Raspberry Chocolate Icebox Cake

Author: Canadian Living

So simple it's almost scandalous, this mix of homemade chocolate wafers and whipped cream is dressed up with raspberries and deliciously accented with lemon. For Valentine's Day, a heart shape is the obvious choice, but you can also make the cake round or rectangular.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: February 2003


  • 3 cups whipping cream
  • 1/4 cup granulated sugar
  • 2 teaspoons finely grated lemon rind
  • 2 tablespoons kirsch
  • 2 cups fresh raspberries
Chocolate Wafers:
  • 1 cup butter softened
  • 1 cup icing sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 pinch salt


Line two rimless baking sheets with parchment paper; set aside.

Chocolate Wafers: In bowl, beat butter with icing sugar until fluffy. Beat in egg and vanilla. In separate bowl, sift together flour, cocoa powder and salt. Stir into butter mixture in two additions to form smooth soft dough.

Divide dough in half. Shape each into 8-inch (20 cm) log. Wrap in plastic wrap and chill until firm enough to shape into squared-off log, about 1 hour. Chill until firm enough to slice, about 3 hours.

Cut into thin slices, about 1/8-inch (3 mm) thick. Arrange slices, about 1 inch (2.5 cm) apart, on prepared baking sheets. Bake in top and bottom thirds of 375°F (190°C) oven, switching and rotating pans halfway through, until wafers are just firm to the touch and slightly darkened, about 9 minutes. Let cool for 2 minutes on pan on rack; transfer wafers to rack and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 2 days or freeze for up to 2 weeks.)

In bowl, whip together cream, granulated sugar and lemon rind; blend in kirsch.

Divide wafers into 5 batches. Arrange 1 batch in single layer on flat cake plate to make heart or desired shape, breaking wafers into smaller pieces to fill in gaps as necessary. Cover with about one-sixth of the whipped-cream mixture. Add second layer of wafers and cream. Arrange half of the raspberries over cream. Repeat 2 layers of wafers and cream. Top with remaining wafers. Cover top and side of cake with remaining cream mixture.

Drape loosely with plastic wrap; refrigerate until wafers are softened, about 6 hours. (Make-ahead: Place several toothpicks in top of cake and drape plastic wrap over cake. Refrigerate for up to 2 days.)

Garnish with remaining raspberries.

Nutritional facts <b>Per serving:</b> about

  • Sodium 184 mg
  • Protein 5 g
  • Calories 490.0
  • Total fat 37 g
  • Cholesterol 133 mg
  • Saturated fat 23 g
  • Total carbohydrate 36 g


  • Iron 11.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 38.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Raspberry Chocolate Icebox Cake