Like its German-dessert namesake, this cake contains layers of chocolate, cream and cherries. Layers of thick cherry syrup between each chocolate wafer layer enhance the fruity flavor, and a generous hot fudge drizzle ensures that digging into this cake will be satisfyingly messy. Add cherry liqueur to the whipped cream for a grown-up version.
Recipe courtesy of Cooking Channel
Black Forest Icebox Cake
Total:
6 hr 20 min
Active:
10 min
Yield:
10 servings
Level:
Easy
Total:
6 hr 20 min
Active:
10 min
Yield:
10 servings
Level:
Easy

Ingredients

  • 24 ounces frozen cherries, thawed
  • 3 tablespoons unsalted butter
  • 7 tablespoons sugar
  • 1 tablespoon lemon juice
  • Kosher salt
  • 3 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cherry-flavored liqueur, optional
  • One 9-ounce box chocolate wafer cookies
  • Jarred hot fudge sauce for drizzling

Directions

Special equipment: a 9-inch round springform pan

Set aside and refrigerate 10 of the defrosted whole cherries for garnish. Roughly chop the remaining cherries. 

Melt the butter in a large skillet over medium-high heat. Add the chopped cherries, 2 tablespoons sugar, lemon juice and a pinch of salt. Stir together, bring to a simmer and cook until the cherry juice becomes thick and syrupy, about 8 minutes. Let cool to room temperature. 

Combine the heavy cream, remaining 5 tablespoons sugar, vanilla, a pinch of salt and the cherry liqueur if using in a large bowl and beat with an electric mixer on medium-high until stiff peaks form, about 3 minutes. 

Line the bottom of a 9-inch springform pan with a third of the cookies (13 to 14 cookies). Evenly spread 2 cups of the whipped cream mixture on top. Drizzle half of the cooled chopped cherries evenly over the cream. Repeat with another third of the cookies, 2 cups of the cream, and the remaining chopped cherries. Finish with the remaining third of the cookies and top with the remaining whipped cream mixture. Decorate the cream with pretty swirls using the back of a spoon. 

Carefully cover with plastic wrap and refrigerate for at least 6 hours and up to 12 hours to allow the cookies to soften and the whipped cream to set. 

When ready to serve, unlock the pan and remove the collar from around the cake. Garnish the top with the reserved cherries and a drizzling of the fudge sauce (if the fudge sauce is too thick, add a little water and warm it in the microwave). Cut into slices with a serrated knife and drizzle each slice with more fudge sauce. 

IDEAS YOU'LL LOVE

Black Sesame Sweet Tofu

Recipe courtesy of Kyotofu

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped

10am | 9c

Unwrapped

10:30am | 9:30c

Unwrapped

11am | 10c

Unwrapped

11:30am | 10:30c

Unwrapped 2.0

12pm | 11c

Unwrapped 2.0

12:30pm | 11:30c

Unwrapped 2.0

1pm | 12c

Unwrapped 2.0

1:30pm | 12:30c

Unique Eats

2pm | 1c

Unique Eats

2:30pm | 1:30c

Unique Eats

3pm | 2c

Unique Eats

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Unique Sweets

5:30pm | 4:30c

Unique Sweets

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c