Chocolate Cloud Cake Icebox Squares
Split chocolate cloud cakes layered with cocoa cream and left overnight until the whole slab slices like cake. No oven, one pan, and it has to be started a day ahead.
- Prep
- 20 min
- Total
- 20 min
- Serves
- 8
Ingredients
Makes one 8 inch square slab, cut into 8 squares. Needs at least 6 hours in the fridge.
- ThinSlim 1 box ThinSlim Foods Xtreme Cloud Cakes Chocolate, 6pack (6 cakes), split in half through the middle
- 2 cups heavy cream, cold
- 6 oz cream cheese, softened
- 1/3 cup powdered sweetener of your choice
- 2 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 cup brewed coffee, cooled, for brushing
- A pinch of salt
- Shaved dark chocolate, to finish
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Made with ThinSlim. Figures are the product label, not the finished dish.
ThinSlim
Xtreme Cloud Cakes Chocolate, 6pack
$30.49
- Per
- 1 cake (32g)
- Calories
- 20
- Net carbs
- 0g
- Protein
- 2g
- Fiber
- 3g
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Method
- Line an 8 inch square pan with parchment, leaving an overhang on two sides so you can lift the finished slab out in one piece.
- Beat the cream cheese with the sweetener, vanilla and salt until completely smooth. Scrape the bowl down once so no lumps carry through into the filling.
- Pour in the cold cream and whip on medium speed until the mixture holds soft peaks.
- Move half the cream to a second bowl and fold the cocoa powder through that half, so you end up with one plain cream and one chocolate cream.
- Split each cloud cake horizontally with a serrated knife, sawing gently rather than pressing down.
- Lay a single layer of cake pieces in the pan, trimming to fit and pressing offcuts into the gaps. Brush that layer lightly with coffee, aiming for damp rather than soaked.
- Spread half the chocolate cream over the cake, add another layer of cake and brush it, then spread half the plain cream. Repeat until everything is used, finishing with plain cream on top.
- Cover and refrigerate at least 6 hours, ideally overnight. The cake softening into the cream is the entire point of an icebox cake, and it cannot be rushed.
- Lift the slab out by the parchment, shave dark chocolate over the top and cut into squares with a hot dry knife, wiping the blade between cuts.
Tips
These are technique notes rather than a report from a tested batch, so treat the timings as starting points and go by what you see.
Whip the cream only to soft peaks. Cream taken stiff spreads in clumps and tears soft cake layers, and it firms up further overnight anyway.
Brush the coffee on sparingly. Any sponge takes up liquid at its own rate, so brush a little, wait a minute and look before adding more. You can always go back for a second pass, but you cannot take liquid back out.
Cut it cold, with a knife run under hot water and dried between every cut. That is the difference between clean squares and a smeared tray.
Whip the cream only to soft peaks. Cream taken stiff spreads in clumps and tears soft cake layers, and it firms up further overnight anyway.
Brush the coffee on sparingly. Any sponge takes up liquid at its own rate, so brush a little, wait a minute and look before adding more. You can always go back for a second pass, but you cannot take liquid back out.
Cut it cold, with a knife run under hot water and dried between every cut. That is the difference between clean squares and a smeared tray.