Chocolate

Creamy, cool, and delicious—the trifecta for an icebox cake.

Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley

Calling all chocolate lovers! This no-fuss icebox cake uses the classic flavor combination of peanut butter and chocolate to create a luscious summer treat.

It all starts with chocolate wafer cookies, which those familiar with icebox recipes will instantly recognize as the building block of many a no-bake dessert. We layer the cookies with a peanut butter whipped cream, sweetened with just a touch of marshmallow creme.

After setting, the cake is coated in a shiny chocolate ganache and dolloped with more whipped cream (that’s also swirled with a little ganache for a marbled effect.) All these layers create an impressive cake without even having to turn on the oven.

The best part? You can make this cake up to three days in advance and store it in the fridge. That means dessert will be crossed off your hosting to-do list well in advance of any summer potluck, dinner party, or cookout.

4 cups heavy whipping cream, divided, plus additional 2/3 cup

1 cup sweetened creamy peanut butter (not natural peanut butter)

1/2 cup powdered sugar

1/4 cup marshmallow creme

2 tsp. vanilla extract

1 (9-oz.) pkg. chocolate wafer cookies (such as Dewey’s Bakery)

6 oz. (1 cup) semisweet chocolate chips

1 Tbsp. plus 1 tsp. light corn syrup

Sprinkle about 2 teaspoons water in an 8 1/2- x 4 1/2-inch loaf pan (water will help plastic wrap stick to the sides and bottom). Line pan with 2 long pieces of plastic wrap, overhanging about 2 inches on sides and ends of pan (it should be long enough so it can be stretched to cover the cake once the pan is full).

Beat 3 1/2 cups of the heavy cream, peanut butter, powdered sugar, marshmallow creme, and vanilla with an electric mixer fitted with a whisk attachment on low speed until mixture begins to thicken, about 1 minute. Scrape down sides of bowl. Gradually increase speed to medium, and beat until medium-to-stiff peaks form, about 1 to 2 minutes.

Fill prepared pan two-thirds full with peanut butter whipped cream. Position the pan with 1 of the long sides facing you, and begin wedging cookies upright in horizontal rows of 16 to 17 (like dominoes), starting at the long side facing you and continuing until you reach the other end. You will have room for 4 rows of upright cookies.

Top with additional peanut butter whipped cream until pan is full (there may be some left over). Smooth with a spoon or an offset spatula; cover top of cake with plastic wrap overhang. Chill for 6 hours, or freeze for 4 hours for a firmer cake, if desired.

When you’re ready to serve, microwave chocolate, 2/3 cup heavy cream, and corn syrup on HIGH in a medium-size microwavable bowl until thick and glossy, about 90 seconds, stirring every 30 seconds. Let cool to room temperature, about 30 minutes. Remove and reserve 1 tablespoon of the ganache; set aside.

Invert chilled cake onto a serving plate, and remove plastic wrap. Carefully pour ganache over cake, allowing it to run down the sides. Use a spoon or offset spatula to smooth ganache over entire top and sides of cake. Return cake to refrigerator to let the ganache set while making the topping.

Beat remaining 1/2 cup heavy cream in a large bowl with an electric mixer on medium speed until soft-to-medium peaks form, about 1 minute. Remove bowl from mixer. Add 1 to 2 teaspoons of the reserved ganache, gently stirring with a small spoon or offset spatula to create streaks. Spoon topping over the top of the cake. Slice and serve immediately.