Chocolate-Hazelnut Icebox Cake

THE RECIPE

Courtesy of: Food Network Magazine - July/August 2014 Issue

1-3/4 cup cold heavy cream
1-1/2 cup mascarpone cheese
1/3 cup confectioners' sugar
1 tsp vanilla extract
2/3 cup chocolate-hazelnut spread (such as Nutella)
20 whole chocolate graham crackers

Beat 1 cup heavy cream, 3/4 cup mascarpone, the confectioners' sugar, and vanilla in a bowl with a mixer on low speed, until combined. Increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.

Combine the remaining 3/4 cup each of heavy cream and mascarpone with the chocolate-hazelnut spread in a separate bowl.  Beat with the mixer on low speed until combined, then increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.

Line the bottom of an 8-inch springform pan with 4 graham crackers in a single layer, breaking them into pieces to fit and fill any big gaps.  spread half of the vanilla whipped cream over the graham crackers, then top with another layer of graham crackers.  Spread half of the chocolate-hazelnut whipped cream on top. Repeat with another layer of graham crackers, the remaining vanilla whipped cream, then more graham crackers, and the remaining chocolate-hazelnut whipped cream.  Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight.

Uncover the cake and run a thin knife around the edge to loosen.  Remove the springform ring; smooth the sides of the cake using an offset spatula.  Put the remaining 4 graham crackers in a large resealable bag; crush into fine crumbs using the bottom of a skillet.  Press crumbs around the side of the cake.

REVIEW

Yea... so this cake is soooooo amazing, we didn't even waste the time putting the crumb topping around the edge of the cake! This is the easiest and most delicious thing we've made in a long time. And you better believe we'll be making it again very soon!