The main additions I made to this classic recipe was adding a touch of Grand Marnier, which is an orange flavored liqueur great for using in desserts, some cinnamon, and topped it with shaved dark chocolate!
No Bake Ice Box Cake
- 2 cups heavy cream
- 2 tablespoons sugar
- 2 tablespoons Grand Manier
- 1 teaspoon cinnamon
- 1 box of Famous Chocolate Wafers Tip: I actually bought 2 because they break very easily and I wanted to use intact wafers--although the whip cream will hold the broken ones together
- 1 bar of good dark chocolate
In a large mixing bowl, whip the cream and sugar until it starts to form peaks (Tip: don't over beat it...it will start turning into butter!). Gently fold in the Grand Marnier and cinnamon.
On the platter you plan to serve the cake on, start assembling your cake by adding a large spoonful of whip cream to each wafer and stacking them on their edges to form a long log, making sure you have some whip cream left over to cover the outside!
For my cake, I actually made two rows right next to each other so it was more of a rectangle. If you buy the extra box (which I recommend) then you can make it as long or wide as you'd like. I even had some leftover whip cream and wafers so I made a tiny stack to keep for myself 🙂
Cover the rest of the cake with the remaining whip cream then refrigerate for at least 6 hours. Using a peeler, shave the bar of chocolate over top of the cake before serving.
Cut into the cake so that you can see the layers (so perpendicular or at a 45 degree angle to the direction of the wafers).