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Chocolate
Wafers: In a bowl, sift or whisk together, the flour, cocoa powder, baking soda, and
salt.
In the bowl of your electric stand
mixer, fitted with the paddle attachment
(or with a hand mixer), beat the butter until smooth. Add the sugars and vanilla extract and beat on
medium high
speed until light and fluffy. Scrape down the sides and bottom of the bowl as
needed. Add the flour mixture and beat just until incorporated. Then beat in the
milk.
Place the batter on
your counter and, using your hands, evenly form the batter into a 10 inch (25
cm) long round log. Carefully wrap the log in plastic wrap. Try not to flatten the
log. Refrigerate until firm. This will take several hours or even overnight.
Preheat your oven
to 350 degrees F (180 degrees C) and place the oven rack in the center of the
oven. Line two baking sheets with parchment paper.
Using a sharp
knife, slice the log into 1/4 inch (6 mm) thick wafers. Place the wafers on the
baking sheet spacing about 2 inches (5 cm) apart. Bake for approximately 12
to 14 minutes or until
the the cookies are firm and the tops of the cookies have cracks (ripples).
Remove from oven and let the cookies cool on the baking sheet for about 5
minutes before removing to a wire rack to cool completely. Can be stored in an
airtight container, at room temperature, for about 10 days. They can also be
frozen.
Icebox Cake:
In the bowl of your electric stand mixer, fitted with the whisk attachment, (or with a
hand mixer) beat the cream, mascarpone cheese, sugar and vanilla until stiff
peaks form.
Next, you will
need an 8 inch (20 cm) cake or springform pan with 3 inch (7.5 cm) sides. Line the
bottom and sides of the pan with plastic wrap. Cover the bottom of the pan with
a layer of chocolate wafers (about 6-7 cookies), tops of the cookies facing
down. (See video for demonstration.) Next, cover the chocolate wafers with an even layer of whipped cream
(about 3/4 - 1 cup (180 - 240 ml)). Repeat the layers 4 more times so you
will end up with 5 layers of chocolate wafers and 5 layers of whipped cream.
Cover the top of the pan with plastic wrap and place in the refrigerator
overnight (about 24 hours). (This is so the cream has time to be absorbed into
the chocolate wafers, giving them a dense, almost cake-like texture.)
When ready to
serve, invert the pan onto your serving plate, so the bottom of the cake is now
the top. Remove the plastic wrap. If desired, take the remaining chocolate
wafers and place them in your food processor and process until finely ground.
Gently press the cookie crumbs onto the sides of the cake. This cake can be
stored in the refrigerator for about 4 to 5 days.
Makes one 8 inch
(20 cm) cake.
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