Decadent No-Bake Chocolate Hazelnut Icebox Cake
This indulgent no-bake icebox cake combines layers of crisp wafers, creamy mascarpone cheese filling, and rich homemade chocolate hazelnut spread for a delightful dessert that's perfect for any celebration.
Prep
: 10
Total
: 25 minutes
Ingredients
For the Chocolate Hazelnut Spread
- 1 cup hazelnuts toasted
- 8 oz dark chocolate chopped
- 1 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 cup sugar
- 1 tbsp vegetable oil
For the Mascarpone Filling
- 16 oz mascarpone cheese softened
- 0.5 cup powdered sugar sifted
- 1 tsp vanilla extract
For Assembly
- 48 units chocolate wafers
- 1 cup heavy cream whipped for garnish
Instructions
Preparation Steps
- Prepare a loaf pan by lining it with parchment paper, leaving an overhang on the sides for easy removal.
- To make the chocolate hazelnut spread, process the toasted hazelnuts in a food processor until they form a paste. Add chopped chocolate and pulse until smooth, then blend in cocoa powder, vanilla extract, sugar, and vegetable oil. Set aside.
- In a bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until creamy and smooth.
- Place a layer of chocolate wafers at the bottom of the prepared pan. Spread a third of the mascarpone mixture on top, followed by a third of the chocolate hazelnut spread.
- Repeat layers two more times, finishing off with chocolate wafer and spread layers at the top.
- Cover and refrigerate for at least 8 hours. Allow the flavors to meld and the wafers to soften.
- Lift the cake out of the pan using the parchment overhang. Slice and serve with whipped cream, if desired.
Notes
For extra texture, consider adding crushed toasted hazelnuts between the layers. Store leftovers in the refrigerator for up to three days.