This is my crazy busy time of year with birthdays and activities, so I decided to make a no-bake birthday cake for something different and easier.
It didn't turn out easier only because I decided upon it at the last minute. I created my own recipe and went from there. If I make this cake in the future, it actually is quite easy and quite adaptable as well. Here's what I did to make this Espresso Icebox Cake.
Ingredients:
6 Cups Heavy Cream
24T Powdered Sugar
Cold (but freshly made) Espresso
Wafer Cookies (I used a combination of butter wafers and almond thins)
Ghirardelli Dark Chocolate Syrup
Heath Bits
Whoppers
I made a LOT of homemade whipped cream, though I didn't use quite all of it. I made the first batch which used the first 4 cups of Heavy Whipping Cream. Using my stand mixer, I whipped it until it formed soft peaks. At that point, I added 16T of powdered sugar and approximately 1/4 C espresso. I whipped the mixture together.
Next, I used a springform pan and layered the cake. I started with a cookie layer, then whipped cream, then cookie, then whipped cream, etc. Next I refrigerated. It should be refrigerated overnight. I started this late, so I didn't have time. Therefore I put it in the freezer for awhile, then the fridge.
When it was time to leave for the party, I removed the springform pan. Next I made the rest of the whipped cream and frosted the sides of the cake. (Here's where i had leftover whipped cream). I drizzled the dark chocolate over the top, then added the Heath bits. I put the whoppers around the bottom just to create a decorative edge.
A few things I would have done differently.
I would have made a chocolate ganache to drizzle over the top, but I just didn't have the time to that this time around. I also contemplated drizzling caramel sauce. That would have been yummy.
I would have ONLY used the butter wafers. They were the tastiest. However, when i went to the store, they didn't have what I was planning to use (chocolate wafer) & so I wasn't sure the best way to improvise. I ended up buying 3 different types of cookie and using them all! When eating some leftovers of this today, I noticed I didn't like the texture when i bit into the almond thins and tasted an almond. It was OK, but just slightly off to me. So next time: butter wafers!
Also, I contemplated doing a raspberry whipped cream. This would be so yummy if it were made with chocolate wafer cookies & raspberry whipped cream. I may do that one of these days "just for the heck of it."
The fun thing about making this sort of creation is that you really could adjust the flavors so many different ways.
And very interesting to note that it definitely tasted better today than it did yesterday. So i think being able to refrigerate overnight is key.
Anyway, I wanted to share this recipe because it is all my own!
Now I am feeling full because I just ate some leftovers.
