Alternate title: No Bake Chocolate Cake with Nutella Whipped Cream Frosting
And because Paige is a Chicago girl now, the Suggested Pairing is for her: (music to cook by): The Blues Brothers: Original Soundtrack Recording, especially the Sweet Home Chicago track.
When I invented my version of Nutella whipped cream for her (see Bonus Recipe below), she returned the favor by suggesting this masterpiece. Most people who know my daughter think of her as a sciencey-type, so this is food genius put it into a scientific formula:
Ingredients: (three – count ’em)
- 1 C Nutella
- 3 C heavy cream
- 1 package Famous Chocolate Wafers
Put the Nutella in a large mixing bowl that you will later use to whip the icing. (Tip – I coat the measuring cup with some heavy cream first to make it easier to un-measure it into bowl.) Gradually whisk in heavy cream, fully incorporating before you add more. Chill very well. Whip mixture until stiff:
Then, slather the cookie wafers with the whipped cream and stack them on their sides (as you would for a Famous Chocolate Wafer refrigerator cake – recipe on side of box). Once all the cookies have been stacked, use the remaining icing to completely coat the sides:
Refrigerate for hours – I prefer overnight. The point to this cake is that the moisture from the whipped cream is absorbed by the crisp cookies, turning them into chocolate cake.
It’s magic! It’s science! Mostly though, it’s delicious.
For the purposes of this photo op, I set aside one cookie, smushed it to crumbs and sprinkled them on top.
Credits: Paige’s genius. Her suggested title: Paige is My Favorite Child and Everything She’s Ever Done Has Been a Pure Work of Art Cake.
Love you Sweet Pea.
Bonus Recipe – Cupcakes with Nutella Whipped Cream Icing
- 1 package white cake mix, plus
- 3 eggs
- oil to make according to package directions BUT
- ADD: 1 teaspoon almond extract
Bake and cool cupcakes.
Ice with Nutella whipped cream. (You will have too much icing if you use the proportions above. Hand out spoons to anyone under 30.)
Suggested pairing (music to cook by – sorry no Sample button!): Shrek – Music From the Original Motion Picture I made these cookies for Thanksgiving (because what goes better with pie than cookies?!) – really because they are so much fun to ice. I used my family recipe for the cookies – a little different because of the almond flavor, but my personal favorite. See a Halloween sample here. (Warning – zombies included.) Our family name for the recipe, & for which I have no explanation, is: Little Mirror Cookies Cream together:
- 1 egg yolk (save the white for the icing, below)
- 2 Tablespoons cream
- 1 teaspoon almond extract
This makes a very stiff dough and a stand mixer is recommended if you can get your hands on one. If you are going to have a cookie-icing party, I suggest doubling or tripling the recipe. Cover and chill for at least an hour. (The dough can be wrapped tightly in plastic and frozen at this point.) Preheat oven to 375. Roll out thinly, cut, and bake 8-10 minutes. Use this on your baking sheets – it makes life so much easier: reusable parchment paper. Watch for browning around the edges. Perfectionists take note! I have been doing this for 30 years, and I never get them rolled out evenly or cut out perfectly: Remember that there is ALWAYS someone who loves the burnt edges. And as my friend Tina says, “It’s not the Magna Carta!” (Insert personal perfection reference here – Sistine Chapel, Taj Mahal, Cary Grant…) Icing:
- 1 egg white, whisked until a little foamy & a little ribbony (I’m sure there’s a technical term for that somewhere)
- 1/4 teaspoon vanilla extract
Gradually whisk in:
- 3/4 C powdered sugar, sifted
Divide into small bowls or ramekins and mix with food coloring choices. Grocery store color will do in a pinch, but you will be much happier with the results if you go for the good stuff: Wilton Icing Colors Ice thinly. Experiment with spreader knives, toothpicks, craft bottles, to get the look you want. If you paint on a base coat then add another color you can spread it around. If you want a discreet line or design, wait until the base coat has dried completely. (Note – this icing is not very tasty wet – it’s great when it’s dried & part of the cookie – I promise.) Disclaimer: this icing uses raw egg whites. Please use fresh eggs. That said, my family has been using this recipe for many years & I don’t know of a single person that has gotten sick from it. Please don’t be the first one.