Ingredients
Method
Chocolate Ganache
In a microwave-safe bowl, combine the semi-sweet chocolate, heavy cream, and butter. Microwave in 20-second bursts, whisking well between each burst, until the mixture is smooth and fully melted. Be careful not to overheat it. Place the ganache in the refrigerator to cool and thicken slightly while you prepare the filling. It should remain pourable (see note 1).Icebox Cake
In a large bowl, combine the powdered sugar, cocoa powder, vanilla extract, ¼ cup (60 g) cold heavy cream, and mascarpone.Using a hand mixer or stand mixer fitted with the whisk attachment, mix on low speed for about 10 seconds, then increase to medium-high speed and beat until smooth and well combined.Add the remaining 2 cups (480g) of heavy cream and mix on low speed until mostly combined. Increase to medium speed and whip just until stiff peaks form (see note 2). Be careful not to overwhip.
Notes
Nutrition
Calories: 493kcal | Carbohydrates: 21g | Protein: 6g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 40mg | Potassium: 222mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1395IU | Vitamin C: 0.4mg | Calcium: 111mg | Iron: 2mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
