Chocolate Ice Box Cake

It’s September, and my birthday, so obviously we’re making Ice Box Cake!

I revamped my recipe this year and made it chocolate. It was the Chocolate Ice Box Cake at Billy’s Bakery in New York that made me fall in love with this cake in the first place. It felt only right to make a chocolate version to pay homage.

As far as the birthday is concerned, I woke up so grateful for my life today. And can we just talk about birthday energy for a minute? I’m so clear on what I want. What I want to eat, where I want to go and who I want to see. I’ve also given myself permission to express those desires to the people in my life who can support me in making them happen. I think my goal for the year is to wake up in this energy every day. Clear on what I want, not afraid to ask for it and open to receive.

Chocolate Ice Box Cake

• 2 pints heavy cream
• 1/2 cup sugar
• 1/2 cup cocoa powder
• 2 boxes Nabisco Famous Chocolate Wafers

Mix one pint of heavy cream, half the sugar and half the cocoa powder in a stand mixer just until stiff peaks form, taking care not to overmix the heavy cream.

Place an 8” cake ring on a plate, cake stand or other serving dish you can fit in your fridge (you won’t be able to transfer the cake once it’s assembled). Place a layer of wafers on the dish inside the cake ring. Top with a heaping cup of the chocolate whipped cream. Repeat layers until you run out of whipped cream. Whip the remaining pint of cream, sugar and cocoa powder to finish the cake, continuing to repeat layers and ending with a layer of whipped cream. Place the cake in the fridge overnight. When ready to serve, remove the cake ring and slice.