Triple Chocolate Icebox Cake

Icebox cakes were a staple of my childhood, most often made with simple vanilla pudding and fruit, so easy to make and guaranteed to be a crowd pleaser. This triple chocolate icebox cake is a little more grownup and intense, inspired by the Argentinian Chocotorta. Instead of cream cheese and dulce de leche, I opted for a full on chocolate assault, with chocolate pudding rippled with chocolate fudge sauce. I don’t think you can get more chocolatey than that.

The absolute joy of this type of cakes is that they are stupid-easy to make. You could even (shhhhhh) use chocolate pudding mix from a box and store bought chocolate fudge sauce. The it’s all a matter of assembly.

I used super intense chocolate biscuits too, and chose to dip them in a milk-coffee soak to intensify the chocolate flavour. You can obviously use caffein free coffee or chocolate powder instead if you’re avoiding caffein.

The elements of this cake are also amazing on their own. The chocolate pastry cream/pudding can be made and served into little cups as a treat. The chocolate fudge sauce is an indulgence in itself and can be poured over ice cream, other cakes, fresh fruit…the possibilities are endless. An amazing substitute for it would also this chocolate bourbon sauce, should you be making this cake for adults only ;)

I like to serve this beautiful cake with a bit of sweetened whipped vanilla cream and some fresh fruit (berries and stone fruit work so well) to cut a little bit through the intense chocolate. It is however amazing on its own and I recently brought it to a potluck party where it was polished within half an hour. People just love chocolate I guess…

Do let me know if you make this in the comments and head over to Instagram for the full video of how I made this, along with plenty others to inspire your dessert fantasies.

TRIPLE CHOCOLATE ICEBOX CAKE

ingredients (makes a 28cm x 25 cm tin/baking dish, serves about 12)

• 600g chocolate biscuits (I used these - affiliate link); you can also make your own, this is a great recipe

• 50ml espresso or 1 tbsp instant coffee

• 200ml milk

For the chocolate pudding (makes about 2 cups)

• 500ml milk

• 2 tbsp cocoa powder

• 40g cornstarch

• 200g dark chocolate (60-70% cocoa), chopped

• 70g sugar

• 1 tsp vanilla extract

• 2 medium eggs

• pinch of salt

For the chocolate fudge sauce (makes 1 cup)

• 15 grams unsalted butter

• 70ml heavy or whipping cream

• 80ml golden syrup (honey works as a substitute but will impart a subtle flavour)

• 25g brown sugar

• 10 grams cocoa powder

• pinch sea salt

• 100g dark chocolate (60-70% cocoa), chopped

• 1/4 teaspoon vanilla extract

Start by making the fillings, chocolate pudding and chocolate fudge sauce.

In a medium saucepan set over medium heat combine milk, sugar, cocoa, cornstarch, eggs. Mix well and constantly until it all combines and has a creamy consistency.

Cook on a medium-low heat stirring constantly, when it comes close to a boil the mixture will start thickening. Cook for another minute then take off the heat.

Immediately add the chopped chocolate, vanilla extract and salt. The pudding will become glossy , dark brown and thick. Transfer to a bowl and cover with clingfilm (press it agains the surface of the pudding to prevent a skin from forming). Leave to cool.

For the fudge sauce: in a saucepan add all the ingredients up to cocoa powder: butter, heavy cream, golden syrup, brown sugar, cocoa powder. Mix well.

Set over medium heat and stir until the combine. In a few minutes the sauce should become glossy and slowly start thickening. Once it reaches the desired consistency, take off the heat and stir in the chocolate, vanilla extract and salt. Leave to cool.

When ready to assemble, prepare the tin you will be serving your icebox cake in.

Mix the milk and coffee well.

Dip each chocolate biscuit in the coffee milk briefly and arrange at the bottom of the tin. Place them snuggly against each other to create a base.

Top with 1/3 of the chocolate pastry cream. Dollop a few teaspoons (I use 4 per layer) of fudge sauce and ripple it through the pastry cream.

Dip and place another layer of biscuits on top of the chocolate cream.

Add the second third of pastry cream, dollop with fudge sauce, ripple it through.

Finally, dip and arrange the last layer of biscuits on top of the cream (I like to save the nicest looking ones for this and arrange them extra carefully).

Top with remaining chocolate pastry cream and ripple the last of the fudge sauce for a beautiful marbled effect.

Refrigerate for at least 4 hours or ideally overnight.

Serve directly from the tin and add a some lightly sweetened whipped cream and fresh fruit, if desired.

Enjoy!