If you’re a chocolate lover, this Double Chocolate Icebox Cake with Chocolate Glaze is the perfect treat to satisfy your sweet cravings. With layers of rich dark chocolate and smooth white chocolate, this no-bake dessert is as easy to make as it is indulgent. The best part? It’s finished with a decadent chocolate glaze that adds an extra layer of flavor and texture, making it the ultimate dessert for any occasion.
Whether you’re looking for a quick dessert to prepare ahead of time or a show-stopping cake for special gatherings, this icebox cake is a crowd-pleaser. The creamy chocolate layers and soft ladyfinger base create a delightful contrast, while the glaze adds a glossy finish that makes every bite melt in your mouth. Simple, delicious, and guaranteed to impress!
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Double Chocolate Icebox Cake with Chocolate Glaze
12
servings40
minutes0
minutes864
kcal40
minutesLet’s make this Double Chocolate Icebox Cake with Chocolate Glaze, which is a luscious no-bake dessert featuring creamy layers of dark and white chocolate, stacked between soft ladyfingers, and topped with a rich chocolate glaze. Easy to make and irresistibly delicious, it’s perfect for any occasion!
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Ingredients
1400 ml 47 fl oz Heavy Cream
100 g 3.5 oz Icing Sugar
2 2 Vanillins
500 g 17.6 oz Couverture Chocolate
200 g 7.1 oz White Couverture Chocolate
22 22 Ladyfinger Biscuits
300 g 10.6 oz Milk
How to make the Icebox Cake
- For the Whipped Cream
- In the mixer bowl, add 1 liter of heavy cream, 100g powdered sugar, and vanilla powder, and beat until whipped.
- Divide the whipped cream into two equal parts.
- For the Chocolate Mixture
- In a small saucepan, add 100ml of heavy cream and heat it over medium heat until it warms up well.
- Break 200g of dark chocolate into small pieces and add it to the warm cream. Stir until the chocolate melts and combines well.
- Set it aside to cool.
- Once cooled, mix the melted chocolate mixture with one half of the whipped cream in a bowl. Mix well and refrigerate.
- For the White Chocolate Mixture
- In a small saucepan, add 100ml of heavy cream and heat it over medium heat until it warms up well.
- Break 200g of white chocolate into small pieces and add it to the warm cream. Stir until the chocolate melts and combines well.
- Gradually fold the white chocolate mixture into the second half of the whipped cream.
- Gently mix with circular motions.
- For the Assembly
- Dip the ladyfinger cookies into milk and arrange them in a 25×35 cm tray.
- Spread the chocolate mixture on top and smooth it evenly.
- Spread the white chocolate mixture evenly on top.
- Place the tray in the freezer for one hour.
- For the Chocolate Glaze
- In a small saucepan, add 200ml of heavy cream and heat it over medium heat until it warms up well.
- Break 300g of dark chocolate into small pieces and add it to the warm cream. Stir until the chocolate melts and combines well.
- Let it cool for a bit.
- Once cooled, pour the chocolate glaze over the dessert and gently spread it evenly.
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Nutrition Facts
12 servings per container
Calories864
- Amount Per Serving% Daily Value *
- Total Fat
67.2g
104%
- Saturated Fat 43.7g 215%
- Cholesterol 209mg 70%
- Sodium 100mg 5%
- Amount Per Serving% Daily Value *
- Potassium 125mg 4%
- Total Carbohydrate
60g
20%
- Dietary Fiber 1.9g 4%
- Sugars 40.8g
- Protein 7g 15%
- Calcium 11%
- Iron 8%
- Vitamin D 304%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Indulge in the rich, decadent flavors of this Double Chocolate Icebox Cake with Chocolate Glaze, a no-bake dessert that’s perfect for chocolate lovers.
This layered treat combines creamy dark chocolate and smooth white chocolate with light, airy whipped cream, creating a delightful contrast of textures.
The base of the cake is made with ladyfinger cookies dipped in milk, adding a soft, sponge-like layer that pairs beautifully with the rich chocolate fillings.
One half of the whipped cream is blended with melted dark chocolate for a deep, intense flavor, while the other half is combined with white chocolate for a sweet, creamy layer.