Here’s a fantastic (and fantastically easy…and fantastically delicious) no-bake cake from Sarah Fennel, founder of the perpetually viral Broma Bakery. Over a million TikTok followers and another million on Instagram is impressive — almost as impressive as how much of a hero this dessert will be on a hot summer night.
My cravings for decadent flavors like chocolate and Nutella don’t go away in the summertime, so finding ways to get those flavors packed into a summery dessert is a total win in my book. I also love that you can make it ahead and store it in the freezer (for up to a month!) until you’re ready to serve.
Nutella Chocolate Chip Cookie Box Cake
Servings: 8-10
Directions
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In a standing mixer fitted with a whisk attachment, beat the heavy cream until soft peaks form. Add the powdered sugar, vanilla extract and salt and beat well. Set aside.
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Line the inside of a standard-sized loaf pan with plastic wrap on all sides. Working in layers and starting with the whipped cream mixture, spoon and spread the whipped cream, dunk the cookies in milk before laying out into an even layer, breaking the cookies up into small pieces to get them to completely fill in and cover the whipped cream.
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Drizzle a few heaping tablespoons of Nutella over the cookies, using an offset spatula or a spoon to spread into an even layer.
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Repeat layers until your loaf pan is full, finishing with a layer of whipped cream. It’s completely up to you how much you spoon on each layer — if you want more whipped cream, do it! More chocolate, do it!
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Cover with plastic wrap and place in the freezer to set for at least 3 hours.
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When ready to serve, take the icebox cake out of the freezer and lift out of the loaf pan, inverting the cake onto a serving dish.
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If desired, top with crumbled cookies. Use a hot, sharp knife to slice and serve. Enjoy!
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