Introduction

Discover the refreshing twist on a classic icebox cake with this Mint Chocolate Icebox Cake. Layers of chocolate wafer cookies are softened by a mint-infused mascarpone cream, topped with rich dark chocolate for a deliciously cool dessert perfect for any occasion.

The image shows a rectangular layered cake with five visible dark brown chocolate sponge layers and four creamy white layers between them, topped with a thick layer of whipped cream. The top of the cake is covered with a generous amount of dark chocolate shavings, which add texture and a rich brown color contrast. On the right side, a slice of the cake is served on a white plate with a colorful design in the center, showing the same layers distinctly. The cake is placed on a light wooden striped cutting board over a white marbled surface with a beige checkered cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 batch of chocolate wafer cookies (see note)
1/2 cup tightly packed mint leaves
1/4 cup granulated sugar
1 1/2 cups heavy cream
4 oz mascarpone cheese
2 oz dark chocolate with mint (see note)

Instructions

Step 1: In a food processor, combine the mint leaves and sugar. Pulse until the mint is finely chopped.
Step 2: Pour the heavy cream into a small saucepan and add the mint-sugar mixture. Stir until the sugar dissolves, bring to a slight simmer, then cover and remove from heat. Let steep for 20 minutes.
Step 3: Strain out the mint leaves and chill the cream mixture until completely cool, preferably overnight.
Step 4: Line a 9 x 5 loaf pan with plastic wrap.
Step 5: Beat the mascarpone on low speed with an electric mixer until fluffy. Add the chilled mint-infused cream and beat until stiff peaks form.
Step 6: Spread about 1/2 cup of the whipped cream at the bottom of the loaf pan. Arrange one layer of chocolate wafer cookies on top, breaking cookies as needed to fit.
Step 7: Add a thicker layer of cream (about 3/4 to 1 cup) over the cookies. Repeat alternating layers of cookies and cream until the pan is filled, finishing with a thin layer of cream on top.
Step 8: Cover with plastic wrap and refrigerate for at least 12 hours or overnight to soften the cookies.
Step 9: To serve, invert the loaf pan onto a platter and gently remove the plastic wrap.
Step 10: Chop or create curls from the dark mint chocolate at room temperature and sprinkle or decorate the top of the cake.
Step 11: Keep refrigerated until ready to serve. The dessert can be stored loosely covered in the fridge for 3-4 days.

Tips & Variations

Use a vegetable peeler on the chocolate bar to create elegant curls for garnish.
If your kitchen is very warm, chill the chocolate for a few minutes before shaving to prevent melting.
For a stronger mint flavor, add a few drops of peppermint extract to the cream mixture.
Substitute the dark chocolate with a high-quality semisweet chocolate if preferred.

Storage

Store the icebox cake loosely covered in the refrigerator for up to 3-4 days. Keep it chilled until serving to maintain the texture. When ready to eat, you can serve it cold directly from the fridge; no reheating is needed.

How to Serve

The image shows a rectangular layered dessert with five visible layers of dark brown chocolate cake alternated with thick white cream layers. The top layer is covered with a smooth white cream and generously sprinkled with large, curly dark chocolate shavings. A slice has been cut and placed on a white plate on the right, showing the even layers clearly, with the chocolate cake appearing moist and the cream fluffy. The dessert sits on a striped wooden board, set against a white marbled surface and a soft beige cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mint instead of dried in this recipe?

Yes, fresh mint leaves are used here to infuse the cream for a bright, natural flavor. Dried mint would not provide the same fresh aroma or taste.

Do the chocolate wafer cookies get soggy?

The cookies soften nicely after chilling, creating a cake-like texture while still holding their shape. Refrigerating for at least 12 hours allows them to absorb moisture from the cream without becoming overly soggy.