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Chocolate Wafer Icebox Cake – Bake from Scratch

ByAZHeadlines

Aug 12, 2022
Chocolate Wafer Icebox Cake – Bake from Scratch





Chocolate Wafer Icebox Cake

Mild and creamy vanilla-scented whipped cream comes along with decadently wealthy layers of selfmade Chocolate Wafers to create this Chocolate Wafer Icebox Cake. As soon as constructed, this cake will rival any conventional chocolate cake in each style and look.

Chocolate Wafer Icebox Cake

  • 3 tablespoons (45 grams) chilly water
  • 2¼ teaspoons (6 grams) unflavored gelatin
  • 4½ cups (1,080 grams) chilly heavy whipping cream
  • 2¼ cups (270 grams) confectioners’ sugar
  • 1½ tablespoons (27 grams) vanilla bean paste
  • ½ teaspoon (1.5 grams) kosher salt
  • Chocolate Wafers (recipe follows)
  1. Line a 9×5-inch loaf pan with parchment paper, letting extra prolong over sides of pan.
  2. In a microwave-safe measuring cup with a spout, place 3 tablespoons (45 grams) chilly water; sprinkle gelatin evenly on high. Let stand till hydrated, 5 to 10 minutes.
  3. In the meantime, within the bowl of a stand mixer fitted with the whisk attachment, beat chilly cream at low pace, and regularly add confectioners’ sugar, vanilla bean paste, and salt, beating till mixed. Enhance mixer pace to medium-low, and beat till starting to thicken.
  4. Microwave hydrated gelatin on excessive in 5-second intervals, stirring between every, till fully dissolved and combination is heat. (Don’t boil.)
  5. Progressively stir 2 tablespoons cream combination from bowl into heat gelatin combination till mixed. With mixer on medium-low pace, add gelatin combination to cream in bowl in a gradual, skinny, regular stream; enhance mixer pace to medium, and beat till stiff peaks kind. Reserve 2 cups (about 250 grams) whipped cream in a small bowl. Cowl and refrigerate till prepared to make use of.
  6. Unfold a skinny layer of remaining whipped cream in backside of ready pan. Organize 6 to eight Chocolate Wafers in a single layer over whipped cream, breaking wafers and overlapping barely as wanted. Prime with one other skinny layer of whipped cream and a layer of 6 to eight wafers. Cowl with sufficient whipped cream to fill pan about three-fourths full. Gently faucet pan on a kitchen towel-lined counter to settle whipped cream. Press 4 rows of 10 Chocolate Wafers vertically into whipped cream, overlapping rows if wanted and avoiding sides of pan. Put remaining whipped cream in a pastry bag, and minimize a ¼-inch opening in tip. Pipe whipped cream on high and between wafers to completely cowl. Clean into an excellent layer. (It’s OK if cream sits a bit larger than high of pan or if cookies peek by way of cream barely.) Cowl and refrigerate for at the very least 8 hours or as much as in a single day. (Add any remaining whipped cream in pastry bag to reserved 2 cups in fridge.)
  7. Utilizing a spatula, gently stir reserved whipped cream till smooth. Invert cake onto a serving platter; discard parchment. Utilizing an offset spatula, easy high and sides, including slightly whipped cream as wanted to cowl any uncovered wafers or fill holes.
  8. Place remaining whipped cream in a big pastry bag fitted with a big petal piping tip (Wilton No. 125). With massive finish of piping tip touching cake and smaller finish pointing up, pipe a border round high fringe of cake. Pipe one ruffle at a time, left after which proper, alongside both sides of cake. (It ought to seem like hearts stacked on high of one another.) Refrigerate till able to serve. Finely crush 5 to 10 Chocolate Wafers, and beautify cake as desired. Cowl and refrigerate for as much as 3 days.

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Chocolate Wafers

  • ½ cup (43 grams) black cocoa powder
  • 3 tablespoons (42 grams) unsalted butter, melted
  • 5 tablespoons (70 grams) unsalted butter, softened
  • ½ cup (110 grams) firmly packed gentle brown sugar
  • ¼ teaspoon kosher salt
  • 1 massive egg (50 grams), room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • 1⅔ cups (208 grams) all-purpose flour
  1. In a small bowl, whisk collectively black cocoa and melted butter. Let cool barely.
  2. Within the bowl of a stand mixer fitted with the paddle attachment, beat softened butter, brown sugar, and salt at medium pace till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in cocoa combination. Add egg and vanilla, beating till effectively mixed. Add flour, and beat till effectively mixed and a easy dough kinds.
  3. Divide dough in half (about 1 cup or 263 grams every). Between 2 sheets of parchment paper, roll every half to ¼-inch thickness. Freeze dough between parchment till set, about quarter-hour.
  4. Preheat oven to 325°F (170°C). Line baking sheets with parchment paper.
  5. Working in batches, take away high sheet of parchment. Utilizing a 2-inch spherical cutter, minimize dough, twisting to launch from parchment. Place ½ inch aside on ready pans. (If dough tears when eradicating from parchment, freeze for five minutes.) Reroll scraps between 2 sheets of parchment paper to ¼-inch thickness, and freeze for at the very least quarter-hour earlier than slicing.
  6. Bake till aromatic, tops are dry, and a slight indentation is left when pressed with a finger, 6 to eight minutes. Let cool on pans for 10 minutes. Take away from pans, and let cool fully on wire racks.

Word: You’ll not want all the wafers for the icebox cake. Discover our Vanilla Filling recipe on our web site (bakefromscratch.com/black-cocoa-sandwich-cookies/) and use your leftover wafers to make sandwich cookies.

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