Description
This Hot Chocolate Icebox Cake is a no-bake, creamy dessert that layers chocolate graham crackers with a luscious hot cocoa cream mixture made from whipped cream, cream cheese, marshmallow creme, and hot cocoa mix. Chilled for several hours, the cake softens into a rich, velvety treat perfect for chocolate lovers, garnished with chocolate sprinkles and mini marshmallows for an extra festive touch.
Ingredients
Scale
Chocolate Graham Crackers
- 1 box (14.4 oz) chocolate graham crackers
Hot Cocoa Cream Mixture
- 3 ½ cups cold heavy cream
- 1 cup marshmallow creme
- 8 oz block cream cheese, softened
- 1 ½ tsp vanilla extract
- ¼ cup powdered sugar
- 3-4 packets hot cocoa mix (¾ – 1 cup)
Garnish
- Chocolate sprinkles
- Miniature marshmallows
Instructions
- Prepare the Hot Cocoa Cream Mixture: Using a stand mixer with a whisk attachment or an electric hand mixer, beat the cold heavy cream until stiff peaks begin to form. Transfer the whipped cream to a separate bowl or set the mixing bowl aside.
- Mix Cream Cheese Base: In a large bowl, beat the softened cream cheese, vanilla extract, and powdered sugar on medium-high speed until smooth and creamy. Add the marshmallow creme and beat until fully incorporated.
- Add Hot Cocoa Mix and Whipped Cream: Beat in the hot cocoa mix until smooth and evenly combined. Slowly add about 2-3 cups of the whipped cream and beat on low speed to incorporate evenly.
- Fold in Remaining Whipped Cream: Gently fold in the remaining whipped cream carefully to avoid deflating it, stirring until the mixture is uniform and no white streaks remain.
- Assemble the Icebox Cake: Spread a thin layer (about 3-4 tablespoons) of the hot cocoa mixture on the bottom of a 9×13 inch pan. Place a layer of chocolate graham crackers to cover the bottom completely, breaking sheets as needed (about 7-8 crackers).
- Layer the Cake: Spread approximately 2 ½ cups of the hot cocoa cream mixture evenly over the graham crackers. Add another layer of chocolate graham crackers on top.
- Repeat Layers: Spread a second 2 ½ cup layer of the hot cocoa mixture over the graham crackers evenly. Add a final layer of graham crackers, then spread the remaining hot cocoa cream mixture on top.
- Chill the Cake: Refrigerate the cake for at least 4-5 hours to allow the graham crackers to soften. For best results, chill overnight (about 12 hours) to achieve a cake-like texture.
- Garnish and Serve: Before serving, garnish with chocolate sprinkles and miniature marshmallows. For easier slicing, you can freeze the cake for 30 minutes, then run a sharp knife under hot water before slicing, wiping the knife clean between slices. Use a thin metal spatula to serve. Refrigerate leftovers and consume within 3-4 days.
Notes
- For best texture, chill the cake overnight instead of just a few hours.
- Use cold heavy cream for better whipping results.
- Run the knife under hot water and wipe clean between slices for cleaner cuts.
- The cake can get messy to slice, so use a thin metal spatula to serve each piece.
- Store leftover cake in the refrigerator and consume within 3-4 days for optimal freshness.
