This chocolate cake recipe is completely no-bake. What some people call an ice box cake. Many countries and cultures make chocolate cake desserts this way using cookies, dipped in flavourful liquid, and then layered with some kind of cream. This is the perfect way to make chocolate cake when you don’t want to switch the oven on, and you’re in the mood for a chilled piece of cake!
Ingredients
Very roughly 500 g (17 oz) chocolate cookies of your choice (I used Gentilini cookies). It will likely be two or three packets of cookies. Use more or fewer cookies depending on how thick you want your mousse layer to be.
500g (18 oz) Cold heavy cream
170 g (6 oz) Dark Chocolate
Milk to dip the cookies in
Method
In a bowl combine the chocolate (cut into small chunks) with one third of the heavy cream. Microwave, stirring every 30 seconds until melted and combined.
Pop this mixture in the freezer for 15 minutes to cool. Don't forget it in the freezer!
After 15 minutes, your mixture should have cooled. Add the remaning COLD heavy cream and whip until light and fluffy.
Dip each cookie in the milk (for about 5 seconds) and assemble your cake, alternating layers of cookies and cream.
Make sure to cover the edges in frosting as well as the top.
Refrigerate the cake overnight. Take the cake out of the fridge 30 minutes before serving. This allows the cookie layers to soften up again.
