy cream

Chocolate Hazelnut Whipped Cream

  • 3 cups heavy cream
  • 1 tsp vanilla extract
  • ½ cup powdered sugar
  • ½ cup chocolate hazelnut spread

Cookie Layer

  • 1 9-oz package chocolate wafer cookies

Garnishes:

  • Additional ganache
  • Cookie crumbs
  • Chopped toasted hazelnuts

Instructions

To make the icebox cake:

  • Line a 9”x5” loaf pan with plastic wrap. Set aside.
  • To make the ganache: place chocolate hazelnut spread in a small/medium sized bowl. Heavy cream on medium until just lightly simmering and heated through. (Do not boil.) Pour cream over chocolate hazelnut spread and let sit for 3 to 5 minutes. Whisk until combined and smooth. Set aside to cool. (You can transfer ganache to the fridge to cool faster.)
  • To make the whipped cream: In a large bowl or the bowl of a stand mixer, whip heavy cream, vanilla, and powdered sugar on medium speed with an electric mixer (fitted with the whisk attachment) until soft peaks form. Add chocolate hazelnut spread and mix until stiff peaks form.
  • To make the icebox cake: Place a layer of chocolate wafer cookies in the bottom of the prepared pan. Top with about 1 cup of whipped cream and spread to cover. Drizzle a layer of ganache over the whipped cream. Repeat these layers until you’re out of ingredients or the pan is full. Reserve about 1 cup of the whipped cream to cover the outside of the cake once it’s frozen. Cover with plastic wrap and freeze for 6 hours or overnight.
  • Let the icebox cake thaw for 5 to 10 minutes and remove from pan by lifting the plastic wrap. Or you can invert the pan onto a plate. Remove plastic wrap. Cover with remaining whipped cream and garnish with additional ganache, cookie crumbs, and toasted hazelnuts.
  • Freeze until ready to serve. Let icebox cake thaw for about 15 minutes before serving. Store covered in the freezer.

Notes

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