Chocolate Dream Ice Box Cake

Chocolate Whipped Cream

1. In a large bowl, use a hand mixer or electric mixer on high, to whip your heavy cream, cocoa powder, vanilla extract, and powdered sugar until soft peaks form.

2. Set aside or store in refrigerator until cake assembly.

Assembly

1. Begin by lining a 10" x 13” or larger baking dish or serving plate with parchment paper cut to about 8” x 11” or you can use decorative cake paper for a more refined look.

2. Spread a thin layer of whipped cream on the paper and apply your first layer of cookies, 3 rows of 4 cookies long.

3. Spread another layer of whipped cream and then place 3 rows of 3 cookies staggered from the bottom row.

4. Repeat this process about 10 times, you will want to end on a row of 4 cookies, making sure you have enough whipped cream for a final layer on top.

5. Apply your last layer of whipped cream. At this point you may want to use a cake comb or whipped cream dispenser to create a decorative feeling to your outer and top layer of whipped cream before refrigeration.  We used a cake comb for ours.

6. Next, make your chocolate shavings and place on top of your cake- see tips below.

7. Cover with a lid or plastic wrap w/o touching the cake and place carefully in your refrigerator overnight to set.

8. Serve with sliced strawberries or berries of choice for a refreshing pop. 

Tips For Chocolate Shavings:

1. Take your refrigerated bar and place upside down on a cutting board lengthwise facing up.

2. Take the flat side of a large kitchen knife, and starting at the top of the bar, scrape from top to bottom in short strokes multiple times with your blade tilted against the chocolate bar to make nice shavings.

3. You can stabilize your bar by moving cutting board against your stomach and lean against counter for added safety.

4. You can also use a vegetable peeler to make curls using the side of the chocolate bar or a small grater for a more rustic look.