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Hot Chocolate Icebox Cake Recipe

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3.9 from 30 reviews

This Hot Chocolate Icebox Cake is a no-bake, decadent dessert featuring layers of chocolate graham crackers and a creamy hot cocoa flavored mixture made from whipped heavy cream, cream cheese, marshmallow creme, and hot cocoa mix. Chilled to perfection, this cake softens the crackers into a cake-like texture and is garnished with chocolate sprinkles and mini marshmallows, making it an irresistible treat perfect for gatherings and special occasions.

Ingredients

Crust and Layers

  • 1, 14.4 oz box chocolate graham crackers

Cream Mixture

  • 3 ½ cups cold heavy cream
  • 1 cup marshmallow creme
  • 8 oz block cream cheese, softened
  • 1 ½ tsp vanilla extract
  • ¼ cup powdered sugar
  • 3-4 packets hot cocoa mix (approx. ¾ -1 cup)

Garnish

  • Chocolate sprinkles
  • Mini marshmallows

Instructions

  1. Prepare the Hot Cocoa Cream Mixture: Using a stand mixer with a whisk attachment or an electric hand mixer, beat the cold heavy cream until stiff peaks begin to form. If using an electric mixer, transfer the whipped cream to a separate bowl or set the mixing bowl aside to use later.
  2. Mix Cream Cheese and Flavorings: In a large bowl, beat the softened cream cheese, vanilla extract, and powdered sugar on medium-high speed until smooth and creamy. Add the marshmallow creme and beat until fully incorporated. Next, add the hot cocoa mix and continue beating until the mixture is smooth and uniform.
  3. Combine Whipped Cream and Cocoa Mixture: Gradually add about 2-3 cups of the whipped cream into the cocoa mixture, beating at low speed to incorporate. Then gently fold in the remaining whipped cream to avoid deflating it, stirring until the mixture is smooth and free of white streaks.
  4. Assemble The Icebox Cake: Spread a thin layer (approx. 3-4 tablespoons) of the hot cocoa cream mixture onto the bottom of a 9×13 inch pan. Add a single layer of chocolate graham crackers to cover the base, breaking crackers as needed to cover completely (about 7-8 sheets per layer).
  5. Add Cream & Layer Crackers: Spread approximately 2 ½ cups of the hot cocoa cream evenly over the graham crackers. Layer another full set of chocolate graham crackers on top.
  6. Repeat Layers: Spread a second layer of about 2 ½ cups of the hot cocoa cream over the second graham cracker layer. Add a final layer of graham crackers, then cover those with the remaining hot cocoa cream mixture evenly.
  7. Chill and Serve: Refrigerate the cake for at least 4-5 hours to allow the graham crackers to soften and become easy to slice. For the best texture, chill overnight (around 12 hours). Before serving, garnish with chocolate sprinkles and mini marshmallows.
  8. Slice and Store: For easier slicing, freeze the cake for about 30 minutes. Use a sharp knife dipped in hot water for clean cuts, wiping the knife clean between slices. Serve carefully using a thin metal spatula. Store leftovers in the refrigerator for 3-4 days.

Notes

  • Using cold heavy cream is essential for achieving stiff peaks when whipped.
  • Gently folding the whipped cream into the cocoa mixture prevents deflating it, keeping the texture light and fluffy.
  • If you prefer a stronger chocolate flavor, use 4 packets or closer to 1 cup of hot cocoa mix.
  • Breaking the graham crackers to cover edges helps ensure even layering.
  • Chilling overnight results in a softer, cake-like texture for the graham crackers.
  • Freezing briefly before slicing makes cutting cleaner but expect some messiness while serving.
  • Store the cake refrigerated and consume within 3-4 days for best freshness.

Find it online: https://justsosavory.com/hot-chocolate-icebox-cake-recipe/